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Cornbread Cookies with Honey Butter Frosting Recipe

★★★★★

5 from 78 reviews
  • Author: Zoe
  • Total Time: 34 minutes
  • Yield: Approximately 24 cookies 1x

Description

Cornbread Cookies with Honey Butter Frosting are a delightful twist on traditional cookies, combining the earthy texture of cornmeal with a rich, sweet honey buttercream. These cookies offer a perfect balance of crumbly, tender cookie base rolled in cornmeal and topped with a smooth, fragrant honey frosting accented by a sprinkle of flaky sea salt for a sophisticated finish.

Ingredients

Scale

Cookie Dough 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

Honey Buttercream Frosting Ingredients

  • 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 the Cornmeal for Rolling: Add ⅓ cup cornmeal to a small bowl and set aside. This will be used to roll the cookie dough balls before baking.
  2. Mix Dry Ingredients: In a separate large bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and kosher salt. Set aside to keep dry.
  3. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350℉ (175℃) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
  4. Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat together the room temperature butter, light brown sugar, granulated sugar, and honey on medium 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 and vanilla extract to the creamed mixture and mix until just combined, ensuring that the mixture is smooth and uniform.
  6. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined to avoid overmixing which can toughen the cookies.
  7. Scoop and Roll Dough: Using a 3 tablespoon cookie scoop (or about ¼ cup), portion heaping scoops of dough and drop them onto the prepared baking sheets, spacing no more than 6 cookies per sheet to allow for spreading. Then, roll each dough ball through the reserved ⅓ cup cornmeal, and place them back on the baking sheets. Gently flatten each cookie slightly with the bottom of a cup.
  8. Bake Cookies: Bake in the preheated oven for 11 to 14 minutes, until the edges appear set and golden while the centers remain somewhat soft or doughy. Avoid baking beyond 14 minutes to keep the desired texture.
  9. Cool Cookies: Once baked, firmly smack the baking sheets on the counter a few times to help the cookies settle and flatten. Then, place the sheets on wire racks and let the cookies cool completely on the baking sheets for the best texture.
  10. Make Honey Buttercream Frosting: Beat together the room temperature butter, honey, vanilla extract, cinnamon (if using), kosher salt, and half of the powdered sugar in a mixing bowl until a paste forms. Add the remaining powdered sugar and beat on low speed until incorporated. Increase to high speed and whip for one minute until smooth.
  11. Adjust Frosting Consistency: Add water one teaspoon at a time to the frosting to reach a smooth, spreadable consistency perfect for piping or spreading.
  12. Frost and Garnish Cookies: Pipe or spread the honey buttercream frosting onto the cooled cookies. Drizzle additional honey over the top and finish with a pinch of flaky sea salt to enhance the flavor contrast.

Notes

  • Do not overbake the cookies; they should be soft in the center when removed from the oven.
  • Rolling the dough in cornmeal before baking adds an appealing texture and prevents sticking.
  • The cinnamon in the frosting is optional but adds a warm spice note.
  • If you prefer a thinner frosting, adjust water quantity carefully to avoid runny icing.
  • Allow cookies to cool completely on the baking sheet to maintain softness and prevent breakage.
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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