Prep Time::15 mins
Cook Time::15 mins
Chill Time::15 mins
Cool Time::15 mins
Total Time:: 1 hr
Servings::15
Yield::15 cookies
Ingredients
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1/2 cup unsalted butter, softened
3/4 cup firmly packed light brown sugar
2 tablespoons honey
1 large egg yolk
2 teaspoons vanilla extract
1 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 1/4 cups all-purpose flour
3/4 cup cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons white sugar
1 tablespoon cornmeal
Directions
Beat butter, brown sugar, and honey together on medium-high speed with an electric mixer for 5 minutes. Add in egg yolk, vanilla, salt, cinnamon, and nutmeg and mix for 1 minute. Add in flour, 3/4 cup cornmeal, baking powder, and baking soda and mix until just combined.
Mix 2 tablespoons white sugar and 1 tablespoon corn meal together in a small bowl.
Scoop out 2 tablespoons of the dough and roll into a ball. Roll dough ball into the sugar-corn meal mixture until thoroughly coated. Repeat with remaining cookie dough.
Chill dough balls in the refrigerator for 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Place dough balls 2 inches apart on the prepared baking sheets.
Bake in the preheated oven, one pan at a time, until cookies are crackled and begin to turn very light golden brown, 14 to 16 minutes. Cool cookies on baking sheets for 10 minutes before removing to a wire rack to cool completely.