Table of Contents
  1. Watch how to make these cornmeal honey cookies:
  2. Cornmeal & Honey Cookies Recipe

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Cookie of the month has become a mainstay. I truly love hearing about your (new) favorites you find in these recipes. In my mind, cookies are the perfect gateway to baking. If you’re new to the kitchen or a seasoned pro, a cookie is always fun and usually easy! Sometimes I rework a classic recipe and sometimes I wing it and create something unique. To be honest, these cookies are the ladder. When I was devising the recipe, I had no idea if they were actually going to turn out and be edible. But I was pleasantly surprised!

I love cornmeal and the flavor it can add. Usually, I only use it in savory recipes, but I thought it was high time to make a cookie with it. To up the ante, I made these a sandwich cookie and added a honey buttercream filling: a riff on cornbread with honey. I can’t wait for you to try these!

I love that these cookies offer a unique texture contrasted with the buttercream filling!

Watch how to make these cornmeal honey cookies:

YouTube video
A layered cookie rests on parchment paper, surrounded by other cookies.

Cornmeal & Honey Cookies

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Bringing cornmeal into cookies means gaining an incredible crunch. Combined with the sweetness of honey and creaminess of buttercream, this cookie strikes an amazing balance.
Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings 20


For the cookies

  • ¾ cup unsalted butter
  • ½ cup white granulated sugar
  • 1 tsp vanilla extract
  • 1 egg yolk
  • 1 ½ cups all-purpose flour
  • ½ cup cornmeal
  • ½ tsp kosher salt

For the buttercream

  • ¾ cup unsalted butter room temperature
  • 2 ½ cups powdered sugar
  • ¼ cup honey


For the cookies

  • Preheat oven to 350°F.
  • Cream the butter and sugar until light and fluffy, 3-5 minutes.
  • Mix in vanilla extract and egg yolk.
  • Add flour, cornmeal, and salt and mix until no dry streaks remain.
  • Use a cookie to portion 2 tablespoon-size cookie balls onto parchment-lined baking sheets. Spray the bottom of a glass with nonstick baking spray and flatten each cookie to about ¼ inch.
  • Bake 8-12 minutes. The cookies will color just slightly and be firm to touch.
  • Remove from the oven and cool on the baking pan for 5 minutes. Finish cooling on a cooling rack.

For the buttercream

  • Cream the butter with a hand mixer or stand mixer.
  • Mix in the sugar and honey, adding more honey if the mixture needs to be thinned.

To assemble

  • Spread approximately 2 teaspoons of filling on the bottom of one cookie and sandwich with another cookie placed on top. Do not assemble the sandwiches until the cookies are completely cool.


Serving: 1cookieCalories: 265kcal
Course Cookies
Cuisine American
Difficulty Intermediate
Method Baking
Cookies filled with buttercream scatter across a table.
A layer cookie sits cut in half.
A row of layered cookies sits on parchment with other cookies and flour scattered around.
A sandwich cookie sits on a table.

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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