Can I use coarse cornmeal?

No, for the best texture, we recommend using fine or medium-grind cornmeal. Coarse cornmeal can keep your cookies gritty, and they may end up crumbly or sandy.

Why did my cookies spread so much?

There’s a good chance your butter was a bit too soft, or you used tub butter instead of a stick. You may also have skipped chilling the dough or didn’t chill it long enough. Some easy adjustments to consider for the next batch!

Can I make the dough ahead of time?

Of course! Store the dough in the fridge for up to 3 days or freeze pre-scooped dough balls for up to 3 months. If the dough chills for more than a few hours in the refrigerator, let it rest on the counter for 10-15 minutes before scooping the dough balls.

My buttercream is too thick, now what?

Add your favorite plant milk ½ tablespoon at a time until you reach the perfect consistency.

Vegan Cornbread Cookies with Agave Buttercream

Description

What happens when you turn a golden slice of cornbread into a soft, delicious cookie? Pure magic. These Vegan Cornbread Cookies with Agave Buttercream taste bakery-fresh in the best way. The sweet agave buttercream beautifully balances with the cornbread cookies for an unforgettable combination that will have your friends and family craving more. The best part is they require minimal effort and equipment, so you can make these again and again with ease.

Ingredients

For the Cookies:

1 tablespoon ground flaxseed meal
3 tablespoons water
3/4 cup plus 1 tablespoon vegan butter, softened
1/4 cup granulated sugar
1/2 cup packed light brown sugar
1 tablespoon agave
2 teaspoons vanilla extract
1 1/2 cups (180g) all-purpose flour
3/4 cup (120g) fine yellow cornmeal, plus more for rolling
2 tablespoons (16g) cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon cream of tartar
1/2 teaspoon salt

For the Agave Buttercream:

1 1/2 tablespoons vegan butter, softened
3 tablespoons powdered sugar
1/2 teaspoon agave, plus more for drizzling
1/4 teaspoon vanilla extract
Plant milk, as needed to thin

Instructions

Make the flax egg. Combine flaxseed meal and water in a small bowl, then mix and set aside for 10 minutes to thicken.
Cream the butter and sugars. In a bowl, combine the granulated and brown sugars with the softened vegan butter and beat with a hand mixer until fully incorporated. This should take 1-2 minutes.
Add the wet ingredients. To the same large bowl, add the flax egg, agave, and vanilla extract.
Add the dry ingredients. Using a mesh strainer or flour sifter, add the flour, cornstarch, baking soda, baking powder, cream of tartar, and salt, then mix in the cornmeal (no need to sift it).
Chill the dough. Cover the dough and chill for 20 minutes in the refrigerator.
Preheat the oven. Set the oven to 350ºF and prepare two baking sheets with parchment paper.
Scoop and roll. Scoop the dough into 1 ½-tablespoon balls, roll them into balls by hand, then toss each in extra cornmeal. This recipe yields about 23 cookies.
Bake. Space the cookies 2” apart and bake for 10-12 minutes, until the edges start to turn golden, but the centers still look soft. As they cool, the cookies will firm up.
Cool. Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Make the buttercream. Using a hand mixer, cream the vegan butter, powdered sugar, agave, and vanilla until light and fluffy. If it’s still too thick, add plant milk ½ tablespoon at a time to thin to your desired consistency.
Frost and drizzle. Once the cookies have cooled completely, top with a dollop of buttercream and drizzle with agave. Enjoy!

Notes

Cool completely before frosting! Otherwise, the buttercream will melt right off.
Use stick-style vegan butter instead of tub butter or margarine. Also, make sure it’s softened to room temperature. Tub butter typically has more water than sticks, which can cause the cookies to spread.
Only use fine or medium-grind cornmeal. Coarse cornmeal will make your cookies gritty and crumbly.
Storage: Keep frosted cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can freeze unfrosted cookies or cookie dough balls for up to 3 months.

Prep Time: 40 Minutes
Cook Time: 10 Minutes
Category: Dessert
Method: Baking
Cuisine: American