Name: Cornbread Cookies with Honey Butter Frosting Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Cuisine: American
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 extract; 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

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

Step 1: Pour ⅓ cup of cornmeal into a separate bowl and set aside for rolling the cookie dough.

Step 2: In a large bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and kosher salt. Set aside.

Step 3: Preheat your oven to 350℉ (175℃) and line two large baking sheets with parchment paper.

Step 4: In a stand mixer fitted with a paddle attachment, or with a hand mixer, beat together butter, light brown sugar, granulated sugar, and ¼ cup honey for 3-4 minutes until light and fluffy.

Step 5: Add the eggs and 2 teaspoons vanilla, mixing until combined.

Step 6: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

Step 7: Using a 3-tablespoon cookie scoop, drop heaping scoops (about ¼ cup) of dough onto the baking sheets, with no more than 6 cookies per sheet.

Step 8: Roll each cookie dough ball in the reserved cornmeal, then place them back on the baking sheets. Gently press each cookie down with the bottom of a cup to slightly flatten.

Step 9: Bake the cookies for 11-14 minutes until the edges are set but the centers still look doughy. After baking, firmly tap the baking sheet on the counter a few times to help the cookies settle.

Step 10: Allow cookies to cool completely on the baking sheets placed on a wire rack before frosting.

Step 11: For the frosting, beat together the ½ cup butter, 2 tablespoons honey, vanilla, cinnamon (if using), kosher salt, and half of the powdered sugar until a paste forms.

Step 12: Add the remaining powdered sugar and beat on low speed until combined. Increase speed and whip for about one minute until smooth. Add water, a teaspoon at a time, to achieve a spreadable consistency.

Step 13: Spread or pipe the honey butter frosting over each cooled cookie. Drizzle with additional honey and finish with a pinch of flaky sea salt for contrast.

Tips & Variations

For a gluten-free version, substitute all-purpose flour with a gluten-free blend and ensure your cornstarch is gluten-free.

If you prefer a stronger honey flavor, use a mild-flavored honey in the dough and a flavorful honey for drizzling on top.

Adding a pinch of ground nutmeg or ginger to the dough can introduce a warm spice note that pairs well with the honey butter frosting.

To make frosting decorating easier, chill it slightly before piping to achieve cleaner designs.

Store leftover cookies in an airtight container at room temperature to keep them soft and fresh.

Storage

Store the frosted cookies in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate them for up to a week, but allow them to come to room temperature before serving for the best texture. The cookies can also be frozen without frosting; freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw completely before frosting.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the cookie dough and refrigerate it for up to 24 hours before baking. This helps develop flavor and makes rolling easier. Bring dough to room temperature slightly before scooping.

What type of honey works best for this recipe?

A mild-flavored honey, such as clover or wildflower honey, works well in the dough to keep the flavor balanced. For drizzling on top, feel free to use a more robust honey like buckwheat or orange blossom to add depth.