Cranberry Cornmeal Cookies

Cranberry Cornmeal Cookies Recipes
15
1 Review
Dried cranberries and cornmeal are the special ingredients in these soft butter cookies.
1:20
Prep Time
2:15
Total Time
84 cookies

Ingredients

1 1/2 cups
sugar
1 1/2 cups
Land O Lakes® Butter, softened
2
large Land O Lakes® Eggs
2 tablespoons
light corn syrup
2 teaspoons
vanilla
3 cups
all-purpose flour
1 cup
cornmeal
2 teaspoons
baking powder
1/2 teaspoon
salt
1 1/2 cups
sweetened dried cranberries, chopped

Directions

  1. Heat oven to 350°F. Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, corn syrup, and vanilla; continue beating until well mixed. Add flour, cornmeal, baking powder and salt; reduce speed to low. Beat until well mixed. Stir in dried cranberries.
  2. Shape rounded teaspoonfuls of dough into balls; roll in sugar. Place 1 inch apart onto ungreased cookie sheets; flatten slightly with hand. Bake for 9 to 13 minutes or until edges are lightly browned.

Recipe Tips

Nutrition Facts (1 cookie)

Calories
80
Cholesterol
15mg
Carbohydrates
11g
Protein
1g
Fat
3.5g
Sodium
60mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

Tried this recipe because I had leftover dried cranberries. It was a great BIG hit at work and home - made my second batch tonight! I sifted the dry ingredients together; and preferred the end result of using cold butter instead of softened: the cookie didn't spread as much. Since the cookies are rolled in sugar and lend it a crystal texture on the outside, you would be hard pressed to know off the bat it has cornmeal. Have also tried it with orange-flavored dried cranberries with good results. Many liked it because the cookie was not too sweet; yet had a good texture and flavor to it. This is now in our top 5 everyday cookies list!

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