Cornmeal Currant Crunch Cookies
Elevate your cookie game with these Cornmeal Currant Crunch Cookies, a delightful fusion of crisp texture and sweet, tangy flavor. Perfectly golden and irresistibly crunchy, these cookies combine the subtle grit of fine cornmeal with the chewy sweetness of dried currants for a unique treat that's as versatile as it is delicious. A dash of coarse sugar on top adds a satisfying crunch, while optional milk brushing enhances their golden hue. With only 15 minutes of prep time, these cookies are ideal for everything from afternoon snacks to festive gatherings. Easy to make, beautifully textured, and bursting with flavor, these cornmeal cookies are destined to become a household favorite!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 100 grams granulated sugar
- 50 grams light brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 130 grams all-purpose flour
- 100 grams fine cornmeal
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 75 grams dried currants
- 15 milliliters milk (optional, for brushing)
- 25 grams coarse sugar (optional, for sprinkling)
Instructions
Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the unsalted butter, granulated sugar, and light brown sugar until light and fluffy using a hand or stand mixer (about 2-3 minutes).
Add the egg and vanilla extract to the creamed mixture, and beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, fine cornmeal, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the dried currants, ensuring they are evenly distributed throughout the dough.
Using a small cookie scoop or a tablespoon, portion out the dough and place it onto the prepared baking sheets, spacing the cookies about 2 inches apart.
If desired, lightly brush the tops of the cookies with milk and sprinkle with coarse sugar for added texture and appearance.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are set.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.9 g | 137% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 1752 mg | 76% | |
| Total Carbohydrate | 413.6 g | 150% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 225.2 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 212 mg | 16% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1047 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
