Description
Delight in these Sweet Cornbread Cookies topped with a luscious Honey Butter Frosting. Perfectly soft and slightly crumbly, these cookies combine the rustic charm of cornbread with the sweetness of honey and a buttery frosting, creating a blissful treat for any occasion.
Ingredients
Scale
Cookie Ingredients
- 1 cup cornmeal (plus extra for rolling)
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 2 tbsp cornstarch
- 1/2 tsp kosher salt
- 1 cup unsalted butter (room temperature)
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/4 cup honey
- 2 large eggs
- 1 tsp vanilla extract
Honey Butter Frosting Ingredients
- 1 cup unsalted butter (room temperature)
- 1/4 cup honey
- 1/2 tsp cinnamon (optional)
- 1/4 tsp kosher salt
- 1 tsp vanilla extract
- 2 cups powdered sugar
- Pinch flaky sea salt for garnish
Instructions
- Set Aside Cornmeal: Reserve 1/3 cup of cornmeal in a small bowl for rolling the cookies later.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and kosher salt. Set aside.
- Preheat Oven: Heat your oven to 350℉ (175℃) and line baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: Using a stand mixer, beat the room temperature butter, light brown sugar, granulated sugar, and honey together until the mixture is fluffy and light, about 3-4 minutes.
- Add Wet Ingredients: Blend in the eggs and vanilla extract until the batter is creamy and well combined.
- Combine Mixtures: Gradually add the dry ingredients into the wet mixture, mixing gently until just combined to avoid overworking the dough.
- Form Cookies: Scoop heaping tablespoons of dough onto the parchment-lined baking sheets, leaving enough space between each cookie for spreading during baking.
- Roll in Cornmeal: Roll each cookie ball in the reserved 1/3 cup cornmeal, then flatten them slightly to form the cookie shape.
- Bake: Bake the cookies for 11-14 minutes until the edges are set but the center remains soft. Remove from the oven and allow to cool on the baking sheet.
- Prepare Frosting: In a mixing bowl, beat together the butter, honey, vanilla, optional cinnamon, kosher salt, and half of the powdered sugar until the mixture thickens.
- Add Remaining Powdered Sugar: Gradually beat in the remaining powdered sugar until smooth. If the frosting is too thick, adjust texture by adding a small amount of water.
- Frost Cookies: Once the cookies are completely cool, spread the honey butter frosting generously on top of each cookie.
- Garnish: Sprinkle a pinch of flaky sea salt on the frosted cookies for an added burst of flavor.
Notes
- Ensure butter is at room temperature for easy mixing and a creamy texture.
- Do not overmix the dough to keep the cookies tender and crumbly.
- Optional cinnamon in the frosting adds warmth but can be omitted if preferred.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- The flaky sea salt enhances the sweetness and adds a gourmet touch to the cookies.
