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Why I Love This Cornmeal & Honey Cookie Recipe
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!
Follow These Tips
Serving & Storage
To serve – Serve at room temperature so the cornmeal crunch and honey sweetness really shine. If they are frosted with buttercream, let the frosting firm slightly before stacking or plating.
To store – Store in an airtight container, layered with parchment, for up to 5 days in the fridge. Freeze cooled cookies, frosted or unfrosted, with parchment between layers for up to 2 months.
More Cookie Recipes to Try
- Honey Almond Cookies
- Candy Bar Cookies
- Spicy Dark Chocolate Cookies
- White Chocolate Macadamia Nut Cookies
- Chocolate Mint Cookies
- Molasses Crinkle Cookies
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Cornmeal & Honey Cookies
Ingredients
For the cookies
- 12 tbsp (1 ½ sticks) unsalted butter
- ½ cup 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
- 12 tbsp (1 ½ sticks) unsalted butter room temperature
- 2 ½ cups sifted 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.12 tbsp (1 ½ sticks) unsalted butter, ½ cup granulated sugar
- Mix in vanilla extract and egg yolk.1 tsp vanilla extract, 1 egg yolk
- Add flour, cornmeal, and salt and mix until no dry streaks remain.1 ½ cups all-purpose flour, ½ cup cornmeal, ½ tsp kosher salt
- 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.12 tbsp (1 ½ sticks) unsalted butter
- Mix in the sugar and honey, adding more honey if the mixture needs to be thinned.2 ½ cups sifted powdered sugar, ¼ cup honey
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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
