As I leaned against the kitchen counter, the scent of warm, freshly baked cookies filled the air, instantly whisking me back to cozy holiday gatherings. These Cranberry-Glazed Cornmeal Cookies with Sugared Thyme are not just treats; they’re little bursts of joy that effortlessly blend sweet and savory into a mouthwatering experience. It’s amazing how a simple mix of cornmeal and tart cranberries can create a delightful crunch, perfect for elevating your festive cookie platter. Plus, they’re incredibly quick to whip up, making them the ideal solution for unexpected guests or last-minute holiday preparations. Curious how this unique combination can transform your festive baking? Let’s dive into the recipe and bring some magic to your kitchen! Why Choose Cranberry-Glazed Cornmeal Cookies? Uniqueness: These cookies beautifully blend the rustic crunch of cornmeal with the tartness of cranberries, offering a delightful twist on traditional holiday flavors. Quick & Easy: With a straightforward preparation that takes less than an hour, you can have these festive treats ready in no time, perfect for spontaneous gatherings! Aromatic Bliss: The addition of sugared thyme lends a fragrant, earthy note that balances the sweetness, making each bite a culinary experience. Versatility: Enjoy them as a snack or a festive centerpiece; they pair perfectly with both tea and coffee, making them a crowd favorite! Make Ahead: These cookies can be baked ahead of time and frozen, ensuring you’re always prepared for unexpected guests. Whether you’re looking for something to impress or a cozy snack, these Cranberry-Glazed Cornmeal Cookies will not disappoint. Don’t forget to check out my Chewy Brown Cookies and Cinnamon Roll Cookies for more delightful baking ideas! Cranberry-Glazed Cornmeal Cookies Ingredients For the Cookie Dough Unsalted Butter – Provides rich flavor and tenderness; ensure it’s softened for easier creaming. Granulated Sugar – Primary sweetener; consider using brown sugar for a deeper flavor profile. Brown Sugar – Adds moisture and caramel notes; light or dark both work well. Honey – Contributes natural sweetness and a hint of floral flavor; maple syrup can be a fine replacement. Egg Yolk – Binds the ingredients and adds richness; a flax egg is a great vegan alternative. Vanilla – Essential for flavor; opt for pure vanilla extract for the best result. Cake Flour – Adds lightness to the texture; swap for all-purpose flour if you prefer a denser cookie. All-Purpose Flour – Provides structure; can be replaced with gluten-free flour for dietary needs. Cornmeal (fine ground) – Introduces a delightful crunch and rustic flavor; polenta can serve as a substitute. Kosher Salt – Balances sweetness; use half the amount if using table salt. Nutmeg – Enhances warm spice flavors; feel free to substitute with cinnamon for variety. For the Cranberry Glaze Powdered Sugar – Makes the glaze smooth; no direct substitute but you can create your own with granulated sugar. Cranberry Juice – Provides acidity and vibrant color; pomegranate juice can be used as a swap. Lemon Juice – Brightens the glaze’s flavor; lime juice works well in place of lemon. Red Food Coloring – For visual appeal; skip it for a natural look if desired. For the Sugared Thyme Fresh Thyme – Imparts an earthy note that beautifully complements the cookies; dried thyme can be a substitute, but use less. Granulated Sugar (for dusting) – Adds a hint of sweetness to the sugared thyme; this can be omitted if preferred. These Cranberry-Glazed Cornmeal Cookies are perfect for holiday celebrations, combining flavors that delight and impress! Step‑by‑Step Instructions for Cranberry-Glazed Cornmeal Cookies Step 1: Thyme Sugar Preparation In a small saucepan, combine 1 cup of water with 1/2 cup of granulated sugar and a handful of fresh thyme sprigs. Bring the mixture to a simmer over medium heat and cook for about 10 minutes, allowing the flavors to meld. Once the thyme is fragrant and the sugar is dissolved, strain the syrup into a bowl, discarding the thyme. Let it cool to room temperature to create your thyme sugar. Step 2: Cookie Dough Preparation In a large mixing bowl, cream together 1/2 cup of softened unsalted butter, 1/2 cup of granulated sugar, 1/4 cup of brown sugar, and 2 tablespoons of honey until light and fluffy, about 3-4 minutes. Add in one large egg yolk, a pinch of nutmeg, and 1 teaspoon of vanilla extract, mixing until well combined. This creamy base forms the heart of your Cranberry-Glazed Cornmeal Cookies. Step 3: Combine Dry Ingredients In a separate bowl, whisk together 1 cup of cake flour, 1/2 cup of all-purpose flour, 1/2 cup of fine ground cornmeal, and 1/2 teaspoon of kosher salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined. Be cautious not to overmix, as this can affect the texture of your cookies. The dough should be slightly sticky but well-blended, ready for chilling. Step 4: Chill Dough Cover the dough with plastic wrap and refrigerate for at least 1 hour. This step firms up the dough, making it easier to handle and ensuring your Cranberry-Glazed Cornmeal Cookies maintain their shape while baking. You’ll know it’s ready when it’s no longer sticky to the touch and holds its form when pressed. Step 5: Bake Cookies Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared sheet, spacing them about 2 inches apart. Bake for 12-15 minutes until the edges are golden brown but the centers appear slightly soft. