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Cornbread Sandwich Cookies

A delightful take on classic cornbread, these sandwich cookies are sweet, buttery, and melt in your mouth.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 180
Ingredients Method Notes

Ingredients
  

Cookies
  • 0.5 cup unsalted butter, room temperature High-quality butter like Kerrygold enhances flavor.
  • 0.5 cup shortening Can be substituted with plant-based option.
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar, packed Dark brown sugar adds richer flavor.
  • 3 large eggs room temperature Ensure eggs are room temperature for fluffiness.
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour Can be substituted with gluten-free flour.
  • 1 cup yellow cornmeal Look for medium-grind for the best texture.
  • 2 tablespoons cornstarch
  • 1 teaspoon kosher salt
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
Frosting
  • 0.75 cup unsalted butter, room temperature
  • 0.25 cup honey Plus more for drizzling.
  • 0.25 teaspoon kosher salt
  • 3 cups confectioners sugar

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. Line a baking sheet with parchment paper.
  3. In the bowl of a stand mixer, combine butter, shortening, granulated sugar, and brown sugar. Beat until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, followed by honey and vanilla extract.
  5. In a separate bowl, whisk together flour, cornmeal, cornstarch, salt, baking powder, and baking soda.
  6. Gradually add the dry mixture to the wet mixture and mix on low until just combined.
  7. Drop rounded balls of dough onto the baking sheet, spacing them 1 inch apart.
Baking
  1. Bake for 8 to 10 minutes or until edges are set and tops crack slightly.
  2. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Frosting and Assembly
  1. Beat butter, honey, and kosher salt until fluffy, then gradually incorporate confectioners sugar until creamy.
  2. Frost the flat side of one cookie, drizzle with honey, and top with another cookie.

Notes

Store cookies in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for 3 months. Dough can be made ahead and stored in the refrigerator or freezer.