These thick, bakery-style cookies combine the tender crumb of cornbread with the chewy goodness of a cookie, topped with a whipped honey buttercream that melts in your mouth. Perfect for when you want dessert that tastes like a warm Southern hug.
Ingredients
Directions
Cookies:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream butter and sugars until light and fluffy.
Beat in eggs, vanilla, and honey.
In a separate bowl, whisk flour, cornstarch, cornmeal, baking powder, baking soda, and salt.
Gradually mix dry ingredients into the wet. Stir in white chocolate chips if desired.
Scoop dough into large balls (about ¼ cup each). Flatten slightly.
Bake 10–12 minutes until edges are set but centers look slightly soft.
Cool completely before frosting.
Honey Buttercream:
Beat softened butter until creamy.
Mix in powdered sugar, honey, and a splash of milk until smooth and fluffy.
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