If you have a soft spot for cozy baked treats, Broinhas de Fubá (Brazilian Cornmeal Cookies) will steal your heart with their sweet aroma, crackly tops, and homey charm. These rustic Brazilian cookies bring together tender centers, crumbly edges, and a fresh citrus twist for a treat that feels equally at home at festive gatherings or quiet afternoons with your favorite mug. This recipe is beloved throughout Brazil, and once you taste your first broinha, you’ll understand why this classic bite is deeply woven into their culinary celebrations.

Broinhas de Fubá (Brazilian Cornmeal Cookies) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Broinhas de Fubá (Brazilian Cornmeal Cookies) is how simple yet essential each ingredient is. Every addition, from citrus zest to creamy milk, brings something unique to the final cookie: taste, texture, or a bit of rustic golden color.

Cornmeal (fubá): The star ingredient—gives these cookies their signature yellow hue and rustic, crumbly bite.
All-purpose flour: Balances the cornmeal’s texture, ensuring the cookies hold together and stay soft inside.
Granulated sugar: Just the right sweetness, complementing both the corn and citrus notes.
Baking powder: Offers the perfect lift and that irresistible cracked top.
Salt: A tiny pinch that dig into the flavor and keeps the sweetness lively.
Unsalted butter: Adds a rich, velvety feel while keeping everything tender and melt-in-your-mouth.
Eggs: Provide structure, moisture, and that familiar cookie chew.
Whole milk: Softens the dough, keeping each bite moist, not dry.
Zest of lemon or orange: Fresh and fragrant, it’s what makes Broinhas de Fubá truly unforgettable.
Powdered sugar or extra flour (for dusting): Essential for shaping the dough and creating those iconic crackles on top.

How to Make Broinhas de Fubá (Brazilian Cornmeal Cookies)

Step 1: Prepare Your Oven and Baking Sheet

Start by preheating your oven to 350°F (180°C). This temperature allows the Broinhas de Fubá (Brazilian Cornmeal Cookies) to bake evenly and achieve their signature texture. Line a large baking sheet with parchment paper—this step prevents sticking and makes cleanup incredibly easy.

Step 2: Mix the Dry Ingredients

In a roomy bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. This blend creates the base of your cookies and ensures every bite is evenly flavored and light. Don’t rush this step: a good whisk guarantees there aren’t any baking powder clumps hiding inside!

Step 3: Incorporate the Butter

Add the softened butter to your bowl. Using your fingertips or a pastry blender, gently work the butter into the dry mix until the texture becomes sandy and crumbly. This step is where the Broinhas de Fubá (Brazilian Cornmeal Cookies) get their melt-in-your-mouth character.

Step 4: Blend Wet Ingredients Separately

In another bowl, beat the eggs with the milk, ensuring everything is well-combined and creamy. Stir in the fragrant citrus zest—whether lemon or orange, that fresh aroma makes all the difference. This little touch brings a slice of Brazilian sunshine straight into your kitchen.

Step 5: Form the Dough

Pour the wet ingredients into the dry mixture and use a spoon or your hands to combine them just until a soft dough forms. If the dough feels sticky, don’t worry—lightly dust your hands with flour or powdered sugar before shaping. The goal is a dough that’s pliable yet gently moist.

Step 6: Shape and Arrange the Cookies

Pinch off small portions of dough and roll them into rustic balls, about the size of a rounded tablespoon. Place them on your prepared baking sheet with a bit of space in between. Give each a gentle dusting of flour or powdered sugar—a classic touch for authentic Broinhas de Fubá (Brazilian Cornmeal Cookies), and the secret behind their crackled tops.

Step 7: Bake to Perfection

Bake for 15 to 18 minutes, or until the tops begin to crack and the undersides turn a warm golden hue. Don’t overbake: you want the centers to stay just a little tender. Let them cool slightly before enjoying—they’re delicious warm or at room temperature.

How to Serve Broinhas de Fubá (Brazilian Cornmeal Cookies)

Garnishes

Broinhas de Fubá (Brazilian Cornmeal Cookies) look beautiful with an extra dusting of powdered sugar right before serving. For even more flair, try a curl of citrus zest on top or a sprinkle of cinnamon to warm up their flavor profile.

Side Dishes

Tradition calls for a cup of strong Brazilian coffee or a cozy mug of tea alongside your Broinhas de Fubá (Brazilian Cornmeal Cookies). For a festive table, offer with fresh fruit slices—orange or pineapple pairs perfectly—or enjoy as part of a brunch spread with cheese and honey.

Creative Ways to Present

Arrange Broinhas de Fubá (Brazilian Cornmeal Cookies) in a rustic basket lined with a colorful napkin for a charming, party-ready presentation. You can also serve them on a cake stand, stacked high, or wrap them individually for sweet, homemade gifts during holidays and celebrations.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Broinhas de Fubá (Brazilian Cornmeal Cookies) in an airtight container at room temperature. They’ll keep beautifully for up to 3 days, staying soft and fresh, ready whenever a sweet craving strikes.

Freezing

For longer storage, these cookies freeze well! Let them cool completely, then place in a sealed freezer bag or container. They’ll retain their flavor and texture for up to 2 months. Thaw at room temperature for about 30 minutes before eating.

Reheating

If you love your Broinhas de Fubá (Brazilian Cornmeal Cookies) warm, pop them in a 300°F (150°C) oven for just 5 minutes. This refreshes their texture, making them taste freshly baked all over again.

FAQs

Can I use fine or coarse cornmeal for Broinhas de Fubá (Brazilian Cornmeal Cookies)?

For the most authentic texture, use fine cornmeal (the kind labeled “fubá” in Brazilian markets). Coarse cornmeal will create a grittier bite, while fine cornmeal keeps the cookies tender but still perfectly crumbly.

Do these Broinhas de Fubá (Brazilian Cornmeal Cookies) taste better with lemon or orange zest?

Both options are delicious! Lemon gives a zingy, bright lift, while orange adds a sweeter, rounder citrus note. Choose your favorite or even blend the two for a unique twist.

Why do my cookies crack on top—is that supposed to happen?

Absolutely—that crackled, rustic look is a signature trait of Broinhas de Fubá (Brazilian Cornmeal Cookies)! It means you achieved the right dough consistency and oven temperature for a perfect, authentic result.

What’s the best way to measure cornmeal for this recipe?

For accuracy, spoon the cornmeal into your measuring cup, then level it off with the back of a knife. Scooping directly from the bag can pack it down, giving you more cornmeal than intended, which could make the cookies too dense.

Can I make Broinhas de Fubá (Brazilian Cornmeal Cookies) dairy-free?

Yes! Use a plant-based milk (like oat or almond) and a quality dairy-free butter substitute. The cookies will still have wonderful texture and flavor, perfect for anyone avoiding dairy.

Final Thoughts

Baking a batch of Broinhas de Fubá (Brazilian Cornmeal Cookies) is the kind of simple joy worth sharing: they invite you to slow down, savor each bite, and just maybe start a new tradition in your own kitchen. If you’re craving something sweet, sunny, and a little bit special, give this recipe a try—and watch as everyone around your table falls in love, too.

Broinhas de Fubá (Brazilian Cornmeal Cookies) Recipe