Description
These Cornbread Cookies are a soft, chewy twist on a classic Southern treat, blending the sweetness of cookie dough with the subtle texture and flavor of cornbread mix. Perfect for quick desserts or holiday baking.
Ingredients
1 box (8.5 oz) Jiffy corn muffin mix
1/2 cup all-purpose flour
1/2 cup (1 stick) unsalted butter, softened
1/3 cup granulated sugar
1/4 cup brown sugar, packed
1 egg
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the egg and vanilla extract and mix until smooth and well combined.
- Gradually add the Jiffy corn muffin mix and all-purpose flour, mixing until a thick dough forms.
- Drop rounded tablespoon-sized portions of dough onto the prepared baking sheet using a spoon or cookie scoop.
- Slightly flatten the tops of the cookies with the back of a spoon.
- Bake for 10–12 minutes, until the edges are lightly golden and the centers are set.
- Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Add mini chocolate chips or white chocolate chips for a sweeter variation.
Sprinkle in cinnamon or nutmeg for a warm, spiced flavor.
Add 1 tablespoon of cornmeal for stronger corn flavor.
Use maple extract instead of vanilla for an autumn twist.
Chill the dough before baking to reduce spreading.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 10g
- Sodium: 115mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
