Step 1: Mixing the Wet Ingredients Cream the 1 cup softened salted butter, 1/2 cup brown sugar, and 1/4 cup white sugar until they become light and fluffy, which takes about 2-3 minutes. Once that’s done, add 1 egg, 2 teaspoons vanilla, and 2 tablespoons honey, then mix everything until it’s fully combined. This step is crucial as it builds the base flavor and texture of your cookies.

Step 2: Combining Dry Ingredients In a separate bowl, mix together 2 cups flour, 1 cup cornmeal, 1 tablespoon cornstarch, 1/2 teaspoon cream of tartar, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda. Gradually add this dry mixture to the wet ingredients, stirring just until everything is incorporated to keep the dough from getting too dense. For a fun twist, if you’re into other baked goods, check out our cinnamon bread recipe for more baking inspiration.

Step 3: Chilling and Shaping Cover the dough and chill it in the refrigerator for 1 hour, which helps with the texture and prevents spreading. Preheat your oven to 350°F (177°C) after chilling. Use an ice cream scoop to form 12 large dough balls, place 6 on each sheet pan, and gently flatten them with a glass for even baking.

Step 4: Baking and Frosting Bake the cookies for 10-12 minutes, or until the edges turn slightly brown, then let them cool on the sheet pan before moving to a wire rack. For the honey buttercream, mix 1/2 cup slightly cold butter, 2 tablespoons honey, 1/2 cup powdered sugar, 1/4 teaspoon vanilla, and 2 tablespoons heavy cream until smooth. If you want it sweeter, add up to an additional 1/4 cup powdered sugar, or more heavy cream to adjust the consistency.

Once cooled, spread the buttercream on top, drizzle with extra honey, and sprinkle with flaky salt. The total preparation time is about 1 hour 30 minutes, including chilling and baking. To learn more about buttercream techniques, check out this external resource on quick buttercream icing.