Cookies with Honey Butter Frosting Recipe

Introduction

Enjoy a delightful twist on classic cookies with these cornbread cookies topped with honey butter frosting. The combination of cornmeal’s gentle texture and a luscious honey buttercream makes for an irresistible treat perfect for any occasion.

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

Instructions

1. Step 1: Add ⅓ cup cornmeal to a small bowl and set aside for rolling the cookies.
2. Step 2: In a separate large bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and kosher salt. Set this dry mix aside.
3. Step 3: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
4. Step 4: Using a stand mixer with a paddle attachment or a hand mixer, beat together the unsalted butter, light brown sugar, granulated sugar, and ¼ cup honey for 3 to 4 minutes until the mixture is light and fluffy.
5. Step 5: Add the eggs and 2 teaspoons of vanilla to the butter mixture and mix until well combined.
6. Step 6: Gradually add the dry ingredients to the wet ingredients and mix on low speed just until combined.
7. Step 7: Use a 3-tablespoon cookie scoop to portion out heaping scoops of dough (about ¼ cup each) onto the prepared baking sheets, spacing no more than 6 cookies per sheet.
8. Step 8: Roll each cookie dough ball in the reserved ⅓ cup cornmeal, then place back onto the baking sheet. Gently press each cookie down with the bottom of a cup to slightly flatten.
9. Step 9: Bake the cookies for 11 to 14 minutes, until the edges are set but the centers still look soft and doughy. To help them settle, gently smack the baking sheet on the counter a few times after removing from the oven. Avoid baking beyond 14 minutes to keep them tender.
10. Step 10: Transfer the baking sheet to a wire rack and allow the cookies to cool completely on the sheet before frosting.
11. Step 11: For the honey buttercream, beat together the ½ cup unsalted butter, 2 tablespoons honey, 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 beat on low just until combined. Increase the mixer speed and whip for about one minute until smooth. Add 1 teaspoon of water at a time if needed to achieve a spreadable consistency.
13. Step 13: Pipe or spread the frosting on top of each cooled cookie. Drizzle with extra honey and finish with a pinch of flaky sea salt before serving.

Tips & Variations

• For extra flavor, toast the cornmeal lightly before using it in the dough.
• If you prefer a dairy-free version, substitute butter in the frosting with a plant-based alternative.
• The cinnamon in the frosting is optional but adds a lovely warm note; feel free to omit or increase based on taste.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze, separating layers with parchment paper. Bring to room temperature before serving. If frosted, keep them refrigerated and allow to sit at room temperature for 15 minutes before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Bring it to room temperature briefly before scooping and rolling in cornmeal.

Why do I need to roll the cookies in cornmeal?

Rolling in cornmeal adds a unique texture and a slight crunch to the cookies, enhancing their cornbread-inspired character and preventing them from spreading too much during baking.

Cookies with Honey Butter Frosting Recipe

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★★★★★

4.6 from 124 reviews

• Author: Marina
• Total Time: 34 minutes
• Yield: Approximately 18 cookies 1x

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Description

These Cornbread Cookies with Honey Butter Frosting bring a delightful twist to traditional cookies by incorporating the hearty texture of cornmeal and a luscious honey-infused buttercream. Crisp around the edges and tender in the center, these cookies are rolled in extra cornmeal for a subtle crunch and topped with a smooth, sweet frosting accented with flaky sea salt for the perfect balance of flavors.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Prepare Cornmeal for Rolling: Add ⅓ cup cornmeal to a small bowl and set aside. This will be used later to coat the cookie dough before baking for extra crunch.
2. Mix Dry Ingredients: In a separate bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and kosher salt. Set this dry mix aside for later use.
3. Preheat Oven and Prep Sheets: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to ensure even baking and easy cleanup.
4. Cream Butter and Sugars: 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 for 3-4 minutes until the mixture is light, fluffy, and well combined.
5. Add Eggs and Vanilla: Incorporate the eggs one at a time, followed by the vanilla extract, mixing just until combined after each addition to maintain the batter’s light texture.
6. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing just until everything is combined to avoid overworking the dough.
7. Scoop Dough onto Baking Sheets: Use a 3-tablespoon cookie scoop (about ¼ cup of dough) to drop heaping scoops onto each prepared baking sheet, limiting to 6 cookies per sheet for proper space while baking.
8. Roll Cookies in Cornmeal: Roll each dough ball through the reserved ⅓ cup of cornmeal to coat them, then place back onto the baking sheet. Gently press down each cookie with the bottom of a cup to slightly flatten them for even baking.
9. Bake Cookies: Bake for 11-14 minutes until the edges are set but the centers remain slightly soft and doughy. Once out of the oven, firmly tap the baking sheet on the counter a few times to help the cookies settle into their final shape.
10. Cool Completely: Transfer the baking sheet to a wire rack and allow the cookies to cool completely on the sheet. This ensures they firm up while staying moist inside.
11. Make Honey Buttercream: In a clean mixing bowl, beat together the butter, honey, vanilla extract, cinnamon (if using), kosher salt, and half of the powdered sugar until a thick paste forms.
12. Finish Frosting: Add the remaining powdered sugar and mix on low speed until blended, then increase the speed and whip for 1 full minute until smooth and fluffy. Add water 1 teaspoon at a time as needed to achieve a spreadably smooth consistency.
13. Frost Cookies: Pipe or spread the honey buttercream frosting evenly on top of each cooled cookie.
14. Garnish and Serve: Drizzle a little extra honey over the frosted cookies and finish with a pinch of flaky sea salt for balance and texture.

Notes

• Be careful not to overbake the cookies; remove them while the centers are still slightly doughy for a tender texture.
• Rolling the cookies in cornmeal before baking gives a nice crunch and a rustic texture contrast.
• Use room temperature ingredients, especially eggs and butter, to ensure even mixing and a better texture.
• If the frosting is too thick, add water a teaspoon at a time to reach smooth spreadability.
• Store cookies in an airtight container at room temperature for up to 3 days, or freeze the baked cookies and frosting separately for longer storage.

• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Category: Cookies
• Method: Baking
• Cuisine: American

Keywords: cornmeal cookies, honey butter frosting, cornbread cookies, homemade cookies, sweet snacks