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Cornbread Cookies with Honey Butter Frosting Recipe

★★★★★

4.6 from 80 reviews
  • Author: Ella
  • Total Time: 34 minutes
  • Yield: Approximately 24 cookies 1x

Description

These Cornbread Cookies with Honey Butter Frosting offer a delightful twist on traditional cookies by incorporating the rustic flavor of cornmeal with a smooth, sweet honey buttercream topping. Perfectly soft and slightly crumbly, these cookies are rolled in extra cornmeal for a unique texture and finished with a drizzle of honey and flaky sea salt for a balanced sweetness and subtle crunch.

Ingredients

Scale

Dry 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

Cookie Dough

  • 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 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. Also, place ⅓ cup cornmeal in a separate bowl for rolling the cookie dough later.
  2. Preheat oven and prep baking sheets: Preheat your oven to 350℉ (175℃). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
  3. Mix wet ingredients: Using a stand mixer fitted with a paddle attachment (or a hand mixer), beat the room temperature butter, light brown sugar, granulated sugar, and honey together on medium speed for 3-4 minutes until the mixture is light, fluffy, and well combined.
  4. Add eggs and vanilla: Add the eggs one at a time along with the vanilla extract, mixing until fully incorporated after each addition.
  5. Combine dry and wet mixtures: Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing just until everything is combined. Avoid overmixing to keep the cookies tender.
  6. Scoop cookie dough: Use a 3-tablespoon cookie scoop to portion heaping scoops (about ¼ cup each) of dough. Drop them into the reserved ⅓ cup cornmeal, rolling each scoop thoroughly to coat it.
  7. Place and flatten cookies: Place the cornmeal-coated dough balls onto the prepared baking sheets, spacing evenly with no more than 6 cookies per sheet. Gently press each cookie down with the bottom of a cup to flatten slightly for even baking.
  8. Bake: Bake the cookies in the preheated oven for 11-14 minutes. The edges should be set while the centers remain slightly doughy. Avoid baking beyond 14 minutes to maintain softness.
  9. Cool cookies: After baking, remove the baking sheets from the oven and gently tap them on the counter a few times to help the cookies settle and prevent cracking. Allow the cookies to cool completely on the baking sheet placed on a wire rack.
  10. Make honey butter frosting: In a clean bowl, beat together the butter, honey, vanilla extract, cinnamon (if using), kosher salt, and half of the powdered sugar until a paste forms. Then add the remaining powdered sugar and beat on low until combined. Increase the speed and whip for about one minute until smooth and creamy. Add 1 teaspoon of water at a time as needed to achieve a smooth, spreadable consistency.
  11. Frost the cookies: Once cookies are fully cooled, pipe or spread the honey butter frosting on top of each cookie. Drizzle with additional honey and finish with a pinch of flaky sea salt for an elegant touch and flavor balance.

Notes

  • Room temperature ingredients help achieve a smooth, fluffy dough and frosting.
  • Do not overbake the cookies; they should remain soft and slightly doughy in the center.
  • Rolling the dough in extra cornmeal adds a unique texture and prevents sticking.
  • The cinnamon in the frosting is optional, but it adds a warm, spicy note.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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