Cornmeal Press Cookies

Cornmeal Press Cookies

Recipe by Ellie Markovitch
Course: Dessert, Snack


Prep time


Cooking time



This is a rustic, crumbly, corn forward flavor companion for a strong cup of coffee. The cookie press makes them fun to make with kids. If you don’t have a cookie press, don’t fret, just roll a round and make marks with a fork. 
Bake Time: 13-15 minutes


  • 1 cup Maine Grains Cornmeal

  • 1/2 tsp ground fennel, optional

  • 1 pinch coarse salt

  • 4 tbsp butter

  • 2 tbsp sugar

  • 1 tbsp heavy whipping cream

  • 1 egg


  • Preheat oven to 350° and prep sheets with a baking mat, parchment paper or lightly grease the cookie sheets.
  • Mix cornmeal, fennel and salt.
  • In a separate bowl, by hand or with a mixer, cream butter and sugar.
  • Add cream and egg and beat well.
  • Fill a cookie press with the dough and turn them in the sheet about an inch apart. Or shape into a rectangle and mark with a fork.
  • Bake for 13-15 minutes, until they have a golden edge all around.
  • Cool completely on the cookie sheet before transferring them to a plate.

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By Ellie Markovitch
IG @EllieMarkovitch
Facebook @storycookingmedia