Blue Corn Sugar Cookies
Ingredients
350g cornbread dry mix
170g unsalted butter (softened)
50g brown sugar
1 large egg
1 tsp ground vanilla beans (or extract)
granulated sugar (for rolling)
Instructions
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
Using a stand or hand mixer, cream butter and brown sugar for about 1-2 minutes. Add in egg and vanilla and mix. Add dry mix and mix until fully incorporated.
Cover dough and let sit in the refrigerator for at least 1 hour before rolling out.
Place a bit of granulated sugar in a small bowl or dish.
Scoop 1oz cookie dough portions and roll between your palms to create balls. Roll the cookie balls in the granulated sugar to coat and place on your cookie sheet. Keep space (about 2in) between your cookie dough balls, they will spread as they bake.
Bake for 12 minutes or until lightly golden on the edges. Let cool before removing from baking sheets. Enjoy!
*Extra dough can be stored for up to 5 days in the fridge or 1 month in the freezer