Cornmeal Snickerdoodles

By Yankee Magazine

Mar 24 2003

Even if the corn is only knee-high, you can still enjoy these soft Cornmeal Snickerdoodles with a tall glass of lemonade. Just like corn, these are best eaten as fresh as possible.


2 dozen


1 cup (2 sticks) unsalted butter, at room temperature
1/3 cup honey
1/3 cup sugar
2 large eggs, at room temperature
finely grated zest of 1 lemon
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
1 teaspoon baking powder
1/2 teaspoon salt
extra sugar, to roll cookies in


Cream the butter, honey, and sugar in a large bowl. Beat in the eggs. Stir in the zest and vanilla. In a separate bowl, mix together the flour, cornmeal, baking powder, and salt. Stir the dry ingredients into the creamed mixture in two stages, until evenly blended. Cover and refrigerate the dough for 3 hours. (Dough may be refrigerated overnight.)

Preheat oven to 375 degrees F and grease two large cookie sheets. Shape the dough into 1-1/4-inch balls. Roll the balls in sugar and place them onto the sheets about 2 inches apart. Bake for 15 minutes, or until the tops are slightly resistant to gentle finger pressure. Cool on a rack. Excellent warm, too!