Best 11 Cranberry Cornmeal Cookies Recipes

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Indulge your taste buds with a delectable journey through the world of Cranberry Cornmeal Cookies, where tart cranberries meet the rustic charm of cornmeal in a symphony of flavors. Our collection of recipes offers a tantalizing variety, from classic drop cookies to chewy bars and even a gluten-free option, ensuring there's something for every palate and dietary preference. Explore the vibrant flavors of Orange Cranberry Cornmeal Cookies, where citrusy notes dance harmoniously with the cranberries, or dive into the decadent depths of White Chocolate Cranberry Cornmeal Cookies, where creamy white chocolate elevates the experience to new heights. For those seeking a healthier alternative, our Gluten-Free Cranberry Cornmeal Cookies provide a guilt-free indulgence, while the Chewy Cranberry Cornmeal Bars offer a delightful combination of chewy texture and tangy cranberries.

Let's cook with our recipes!

CRANBERRY CORNMEAL COOKIES



Cranberry Cornmeal Cookies image

Dried cranberries and cornmeal are the special ingredients in these soft butter cookies.

Provided by Land O'Lakes

Categories     Shaped     Butter     Cranberry     Corn     Vegetable     Fruit     Cookie     Dessert     Cookie     Dessert

Time 1h1m

Yield 84 cookies

Number Of Ingredients 10

1 1/2 cups sugar
1 1/2 cups Land O Lakes® Butter softened
2 large Land O Lakes® Eggs
2 tablespoons light corn syrup
2 teaspoons vanilla
3 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sweetened dried cranberries, chopped

Steps:

  • Heat oven to 350°F.
  • Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, corn syrup, and vanilla; continue beating until well mixed. Add flour, cornmeal, baking powder and salt; beat at low speed until well mixed. Stir in dried cranberries.
  • Shape rounded teaspoonfuls of dough into balls; roll in sugar. Place 1 inch apart onto ungreased cookie sheets; flatten slightly with hand. Bake 9-13 minutes or until edges are lightly browned.

Nutrition Facts : Calories 80 calories, Fat 3.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 60 milligrams, Carbohydrate 11 grams, Fiber 0 grams, Sugar grams, Protein 1 grams

SHIRA'S CRANBERRY THUMBPRINTS



Shira's Cranberry Thumbprints image

Orange-scented cranberries -- usually a seasonal relish -- get a spot on the dessert table in these two-bite cookies. The crunchy yellow cornmeal crust, brightened with orange zest, is a fitting match. Says Shira Bocar, "With the tart fruit, it makes a tasty little holiday package."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 dozen

Number Of Ingredients 11

1 cup all-purpose flour
1/2 cup yellow cornmeal, preferably stone-ground
1/2 teaspoon coarse salt
4 ounces (1 stick) unsalted butter, softened
1/2 cup plus 1 tablespoon sugar
1/2 teaspoon finely grated orange zest
1 large egg, separated
4 ounces fresh cranberries (1 cup)
1/2 cup water, plus more if needed
1/4 cup sugar
1 strip (2 inches) orange zest

Steps:

  • Preheat oven to 350 degrees. Make the cookies: Whisk together flour, cornmeal, and salt in a medium bowl. Beat butter and 1/4 cup sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Add orange zest and egg yolk, and mix well. Reduce speed to low. Add flour mixture, and mix until just combined.
  • Lightly whisk egg white. Scoop 2 teaspoons dough, and roll into a ball. Dip into egg white, and roll in remaining 1/4 cup plus 1 tablespoon sugar. Repeat with remaining dough; transfer to parchment-lined baking sheets, spacing about 1 inch apart, as you work. Gently press center of each ball with your thumb. Bake, rotating sheets halfway through, until pale golden, 15 to 17 minutes. Gently indent each cookie again using the handle end of a wooden spoon. Transfer sheets to wire racks, and let cool. (Cookies can be stored at room temperature for up to 1 week.)
  • Meanwhile, make the filling: Bring cranberries, water, sugar, and orange zest to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer, gently mashing cranberries, until thick and jamlike, 5 to 6 minutes. (If mixture is too thick, add a little water to thin.) Transfer to a bowl, and let cool completely. (Filling can be refrigerated for up to 1 week.)
  • Spoon a small amount of filling into each cookie indentation.

CRANBERRY CORNMEAL CAKE



Cranberry Cornmeal Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h12m

Yield 6 to 8 servings

Number Of Ingredients 11

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus extra for the pan
1 cup all-purpose flour, plus extra for dusting the pan
1/2 cup yellow fine cornmeal
1 teaspoon baking powder
1/8 teaspoon fine sea salt
1/4 cup orange zest (from 2 large oranges)
3/4 cup dried cranberries, chopped into 1/4-inch pieces
1 1/4 cups sugar
1/2 teaspoon pure vanilla extract
4 large egg yolks
2 large eggs

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan.
  • In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries.
  • Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce. (The cake can be made 1 day ahead. Store airtight in a plastic container.)

CORNMEAL-CHERRY COOKIES



Cornmeal-Cherry Cookies image

Cornmeal gives these not-too-sweet cookies a crumbly texture and golden color. Keep an extra log in the freezer -- you can slice off and bake as many cookies as you want. This recipe is easily doubled or tripled.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h45m

Yield Makes 32

Number Of Ingredients 10

1 cup all-purpose flour, plus more for work surface
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/4 cup sugar
1/2 teaspoon vanilla extract
1 large egg
1 teaspoon freshly grated orange zest
1/4 cup dried cherries or cranberries, finely chopped

Steps:

  • In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in vanilla, egg, and orange zest. With mixer on low, gradually add flour mixture; beat until just combined. Stir in cherries.
  • Transfer dough to a lightly floured surface; pat into a log, 8 inches long and 2 inches wide. Wrap dough in parchment; form it into a rectangle by flattening the top and sides with your hands. Twist ends of parchment to seal. Refrigerate until firm, at least 1 hour.
  • Preheat oven to 350 degrees. Line two baking sheets with parchment. Slice dough 1/4 inch thick, rotating log 1/4 turn after each slice. Place 1/2 inch apart on baking sheets. Bake, rotating sheets halfway through, until cookies are firm to the touch, 10 to 12 minutes. Cool cookies on a wire rack.

CRANBERRY CORNMEAL LINZER COOKIES



Cranberry Cornmeal Linzer Cookies image

Having lived in Wisconsin all my life, I have come to love the different products produced here. This recipe combines two Wisconsin favorites: cranberries and cornmeal. These deliciously different cookies with their tangy cranberry filling are hard to resist!

Provided by larkspur

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h55m

Yield 42

Number Of Ingredients 13

¾ cup butter, softened
¾ cup white sugar
1 egg
1 ½ cups all-purpose flour
½ cup cornmeal
1 teaspoon baking powder
⅜ teaspoon salt
1 teaspoon vanilla extract
1 ½ cups finely chopped cranberries
⅓ cup brown sugar
⅓ cup water
1 ½ tablespoons butter
1 ½ tablespoons lemon juice

Steps:

  • Beat 3/4 cup butter and and white sugar together in a bowl with an electric mixer until creamy. Beat egg into butter mixture.
  • Whisk flour, cornmeal, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture; stir. Beat vanilla into butter mixture. Form dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
  • Roll dough out onto a lightly floured surface to 1/8-inch thick. Cut dough with a round or Linzer cookie cutter. Use a smaller cutter to cut the center from the tops. Place cookie bottoms and tops 1-inch apart on prepared baking sheets.
  • Bake in the preheated oven until edges are lightly golden, 10 to 12 minutes. Transfer to wire racks to cool.
  • Stir cranberries, brown sugar, and water together in a saucepan over medium-high heat; cook until cranberries are soft, about 10 minutes. Stir butter and lemon juice into cranberry mixture; remove from heat and cool.
  • Spread a small amount of the cranberry mixture onto one side of the bottom half of a cookie. Place the top half of the cookie on top of the cranberry mixture. Repeat assembly process with remaining cookies and cranberry filling.

