Cornbread Sandwich Cookies are my cornbread cookies with a creamy, honey-infused frosting between them.The cookies give off a sweet cornbread vibe and the filling perfectly complements the cornmeal in the cookies.I love the combination, and if you love cornbread, you will love these sandwich cookies! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Room Temperature Ingredients: For the best results, use room temperature ingredients like butter, shortening, and eggs.

Let the butter reach room temperature naturally, about 65°F, without microwaving.To do this, I like to cut it into small pieces and let it sit out.Shortening: Shortening is a fat that is solid at room temperature, like Crisco.

It can be kept at room temperature and lasts a long time.Since shortening is all fat, it’s hard to replace.If you need a substitute, lard is a good option because it’s also 100% fat.

If you use lard instead of shortening, use 2 tablespoons less lard for every cup of shortening.Honey: Honey is added to the cookie dough and to the frosting.(Plus, I like to have extra for drizzling on top of the frosting, too.) It adds some sweetness to the cookies and helps keep them soft and moist.

It makes sense since I love to drizzle a little honey onto my piece of cornbread, too! Cornmeal: Yellow cornmeal is used in the cookies to give them a sl

Read More