Description
Tender cornbread-flavored cookies sandwiched with a silky honey buttercream, combining the rustic crumb of cornmeal with a sweet floral finish.
Ingredients
- Unsalted Butter, softened: 1 cup (for cookie dough)
- Granulated Sugar: 3/4 cup
- Brown Sugar, packed: 1/4 cup
- Eggs, large: 2
- All-Purpose Flour: 1 1/2 cups
- Yellow Cornmeal, finely ground: 1 cup
- Baking Powder: 1 teaspoon
- Baking Soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Milk: 2 tablespoons
- Honey: 1/3 cup (for cookie dough)
- Vanilla Extract: 1 teaspoon
- Unsalted Butter, softened: 1/2 cup (for honey buttercream)
- Powdered Sugar, sifted: 2 cups (for honey buttercream)
- Honey: 3 tablespoons (for honey buttercream)
- Heavy Cream: 1-2 tablespoons (for honey buttercream, adjust for consistency)
- Vanilla Extract: 1/2 teaspoon (for honey buttercream)
Instructions
- Preheat Your Equipment: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set a cooling rack nearby.
- Combine Ingredients: In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup finely ground yellow cornmeal, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. In a separate large bowl, cream 1 cup softened unsalted butter with 3/4 cup granulated sugar and 1/4 cup packed brown sugar until light and fluffy. Beat in 1/3 cup honey, then add 2 large eggs one at a time and 1 teaspoon vanilla extract. Gradually add the dry mixture to the wet mixture, stirring until just combined. Add 2 tablespoons milk to bring the dough together, taking care not to overmix.
- Prepare Your Cooking Vessel: Using a tablespoon scoop or spoon, portion the dough into tablespoon-sized balls and place them on the prepared baking sheet, leaving space between each portion for spreading.
- Assemble the Dish: Gently flatten each dough ball with the back of a spoon or your palm so cookies have slightly flattened tops for even baking.
- Cook to Perfection: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden and the centers remain soft. Remove from the oven and let cookies cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely.
- Finishing Touches: Make the honey buttercream by whipping 1/2 cup softened unsalted butter until pale and fluffy. Gradually add 2 cups sifted powdered sugar, then beat in 3 tablespoons honey, 1/2 teaspoon vanilla extract, and 1 to 2 tablespoons heavy cream until smooth, pale, and spreadable. Chill the buttercream for 10 minutes if you prefer a firmer filling.
- Serve and Enjoy: Spread about 1 to 2 tablespoons of honey buttercream on the underside of one cooled cookie, sandwich with a second cookie, press gently to spread the filling to the edges, and serve. Store finished sandwich cookies in an airtight container in the refrigerator for up to 3 to 4 days.
Notes
- Use finely ground cornmeal for a tender, non-gritty texture.
- Chill the cookie dough for 20 minutes if you want firmer shapes before baking.
- Allow cookies to cool completely before frosting to prevent the buttercream from melting.
- Freeze shaped dough balls for up to one month, or freeze baked cookies and assemble after thawing.
- Drizzle extra honey or add a tiny pinch of sea salt on the buttercream before sandwiching for a flavor lift.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 210
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg