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Cornbread Sandwich Cookies

These delightful Cornbread Sandwich Cookies blend the nostalgic flavors of southern cornbread with a sweet frosting, creating a unique snack that is perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 0.5 cup unsalted butter, room temperature (I recommend Kerrygold for its rich flavor)
  • 0.5 cup shortening (Crisco works well for that light texture)
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 3 large eggs, room temperature
  • 1 tablespoon honey (use local honey for an extra touch of flavor)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoons cornstarch
  • 1 teaspoon kosher salt
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
For the Frosting
  • 0.75 cup unsalted butter, room temperature
  • 0.25 cup honey (for frosting, plus more for drizzling)
  • 0.25 teaspoon kosher salt (for frosting)
  • 3 cups confectioners sugar

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper to prevent sticking.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together unsalted butter, shortening, granulated sugar, and brown sugar until light and fluffy—about 3-4 minutes.
  3. Add the eggs, honey, and vanilla extract. Mix until fully combined.
  4. Slowly incorporate the all-purpose flour, yellow cornmeal, cornstarch, kosher salt, baking powder, and baking soda. Mix until just combined.
  5. Using a cookie scoop or two tablespoons, drop rounded portions of dough onto the lined baking sheet, leaving about 1 inch between each cookie. Roll them into balls to create a smooth surface.
  6. Bake the cookies for 8 to 10 minutes or until they’re just set and lightly golden.
  7. Transfer the cookies to a wire rack to cool completely before frosting.
  8. In a separate bowl, beat together unsalted butter, honey, and kosher salt until fluffy. Gradually add confectioners sugar, mixing until smooth.
  9. Once the cookies are completely cool, spread frosting on the underside of one cookie, drizzle with honey, and top with another cookie to create a sandwich.

Notes

Make sure your butter and eggs are at room temperature for better mixing. You can prepare dough ahead of time and store it in the fridge for up to 3 days or freeze it for longer storage. Store cookies in an airtight container for up to a week at room temperature or in the fridge.