slice and bake

I love anything sweet with a hint of spice, and these sweet and spicy cornmeal cookies certainly have a kick to them. These cornmeal cookies are a new take on the classic slice and bake cookie once you whip up the super simple dough, shape it into logs, brush the edges in egg wash, and roll them in a mix of cayenne + turbinado sugar.

This dough is very flexible and goes well with different add-ins and flavors. I have used it for holiday cornmeal cookies as well. Feel free to experiment!

Not only does the cayenne add a dose of spice, but its beautiful red color augments the cornmeal’s brilliant yellow. These cornmeal cookies are a melange of flavors. Give these sweet and spicy cornmeal cookies a try when you are looking to brighten and spice up your day. 

for the dough

• ¾ cup butter
• ¾ cup sugar
• 1 egg
• 1 tsp. vanilla
• 1 cup flour
• 1 cup cornmeal
• Pinch of salt

For rolling the edges

• 1 egg
• 1 tablespoon water
• ¼ cup turbinado sugar
• 1 teaspoon cayenne pepper

Mix the flour, cornmeal, and salt in a medium-sized bowl and set aside. Cream together the butter and sugar until light and fluffy. Add the vanilla and 1 egg and mix until combined. Slowly add in the dry ingredients while continuing to mix. Divide the dough in two and wrap separately in plastic wrap. Refrigerate for 1-2 hours.

Preheat the oven to 350°F. Beat the remaining egg and water and set aside. Mix together the turbinado sugar and cayenne pepper in a rectangular dish or shallow dish that the logs of dough can fit into. Brush the edges of the dough logs with egg wash then roll them in the turbinado/cayenne mixture until the edges are evenly coated.

Slice the cookies ⅓ – ½ inch and place on a parchment-lined baking sheet. Bake for 11-12 minutes until the edges begin to brown.