Description
Delicious honey cornmeal shortbread cookies with a tender, crumbly bite and a hint of caramelized sweetness—perfect for any occasion.
Ingredients
Scale
- 1/2 cup cold salted butter, cubed (about 113 g)
- 1/2 cup white sugar (about 100 g)
- 1/3 cup honey (about 113 g)
- 2 egg yolks
- 1 tsp vanilla extract
- 1 1/2 cups bread flour (about 180 g)
- 1/2 cup yellow cornmeal (about 72 g)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup granulated sugar (for rolling; about 67 g)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine cold salted butter and white sugar; mix until light and fluffy using an electric mixer.
- Add honey, egg yolks, and vanilla extract; beat until well combined.
- In another bowl, whisk together bread flour, yellow cornmeal, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture until fully incorporated. Avoid overmixing.
- Shape small balls of dough and roll in granulated sugar before placing on the prepared baking sheet.
- Bake for 12–15 minutes until lightly golden and set in the center. Rotate the pan halfway through baking.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, keep the butter cold and be mindful not to overmix the dough. The cookies can be stored at room temperature for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 118
- Sugar: 11g
- Sodium: 80mg
- Fat: 4.4g
- Saturated Fat: 2.7g
- Unsaturated Fat: 1.7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.4g
- Protein: 1.3g
- Cholesterol: 30mg