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Cookies with Honey Butter Frosting Recipe

★★★★★

4.6 from 124 reviews
  • Author: Marina
  • Total Time: 34 minutes
  • Yield: Approximately 18 cookies 1x

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.

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 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

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