Cornbread Cookies with Honey Butter Frosting Recipe

Introduction

These Cornbread Cookies with Honey Butter Frosting offer a delightful twist on traditional cookies, combining the rustic flavor of cornmeal with a rich and creamy honey butter frosting. They’re perfect for anyone looking to enjoy a sweet treat with a unique texture and flavor.

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
• 1 cup unsalted butter (room temperature, divided)
• 1 cup light brown sugar (packed)
• ½ cup granulated sugar
• ¼ cup honey
• 2 large eggs (room temperature)
• 2 teaspoons vanilla extract
• 2 tablespoons honey (for frosting)
• ½ teaspoon cinnamon (optional, for frosting)
• ½ teaspoon kosher salt (for frosting)
• 2 cups powdered sugar
• Flaky sea salt (for finishing)

Instructions

1. Step 1: Add ⅓ cup cornmeal to a bowl and set aside for rolling the cookies later.
2. Step 2: In a separate bowl, whisk together 1 cup cornmeal, flour, baking powder, cornstarch, and ¾ teaspoon kosher salt. Set aside.
3. Step 3: Preheat your oven to 350℉ and line two large baking sheets with parchment paper.
4. Step 4: In a stand mixer fitted with a paddle attachment or using a hand mixer, beat 1 cup of room temperature butter, light brown sugar, granulated sugar, and ¼ cup honey for 3-4 minutes until light and fluffy.
5. Step 5: Add the eggs and 2 teaspoons vanilla extract, mixing until just combined.
6. Step 6: Slowly add the dry ingredient mixture and mix on low speed until just incorporated. Avoid overmixing.
7. Step 7: Using a 3-tablespoon cookie scoop, drop heaping scoops (about ¼ cup) of dough onto the prepared baking sheets, no more than six cookies per sheet.
8. Step 8: Roll each dough scoop through the reserved ⅓ cup cornmeal, then place them back onto the baking sheet. Gently press each cookie down with the bottom of a cup to flatten slightly.
9. Step 9: Bake for 11-14 minutes, until the edges are set but the centers still look doughy. Immediately after removing from the oven, gently smack the baking sheet on the counter a few times to help the cookies settle. Resist the urge to bake longer.
10. Step 10: Cool the cookies completely on the baking sheet placed on a wire rack.
11. Step 11: For the honey buttercream, beat together the remaining ½ cup butter, 2 tablespoons honey, 1 teaspoon vanilla, cinnamon (if using), kosher salt, and half of the powdered sugar until a paste forms.
12. Step 12: Add the remaining powdered sugar and mix on low speed until combined. Increase speed and whip for one minute until smooth. Add 1 teaspoon water at a time to reach a spreadable consistency.
13. Step 13: Pipe or spread the frosting on each cooled cookie. Drizzle with honey and finish with a pinch of flaky sea salt.

Tips & Variations

• For a softer crumb, substitute half of the all-purpose flour with cake flour.
• If you prefer a spicier frosting, increase the cinnamon to 1 teaspoon.
• Use raw honey for a more complex honey flavor in both dough and frosting.
• Roll cookies in additional sugar instead of cornmeal for a different texture.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week or freeze for up to 3 months. Allow frozen cookies to thaw completely and bring frosting to room temperature before serving. Reheat refrigerated cookies briefly in a warm oven for a fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 24 hours before baking. This can improve the cookie texture and flavor.

Is it necessary to use cornmeal for rolling the cookies?

Using cornmeal to roll the cookies adds a unique texture and prevents sticking, but you can substitute with sugar if preferred for a sweeter crust.