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Strawberry Cornmeal Cookies

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 20 cookies (about)

Equipment

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.