Description
These Cornbread Cookies with Honey Butter Frosting combine a unique cornbread base with a sweet honey-infused buttercream frosting, offering a deliciously soft and flavorful cookie experience. Perfectly spiced and lightly salted with flaky sea salt, these cookies balance sweetness and texture beautifully.
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
- Prepare the Dry Ingredients: In a bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and kosher salt until evenly combined. Set aside.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Mix Wet Ingredients: In a stand mixer fitted with a paddle attachment or using a hand mixer, beat the unsalted butter, light brown sugar, granulated sugar, and honey for 3-4 minutes until light and fluffy.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the butter mixture and mix until combined.
- Combine Wet and Dry: Slowly add the dry ingredients to the wet mixture and mix on low speed just until combined; avoid overmixing.
- Prepare Cornmeal for Rolling: Place ⅓ cup cornmeal in a small bowl and set aside for rolling the cookies.
- Scoop and Shape Cookies: Use a 3-tablespoon cookie scoop to portion out heaping scoops (about ¼ cup) of dough. Roll each scoop through the reserved cornmeal, then place them spaced evenly on the prepared baking sheets. Gently press each cookie down slightly with the bottom of a cup to flatten.
- Bake Cookies: Bake the cookies for 11-14 minutes, until edges are set but centers still look slightly doughy. Do not overbake.
- Settle Cookies: After removing from the oven, firmly smack the baking sheets on the counter a few times to help the cookies settle and flatten further.
- Cool Cookies: Place baking sheets on wire racks and allow cookies to cool completely on the sheets.
- Make Honey Butter Frosting: In a clean bowl, beat together butter, honey, vanilla extract, cinnamon (if using), kosher salt, and half of the powdered sugar until forming a paste.
- Finish Frosting: Add the remaining powdered sugar and beat on low until incorporated. Then increase the speed and whip for 1 minute until smooth. Add 1 teaspoon of water at a time until the frosting reaches a smooth, spreadable consistency.
- Frost Cookies: Pipe or spread the honey butter frosting on each cooled cookie. Drizzle with a little honey and garnish with a pinch of flaky sea salt for an extra flavor contrast.
Notes
- Make sure butter and eggs are at room temperature for best mixing results.
- Do not overbake the cookies; they should be soft and slightly doughy in the center when removed from the oven.
- Use flaky sea salt as a finishing touch to enhance the flavors of the sweet frosting and cornbread cookie base.
- The optional cinnamon in the frosting adds warmth but can be omitted if desired.
- Store cookies in an airtight container to maintain freshness and frosting texture.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cornbread cookies, honey butter frosting, sweet cookies, cornbread dessert, homemade cookies, soft cookies, cinnamon frosting
