Ingredients
Equipment
Method
- Cream the softened butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and honey until smooth and creamy.
- In a separate bowl, whisk together the flour, yellow cornmeal, baking powder, baking soda, salt, and optional cinnamon.
- Add the dry ingredients to the wet ingredients and mix on low speed just until a soft dough forms. Do not overmix.
- Cover the bowl and chill the dough in the refrigerator for about 30 minutes for thicker, chewier cookies.
- Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
- Use a cookie scoop or spoon to portion the dough into balls of about 1.5 tablespoons each. Place them on the prepared baking sheet, leaving space between cookies for spreading.
- Bake for 9–11 minutes, or until the edges are lightly golden and the centers look just set. The cookies will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely before serving.
Notes
For extra flavor, try browning the butter before creaming or adding citrus zest, white chocolate chips, or chopped pecans to the dough. Store cookies in an airtight container to keep them soft and chewy.