golden bell cornmeal cookies with almond glaze
I will take any excuse to bake with different flours/meals but corn is an all-time favorite of mine. These golden bell cornmeal cookies always get me feeling festive as the song “silver bells” starts playing in my head when I think of them.
I have been making this dough for cornmeal cookies for a while and used to roll it into balls, flatten them, and drizzle them with honey and flaky salt (you can totally try this too!). Then I decided to try the dough with cut-outs and it turns out, it works equally as well! Behold, the golden bells.
for the dough
- ¾ cup butter
- ¾ cup sugar
- 1 egg
- 1 tsp. vanilla
- 1 ¼ cups flour
- 1 ¼ cups cornmeal
Pinch of salt
for the glaze and decoration
- ¼ teaspoon ground turmeric
- 1 tablespoon milk or half and half
- 1 teaspoon almond extract
- 1 cup confectioners sugar
- 1 tablespoon corn syrup
- 1 jar naturally-colored yellow sanding sugar
cookie dough steps
In a small bowl, mix together the flour, cornmeal, and salt. Set aside.
Beat the butter and sugar together in a stand mixer with a paddle attachment or using a hand mixer until creamy. Add in the egg and vanilla and continue mixing. Slowly add in the dry ingredients until the dough has formed. Everything should be evenly combined.
Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 1-2 hours until firm. Refrigerating the dough will make it easier to roll out.
Preheat the oven to 375°F and line a baking sheet with parchment paper. Cut the dough into quarters and roll out one of the quarters, you will need extra flour. Use a bell-shaped cookie cutter to cut out bells (you can really do whatever shape you’d like!) and place on a parchment-lined cookie sheet.
Bake for 7-9 minutes until edges start to crisp and turn golden. Allow to cool completely.
Place all ingredients in a medium-sized bowl and whisk to combine. Dip the tops of the cooled cookies in glaze, flip over, and allow to set for about 3 minutes before covering in sprinkles.
I like to place the cookies on a cooling rack over a cookie sheet because it allows for easy clean-up! Letting the glaze set prevents the sprinkles from sinking into it. Cover with sprinkles and let harden completely.