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Cornbread Cookies with Honey Butter Frosting Recipe

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★★★★★

4.8 from 93 reviews

These Cornbread Cookies with Honey Butter Frosting combine the rustic flavor of cornmeal with a tender, buttery cookie, topped with a luscious honey-infused buttercream frosting. Slightly crispy on the edges and soft in the center, these cookies are rolled in extra cornmeal for a unique texture and finished with a drizzle of honey and flaky sea salt for the perfect sweet and savory balance.

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 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 finishing

Instructions

  1. Prepare the Cornmeal: Add ⅓ cup cornmeal to a separate bowl and set aside for rolling the cookies later.
  2. Mix Dry Ingredients: In a medium 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 the oven to 350℉ (177℃) and line two large baking sheets with parchment paper to prevent sticking.
  4. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat together 1 cup unsalted butter, light brown sugar, granulated sugar, and honey for 3-4 minutes until the mixture is light and fluffy, ensuring good aeration for tender cookies.
  5. Add Eggs and Flavoring: Beat in the eggs one at a time along with vanilla extract, mixing just until combined to maintain a tender texture.
  6. Combine Wet and Dry Ingredients: Gradually mix in the dry ingredients on low speed until just combined, being careful not to overmix which can make cookies tough.
  7. Shape Cookies: Use a 3 tablespoon cookie scoop to drop heaping scoops (about ¼ cup each) of dough onto the prepared baking sheets, placing no more than 6 cookies per sheet for even baking.
  8. Roll in Cornmeal and Flatten: Roll each cookie dough ball through the reserved ⅓ cup cornmeal, then place back onto the baking sheet. Gently press down each cookie with the bottom of a cup to slightly flatten them for even cooking.
  9. Bake: Bake in the preheated oven for 11-14 minutes, until edges are set but centers still look slightly doughy. Avoid baking past 14 minutes to maintain a soft center.
  10. Cool and Set: After baking, firmly tap the baking sheet on the counter a few times to help cookies settle and flatten. Let cookies cool completely on the baking sheets placed on wire racks to avoid breakage and ensure proper texture.
  11. Prepare Honey Buttercream Frosting: In a mixing bowl, beat ½ cup unsalted butter, honey, vanilla extract, cinnamon (if using), kosher salt, and half of the powdered sugar until it forms a paste.
  12. Add Remaining Powdered Sugar: Add remaining powdered sugar and beat on low until combined. Increase speed and whip for one minute until smooth and fluffy. Adjust the consistency by adding 1 teaspoon water at a time until spreadable.
  13. Frost Cookies: Pipe or spread the honey buttercream frosting onto cooled cookies. Drizzle with additional honey and finish each cookie with a pinch of flaky sea salt to balance the sweetness.

Notes

  • Ensure butter and eggs are at room temperature before mixing for best texture.
  • Do not overbake cookies; remove when edges are set but centers remain slightly soft for a tender bite.
  • Rolling the dough in cornmeal before baking adds a delightful crunch and unique texture.
  • Optional cinnamon in frosting adds warm spice but can be omitted for a pure honey flavor.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

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

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