Cornmeal-Orange Cookies

Cornmeal-enhanced cookies for when you want something a little more unique in both flavor and texture.

84 cookies
Prep Time
2 Hr 15 Min
plus chilling
Cook Time
8 Min
Recipe by
America's Test Kitchen

1½ cups (7½ oz.) all-purpose flour
1 cup (5 oz.) cornmeal
16 tbsp. Plugrà® unsalted butter, softened
1 cup (7 oz.) superfine sugar
1 tsp. grated orange zest
1 large egg
1 large egg yolk
2 tsp. vanilla extract
Whisk flour and cornmeal together in bowl. Using stand mixer fitted with paddle, beat butter, sugar, orange zest, and salt on medium speed until pale and fluffy, about 3 minutes. Beat in egg yolk, then add whole egg and vanilla and continue to beat until well incorporated. Reduce speed to low, add flour mixture, and mix until just incorporated.
Transfer dough to counter and divide into 4 equal pieces. Form each piece of dough into disk, wrap disks tightly in plastic wrap, and refrigerate for 45 minutes.
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper.
Roll 1 disk of dough ¼ inch thick on lightly floured counter, using offset spatula to loosen dough as needed to prevent it from sticking. Using 2-inch cookie cutter, cut dough into shapes; space shapes evenly on prepared sheets.
Bake cookies until evenly golden brown, 6 to 8 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Repeat with remaining dough. Let cookies cool completely before serving.
Do not re-roll the scraps more than once; it will cause the cookies to be tough. Do not use coarse-ground cornmeal for this recipe.
This recipe yields a lot of cookies because the hardy stackable rounds hold up well for travel or being packaged and gifted.