To use up the last of my cornmeal that was lying dormant at the back of my kitchen cupboard in a forgotten Tupperware, I made these golden chewy cookies from Sweetestmenu’s blog. She ingeniously devised this recipe after her husband requested for corn cookies and I have to say that she came up with the perfect cookie which strikes the right balance between “crisp golden edges” and “a light and fluffy centre”. I baked my cookie batter right out of the refrigerator so they did not spread much but I still loved them with my afternoon cup of Bois Cheri cardamom tea.



115g butter, room temperature

100g (1/2 cup) caster sugar

45g (1/4 cup) brown sugar

1 teaspoon vanilla extract

1 large egg, room temperature

2 teaspoons golden syrup

175g (1 1/4 cup) plain flour

1/2 teaspoon baking soda

120g (3/4 cup) cornmeal

1/2 teaspoon kitchen salt


  • Preheat the oven to 160 C (320 F). Line two baking trays with baking or parchment paper.

  • In a large mixing bowl, beat softened butter and caster sugar and brown sugar until creamy.

  • Add the vanilla, egg and syrup and mix again until combined. Sift in flour and baking soda.

  • Add cornmeal and salt and stir till combined. Chill for 5 minutes before shaping into cookies.

  • Place on prepared trays 1-inch apart and bake for 12 minutes until edges turn golden brown.

  • Keeps at room temperature in an airtight container for up to one week. Makes 12-14 cookies.

Chewy Cornmeal Cookies