Print

Cornbread Cookies with Honey Butter Frosting Recipe

Print Recipe

★★★★★

4.8 from 95 reviews

These Cornbread Cookies with Honey Butter Frosting combine the rustic texture of cornmeal cookies with a rich, sweet honey buttercream. Rolled in cornmeal for a slightly crunchy exterior and topped with a smooth honey frosting, these cookies are soft, flavorful, and perfect for any occasion.

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

For Garnish

  • Flaky sea salt

Instructions

  1. Prepare Cornmeal for Rolling: Add ⅓ cup of cornmeal to a small bowl and set aside; this will be used later to roll the cookie dough.
  2. Mix Dry Ingredients: In a separate large bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and kosher salt until evenly combined. Set aside.
  3. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and for even baking.
  4. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the 1 cup unsalted butter, light brown sugar, granulated sugar, and honey together on medium-high speed for 3 to 4 minutes until the mixture is light, fluffy, and well combined.
  5. Add Eggs and Vanilla: Add the two large eggs one at a time along with the vanilla extract, mixing until just combined to avoid overmixing.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Take care not to overmix to keep the cookies tender.
  7. Scoop and Roll Dough: Using a 3-tablespoon cookie scoop, portion out heaping scoops (about ¼ cup) of dough and place them onto the prepared baking sheets, no more than six cookies per sheet to allow room for spreading. Roll each dough ball through the reserved ⅓ cup of cornmeal, coating them completely, then place them back on the sheet. Gently press each cookie down with the bottom of a cup to slightly flatten.
  8. Bake Cookies: Bake in the preheated oven for 11 to 14 minutes, until the edges are set but the centers still look soft and slightly doughy. Avoid baking longer than 14 minutes to prevent dryness.
  9. Cool Cookies: Upon removal from the oven, gently smack the baking sheet on the counter a few times to help cookies flatten further. Then place the baking sheets on wire racks and allow the cookies to cool completely on the sheets.
  10. Prepare Honey Buttercream Frosting: In a mixing bowl, beat together ½ cup unsalted butter, honey, vanilla extract, cinnamon (if using), kosher salt, and half of the powdered sugar until a smooth paste forms.
  11. Finish Frosting: Add the remaining powdered sugar and mix on low speed to combine. Increase the speed and whip the frosting for about one minute until smooth and fluffy. Add 1 teaspoon of water incrementally to achieve a spreadable consistency if needed.
  12. Frost and Garnish Cookies: Once cookies are completely cooled, pipe or spread the honey buttercream on top of each cookie. Drizzle additional honey over the frosting and finish with a pinch of flaky sea salt for a delightful contrast of flavors.

Notes

  • Ensure butter and eggs are at room temperature to achieve a smooth, creamy dough and frosting.
  • Do not overbake the cookies; pulling them from the oven while the centers are still soft ensures a tender texture.
  • If the frosting is too thick, add water a teaspoon at a time until it reaches desired consistency.
  • The cinnamon in the frosting is optional but adds a warm, spicy note that complements the honey well.
  • Use parchment paper or silicone mats to prevent sticking and for easy cleanup.

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

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