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Cornbread Cookies with Honey Butter Frosting Recipe

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4.2 from 6 reviews

Delightfully sweet and soft Cornbread Cookies topped with a smooth Honey Butter Frosting, offering a unique twist on classic cornbread flavors in cookie form. These cookies feature a cornmeal-rolled exterior for extra texture and a honey-infused buttercream for luscious sweetness, perfect for an afternoon treat or dessert.

Ingredients

Cookies

  • 1 cup cornmeal (plus extra ⅓ cup for rolling)
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • 3 tablespoons cornstarch
  • ¾ teaspoon kosher salt
  • 1 cup unsalted butter (room temperature)
  • 1 cup light brown sugar (packed)
  • ½ cup granulated sugar
  • ¼ cup honey
  • 2 large eggs (room temperature)
  • 2 teaspoons vanilla extract

Honey Butter Frosting

  • ½ cup unsalted butter (room temperature)
  • 2 tablespoons honey
  • ½ teaspoon cinnamon (optional)
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • Flaky sea salt (for garnish)

Instructions

  1. Prepare Cornmeal: Add ⅓ cup cornmeal to a separate bowl and set aside for rolling the cookies later.
  2. Mix Dry Ingredients: In another bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and kosher salt. Set this dry mixture aside.
  3. Preheat Oven: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper for easy cleanup.
  4. Cream Butter and Sugars: Using a stand mixer with paddle attachment or a hand mixer, beat together the room-temperature butter, light brown sugar, granulated sugar, and honey for 3-4 minutes until the mixture is light and fluffy, enhancing the texture and sweetness.
  5. Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract, mixing until fully combined to build the cookie base.
  6. Combine Dry and Wet Ingredients: Slowly add the dry ingredients to the wet ingredients while mixing on low speed, just until combined to avoid overworking the dough.
  7. Portion Dough: Using a 3-tablespoon cookie scoop, drop heaping scoops of dough (approximately ¼ cup each) onto the prepared baking sheets, placing no more than 6 cookies per sheet to allow room for spreading.
  8. Roll Cookies in Cornmeal: Roll each dough scoop gently through the reserved ⅓ cup cornmeal, then place them back onto the baking sheet. Flatten each cookie slightly by pressing down gently with the bottom of a cup to help shape.
  9. Bake Cookies: Bake the cookies for 11 to 14 minutes until edges are set but centers remain slightly doughy. Avoid baking beyond 14 minutes to maintain softness.
  10. Cool and ‘Fall’ the Cookies: Remove cookies from oven and gently smack the baking sheet on the counter a few times to help the cookies release and flatten further. Allow them to cool completely on the baking sheet placed on a wire rack.
  11. Make Honey Buttercream: Beat butter, honey, vanilla, cinnamon (if using), kosher salt, and half of the powdered sugar until it forms a paste. Add remaining powdered sugar and beat on low until combined. Increase speed and whip for about one minute until smooth and fluffy. If needed, add water, one teaspoon at a time, to achieve a smooth, spreadable consistency.
  12. Frost and Garnish: Pipe or spread the honey buttercream generously over each cooled cookie. Drizzle with additional honey and finish with a pinch of flaky sea salt for a perfect balance of sweet and salt flavors.

Notes

  • Use room temperature butter and eggs to ensure even mixing and better texture.
  • Do not overbake the cookies; removing them with slightly doughy centers results in a tender, soft cookie.
  • Rolling cookies in cornmeal adds a pleasant crunchy texture and a rustic appearance.
  • The cinnamon in the frosting is optional but provides a warm spice note that complements the honey.
  • For a smoother frosting, add water gradually and beat well before stopping.
  • These cookies can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.

Find it online: https://lauracooks.com/cornbread-cookies-with-honey-butter-frosting-recipe/