As Black History Month is coming to an end, I decided to make a cookie that represented and utilized some of the flavors I grew up with. I decided to name this cookie Golden Roots! Stay tuned for a post about it on instagram as always @trinidybakes. I did some R&D with this as it is a bit of a passion project so this will be a bit lengthy (fair warning) <3 . Today is also the anniversary of when I first started this blog way back when! So Happy Anniversary to Mommaslilbaker<3
So here were my concept notes and the kinda thinking behind the flavors for the cookie. I wanted it to taste like a warm hug from home!
Concept Notes (why this works)
- All brown sugar base → deeper molasses flavor, more moisture
- Cornmeal + some flour → texture without crumbling (100% cornmeal would be sandy + fragile)
- Sweet potato purée → moisture + subtle sweetness
- Honey in creaming stage → chew + slight caramelization
- Nutmeg + cinnamon + vanilla swirl → warmth and aroma
Honey Butter Sweet Potato Cornmeal Cookies
Black History Month Feature Cookie
Chewy–Soft Center | Golden Edges | Glazed |
Yield: ~I got about 24 cookies using my 4 oz scoop
Equipment:
- Mixing Bowls (One for dry ingredients and one for wet)
- Hand Mixer or Stand Mixer
- Scale or measuring cup and spoons(again I weigh my ingredients for accuracy)
- Spatula
- Small saucepan(for glaze)
- Spatula
- 4oz cookie scoop
- Blender for sweet potato puree or you can buy premade
Ingredients You'll Need
- 7 oz unsalted butter, softened
- 2 tbsp honey (1.5 oz)
- 8 oz light brown sugar
- ¾ tsp salt
- 1 large egg + 1 yolk
- ½ cup (120 g) roasted sweet potato purée (has ¾ tsp cinnamon ¼ tsp nutmeg and a splash of vanilla added)
- 1½ tsp vanilla extract
- 1 cup (140 g) fine yellow cornmeal
- 1 cup (130 g) all-purpose flour
- ½ tsp baking soda
- (optional) toasted chopped pecans (90 g) Toast at 350°F for 6–8 minutes until fragrant before folding in.
- For the Glaze-brown 2 tbsp butter until nutty and golden.
- 1 tbsp honey
- ½ cup powdered sugar
- 1–2 tsp warm milk (to thin)
Assembly
- Cream butter, honey, and brown sugar 2–3 minutes until fluffy.
- Add salt + baking soda.
- Add egg + yolk, then sweet potato + vanilla. Mix smooth.
- sift dry ingredients separately; add and mix just until combined.
- Fold in pecans if using.
- Scoop 4 oz portions.
- Chill 30–45 minutes.
- Bake at 325°F for 15–18 minutes.
- For the Glaze-brown the butter,add honey,powdered sugar,and milk to thin.
- I personally piped my glaze but you can also use a spoon.
Pull when:Edges are set,Centers look slightly underbaked, Tops have light crackling
They’ll finish setting as they cool.
Here are some I made in the heart molds and took pictures with on my digital camera:
Happy Black History Month Everyone! I hope you enjoy this recipe like I did<3
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