Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cornbread Cookies with Honey Butter Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 88 reviews

  • Author: Sophia
  • Total Time: 34 minutes
  • Yield: 18-24 cookies depending on size

Description

Delight in the unique flavor of Cornbread Cookies with Honey Butter Frosting, a perfect blend of sweet, savory, and buttery textures. These cookies feature a tender crumb rolled in cornmeal for a delightful crunch and are topped with a luscious honey buttercream frosting accented by flaky sea salt. Ideal for a special treat or dessert that combines classic cornbread elements with rich cookie indulgence.

Ingredients

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 garnish

Instructions

  1. Prepare the cornmeal for rolling: Add ⅓ cup cornmeal to a small bowl and set aside to be used later for rolling the cookie dough.
  2. Mix dry ingredients: In a large bowl, whisk together 1 cup cornmeal, 2 ¾ cups all-purpose flour, 1 teaspoon baking powder, 3 tablespoons cornstarch, and ¾ teaspoon kosher salt until well combined. Set aside.
  3. Preheat the oven: Heat your oven to 350℉ (175℃). Line two large baking sheets with parchment paper to prevent sticking and facilitate even baking.
  4. Cream butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat 1 cup unsalted butter, 1 cup light brown sugar, ½ cup granulated sugar, and ¼ cup honey together for 3-4 minutes until the mixture is light, fluffy, and well combined.
  5. Add eggs and vanilla: Beat in 2 large eggs and 2 teaspoons vanilla extract until fully incorporated and smooth.
  6. Incorporate dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined, careful not to overmix to keep the cookies tender.
  7. Shape the cookies: Using a 3-tablespoon cookie scoop, drop heaping scoops of dough (about ¼ cup each) onto the prepared baking sheets, limiting to no more than 6 cookies per sheet to allow proper spreading.
  8. Roll in cornmeal and flatten: Gently roll each cookie dough ball through the reserved ⅓ cup cornmeal, then place them back on the baking sheet. Press each cookie slightly flat with the bottom of a cup to create a uniform shape.
  9. Bake the cookies: Bake in the preheated oven for 11-14 minutes until the edges are set and the centers appear slightly doughy. After removing from the oven, gently smack the baking sheet on the counter a few times to help the cookies settle and flatten.
  10. Cool the cookies: Allow the cookies to cool completely on the baking sheet placed on a wire rack. This ensures they finish setting without becoming hard.
  11. Make the honey buttercream: In a mixing bowl, beat ½ cup unsalted butter, 2 tablespoons honey, 1 teaspoon vanilla extract, ½ teaspoon cinnamon (if using), ½ teaspoon kosher salt, and half of the powdered sugar until a thick paste forms.
  12. Finish the frosting: Add the remaining powdered sugar and mix on low speed until combined. Then increase the speed and whip for 1 minute until smooth and creamy. Add water 1 teaspoon at a time if necessary to achieve a spreadable consistency.
  13. Frost the cookies: Pipe or spread the honey buttercream frosting generously on each cooled cookie.
  14. Garnish: Drizzle a little honey over the frosted cookies and finish with a pinch of flaky sea salt for a perfect balance of sweet and savory.

Notes

  • Do not overbake the cookies; remove them when the edges are set but centers remain slightly soft to maintain a tender texture.
  • Room temperature eggs and butter ensure the batter mixes evenly and yields the best texture.
  • If frosting is too thick, add water gradually to loosen it up until desired spreading consistency is reached.
  • For stronger cinnamon flavor, increase the cinnamon slightly or omit completely for a milder frosting.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate the frosted cookies for longer freshness.
  • Be sure to cool cookies completely before frosting to prevent melting the buttercream.
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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