Ingredients

½ cup (1 stick / 113 g) unsalted butter, room temperature

½ cup (102.5 g) shortening

½ cup (100 g) granulated sugar

½ cup (100 g) brown sugar, packed

3 large eggs, room temperature

1 tablespoon honey

1 teaspoon vanilla extract

2 cups (250 g) all-purpose flour

1 cup (122 g) yellow cornmeal

2 tablespoons cornstarch

1 teaspoon kosher salt

½ teaspoon baking powder

½ teaspoon baking soda

½ cup (1 stick / 113 g) unsalted butter, room temperature (for frosting)

2 cups (250 g) confectioners’ sugar

2-3 tablespoons honey (for frosting)

1 pinch kosher salt (for frosting)

Honey, for drizzling

Instructions

Step 1: Preheat the oven to 325°F. Line a baking sheet with parchment paper and set aside.

Step 2: In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, shortening, granulated sugar, brown sugar, eggs, honey, and vanilla until well combined.

Step 3: Add the flour, cornmeal, cornstarch, kosher salt, baking powder, and baking soda to the butter mixture. Mix until all ingredients are incorporated.

Step 4: Using a ¼ cup measure (or two 2-tablespoon scoops), drop portions of dough about 2 inches apart onto the lined baking sheet. If using two 2-tablespoon scoops, press them together to form one large cookie.

Step 5: Gently flatten each ball of dough with your hand.

Step 6: Bake for 14-16 minutes. The cookies should be slightly underbaked for the best texture. Test the first batch to adjust your oven time as needed.

Step 7: Remove cookies from the oven and allow them to cool on a wire rack while preparing the frosting.

Step 8: In a medium bowl, use a hand mixer to beat the butter, confectioners’ sugar, and 2 tablespoons of honey on low speed until combined. Increase to high speed and beat until smooth and fluffy, about 2 minutes. Add more honey if needed to adjust the consistency.

Step 9: Spread a small amount of frosting on each cooled cookie using an offset spatula, then drizzle with honey.

Tips & Variations

For extra moisture, use high-quality unsalted butter at room temperature to help achieve a soft cookie texture.

Substitute honey with maple syrup in the frosting for a different but equally delicious flavor.

Try adding a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice twist.

If you prefer smaller cookies, use a tablespoon scoop and adjust baking time accordingly.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. If you want them softer, store with a slice of bread to retain moisture. These cookies can also be refrigerated for up to a week but bring to room temperature before serving. Reheat gently in a microwave for about 10 seconds to refresh the texture.

FAQs

Can I use all butter instead of shortening?

Yes, you can substitute all butter for shortening, but shortening helps create a softer, chewier texture. Using all butter may result in a slightly crisper cookie.

How do I prevent these cookies from drying out?

Avoid overbaking by removing cookies when they are just set but still slightly soft in the center. Proper storage in an airtight container and adding a slice of bread can also help keep them moist.