Honey Butter Cornbread Cookies

Instructions

• In a medium bowl, mix together your dry ingredients - flour, cornmeal, baking soda, baking powder and salt. Set aside.
• Place your room temperature butter and both sugars into your stand mixer with the paddle attachment secured and mix on a medium to high for 1-2 minutes.
• Scrape down the sides of your bowl and paddle attachment using your spatula. Then, add in your honey. Mix again at a medium to high speed for about a minute until fully incorporated.
• Next, add in your egg yolk and butter extract. Mix on high for about a minute, pause to scrape down the sides of your bowl and paddle, and mix again to ensure everything is completely mixed together - another minute or two.
• Add in your dry ingredients and mix at a low speed for about 30 seconds. Pause, scrape down your bowl and paddle attachment, and then mix again at a low speed until your dough forms.
• Onto a lined cookie sheet (I used parchment paper) use a cookie scoop or large spoon to portion out your dough. It should make about 13 cookies, 2 1/2 - 3 tablespoons per cookie.
• Place your cookie scoops into the fridge to chill for about 30 minutes to an hour.
• When you're almost ready to bake, preheat your oven to 350 degrees. Remove your dough from the fridge and in a small bowl combine your 2 tablespoons of granulated sugar and 1 tablespoon of cornmeal.
• Roll each dough scoop in the palms of your hands to smooth the outer edges and then roll in the sugar and cornmeal mixture.
• Space out your cookie dough on lined cookies sheets so they have room to spread. Bake at 350 degrees for 10-12 minutes - allow to cool and enjoy!
• Your baked cookies will stay fresh in an airtight container for 4-5 days at room temperature or in the fridge. Though they'll have the best slightly crisp edges on day 1, the texture of these cookies will remain perfectly soft and chewy for a few days so they are a great bake ahead option.
• You can also freeze some or all of your dough to bake later. To do this, place your scooped and sugar rolled cookie dough onto a baking sheet and into the freezer for 12-24 hours. Then, transfer your frozen dough to a plastic bag or airtight container and store in the freezer for up to 2 months. To bake from frozen, set your oven to 325 and bake for about 13-15 minutes.