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Cornbread Cookies with Honey Butter Frosting Recipe

★★★★★

4.7 from 86 reviews
  • Author: Sarah
  • Total Time: 34 minutes
  • Yield: Approximately 24 cookies 1x

Description

These Cornbread Cookies with Honey Butter Frosting combine the rustic flavor of cornmeal with a sweet, creamy honey buttercream frosting. The cookies offer a tender, slightly crumbly texture reminiscent of classic cornbread, enhanced by a honey glaze and a sprinkle of flaky sea salt for a perfect balance of sweet and savory. Ideal for a unique twist on traditional cookies, they are perfect for gatherings or a cozy treat.

Ingredients

Scale

Dry Ingredients

  • 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

Cookie Dough

  • 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 for Rolling: Place ⅓ cup of cornmeal in a shallow bowl or plate and set aside. This will be used later to coat the cookie dough before baking.
  2. Mix Dry Ingredients: In a separate large bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and kosher salt until evenly combined. Set this mixture aside.
  3. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
  4. Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the unsalted butter, light brown sugar, granulated sugar, and honey on medium speed for 3-4 minutes until the mixture is light and fluffy.
  5. Add Eggs and Vanilla: Beat in the eggs one at a time, then add vanilla extract, mixing just until combined, scraping down bowl as needed.
  6. Incorporate Dry Ingredients: Reduce mixer speed to low and gradually add the dry ingredient mixture to the wet ingredients. Mix just until all the flour mixture is incorporated, avoiding overmixing to keep texture tender.
  7. Scoop and Shape Cookies: Using a 3-tablespoon cookie scoop, portion heaping scoops (approximately ¼ cup) of dough. Roll each dough scoop in the reserved ⅓ cup cornmeal to coat thoroughly. Place the coated dough balls on the prepared baking sheets, no more than six per sheet to allow space for spreading.
  8. Flatten Cookies: Gently press each cookie down with the bottom of a cup or your hand to slightly flatten them for a uniform shape and better baking.
  9. Bake Cookies: Bake in the preheated oven for 11-14 minutes. The cookies should have set edges but centers will still look slightly doughy. Remove from oven promptly to avoid overbaking and achieve a soft, tender crumb.
  10. Settle Cookies: Immediately after removing from the oven, firmly tap the baking sheet against the counter a few times to help the cookies settle and flatten further for better texture.
  11. Cool Completely: Leave the cookies on the baking sheets and transfer them to a wire rack. Allow them to cool completely on the baking sheets before frosting.
  12. Make Honey Butter Frosting: In a mixing bowl, beat together the softened butter, honey, vanilla extract, cinnamon (if using), kosher salt, and half of the powdered sugar until it forms a thick paste.
  13. Incorporate Remaining Powdered Sugar: Add the rest of the powdered sugar and beat on low speed until just combined. Then increase to high speed and whip for one full minute until smooth. Add 1 teaspoon of water at a time if the frosting needs to be thinned to a spreadable consistency.
  14. Frost Cookies: Pipe or spread the honey butter frosting evenly on top of each cooled cookie.
  15. Garnish and Serve: Drizzle additional honey over the frosted cookies and sprinkle a pinch of flaky sea salt on top for contrast and flavor enhancement. Serve and enjoy.

Notes

  • Do not overbake the cookies to maintain a soft, tender texture.
  • Make sure all ingredients, especially eggs and butter, are at room temperature for best mixing results.
  • Use flaky sea salt as garnish to add a delightful salty crunch that contrasts with the sweet frosting.
  • The optional cinnamon in the frosting adds a warm spice note that complements the honey flavor.
  • Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Cornbread cookies, honey butter frosting, sweet cookies, fall desserts, homemade cookies, cornbread dessert

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Find it online: https://everydaytastes.com/cornbread-cookies-with-honey-butter-frosting-recipe-2/