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Honey Butter Cornmeal Cookies

Honey Butter Cornmeal Cookies

By: Sylvia Cummings (Read Bio)

Honey Butter Cornmeal Cookies

This delicious cookie recipe comes to us courtesy of Savannah Slaton, the pastry lead at the award-winning Allez Bakery in Cincinnati, OH. She uses Janie's Mill heirloom Bloody Butcher cornmeal for a beautiful rosy hue, but you can also use our Golden Yellow Cornmeal.

Yield: About 24 large cookies.

Ingredients

Dough:

  • 360 g (3 cups) Janie's Mill All-Purpose Flour
  • 144 g (1 cup) Janie's Mill Cornmeal, either Golden Yellow or Bloody Butcher
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 284 g (1 ½ c) unsalted butter, softened
  • 250 g (1 ¼ c) granulated sugar
  • 100 g (½ c) brown sugar
  • 170 g (½ c) honey
  • 2 egg yolks

For rolling the cookies:

  • 50 g (1/4 cup) cornmeal
  • 75 g (about 1/3 cup) demerara or turbinado sugar

Instructions

  1. In a medium bowl whisk all the dry ingredients together: flour, cornmeal, baking soda, baking powder, and salt. Set aside.
  2. In a mixer, beat the butter and both sugars together on medium high for 1-2 minutes until light and fluffy.
  3. Scrape down the bowl and slowly pour in the honey. Beat again for another minute until honey is fully incorporated.
  4. Add the egg yolks and continue mixing on medium high until everything is well combined, scraping down the sides and paddle as needed.
  5. Slowly incorporate your dry ingredients, mixing at a low speed until dough is formed.
  6. Wrap dough in plastic, and let chill in the fridge for a few hours.
  7. Stir together the remainder of the cornmeal and demerara sugar.
  8. Once chilled, scoop out 50g (approx 2.5 tbsp) scoops of dough. Roll each ball in the cornmeal and demerara sugar mixture before placing on a baking sheet.
  9. Let the scoops sit for another 15 minutes in the fridge before baking. (You may keep them in the fridge up to 24 hours, moving them into the freezer if you want to keep them longer before baking.
  10. Bake at 350F for 11-14 minutes. (If baking from frozen, bake for 13-15
    minutes.)

 

Posted on June 30 2025