Sweet Cornmeal Cookies
While corn is often thought of as an ingredient in savory dishes, its natural sweetness makes it a great addition to desserts as well. Cornmeal added to the dough along with flour gives these cookies a hint of savory corn flavor without going fully into cornbread territory and still maintaining a soft cookie texture. To help compliment the corn flavor and bring out some more sweetness, the cookies are topped with a honey buttercream frosting.
Make the Cookie Dough
To make the cornmeal cookie dough, follow these simple steps:
In a medium bowl, whisk together flour, fine yellow cornmeal, cornstarch, baking powder, and salt. Set aside.
In a large bowl, using a handheld or stand mixer fitted with the paddle attachment, beat softened butter on medium speed until smooth. Add granulated sugar, brown sugar, and honey and mix until light and fluffy.
Add two eggs and vanilla extract and mix until fully combined.
Add the dry ingredients to the wet ingredients and mix on low speed until just combined.
Scoop out approximately 1.5 tablespoon portions of dough and roll into balls with your hands. Place them at least 2 inches apart on baking sheets lined with parchment paper or silicone baking mats.
Bake the Cookies
Bake the cookies at 350°F for 13-15 minutes until the edges are slightly golden brown and the tops of the cookies begin to crack. Allow the cookies to cool on the pan for at least 5 minutes before moving to a wire rack to cool completely.
Prepare the Honey Buttercream Frosting
Using a handheld or stand mixer fitted with the paddle attachment, beat softened butter on medium speed until smooth. Add honey, vanilla extract, and a pinch of salt and mix until combined.
Add 1 cup of powdered sugar and mix on low to medium speed until the frosting is light and fluffy. Taste and add up to an additional half cup of powdered sugar to achieve your desired flavor and texture.
Spread the frosting over the cooled cookies. Optionally, you can drizzle with extra honey and gently swirl with a knife for added honey flavor and a fun look.
Store leftover cookies in an airtight container in the refrigerator for up to 5 days.
Sweet Cornmeal Cookies
Ingredients
- 2 cups all purpose flour
- 1 cup fine ground yellow cornmeal
- 2 tbsp cornstarch
- 1 and 1/2 tsp baking powder
- 1 tsp salt
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tbsp honey
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 1/2 cup unsalted butter, softened to room temperature
- 1/4 cup honey, plus more for drizzling
- 1 tsp vanilla extract
- pinch of salt
- 1 to 1 and 1/2 cups powdered sugar
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, cornmeal, cornstarch, baking powder, and salt. Set aside.
- In a large bowl, using a handheld or stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until smooth. Add the sugars and honey and mix until light and fluffy.
- Add the eggs and vanilla extract and mix until fully combined.
- Add the dry ingredients to the wet ingredients and mix on low speed until just combined.
- Scoop out approximately 1.5 tablespoon portions of dough and roll into balls with your hands. You can use a medium cookie scoop to help with uniformity. Place at least 2 inches apart on the prepared baking sheets.
- Bake for 13-15 minutes until the edges are slightly golden brown and the tops of the cookies begin to crack. Allow the cookies to cool on the pan for at least 5 minutes before moving to a wire rack to cool completely.
- Using a handheld or stand mixer fitted with the paddle attachment, mix the softened butter on medium speed until smooth. Add the honey, vanilla extract, and salt and mix until combined.
- Add 1 cup of powdered sugar and mix on low to medium speed until light and fluffy. You can add up to an additional half cup of powdered sugar to achieve your desired flavor and texture.
- Spread the frosting over the cooled cookies. Optionally, drizzle with extra honey and light swirl with a knife.
Notes
Storage Instructions: Store leftover cookies in an airtight container in the refrigerator for up to 5 days.