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Step 6: Prepare Glaze In a medium bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of cranberry juice, and 1 teaspoon of lemon juice until smooth. If desired, add a few drops of red food coloring to achieve a vibrant hue. Adjust the consistency with small amounts of cranberry juice as needed; it should be thick yet pourable, ready to elevate your cookies with that beautiful glaze. Step 7: Glaze Cookies Once your Cranberry-Glazed Cornmeal Cookies are completely cool, use a spoon to drizzle the prepared glaze generously over each cookie. Alternatively, you can dip the tops directly into the glaze for a more substantial coating. Allow the glaze to set for about 15-20 minutes before serving, giving your cookies that final touch of festive flair. Make Ahead Options These Cranberry-Glazed Cornmeal Cookies are a fantastic option for busy bakers looking to save time! You can prepare the dough up to 24 hours in advance by covering it tightly with plastic wrap and refrigerating. Alternatively, you can scoop and freeze the dough balls for up to 3 months—this way, you can bake fresh cookies whenever a craving strikes. Just bake them straight from the freezer, adding an extra minute or two to the baking time. For the glaze, you can whisk it together up to 3 days ahead and store it in the fridge. When ready to serve, simply drizzle the glaze over the cookies after they have completely cooled, ensuring they stay just as delightful and fresh as the day they were made! How to Store and Freeze Cranberry-Glazed Cornmeal Cookies Room Temperature: Store these cookies in an airtight container at room temperature for up to 7 days to keep them fresh and delicious. Fridge: If you prefer them cold, you can store the cookies in the fridge for up to 2 weeks, just be sure to keep them well-sealed to avoid drying out. Freezer: To freeze the cookies, place them in a single layer in a freezer-safe container or bag for up to 3 months. For best results, freeze them before glazing. Reheating: When ready to enjoy, simply bring them to room temperature or warm them in the oven at 300°F (150°C) for about 5 minutes to regain that fresh-baked feel. What to Serve with Cranberry-Glazed Cornmeal Cookies? As you gather for the holidays, these delightful cookies can be a centerpiece that beckons everyone to indulge and savor. Spiced Chai Latte: The warm, aromatic spices of chai perfectly complement the tartness of the cranberry glaze, creating a cozy pairing for chilly evenings. Cheese Platter: Include creamy brie or sharp cheddar to balance the sweetness of the cookies, providing a rich textural contrast that’s sure to impress your guests. Fresh Fruit Salad: A vibrant mix of seasonal fruits adds a refreshing burst of flavor, brightening up your dessert table and enhancing the cookie ensemble. Nutty Biscotti: A crunchy counterpart, their coffee-friendly flavors pair beautifully with the cornmeal and cranberries, making for a sophisticated coffee break. Herb-Infused Tea: Consider serving a light herbal tea with floral notes; it will enhance the sugared thyme topping, leaving a lasting impression. Ginger Snaps: These spicy cookies introduce a contrasting heat that plays against the sweetness of cranberry, creating a delightful flavor dance in every bite. Festive Eggnog: Rich and creamy, this holiday favorite pairs flawlessly with the cookies, enhancing their flavors while bringing everyone into the festive spirit. Chocolate Mousse: A luxurious dessert to follow up cookie indulgence, the silken texture offers a contrasting experience, rounding out a holiday treat table beautifully. Cranberry-Glazed Cornmeal Cookies Variations Feel free to play around with this recipe and create your perfect version, adding your own touch to each delicious bite! Berry Swap: Replace cranberries with blueberries or raspberries for a different flavor profile. Each berry offers a unique sweetness that can elevate the glaze. Herb Twist: Experiment with rosemary or lavender in your sugared thyme for a fragrant alternate topping. These herbs add a delightful twist that will surprise your taste buds. Nutty Addition: Stir in 1/2 cup of chopped nuts like walnuts or pecans for a delightful crunch. The nutty texture pairs beautifully with the cornmeal and glaze. Spice Enhancement: Add a pinch of ground ginger along with nutmeg for a spiced-up version. The warmth of ginger complements the sweetness of the glaze beautifully. Vegan Version: Replace the egg yolk with a flax egg and use coconut oil instead of butter for an entirely plant-based cookie. They will be just as delightful! Gluten-Free Option: Swap all-purpose flour with your favorite gluten-free blend for a cookie that everyone can enjoy. Make sure to check your baking mix for a fluffy texture! Extra Sweetness: For those with a sweet tooth, increase honey by a tablespoon or try drizzling caramel over the cookies before serving. It creates an indulgent treat! Discover more fun ideas and variations in my other cookie recipes like Pebble Sugar Cookies and Cinnamon Roll Cookies. Each recipe offers its own flair for festive treats! Expert Tips for Cranberry-Glazed Cornmeal Cookies Chill for Best Results: Make sure to chill the dough for at least an hour; this helps the cookies keep their