Return to Content

Cornmeal Snickerdoodles

Cornmeal Snickerdoodles
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: 2 dozen

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.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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!

Updated Monday, March 24th, 2003

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111