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Cornbread Cookies with Honey Butter Frosting Recipe

★★★★★

4.8 from 108 reviews
  • Author: Victor
  • Total Time: 34 minutes
  • Yield: Approximately 18 cookies 1x

Description

These Cornbread Cookies with Honey Butter Frosting offer a delightful twist on classic cookies by combining the rustic texture of cornmeal with a sweet, creamy honey butter frosting. Baked to perfection with a slightly doughy center and a crisp edge, these cookies are finished with a drizzle of honey and a pinch of flaky sea salt, making them a perfect balance of sweet, salty, and buttery flavors.

Ingredients

Scale

Cookie Dough

  • 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 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 bowl and set aside. This will be used to coat the cookie dough before baking.
  2. Mix Dry Ingredients: In a separate bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and kosher salt until evenly combined. Set aside.
  3. Preheat Oven: Set your oven to 350℉ (175℃) and line two large baking sheets with parchment paper to ensure easy removal and baking.
  4. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat together the 1 cup unsalted butter, light brown sugar, granulated sugar, and honey on medium speed for 3-4 minutes until the mixture is light, fluffy, and well combined.
  5. Add Eggs and Vanilla: Mix in the eggs one at a time along with the vanilla extract until fully incorporated.
  6. Incorporate Dry Ingredients: Reduce mixer speed to low; gradually add the dry mixture to the wet ingredients. Mix until just combined to avoid overworking the dough.
  7. Scoop and Roll Dough: Using a 3-tablespoon cookie scoop, drop heaping scoops (about ¼ cup) of dough onto the prepared baking sheets, limiting to 6 cookies per sheet for even baking. Roll each dough ball through the reserved cornmeal bowl coating thoroughly, then place back on the baking sheet and gently flatten each cookie with the bottom of a cup.
  8. Bake Cookies: Bake in the preheated oven for 11-14 minutes, until the edges are set but the centers still appear slightly doughy. Immediately after removing from the oven, gently smack the baking sheet on the counter a few times to help cookies settle flat.
  9. Cool Cookies: Transfer the baking sheets to a wire rack and let the cookies cool completely on the sheets to maintain their shape and texture.
  10. Prepare Honey Buttercream: In a clean mixing bowl, beat together ½ cup unsalted butter, honey, vanilla extract, cinnamon (if using), kosher salt, and half of the powdered sugar until a thick paste forms.
  11. Finish Frosting: Add the remaining powdered sugar and mix on low speed until combined. Increase speed and whip for 1 minute until smooth and fluffy. Add water, 1 teaspoon at a time, as needed to reach a spreadable consistency.
  12. Frost and Garnish: Pipe or spread the honey buttercream frosting generously over each cooled cookie. Drizzle with additional honey and finish with a pinch of flaky sea salt for contrast and crunch.

Notes

  • Do not overbake the cookies; removing them when centers are slightly doughy ensures a tender texture.
  • Rolling the dough balls in cornmeal before baking adds a lovely texture and prevents sticking.
  • Allow the cookies to cool completely before frosting to prevent melting and sliding of the frosting.
  • The cinnamon in the frosting is optional but adds a nice warm spice that complements the honey.
  • Use room temperature ingredients for better mixing and texture.
  • Adjust frosting consistency with water carefully to avoid making it too runny.
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Keywords: cornbread cookies, honey butter frosting, sweet cookies, homemade cookies, fall cookie recipe, soft cookies

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