Cornmeal Orange Cookies
Inspired by techniques from America's Test Kitchen.
A cut-out butter cookie given crunch and colour from cornmeal, with fresh orange zest worked straight into the creamed butter. Chilling the dough in four disks keeps it firm enough to roll thin and cut clean shapes that bake up evenly golden.
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Method
- 1
Mix the dry ingredients. Whisk the flour and cornmeal together in a bowl.
- 2
Cream the butter. Using a stand mixer fitted with the paddle, beat the butter, sugar, orange zest and salt on medium speed until pale and fluffy, about 3 minutes.
- 3
Add the eggs. Beat in the egg yolk, then add the whole egg and alcohol-free vanilla extract, and continue beating until well incorporated.
- 4
Bring in the flour. Reduce the speed to low, add the flour mixture, and mix until just incorporated.
- 5
Chill the dough. Turn the dough onto the counter and divide into 4 equal pieces. Form each piece into a disk, wrap tightly in cling film, and refrigerate for 45 minutes.
- 6
Heat the oven. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 190°C (170°C fan). Line 2 baking trays with baking paper.
- 7
Roll and cut. Roll one disk of dough to 6 mm thick on a lightly floured counter, using an offset spatula to loosen it from the counter as needed. Cut into shapes with the 5 cm cutter and space them evenly on the prepared trays. The dough makes about 84 small cookies (2 per serving).
- 8
Bake. Bake until evenly golden brown, 6-8 minutes, switching and rotating the trays halfway through. Let the cookies cool on the trays for 5 minutes, then transfer to a wire rack. Repeat with the remaining dough, and let all the cookies cool completely before serving.
Storage
Store the cooled cookies in an airtight tin at room temperature.
Free sugars
4.7 g per serving
9.4 % of the 50 g daily maximum · 18.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- whisk
- fine grater
- stand mixer with paddle attachment
- cling film
- rolling pin
- 5 cm round cookie cutter
- 2 baking trays
- baking paper
- offset spatula
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 91 kcal |
| Protein | 1 g |
| Carbohydrate | 11.3 g |
| of which sugars | 4.8 g |
| of which free sugars | 4.7 g |
| Fat | 4.7 g |
| of which saturates | 2.8 g |
| Fibre | 0.3 g |
| Salt | 0.08 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
