Ingredients

Instructions

Heat the oven to 350°F and line two baking sheets with parchment paper.

In a medium bowl, whisk together flour, cornmeal, baking powder, cream of tartar, baking soda, and salt. Place sanding sugar in a shallow bowl and set aside.

Add sugar and butter to a large bowl and beat with an electric mixer set to medium-high until light and fluffy, about 4 minutes.

Scrape down the bowl. Add the egg, vanilla, and milk and beat to combine. Add the flour mixture and beat on low until just combined, about 45 seconds to 1 minute.

Using your hands, shape the dough into small (1- to 1 ½-inch) balls and roll each one in sanding sugar until coated. Place balls on cookie sheets, leaving at least 2 ½ inches between each one. (The cookies will spread considerably as they bake.) Press down on each ball lightly to flatten slightly. Transfer baking sheets to the freezer to chill for 20 minutes.

Bake cookies until they are set and golden at the edges, 15 to 18 minutes. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.