Cornmeal and Rosemary Sugar Cookies

Rosemary Cookies
This recipe was the most requested during the HEARTH Dinner Series and Chef Tim Byres’ favorite use of the great cornmeal grown and milled here on the farm.

This is a great butter and sugar cookie; the corn meal gives a wonderful homemade texture. They are best enjoyed with sorghum molasses or honey.

Yields 4 dozen 

Dry Ingredients
1 1/2 cupall-purpose flour
1 1/2 cupcornmeal
1/4 cupnonfat dry milk powder
3/4 tspbaking powder
1/4 tspbaking soda
1/2 tsptable salt
3sprigs (6 in) rosemary, stem removed and leaves chopped fine (4 teaspoons chopped)
Wet Ingredients
1 1/4 cupunsalted butter, room temperature (2 ½ sticks)
3/4 cupgranulated sugar
3/4 cupcorn kernels (2 ears fresh)
2 tsplemon juice
1zest of a lemon
1/4 cupsorghum molasses (substitute a dark honey)
1 tspvanilla extract
Dusting Ingredients (Before Baking)
3 tbspgranulated sugar
1 pinch table salt


  • Electric stand mixer
  • Electric food processor
  • 2 baking sheets
  • Wax paper or silicone liners
  • Rubber spatula
  • Flat spatula
  • Bakers cooling rack

Sift all the dry ingredients into a bowl along with the chopped rosemary and mix until fully incorporated, then set the bowl aside. Add the corn and lemon zest to the food processor and pulse until evenly chopped and set aside. Using an electric stand mixer with the paddle attachment, cream the butter and sugar at medium to high speed for 2 minutes until smooth and incorporated. Crack and pour in one egg, discard the shell, add the corn/zest into the creamed butter at low speed allowing a dough to form, then add the sorghum, lemon juice, and vanilla extract. Once the mix starts to form, turn the speed up to high and beat for an additional 5 minutes to blend fully and become light. Slow the speed and add the dry ingredients in manageable portions until the dough is completely formed. Remove the bowl and mix by hand with the rubber spatula to grab any loose dry ingredients. The cookie dough will be soft, so place the bowl into the refrigerator to firm up for 5 minutes.

Remove the dough from the refrigerator and out of the bowl into two equal portions. Lay the dough balls onto a sheet of wax paper or film wrap and form a log about two inches thick and about a foot and a half long. Take the two logs and return to the refrigerator for one hour to firm. This is important due to the soft nature of the dough, the butter needs to become firm and melt as the cookies bake.

Preheat the oven to 350 degrees and line two baking sheets with wax paper or silicone liners. Once the dough is set, remove a log and slice individual cookies about ¼ of an inch wide, and each log will give you two dozen cookies. Mix the sugar and pinch of salt in a small bowl and drop in each slice of dough, coating the top with sugar, and arrange on the prepared baking trays. Bake at 350 for 15 minutes until golden brown with darker caramel around the edges. Once removed from the oven, transfer the cookies with a flat spatula to a cooling rack until manageable to eat.