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Cornbread Cookies with Honey Butter Frosting Recipe

★★★★★

4.8 from 124 reviews
  • Author: Marina
  • Total Time: 34 minutes
  • Yield: Approximately 24 cookies 1x

Description

These Cornbread Cookies with Honey Butter Frosting combine the rustic flavors of cornmeal and honey for a unique, tender cookie experience. Rolled in extra cornmeal for a delightful texture and topped with a smooth honey buttercream frosting, these cookies offer a perfect balance of sweet and slightly savory with a hint of cinnamon and flaky sea salt finish.

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

Honey Butter Frosting

  • ½ cup unsalted butter (room temperature)
  • 2 tablespoons honey
  • ½ teaspoon cinnamon (optional)
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla
  • 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 to roll the cookie dough before baking for extra texture.
  2. Mix Dry Ingredients: In a large bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and kosher salt until well combined. Set aside.
  3. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking.
  4. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the room temperature butter, light brown sugar, granulated sugar, and honey together for 3 to 4 minutes until the mixture is light, fluffy, and creamy.
  5. Add Eggs and Vanilla: Incorporate the eggs one at a time and then the vanilla extract. Mix until everything is fully combined and smooth.
  6. Combine Wet and Dry Ingredients: Reduce the mixer speed to low and add the dry ingredients in batches. Mix until just combined, careful not to overmix to maintain tender cookies.
  7. Shape the Cookies: Using a 3-tablespoon cookie scoop (about ¼ cup of dough), drop heaping mounds of dough onto the prepared baking sheets, keeping no more than six cookies per sheet to allow space for spreading.
  8. Roll Cookies in Cornmeal: Roll each cookie ball through the reserved ⅓ cup cornmeal, then place them back on the baking sheet. Gently press each cookie down slightly using the bottom of a cup to flatten them a bit.
  9. Bake the Cookies: Bake the cookies in the preheated oven for 11 to 14 minutes, until the edges are set but the centers still appear slightly doughy. Remove from oven and immediately smack the baking sheet on the counter a few times to help the cookies settle and flatten.
  10. Cool the Cookies: Transfer the baking sheet to a wire rack and allow the cookies to cool completely on the sheet to maintain shape and texture.
  11. Make the Honey Buttercream Frosting: In a mixing bowl, beat together the softened butter, honey, vanilla, cinnamon (if using), kosher salt, and half of the powdered sugar until a paste forms.
  12. Finish the Frosting: Add the remaining powdered sugar and mix on low speed until incorporated. Increase the mixer speed and whip for about one minute until smooth and fluffy. Add water 1 teaspoon at a time to achieve a smooth, spreadable consistency.
  13. Frost the Cookies: Pipe or spread the honey buttercream frosting evenly on top of each cooled cookie.
  14. Garnish: Drizzle a little honey over the frosted cookies and finish with a pinch of flaky sea salt for a perfect balance of sweet and savory.

Notes

  • Use room temperature butter and eggs for better mixing and texture.
  • Do not overbake the cookies; removing them when centers are still slightly doughy ensures soft, tender cookies.
  • The cornmeal roll adds a pleasant crunch and rustic texture contrasting with the soft cookie.
  • Optional cinnamon in the frosting adds warmth but can be omitted if preferred.
  • Adding water gradually to the frosting is essential to get the desired consistency for spreading or piping.
  • Storing cookies in an airtight container will keep them fresh for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Keywords: cornbread cookies, honey butter frosting, cornbread cookie recipe, sweet cookies, homemade cookies, honey buttercream, fall cookies

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