Nutrition Facts : Calories 78.7 calories, Carbohydrate 10.4 g, Cholesterol 14.2 mg, Fat 3.9 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 2.4 g, Sodium 61.5 mg, Sugar 5.5 g

CORNMEAL CRANBERRY COOKIES



Cornmeal Cranberry Cookies image

Provided by Diane E. Appleton

Categories     Cookies     Dairy     Dessert     Bake     Thanksgiving     Cranberry     Fall     Gourmet     California     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 48 cookies

Number Of Ingredients 9

3 cups all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
3 sticks (1 1/2 cups) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla
2 cups dried cranberries

Steps:

  • Preheat oven to 350°F.
  • In a bowl whisk together flour, cornmeal, baking powder, and salt. In a large bowl with an electric mixer cream together butter and sugar until light and fluffy and beat in eggs, 1 at a time, beating well after each addition. Add flour mixture and vanilla and stir until combined well. Stir in cranberries.
  • Drop dough by rounded teaspoons 2 inches apart onto greased baking sheets and bake cookies in batches in middle of oven 16 to 18 minutes, or until golden. Transfer cookies with a spatula to racks to cool. Cookies keep in airtight containers 5 days.

CORNMEAL CRANBERRY DROP SCONES



Cornmeal Cranberry Drop Scones image

If you've got a crowd coming for Thanksgiving, make some of these for breakfast or for afternoon tea. You can whip them up quickly.

Provided by Martha Rose Shulman

Categories     brunch, quick, appetizer

Time 20m

Yield 20 3-inch scones

Number Of Ingredients 11

130 grams (1 cup) whole-wheat pastry flour
130 grams (1 cup) fine stone-ground cornmeal
50 grams (1/4 cup) unrefined sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons finely chopped lemon zest
3 1/2 ounces (7 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
1 egg
2/3 cup buttermilk
100 grams (3/4 cup) dried cranberries, soaked for 10 minutes in warm water and drained

Steps:

  • Preheat the oven to 375 degrees. Line baking sheets with parchment.
  • Sift together the flour, cornmeal, sugar, baking powder, baking soda and salt. Dump any bran remaining in the strainer into the bowl. Place in the bowl of a food processor fitted with the steel blade. Add the butter and lemon zest and pulse until you have a coarse, even mixture.
  • In a separate bowl, whisk together the egg and the buttermilk. Turn on the food processor and add the egg mixture to the flour mixture. As soon as the dough comes together, turn off the machine. Add the cranberries and pulse just a few times to distribute through the dough. Don't pulse too many times or the cranberries will be chopped.
  • Drop the batter by heaped tablespoons onto the parchment-lined baking sheets, leaving an inch or more of space between each one. Bake one baking sheet at a time in the middle of the oven for 15 to 20 minutes, reversing the baking sheet front to back halfway through, until lightly browned.

Nutrition Facts : @context http, Calories 112, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 90 milligrams, Sugar 6 grams, TransFat 0 grams

SWEET CORNMEAL CRANBERRY SCONES



Sweet Cornmeal Cranberry Scones image

Provided by Florence Fabricant

Categories     breakfast, dessert, side dish

Time 35m

Yield about 16 scones

Number Of Ingredients 10

1 1/3 cups all-purpose flour, plus flour for work surface
1/2 cup yellow cornmeal, preferably stone-ground
4 teaspoons baking powder
Pinch of salt
3 tablespoons granulated sugar
1/2 cup cold unsalted butter, in pieces
1/2 cup chopped dried cranberries
1 large egg, lightly beaten
1/2 cup buttermilk
Preserves and creme fraiche (optional)

Steps:

  • Preheat oven to 450 degrees. Adjust rack to upper third of the oven.
  • Mix the flour, cornmeal, baking powder, salt and sugar in a food processor, and process to blend. Add the butter and pulse until you have a uniformly crumbly mixture. Transfer it to a bowl. Lightly toss in the dried cranberries.
  • Lightly stir in the egg and buttermilk, using a fork or your fingertips. The ingredients should be moistened just enough so they come together to form a ball of soft dough.
  • Pat the dough on a lightly floured board to a thickness of half an inch. Cut it in two-and-a-half-inch rounds. Gently re-form any scraps and cut a few additional rounds.
  • Put rounds on foil-covered baking sheets and bake until the biscuits are beginning to brown on top, about 15 minutes. Remove from the oven, allow to cool briefly, then serve, or cool completely and warm just before serving. If desired, serve with good preserves and creme fraiche.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 111 milligrams, Sugar 5 grams, TransFat 0 grams

CRANBERRY CORNBREAD



Cranberry Cornbread image

Cranberries meet cornbread in this one-bowl fall mashup. A crunchy golden edge forms around the cornbread thanks to the hot skillet the batter is poured into. The mixture crisps in the oven-melted butter that coats the pan, resulting in browning and caramelization that delivers maximum flavor. While baking, the fresh cranberries soften, ensuring a burst of juicy tartness with each bite. Use either fine- or medium-grind cornmeal, as coarse varieties make for an overly gritty bite.

