Cornmeal & Honey Cookies
Bringing cornmeal into cookies means gaining an incredible crunch. Combined with the sweetness of honey and creaminess of buttercream, this cookie strikes an amazing balance.
Servings: 20
Ingredients
For the cookies
- 12 tablespoons (1 ½ sticks) unsalted butter
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 1 ½ cups all-purpose flour
- ½ cup cornmeal
- ½ teaspoon kosher salt
For the buttercream
- 12 tablespoons (1 ½ sticks) unsalted butter room temperature
- 2 ½ cups sifted powdered sugar
- ¼ cup honey
Instructions
- Preheat oven to 350°F.
- Make the dough: 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.12 tablespoons (1 ½ sticks) unsalted butter, ½ cup granulated sugar, 1 teaspoon vanilla extract, 1 egg yolk, 1 ½ cups all-purpose flour, ½ cup cornmeal, ½ teaspoon kosher salt
- Form the cookies: Use a cookie scoop to portion 2-tablespoon-sized 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 for 8-12 minutes. The cookies will color just slightly and be firm to the touch. Remove from the oven and cool on the baking pan for 5 minutes. Finish cooling on a cooling rack.
- Prepare 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.12 tablespoons (1 ½ sticks) unsalted butter, 2 ½ cups sifted powdered sugar, ¼ cup honey
- Assemble: Spread approximately 2 teaspoons of filling on the bottom of one cookie and sandwich it with another cookie placed on top. Do not assemble the sandwiches until the cookies are completely cool.
Video
Nutrition
Serving: 1cookie | Calories: 265kcal