Strawberry Cornmeal Cookies
recipes
These strawberry cornmeal cookies are soft and chewy, flavored with sweet buttery corn and bursts of fresh roasted strawberries.
August 3, 2025
Strawberry Cornmeal Cookies
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These strawberry cornmeal cookies are soft and chewy, flavored with sweet buttery corn and bursts of fresh roasted strawberries.
Love strawberry desserts? You’ll love this Strawberry Mango Swiss Roll Cake and Strawberry Rhubarb Crisp.
Ingredients and Substitutions
• Cornmeal: This adds a sweet, buttery flavor and a slightly gritty texture for that perfect bite. Use a medium grind (pretty standard). I like Bob’s Red Mill.
• Sour cream: This adds tang and moisture and also activates the baking soda. Feel free to substitute Greek
Substitutions for sour cream
- Buttermilk
- Greek Yogurt
- Kefir
- Plain Yogurt
- Labneh
• Sweet corn powder: Dried up corn, finely ground. This really amps up the corn flavor. But you can totally skip it and still have delicious cookies.
Tips for Successful Strawberry Cornmeal Cookies
- Make sure the roasted strawberries aren’t too juicy. There shouldn’t be a pool of liquid in the sheet pan. See recipe video for reference.
- I like a mix of diced and quartered strawberries. If it looks too chunky after roasting, you can mash them up a bit with a fork.
- When layering the roasted strawberries within the cookie dough, spread it out into lines. Sort of like you’re creating ripples.
How Should I Store Strawberry Cornmeal Cookies?
Leftovers can be stored in an airtight container at room temperature for up to 5 days.
To freeze baked/cooled cookies, place on a parchment-lined sheet pan and freeze until solid. Transfer to a freezer bag and freeze up to 3 months. Defrost at room temperature.
To freeze unbaked cookie dough, place scooped dough on a parchment-lined sheet pan and freeze until solid. Transfer to a freezer bag and freeze up to 3 months. Bake from frozen.
Strawberry Cornmeal Cookies
Ingredients
Roasted Strawberries
- 1 lb strawberries, hulled and diced (Note 1)
- 1 tablespoon (12g) granulated sugar
Cornmeal Cookie Dough
- 1/2 cup + 1 tablespoon (94g) medium grind cornmeal
- 2 2/3 cups (335g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 sticks (226g) unsalted butter, at room temperature
- 1 1/2 cups (300g) granulated sugar
- 1 tablespoon (10g) sweet corn powder
- 2 teaspoons kosher salt
- 1 large egg, at room temperature
- 1 tablespoon (15g) sour cream
- 2 teaspoons (10g) vanilla extract
Instructions
For the Roasted Strawberries:
- Preheat oven to 425 F (220 C). Line a quarter sheet pan with foil and parchment paper.
- Add the strawberries and 1 tablespoon (12g) sugar to the prepared pan. Toss to combine and spread into an even layer.
- Bake until berries are soft and deepened in color and juices have thickened, about 30 minutes. (I like to stir halfway through baking.)
- Scrape the strawberries into a small bowl. Let cool to room temperature. Then cover and refrigerate until chilled, about 30 minutes.
For the Cornmeal Cookie Dough:
- In a large bowl, whisk together the flour, cornmeal, baking soda, and baking powder.
- In the bowl of a stand mixer fitted with the paddle, beat the butter, sugar, corn powder, and salt on medium-high speed until creamy and fluffy, about 1 minute. Beat in the egg, sour cream, and vanilla. Add the flour mixture all at once and beat on lowest speed until just combined.
- Crumble a layer of dough into a medium bowl. Top with a couple spoonfuls of roasted strawberries, spreading out to create ripples. Repeat until you've layered all the batter and strawberries into the bowl. The bottom and top layer should be dough (see Note 2).
- Once all the dough and strawberries have been layered in the bowl, gently press down the layers to create an even surface.
- Using a 3-tablespoon scoop, scoop the dough onto a parchment-lined sheet pan or a couple dinner plates. Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.
To Bake:
- Preheat the oven to 350 F (175 C) and line a sheet pan with parchment paper.
- Transfer 12 dough mounds to the prepared pan, arranging in four rows of three. Bake until puffed and matte in color, about 10 minutes.
- With a rubber spatula, flatten each cookie into a 3-to-3 1/2-inch round. Continue baking until edges are golden and surface is no longer shiny, about 3 minutes. They will still be quite soft in the middle.
- Transfer the pan to a wire rack and let cool for 5 minutes. Transfer the cookies directly to the rack and let cool completely.
- Repeat with the remaining cookie dough, using a fresh sheet pan.
Notes
- Note 1: I generally dice the large strawberries and quarter the small ones.
- Note 2: I typically do 5 layers of dough and 4 layers of roasted strawberries. Halfway through, gently press down the layers to create an even surface.
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Such a great flavor combo!