Cornmeal Thyme Cookies


I think it's high "thyme" you try these sweet and savory treats


Chelsey & Kevin

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Cornmeal Thyme Cookies


  • cups all-purpose flour
  • 1 tsp baking soda
  • 1 cup stone-ground yellow cornmeal
  • 2 sticks unsalted butter softened
  • cups granulated sugar plus extra for coating cookies
  • 2 eggs
  • 1 heaping Tbsp fresh thyme finely chopped


  • Preheat oven to 350℉. Line baking sheets with parchment paper.
  • Whisk together flour, baking soda, cornmeal, and salt in a medium bowl.
  • Put butter and sugar in a large bowl and cream until light and fluffy. Using an electric hand mixer or stand mixer, this should take about 3 minutes on medium speed.
  • Add eggs, one at a time, beating until smooth.
  • Add dry ingredients, mixing until just combined.
  • Add thyme and combine well without overmixing.
  • Using a small ice cream scoop, form the dough into balls, then roll them in a small bowl of granulated sugar, making sure they’re completely coated. Place the rounded balls of dough onto baking sheets, spreading them about 2 inches apart. Press them slightly to flatten.
  • Bake for 10 to 12 minutes until pale golden, rotating baking sheets halfway through.
  • Cool on a wire rack and enjoy!
Course: Dessert
Region: North America


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