Provided by Vallery Lomas

Categories     breads, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 10

8 tablespoons/113 grams unsalted butter, plus more for serving
1 1/4 cups/180 grams fine- or medium-grind yellow cornmeal
1 cup/125 grams all-purpose flour
1/2 cup/100 grams granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon baking soda
3 large eggs
1 cup/240 milliliters buttermilk
1 cup/115 grams fresh or thawed frozen cranberries

Steps:

  • Place a rack in the middle of the oven and heat oven to 375 degrees. Place the butter in a 10-inch cast iron skillet, and place the skillet in the oven to melt the butter.
  • Meanwhile, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Add the eggs and buttermilk, and whisk until combined.
  • Carefully remove the skillet from the oven. The butter should be completely melted. Pour about three-quarters of the melted butter into the cornmeal batter, and stir until combined. Pour the batter into the hot skillet, and sprinkle the cranberries evenly over the top.
  • Bake until the cornbread is browned around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve hot with butter.

CRANBERRY CORNMEAL COOKIES



Cranberry Cornmeal Cookies image

Make and share this Cranberry Cornmeal Cookies recipe from Food.com.

Provided by Cathleen Colbert

Categories     Dessert

Time 30m

Yield 7 dozen cookies, 84 serving(s)

Number Of Ingredients 10

1 1/2 cups sugar
1 1/2 cups butter, room temperature
2 eggs, large
2 tablespoons light corn syrup
2 teaspoons vanilla
3 cups flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups dried sweetened cranberries, chopped

Steps:

  • Preheat oven to 350 degrees F.
  • Cream butter and sugar in a large bowl.
  • Beat at medium speed until creamy.
  • Add eggs, corn syrup and vanilla, beating until well mixed.
  • In a separate bowl, combine flour, cornmeal, baking powder and salt.
  • Add flour mixture to butter mixture, beating on low until well mixed.
  • Fold in cranberries.
  • Shape rounded teaspoons into balls and roll in sugar.
  • Place 1 inch apart on ungreased cookie sheets, flattening slightly.
  • Bake 9 to 13 minutes until edges are lightly browned.

Nutrition Facts : Calories 74.6, Fat 3.5, SaturatedFat 2.1, Cholesterol 13.8, Sodium 48.5, Carbohydrate 10.3, Fiber 0.3, Sugar 5.2, Protein 0.8

CORNMEAL COOKIES



Cornmeal Cookies image

These simple shortbread-like treats use plenty of butter.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 26

Number Of Ingredients 7

1 1/2 cups all-purpose flour (spooned and leveled), plus more for shaping
1/2 cup yellow cornmeal
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cornmeal, and salt; set aside.
  • In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla; beat until smooth. With mixer on low, gradually add flour mixture, mixing just until combined.
  • Drop dough by heaping tablespoons, about 2 inches apart, onto two large baking sheets; flatten slightly with floured fingertips. Bake until edges are golden, 14 to 16 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack; let cool completely.

Nutrition Facts : Calories 108 g, Fat 6 g, Protein 1 g

Tips:

  • For the best flavor, use fresh cranberries. If you only have frozen cranberries, thaw them completely before using.
  • Be sure to rinse the cranberries well before using them. This will help to remove any dirt or debris.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies to hold their shape.
  • Bake the cookies until they are just set. Overbaking will make the cookies dry and crumbly.
  • Let the cookies cool completely before storing them.

Conclusion:

These cranberry cornmeal cookies are a delicious and easy-to-make treat that is perfect for any occasion. They are made with simple ingredients and can be customized to your liking. Whether you like them chewy or crispy, these cookies are sure to be a hit.

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