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Cornbread Cookies with Honey Butter Frosting Recipe

★★★★★

4.5 from 62 reviews
  • Author: Harper
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x

Description

Delightful Cornbread Cookies with Honey Butter Frosting combine the rustic charm of cornmeal with a rich, sweet honey buttercream. Perfectly soft and tender with a slightly crunchy edge, these cookies are rolled in cornmeal, baked to perfection, and topped with a smooth honey-infused frosting garnished with flaky sea salt for a perfect balance of sweet and savory.

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 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: Add ⅓ cup cornmeal to a separate bowl and set aside for rolling the cookies after scooping the dough.
  2. Mix dry ingredients: In another bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and kosher salt. Set this dry mixture aside.
  3. Preheat oven and prepare baking sheets: Preheat your oven to 350℉ (175℃) and line two large baking sheets with parchment paper to prevent sticking.
  4. Cream butter and sugars: Using a stand mixer with a paddle attachment or a hand mixer, beat the 1 cup room temperature butter with the light brown sugar, granulated sugar, and ¼ cup honey for 3-4 minutes until the mixture is light and fluffy.
  5. Add eggs and vanilla: Mix in the eggs and 2 teaspoons of vanilla extract until well combined, creating a smooth batter.
  6. Incorporate dry ingredients: Gradually add the dry ingredient mixture into the wet batter on low speed, mixing just until everything is combined to avoid overmixing.
  7. Scoop dough onto baking sheets: Using a 3-tablespoon cookie scoop, drop heaping scoops (about ¼ cup) of dough onto the prepared baking sheets, placing no more than 6 cookies per sheet to allow room for spreading.
  8. Roll cookies in cornmeal and flatten: Roll each dough scoop through the reserved ⅓ cup cornmeal, then return to the sheet and gently press down with the bottom of a cup to slightly flatten the cookies.
  9. Bake the cookies: Bake in the preheated oven for 11-14 minutes until edges are set and centers remain slightly doughy. Avoid baking beyond 14 minutes to maintain softness.
  10. Cool and set cookies: After baking, firmly smack the baking sheets on the counter a few times to help cookies settle, then cool them completely on the sheet atop a wire rack.
  11. Make honey buttercream: Beat together ½ cup room temperature butter, 2 tablespoons honey, 1 teaspoon vanilla, ½ teaspoon kosher salt, and ½ teaspoon cinnamon (if using) with half of the powdered sugar until a thick paste forms.
  12. Finish frosting consistency: Add the remaining powdered sugar and beat on low speed to combine, then increase speed and whip for one minute until smooth. Add 1 teaspoon of water at a time to reach a spreadable, smooth consistency.
  13. Frost and garnish cookies: Pipe or spread the honey butter frosting on each cooled cookie, then drizzle with extra honey and sprinkle with flaky sea salt for a perfect finishing touch.

Notes

  • For best texture, do not overbake the cookies; they should look slightly doughy in the center when removed from the oven.
  • Room temperature ingredients help create a smooth and uniform cookie dough and frosting.
  • The flaky sea salt on top enhances the honey’s sweetness by providing a subtle savory contrast.
  • Use parchment paper on baking sheets to prevent sticking and allow easy cleanup.
  • The optional cinnamon in the frosting adds a warm spice note but can be omitted if preferred.
  • Smacking the baking sheets after baking helps the cookies flatten properly and prevents excess rising.
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: cornbread cookies, honey butter frosting, sweet cookies, homemade cookies, cornbread dessert

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