Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Honey buttercream frosting (about 1 cup)
- Honey, for drizzling
- Flaky sea salt, for topping
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the softened butter and sugar together in a bowl until light and fluffy.
- Beat in the eggs one at a time, then stir in the milk until smooth.
- Whisk the flour, cornmeal, baking powder, baking soda, and salt in a separate bowl.
- Fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
- Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Spread or pipe honey buttercream on top of cooled cookies, drizzle with honey, and finish with a pinch of flaky sea salt.
Notes
Chill the dough briefly if it feels too soft; use room-temperature eggs and butter for best results. Don’t overbake for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian