Start by combining butter, honey, powdered sugar, and vanilla in a small saucepan. Heat it gently over medium heat while stirring constantly until everything melts together smoothly. Lower the heat and keep the glaze warm while preparing the cookies.

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. This prevents the cookies from sticking and helps them bake evenly. Having the tray ready also makes the baking process smoother.

Add softened butter and granulated sugar into a stand mixer bowl. Beat them together for about two minutes until the mixture becomes light and fluffy. This step helps create a soft cookie texture.

Next, add the eggs, vanilla extract, and butter flavoring to the bowl. Mix everything until fully combined and smooth. These ingredients add moisture and deepen the cookie’s flavor.

Add flour, cornmeal, baking powder, and salt into the mixer. Mix until a thick cookie dough forms. The cornmeal is what gives these cookies their signature cornbread-like texture.

Use a large cookie scoop to portion the dough onto the prepared baking sheet. Lightly press the top of each dough ball so the cookies spread slightly while baking.

Place the tray in the oven and bake for 12–14 minutes. The cookies should look set and no longer glossy on top when done. Avoid overbaking so they stay soft.

Once the cookies come out of the oven, brush the warm cookies with the prepared honey glaze. This adds sweetness and enhances the cornbread flavor.

In a mixing bowl, beat butter and honey until smooth and creamy. Gradually add powdered sugar and mix well after each addition. Add a small splash of milk to achieve a thick frosting texture.

Once the cookies have cooled completely, scoop a dollop of honey buttercream onto the center of each cookie. The frosting should be thick enough to hold its shape.