1 cup unsalted butter, room temperature
1 cup light brown sugar, packed
1/4 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
1 tsp butter extract
300 g all purpose flour
1 cup yellow cornmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
honey to drizzle on the baked cookies
Preheat oven to 350°F. Line baking sheet with parchment paper and set aside.
In a bowl of a stand mixer fitted with paddle attachment cream butter (1 c), brown sugar (1 c, packed), and granulated sugar (1/4 c) about 2 mins. Add the eggs (2), vanilla (1 tsp), and butter extract (1 tsp) and mix to combine.
Add the flour (300 g), cornmeal (1 c), baking powder (1.5 tsp), baking soda (1/2 tsp), and salt (1/2 tsp). Mix to incorporate.
Portion into 1/4 cup sized balls. Place six balls of dough on the baking sheet. Use the palm of your hand and press down on each cookie dough ball until it creates a thick disk. Bake for 12-14 mins. The edges will be set and the tops will appear slightly crackly.
Remove from oven and let cool on baking sheet for 5 mins then transfer to wire rack.
drizzle with honey while still warm
Honey Buttercream
1/2 cup unsalted butter - slightly softened but still semi-chilled
1 tbsp honey
3/4 cup powdered sugar
2 tbsp heavy cream - more or less to thin
Beat together thoroughly and scoop a tbsp dollop onto each cookie while still just a smidge warm so it melts down a bit.
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