Cookie of the month has become a mainstay. I truly love hearing about your (new) favorites you find in these recipes. In my mind, cookies are the perfect gateway to baking. If you’re new to the kitchen or a seasoned pro, a cookie is always fun and usually easy! Sometimes I rework a classic recipe and sometimes I wing it and create something unique. To be honest, these cookies are the ladder. When I was devising the recipe, I had no idea if they were actually going to turn out and be edible. But I was pleasantly surprised!
I love cornmeal and the flavor it can add. Usually, I only use it in savory recipes, but I thought it was high time to make a cookie with it. To up the ante, I made these a sandwich cookie and added a honey buttercream filling: a riff on cornbread with honey. I can’t wait for you to try these!
I love that these cookies offer a unique texture contrasted with the buttercream filling!
Watch how to make these cornmeal honey cookies:
Cornmeal & Honey Cookies
Ingredients
For the cookies
- ¾ cup unsalted butter
- ½ cup white granulated sugar
- 1 tsp vanilla extract
- 1 egg yolk
- 1 ½ cups all-purpose flour
- ½ cup cornmeal
- ½ tsp kosher salt
For the buttercream
- ¾ cup unsalted butter room temperature
- 2 ½ cups powdered sugar
- ¼ cup honey
Instructions
For the cookies
- Preheat oven to 350°F.
- Cream the butter and sugar until light and fluffy, 3-5 minutes.
- Mix in vanilla extract and egg yolk.
- Add flour, cornmeal, and salt and mix until no dry streaks remain.
- Use a cookie to portion 2 tablespoon-size cookie balls onto parchment-lined baking sheets. Spray the bottom of a glass with nonstick baking spray and flatten each cookie to about ¼ inch.
- Bake 8-12 minutes. The cookies will color just slightly and be firm to touch.
- Remove from the oven and cool on the baking pan for 5 minutes. Finish cooling on a cooling rack.
For the buttercream
- Cream the butter with a hand mixer or stand mixer.
- Mix in the sugar and honey, adding more honey if the mixture needs to be thinned.
To assemble
- Spread approximately 2 teaspoons of filling on the bottom of one cookie and sandwich with another cookie placed on top. Do not assemble the sandwiches until the cookies are completely cool.
Nutrition
