Description
Buttery, honey-kissed cookies made with yellow cornmeal for a toasty corn flavor, crisp edges, and a soft, tender center. Ready in just 30 minutes with simple pantry staples.
Ingredients
1 cup (2 sticks / 226 g) unsalted butter, softened to room temperature
¾ cup packed light brown sugar
½ cup granulated sugar
2 tablespoons honey
2 large eggs, room temperature
2 teaspoons pure vanilla extract
2½ cups all-purpose flour (spooned and leveled)
¾ cup fine yellow cornmeal
1 teaspoon baking soda
1 teaspoon cornstarch
½ teaspoon salt
Optional cornmeal coating:
¼ cup fine yellow cornmeal
2 tablespoons granulated sugar
Optional topping:
Honey for drizzling
Flaky sea salt
Instructions
1. Preheat oven to 350 °F. Line two baking sheets with parchment paper.
2. In a large bowl, beat softened butter, brown sugar, granulated sugar, and honey with an electric mixer on medium speed for 3–4 minutes until pale and fluffy.
3. Add eggs one at a time, beating after each addition. Stir in vanilla extract.
4. In a separate bowl, whisk together flour, cornmeal, baking soda, cornstarch, and salt.
5. Add the dry ingredients to the wet ingredients. Mix on low speed until just combined. Do not overmix.
6. Using a 2-tablespoon cookie scoop, portion dough balls onto prepared sheets, spacing about 2 inches apart.
7. Optional: Mix ¼ cup cornmeal with 2 tablespoons sugar in a small bowl. Roll each dough ball in the mixture before placing on the sheet.
8. Gently flatten each ball with the palm of your hand.
9. Bake 10–12 minutes until edges are golden and centers look slightly underdone.
10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Drizzle with honey and sprinkle with flaky sea salt while still warm if desired.
Notes
Use fine or medium cornmeal. Coarse cornmeal results in a gritty texture.
Cookies will appear underdone in the center when removed — they firm up as they cool.
For a richer flavor, brown the butter first and let it cool to room temperature before creaming.
Do not consume raw dough due to raw eggs.
Storage: Airtight container at room temperature, up to 4 days.
Freezing: Freeze baked cookies in a single layer, then transfer to a zip-top bag for up to 2 months. Freeze raw dough balls on a sheet pan, then bag; bake from frozen at 350 °F, adding 2–3 minutes.
Reheating: Warm in a 300 °F oven for 3–4 minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (55 g)
- Calories: 195 kcal
- Sugar: 13g
- Sodium: 115mg
- Fat: 9g
- Saturated Fat: 5.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0.8g
- Protein: 2.5g
- Cholesterol: 36mg