shape and prevents spreading during baking. Softened Butter: For easy mixing and a light texture, always use room temperature unsalted butter. Hard butter will not cream properly with the sugars. Avoid Overmixing: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to tough cookies, compromising the tender texture of your Cranberry-Glazed Cornmeal Cookies. Watch the Baking Time: Keep an eye on the cookies as they bake; they should be slightly underbaked when removed from the oven for a soft, chewy interior. Customize Your Glaze: Feel free to adjust the red food coloring in the glaze for a more pastel or vibrant look. Just a few drops can make a delightful difference! Store Properly: Ensure cookies are stored in an airtight container at room temperature to maintain their freshness and crunch for up to a week. Cranberry-Glazed Cornmeal Cookies Recipe FAQs What type of cranberries should I use for the glaze? Absolutely! For the best flavor, I recommend using fresh or unsweetened cranberry juice. If you can’t find cranberry juice, pomegranate juice can be a delightful substitute, bringing its own sweet-tart notes to the glaze! How should I store my cookies to keep them fresh? Store these lovely Cranberry-Glazed Cornmeal Cookies in an airtight container at room temperature for up to 7 days. If you find that they aren’t being eaten as quickly as you’d hoped, placing them in the fridge can extend their freshness for up to 2 weeks; just be sure to seal them tightly! Can I freeze Cranberry-Glazed Cornmeal Cookies? Yes! You can freeze these cookies for up to 3 months. For best results, freeze them before glazing. Just layer them in a freezer-safe container or bag, making sure they’re in a single layer. When ready to enjoy, let them thaw in the fridge overnight and glaze them just before serving. What if my cookies spread too much while baking? If your cookies spread too much, it could be due to warm dough or not enough chilling time. Always ensure that your dough is chilled for at least an hour before baking and that your butter is softened but not melted. If you find the dough sticky after chilling, you can add a little extra flour to help maintain shape. Are these cookies suitable for a gluten-free diet? Very! You can substitute regular all-purpose flour with a gluten-free flour blend to make these Cranberry-Glazed Cornmeal Cookies gluten-free. Just be sure to check the specific blend you choose, as some may require additional binding agents or adjustments. Cranberry-Glazed Cornmeal Cookies for Festive Snacking Delight in these Cranberry-Glazed Cornmeal Cookies, a perfect blend of sweet and savory for the holidays. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 15 minutes minsChilling Time 1 hour hrTotal Time 1 hour hr 35 minutes mins Servings: 24 cookiesCourse: DessertCuisine: AmericanCalories: 120 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cookie Dough1/2 cup Unsalted Butter softened1/2 cup Granulated Sugar1/4 cup Brown Sugar light or dark2 tablespoons Honey or maple syrup1 large Egg Yolk or flax egg for vegan1 teaspoon Vanilla pure extract preferred1 cup Cake Flour or all-purpose flour1/2 cup All-Purpose Flour or gluten-free flour1/2 cup Cornmeal (fine ground) or polenta1/2 teaspoon Kosher Salt use less if using table salt1/4 teaspoon Nutmeg can substitute with cinnamonFor the Cranberry Glaze1 cup Powdered Sugar for a smooth glaze2 tablespoons Cranberry Juice or pomegranate juice1 teaspoon Lemon Juice or lime juiceas needed Red Food Coloring optionalFor the Sugared Thyme1 bunch Fresh Thyme or less dried thyme1/2 cup Granulated Sugar (for dusting) optional Equipment Mixing bowlSaucepanBaking SheetParchment paperWhiskCookie scoop Method Thyme Sugar PreparationIn a small saucepan, combine 1 cup of water with 1/2 cup of granulated sugar and a handful of fresh thyme sprigs. Bring the mixture to a simmer over medium heat and cook for about 10 minutes. Strain the syrup into a bowl and let cool.Cookie Dough PreparationIn a large mixing bowl, cream together 1/2 cup of softened unsalted butter, 1/2 cup of granulated sugar, 1/4 cup of brown sugar, and 2 tablespoons of honey until light and fluffy, about 3-4 minutes. Add in one large egg yolk, a pinch of nutmeg, and 1 teaspoon of vanilla extract.Combine Dry IngredientsIn a separate bowl, whisk together 1 cup of cake flour, 1/2 cup of all-purpose flour, 1/2 cup of fine ground cornmeal, and 1/2 teaspoon of kosher salt. Gradually add this to the wet ingredients, mixing gently.Chill DoughCover the dough with plastic wrap and refrigerate for at least 1 hour.Bake CookiesPreheat the oven to 350°F (175°C). Drop rounded portions of dough onto a baking sheet lined with parchment paper and bake for 12-15 minutes.Prepare GlazeIn a bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of cranberry juice, and 1 teaspoon of lemon juice until smooth. Add red food coloring if desired.Glaze CookiesOnce the cookies are cool, drizzle the glaze over each cookie or dip the tops into the glaze. Nutrition Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1.5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 50mgPotassium: 60mgFiber: 0.5gSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg NotesCookies can be baked ahead and frozen for up to 3 months. Store in an airtight container at room temperature for up to a week. Tried this recipe?Let us know how it was!
