Ingredients

• 0.5 cups unsalted butter
• 0.75 cups light brown sugar
• 2 tablespoons honey
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 0.13 teaspoons ground cinnamon
• 0.13 teaspoons ground nutmeg
• 1.25 cups all-purpose flour
• 0.75 cups cornmeal
• 0.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 2 tablespoons white sugar
• 1 tablespoon cornmeal

Instructions

1. 1 Beat butter, brown sugar, and honey together on medium-high speed with an electric mixer for 5 minutes. Add in egg yolk, vanilla, salt, cinnamon, and nutmeg and mix for 1 minute. Add in flour, 3/4 cup cornmeal, baking powder, and baking soda and mix until just combined.
2. 2 Mix 2 tablespoons white sugar and 1 tablespoon corn meal together in a small bowl.
3. 3 Scoop out 2 tablespoons of the dough and roll into a ball. Roll dough ball into the sugar-corn meal mixture until thoroughly coated. Repeat with remaining cookie dough.
4. 4 Chill dough balls in the refrigerator for 15 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
6. 6 Place dough balls 2 inches apart on the prepared baking sheets.
7. 7 Bake in the preheated oven, one pan at a time, until cookies are crackled and begin to turn very light golden brown, 14 to 16 minutes. Cool cookies on baking sheets for 10 minutes before removing to a wire rack to cool completely.

Nutrition per serving