Cornbread Cookies
A delightful treat that combines cornbread flavors with classic cookies for a unique and comforting dessert.
Ingredients
Cookie Base
- 8.5 oz corn muffin mix Serves as the base of the dough, bringing a sweet, corny flavor.
- 4 tablespoons butter, softened Adds depth and tenderness.
- 2 large egg yolks, room temperature Contributes to chewiness and richness.
- ¼ cup sugar (optional) Elevates sweetness, balancing savory notes.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two cookie pans with parchment paper.
- In a large bowl, combine the corn muffin mix, softened butter, egg yolks, and sugar (if using). Blend the mixture until smooth.
- Using a cookie scoop or spoon, scoop 24 equal portions of dough onto the prepared baking sheets, spacing them apart.
Baking
- Bake for 10-12 minutes or until lightly golden brown. Allow to cool.
Notes
For best results, gather all ingredients in advance, ensure egg yolks are at room temperature, and leave enough space between cookie portions. Avoid overmixing and overbaking for optimal texture.