Honey Butter Cornbread Cookies 

These Honey Butter Cornbread Cookies are a delightful fusion of sweet and savory flavors, combining the rustic charm of cornbread with the indulgence of a cookie. The result is a slightly crunchy exterior with a soft and chewy center, reminiscent of a warm piece of cornbread smothered in butter and drizzled with honey. These cookies are perfect for any occasion, offering a unique twist on traditional cookie recipes. 

Ingredients

• 1½ cups (180g) all-purpose flour
  
  

• ½ cup (72g) cornmeal
  
  

• ½ teaspoon baking soda
  
  

• ½ teaspoon baking powder
  
  

• ½ teaspoon salt
  
  

• 10 tablespoons (142g) unsalted butter, room temperature
  
  

• ⅔ cup (127g) granulated sugar
  
  

• ¼ cup (48g) light brown sugar
  
  

• ¼ cup (84g) honey
  
  

• 1 large egg yolk
  
  

• ¼ teaspoon butter extract
  
  

• 2 tablespoons (24g) granulated sugar (for rolling)
  
  

• 1 tablespoon (9g) cornmeal (for rolling)
  
  

Directions

1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornmeal, baking soda, baking powder, and salt. Set aside.
   
   

2. Cream Butter and Sugars: In a stand mixer with the paddle attachment, beat the room temperature unsalted butter, granulated sugar, and light brown sugar on medium-high speed for 1–2 minutes until light and fluffy.
   
   

3. Add Wet Ingredients: Add the honey, egg yolk, and butter extract to the butter-sugar mixture. Beat on medium-high speed for about 1 minute until fully incorporated.
   
   

4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
   
   

5. Chill Dough: Scoop out approximately 2½ tablespoons (50g) of dough per cookie and place them on a parchment-lined baking sheet. Refrigerate the dough for 30 minutes to 1 hour.
   
   

6. Prepare Rolling Mixture: In a small bowl, combine the granulated sugar and cornmeal for rolling.
   
   

7. Preheat Oven: Preheat your oven to 350°F (175°C).
   
   

8. Roll Dough: After chilling, roll each dough scoop into a ball and then roll in the sugar-cornmeal mixture until well coated.
   
   

9. Bake: Place the coated dough balls onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 11–14 minutes, or until the tops are golden and cracked.
   
   

10. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
    
    

Nutritional Information (per serving)

• Calories: Approximately 180 kcal
  
  

• Carbohydrates: 25g
  
  

• Protein: 2g
  
  

• Fat: 8g
  
  

• Saturated Fat: 5g
  
  

• Cholesterol: 20mg
  
  

• Sodium: 100mg
  
  

• Fiber: 2g
  
  

• Sugar: 14g