Cornmeal Cranberry Cookies

Cornmeal Cranberry Cookies

The cornmeal gives these cookies a nice crunch and the cranberries add a pleasant tartness. A word of caution – these cookies are not very sweet, not for a person with a really sweet tooth.


  • 2 cups all-purpose flour
  • 1 cup stone-ground fine yellow cornmeal
  • 1 tsp baking powder
  • 1/2 tsp Kosher salt
  • 1 ½ stick unsalted butter, room temperature
  • 2/3 cups sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • Grated zest of 2 medium oranges
  • ½ cups dried cranberries, finely chopped 


In a medium bowl, whisk together first 4 ingredients. Combine the zest and sugar in a small bowl and rub with your fingers until sugar gets fragrant and moist. In another bowl, with an electric mixer, beat the butter until smooth, then gradually add the sugar, beating well until the mixture is light and fluffy. Beat in the vanilla and eggs, one egg at a time. With the mixer on low, gradually add dry ingredients; beat just until combined. Mix in the cranberries.

Transfer the dough to a piece of lightly floured parchment paper. Form the dough into a log, about 2 inches wide. Wrap in the parchment, twist the ends of the parchment to seal. Refrigerate until firm, at least 2 hours or longer.

Center the oven rack. Preheat the oven to 350F. Line the baking sheets with silicone mats or parchment. Cut the dough crosswise into 1/4 –inch-thick slices, turning the log over ¼ turn after each slice. Place the cookies on the baking sheet, ½ inch apart. Bake, in batches, until the cookies are firm to the touch, 12-14 minutes. They don’t have to brown. Transfer the cookies to a cooling rack and cool completely.

Cornmeal Cranberry Cookies

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7 Responses to “Cornmeal Cranberry Cookies”

  1. Hi Vera,
    I just came across to ur blog. it’s just simply superb and like a baker’s shop:) U have created ur blog beautifully. I wondered tht Should I try ur Cornmeal cranberries cookies? I’ll let u knw when I would give a try.

  2. Sonu, thank you very much! I would appreciate if you let me know.

  3. I tried and totally loved it!! Thanks for the recipe…

  4. Ebru, I’m so glad :)

  5. Vera, I know this is an old post, but I just recently came across your blog. I just baked a batch of these cookies, and wanted to tell you how fabulous they are. Interesting texture, not too sweet, and the berries and citrus give it a bright flavor. I can’t wait to try more of your recipes!

  6. Deb, I’m glad that you liked them! Thank you very much for coming back and leaving the comment!

  7. Hi. I found your blog about a week ago and I have been watching and reading here for the whole week! It’s perfect! thank you.
    I made these cookies two days ago. I love the texture, smell and taste of them. I have a question; I followed the recipe word by word, cookies’ look was good before entering the oven but after baking their volume increased and they didn’t have the smooth surface and edges. I think baking powder has this effect on cookies. But your cookies look well. what should I do to get cookies with a better shape? Should I refrigerate them before baking? Or the amount of baking powder was more than needed?
    Thank you again.

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