Ingredients and Weight:
- All-purpose flour: 1 1/2 cups (187g)
- Cornmeal: 1 cup (120g)
- Sugar: 1 teaspoon (5g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/4 teaspoon (1g)
- Unsalted butter, softened: 1 cup (2 sticks or 227g)
- Light brown sugar: 1 cup (200g)
- Large egg: 1
- Vanilla extract: 1 teaspoon (5ml)
- Cinnamon: 1/2 teaspoon (2.5g)
- Ground ginger: 1/4 teaspoon (1g)
- Ground cloves: 1/4 teaspoon (1g)
- Nutmeg: 1/8 teaspoon (0.5g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cornmeal, sugar, baking soda, and salt.
- In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in egg and vanilla extract.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Stir in spices.
- Drop by rounded tablespoons onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes, or until edges are golden brown and centers are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: 110
- Carbohydrates: 18g
- Protein: 1g
- Fat: 6g
Dish Characteristics:
- Sweet and savory
- Crispy on the outside, chewy on the inside
- Aromatic with warm spices
User Comments:
- "These cookies are so delicious! The cornmeal gives them a nice texture and the spices are perfect." - Sarah
- "I love the combination of cornmeal and spices. These cookies are sure to be a hit at any gathering." - John
- "My kids loved these cookies! They're a great way to get them to eat their cornmeal." - Mary
Special Precautions and Tips:
- Do not overmix the batter, as this will make the cookies tough.
- If the dough is too dry, add a tablespoon of milk at a time until it reaches the desired consistency.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
