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Cornbread Cookies with Honey Butter Frosting Recipe

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★★★★★

4.4 from 82 reviews

These Cornbread Cookies with Honey Butter Frosting combine the rustic sweetness of cornbread with a soft, tender cookie texture. Rolled in cornmeal and topped with a rich honey buttercream frosting, they offer a delightful mix of flavors and textures perfect for any occasion.

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 Cornmeal for Rolling: Add ⅓ cup cornmeal to a bowl and set aside to later roll the cookie dough in.
  2. Mix Dry Ingredients: In a separate bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and kosher salt until well combined; set aside.
  3. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking.
  4. Cream Butter and Sugars: Using a stand mixer 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: Incorporate the eggs and vanilla extract into the creamed mixture, mixing until fully combined.
  6. Combine Dry and Wet Ingredients: Add the dry ingredient mixture to the wet ingredients and mix on low speed until just combined to avoid overmixing.
  7. Scoop and Roll Dough: Using a 3-tablespoon cookie scoop, drop heaping scoops (approximately ¼ cup) onto the prepared baking sheets, spacing evenly and limiting to 6 cookies per sheet. Roll each dough ball through the reserved ⅓ cup cornmeal, then place back onto the baking sheet. Gently flatten each cookie slightly with the bottom of a cup.
  8. Bake Cookies: Bake for 11-14 minutes until the edges are set and the centers appear doughy but not raw. Remove from oven and immediately transfer cookies from the baking sheet by smacking them on the counter a few times to help them relax and flatten more.
  9. Cool Cookies: Place baking sheets on wire racks and allow cookies to cool completely while still on the sheets.
  10. Make Honey Buttercream: In a mixing bowl, beat together the butter, honey, vanilla, cinnamon (if using), kosher salt, and half of the powdered sugar until a paste forms.
  11. Finish Buttercream: Add the remaining powdered sugar and mix on low speed to combine. Increase speed and whip for about one minute until smooth and creamy. Add water one teaspoon at a time as needed to achieve a smooth, spreadable consistency.
  12. Decorate Cookies: Pipe or spread the honey buttercream over each cooled cookie. Drizzle with additional honey and finish with a pinch of flaky sea salt for a balanced sweet and salty contrast.

Notes

  • Do not overbake the cookies; they should appear slightly doughy at the center when removed from the oven to maintain softness.
  • Room temperature ingredients, especially butter and eggs, help create a better texture.
  • Pressing the cookies after rolling in cornmeal ensures an even shape and texture.
  • Adding water slowly to the buttercream helps achieve the perfect consistency for spreading or piping.
  • Flaky sea salt enhances the flavor with a subtle crunch and balances sweetness.

Keywords: cornbread cookies, honey butter frosting, sweet cookies, homemade cookies, baking dessert, cornmeal cookies

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