Description
Delight in these unique Cornbread Cookies with Honey Butter Frosting, combining the rustic flavor of cornmeal with a soft, sweet crumb and a luscious honey buttercream topping. These cookies offer a subtle corn-inspired twist on classic buttery cookies, finished with a drizzle of honey and a sprinkle of flaky sea salt for balanced sweetness and texture.
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 cornmeal for rolling: Add ⅓ cup cornmeal to a bowl and set it aside for rolling the cookies later.
- Mix dry ingredients for cookies: In a separate bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and ¾ teaspoon kosher salt until combined.
- Preheat the oven and prepare baking sheets: Heat the oven to 350°F (177°C) and line two large baking sheets with parchment paper.
- Cream butter and sugars: Using a stand mixer with paddle attachment or a hand mixer, beat 1 cup room temperature butter, light brown sugar, granulated sugar, and ¼ cup honey for 3 to 4 minutes until the mixture is light and fluffy.
- Add eggs and vanilla: Incorporate the 2 large room temperature eggs and 2 teaspoons vanilla extract into the butter mixture, mixing until fully combined.
- Combine with dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing just until combined to avoid overworking the dough.
- Scoop and roll cookies: Use a 3-tablespoon cookie scoop to portion heaping scoops of dough (approximately ¼ cup each) onto the baking sheets, no more than six per sheet. Roll each dough ball in the reserved cornmeal, then place back on the baking sheet and gently flatten slightly using the bottom of a cup.
- Bake the cookies: Bake in the preheated oven for 11 to 14 minutes, until the edges are set but the centers still appear slightly doughy. After removing from the oven, gently smack the baking sheet on the counter a few times to help the cookies relax and flatten.
- Cool the cookies: Transfer the baking sheet onto a wire rack and allow the cookies to cool completely on the sheet for best texture and shape retention.
- Make the honey buttercream frosting: Beat ½ cup room temperature butter, 2 tablespoons honey, 1 teaspoon vanilla extract, ½ teaspoon cinnamon (optional), ½ teaspoon kosher salt, and half of the powdered sugar in a bowl until a paste forms. Add the remaining powdered sugar and beat on low speed until combined, then increase speed and whip for one minute until smooth and creamy. Add 1 teaspoon of water at a time as needed to reach a smooth, spreadable consistency.
- Frost and garnish: Pipe or spread the honey buttercream on top of each cooled cookie. Drizzle with additional honey and finish with a pinch of flaky sea salt for a perfect sweet-salty balance.
Notes
- Do not overbake the cookies; stop baking once edges are set but centers remain slightly doughy to preserve a soft texture.
- Let the cookies cool completely on the baking sheet to avoid breaking or cracking.
- Adding water gradually to the frosting helps achieve the ideal spreadable consistency without making it runny.
- The optional cinnamon in the frosting adds a warm spice note that complements the honey; omit if preferred.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cornbread cookies, honey butter frosting, sweet cookies, baking recipes, honey cookies, cornbread desserts
