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Cornbread Cookies with Honey Butter Frosting Recipe

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★★★★★

5 from 88 reviews

Delightfully unique Cornbread Cookies with a sweet and creamy Honey Butter Frosting, combining the rustic texture of cornmeal with a rich, flavorful honey buttercream. These cookies are rolled in additional cornmeal for extra crunch and topped with a sprinkle of flaky sea salt for a perfect balance of sweet and savory.

Ingredients

Scale

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 Buttercream

  • 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 Dry Ingredients: In a medium bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and kosher salt until evenly combined. In a separate small bowl, place ⅓ cup cornmeal for rolling the cookies later.
  2. Preheat Oven and Prep Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking.
  3. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the unsalted butter, light brown sugar, granulated sugar, and honey together on medium speed for 3-4 minutes until the mixture is light, fluffy, and well combined.
  4. Add Eggs and Vanilla: Add the eggs one at a time and then the vanilla extract to the creamed butter mixture, mixing until fully incorporated.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined to avoid overmixing.
  6. Portion Cookie Dough: Using a 3-tablespoon cookie scoop (about ¼ cup), drop heaping scoops of dough onto the prepared baking sheets, spacing them to allow for spreading. Do not place more than six cookies per sheet to ensure even baking.
  7. Roll in Cornmeal and Flatten: Roll each cookie dough ball gently through the reserved ⅓ cup cornmeal, then return them to the baking sheet. Press each cookie lightly with the bottom of a cup to slightly flatten.
  8. Bake Cookies: Bake in the preheated oven for 11-14 minutes, until the edges are set but the centers still look doughy. Avoid baking beyond 14 minutes to prevent dryness. Immediately after removing from oven, gently drop the baking sheet a few times on the counter to help the cookies settle flat.
  9. Cool Cookies: Place the baking sheets on wire racks and let the cookies cool completely on the sheets, which allows them to firm up without breaking.
  10. Make Honey Buttercream: In a clean bowl, beat together unsalted butter, honey, vanilla extract, cinnamon (if using), kosher salt, and half of the powdered sugar until a smooth paste forms. Add the remaining powdered sugar and beat on low speed until combined, then increase speed and whip for one minute until light and fluffy. Add 1 teaspoon of water at a time if the frosting is too thick, to achieve a spreadable consistency.
  11. Frost and Garnish Cookies: Pipe or spread the honey buttercream generously atop each cooled cookie. Drizzle with additional honey if desired, and finish with a pinch of flaky sea salt for a delightful contrast of flavors.

Notes

  • Use room temperature butter and eggs to ensure a smooth, well-emulsified dough and frosting.
  • Do not overbake the cookies; they should look slightly doughy in the center when removed from the oven for the perfect chewy texture.
  • Rolling the cookies in cornmeal before baking adds an appealing crunch and texture contrast.
  • The flaky sea salt garnish enhances the sweetness and adds a gourmet touch.
  • The cinnamon in the frosting is optional but adds a warm, subtle spice that complements the honey and cornbread flavors.
  • If the frosting is too stiff, add water a teaspoon at a time until desired spreadability is reached.

Keywords: cornbread cookies, honey butter frosting, sweet cornbread, cornbread dessert, honey buttercream, southern dessert cookies

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