Name: Cornmeal Sandwich Cookies
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Ingredients: 160 g (1 1/3 cups) all-purpose flour; 60 g (1/2 cup) cornmeal; 1/4 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 66 g (1/3 cup) granulated sugar; 50 g (1/4 cup) brown sugar; 113 g (1/2 cup) unsalted butter, softened; 1 egg; 1/2 tsp vanilla extract; 4 oz white chocolate; 2 oz heavy cream

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These Cornmeal Sandwich Cookies are filled with whipped white chocolate ganache flavored with roasted corn!

These Cornmeal Sandwich Cookies were inspired by the República del Cacao Ecuador White Chocolate 33% with Roasted Corn that I received in the “Cocoa Loco” February 2025 box from Fikabröd Box. I know that roasted corn flavored white chocolate may sound a little odd but, I was pleasantly surprised by the flavor when I tasted it! I decided to use it to make a whipped chocolate ganache and sandwiched it between two cornmeal flavored sugar cookies. Regular white chocolate will also work well too!

Looking for more sandwich cookie recipes? Try my Funfetti Sandwich Cookies, Shortbread Linzer Cookies or Red Velvet Sandwich Cookies!

Ingredient Breakdown

All-purpose flour – this gives the cookies structure.

Cornmeal – gives the cookies their corn flavor. I prefer to use stone ground yellow cornmeal.

Baking soda & baking powder – both leaveners are needed to help the cookies rise.

Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt later on. Do not use cold or melted butter.

Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture.

Egg – binds the ingredients and provides structure.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

How To Make Cornmeal Sandwich Cookies

1. Make the Cornmeal Cookies: In a small bowl combine the all-purpose flour, cornmeal baking powder, baking soda and salt.

2. Use a stand mixer or a hand mixer fitted with the paddle attachment to cream the softened butter, granulated sugar and brown sugar until light and fluffy.

3. Add the egg and vanilla extract then mix until just combined. Scrape the sides of the bowl.

4. Add the dry ingredients all at once and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough.

5. Using a 1 tablespoon cookie scoop, scoop dough onto lined baking sheets then slightly flatten the cookies with the palm of your hand (be sure to adjust the baking time if your cookies are smaller/larger).

6. Bake cornmeal cookies at 350°F for 8 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool.

7. Make the Whipped White Chocolate Ganache: place the white chocolate in a heat proof bowl. Heat the heavy cream in the microwave or in a small pot over medium heat until it just begins to simmer. Pour the heavy cream over the chocolate then let sit for 2 minutes. Slowly whisk together until combined. Let cool to room temperature then whip until fluffy and lightened in color using a stand mixer or hand mixer fitted with the whisk attachment.

8. Pipe or spread a whipped ganache onto half of the cookies then top with the remaining cookies. Store Cornmeal Sandwich Cookies in an airtight container for up to a week in the fridge.

Pro Tips For Cornmeal Sandwich Cookies

Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
Don’t over mix the dough! Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
Don’t over bake them! They will still look a little raw when they come out of the oven but will continue to bake as they cool on the baking sheet.
Use high quality white chocolate for the chocolate ganache! It will taste better and be easier to melt. If you’re not using the White Chocolate 33% with Roasted Corn then I recommend Callebaut or Ghirardelli.

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