Cornmeal Stars with Orange Glaze
Buttery star-shaped cookies with a delicate cornmeal crunch, finished with a bright orange glaze. Simple, festive, and perfect for gifting.
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Servings:
Ingredients
Main Ingredients
- 6 oz unsalted butter, softened
- 0.55 cup granulated sugar
- 1.1 tsp vanilla extract
- 1 tsp orange zest, finely grated for the dough
- 1.5 tbsp whole milk
- 1.3 cup all-purpose flour
- 0.7 cup fine yellow cornmeal
- 0.5 tsp baking powder
- 0.3 tsp kosher salt
- 2 tbsp all-purpose flour for dusting the surface
- 1.1 cup confectioners' sugar for the glaze
- 2.5 tbsp fresh orange juice for the glaze
- 0.5 tsp orange zest for the glaze
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two baking sheets with parchment.
- Cream butter and sugar in a bowl until pale and fluffy, about 2 minutes.
- Beat in vanilla, orange zest, and milk until smooth.
- Whisk flour, cornmeal, baking powder, and salt. Add to the bowl and mix just until a soft dough forms.
- Dust the counter lightly with flour. Roll dough to about 1/4 inch thick.
- Cut stars with a 2-inch cutter. Gather scraps and re-roll once to use up dough.
- Bake 10–12 minutes until edges look set and lightly golden. Rotate pans halfway if needed.
- Cool on the sheet 5 minutes, then transfer cookies to a rack to cool completely.
- Whisk confectioners' sugar, orange juice, and orange zest until glossy and drizzleable.
- Drizzle or dip cooled cookies in the glaze. Let set until the glaze firms.
Notes
Variation: Add 1/4 tsp almond extract to the dough for a bakery-style aroma, or swap lemon for orange in the glaze. Storage: Keep in an airtight container at room temperature up to 5 days, or freeze unglazed cookies for 1 month and glaze after thawing.
This recipe is an original creation inspired by classic Cornmeal Stars with Orange Glaze flavors. All ingredient ratios and instructions are independently developed.