There’s something magical about holiday baking—the aromas, the colors, the sparkle, and the way even the simplest cookies can bring out a sense of nostalgia and celebration. Cranberry-Glazed Cornmeal Cookies with Sugared Thyme capture that magic in a uniquely elegant way. These cookies blend rustic comfort with bright, modern flavors: buttery cornmeal cookies topped with a tangy cranberry glaze and finished with delicate, shimmering sprigs of sugared thyme.
If you’re looking for a cookie that stands out on your holiday tray—something festive yet refined—this recipe is a beautiful choice. The cornmeal adds a tender crunch, the cranberry glaze offers a burst of tart sweetness, and the sugared thyme brings a lightly herbal, wintery finish that feels straight out of a cozy holiday market.
These cookies are not just tasty—they’re conversation starters. Whether you’re gifting them, plating them for a party, or enjoying them with a warm cup of tea, they’re guaranteed to impress with their flavor, texture, and gorgeous appearance. Let’s walk through creating this truly special seasonal treat.
Recipe Overview
Cranberry-Glazed Cornmeal Cookies with Sugared Thyme are soft, lightly crisp cookies made with a blend of cake flour, all-purpose flour, and fine cornmeal. They’re glazed with a simple cranberry icing that gives them a glossy blush-pink finish. The sugared thyme topping adds sparkle, texture, and a subtle aromatic touch. Perfect for holiday baking, gifting, or adding a gourmet twist to your cookie platter.
Ingredients & Instructions
Below is everything you need—from the sugared thyme to the cookie dough to the final glaze—plus tips for mastering every step.
Sugared Thyme
- 1 cup water
- ½ cup sugar
- 4 tablespoons fresh thyme
- ¼ cup granulated sugar (for dusting)
Cornmeal Sugar Cookies
- ½ cup unsalted butter, softened
- ¼ cup sugar
- ¼ cup brown sugar
- 1 tablespoon honey
- 1 egg yolk
- ¼ teaspoon nutmeg
- 1½ teaspoons vanilla
- 1 cup cake flour
- ½ cup all-purpose flour
- ½ cup fine cornmeal
- ½ teaspoon kosher salt
Cranberry Icing
- 1½ cups powdered sugar
- 1 tablespoon cranberry juice (plus more as needed)
- ¼ teaspoon lemon juice
- pinch of salt
- 1–3 drops red food coloring (optional)
Step-by-Step Instructions
1. Make the Sugared Thyme
Start by combining the water and sugar in a small saucepan. Heat over medium until the sugar is completely dissolved, then remove from the heat. Stir in the fresh thyme sprigs and allow them to steep briefly—just long enough to soften and absorb the syrup without becoming soggy.
Strain out the thyme and lay the sprigs on a sheet of parchment to dry slightly. While still tacky, roll or sprinkle them with the granulated sugar, coating each sprig. Set aside to dry fully.
Tip: Don’t soak the thyme too long or it can lose its shape. A quick dip is all you need.
2. Prepare the Cookie Dough
In a mixing bowl, cream together the butter, sugar, and brown sugar until light and fluffy. Add the honey, egg yolk, nutmeg, and vanilla, blending until fully combined.
In a separate bowl, whisk together the cake flour, all-purpose flour, cornmeal, and salt. Fold the dry ingredients into the butter mixture until a soft dough forms. If the dough feels too dry or crumbly (cornmeal can vary), add a splash of water or milk to bring it together.
Form the dough into a block, wrap tightly, and refrigerate overnight.
Tip: Chilling overnight deepens the flavor and ensures the cookies hold their shape beautifully.
3. Shape & Bake the Cookies
Remove the chilled dough and allow it to soften slightly until just pliable—not warm. Place the dough between two sheets of parchment paper and roll it to about ¼-inch thickness.
Use a knife or bench scraper to score the dough into 2-inch squares. Slide the entire sheet of dough onto a baking tray and place it in the freezer for about 10 minutes. This helps achieve clean, sharp edges.
Remove from the freezer and cut fully along your scored lines. Transfer the cookies to a parchment-lined baking sheet.
Bake at 350°F (175°C) until the edges are slightly golden—typically 8–12 minutes depending on your oven. Let the cookies cool completely before glazing.
Tip: Don’t overbake; they should remain pale with just lightly toasted edges.
4. Make the Cranberry Icing
In a bowl, whisk together the powdered sugar, cranberry juice, lemon juice, and a pinch of salt. Add more cranberry juice as needed to achieve a smooth, spoonable glaze. A drop or two of red food coloring creates a deeper blush, but this step is optional.
Dip or spoon the glaze onto each cooled cookie, letting it drizzle slightly over the edges. While the glaze is still wet, top each cookie with a sprig of sugared thyme.
Let the glaze set completely before storing or serving.
Tip: For perfectly smooth icing, sift the powdered sugar first.
Cooking Tips & Variations
Make Ahead for Easy Holiday Baking
The cookie dough benefits from an overnight chill, making it an ideal make-ahead recipe. The sugared thyme can be made a day ahead as well—just store it loosely covered so it doesn’t get sticky.
Flavor Variations
- Add a hint of orange zest to the dough for a brighter flavor.
- Use maple syrup instead of honey for a deeper, woodsy sweetness.
- For a crunchier cookie, substitute coarse cornmeal—but reduce the amount slightly.
Glaze Options
If cranberry isn’t available, try pomegranate juice or a mix of lemon and raspberry preserves. The pink hue adds visual charm, but feel free to keep the glaze white for a more subtle look.
Decorating Ideas
You can swap the sugared thyme for:
- edible gold leaf
- sugared cranberries
- a sprinkle of coarse sugar
- tiny citrus zest curls
But the thyme truly elevates these cookies into something spectacular and aromatic.
Storage & Serving Suggestions
Store the cookies in an airtight container at room temperature for 3–4 days. If stacking, place parchment between layers to protect the glaze.
These cookies also freeze beautifully—glazed or unglazed. Freeze them on a tray first, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
Serve them with:
- herbal tea (thyme or chamomile pairs perfectly)
- hot cranberry cider
- mulled wine
- a holiday dessert platter with contrasting textures
Their festive look and sophisticated flavor make them wonderful for cookie exchanges or gourmet gift boxes.
Cranberry-Glazed Cornmeal Cookies with Sugared Thyme bring elegance and creativity to your holiday baking. They combine creamy, buttery cookie texture with the rustic charm of cornmeal, the bright tang of cranberry, and the sparkle of sugared herbs. These cookies are not just a treat—they’re a festive experience, a beautiful addition to any dessert table, and a delightful gift for anyone who loves something unique and homemade.
If you’re ready to elevate your holiday cookie lineup this year, these charming, flavorful cookies are the perfect place to start.
1. Do I have to use cake flour?
Cake flour makes the cookies tender, but you can use all-purpose flour—just reduce the amount slightly to avoid a dense dough.
2. Can I skip the sugared thyme?
Absolutely. The cookies are delicious with just the cranberry glaze, though the thyme adds a special touch.
3. How do I keep the glaze smooth and shiny?
Apply it to completely cooled cookies and let them dry at room temperature without covering them.
4. Can I make the dough ahead of time?
Yes! It keeps well in the fridge for 1–2 days or in the freezer for up to 2 months.
5. What can I use instead of cranberry juice?
Pomegranate juice, cherry juice, or even a lemon glaze make excellent alternatives.
Cranberry-Glazed Cornmeal Cookies with Sugared Thyme offer a festive blend of buttery cornmeal texture, tangy cranberry icing, and sparkling sugared herbs. Perfect for holiday baking and gifting!
