Cornbread Cookies with Honey Butter Frosting Recipe

Introduction

Cornbread cookies offer a delightful twist on classic cookies, combining the rustic flavor of cornmeal with a sweet honey butter frosting. These soft, tender cookies with a touch of honey and flaky sea salt make a perfect treat for any occasion.

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, for cookies)
• 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
• ½ teaspoon cinnamon (optional)
• ½ teaspoon kosher salt (for frosting)
• 1 teaspoon vanilla (for frosting)
• 2 cups powdered sugar
• Flaky sea salt, for finishing

Instructions

1. Step 1: Add ⅓ cup cornmeal to a small bowl and set aside for rolling the cookies later.
2. Step 2: In a large bowl, whisk together 1 cup cornmeal, flour, baking powder, cornstarch, and ¾ teaspoon kosher salt. Set aside.
3. Step 3: Preheat your oven to 350℉ (175℃) and line two large baking sheets with parchment paper.
4. Step 4: In a stand mixer fitted with the paddle attachment, or using a hand mixer, beat together 1 cup butter, light brown sugar, granulated sugar, and ¼ cup honey for 3-4 minutes until light and fluffy.
5. Step 5: Add the eggs and 2 teaspoons vanilla to the butter mixture and mix until combined.
6. Step 6: Add the dry ingredients to the wet mixture and mix on low speed until just combined. Do not overmix.
7. Step 7: Using a 3-tablespoon cookie scoop, drop heaping scoops (about ¼ cup each) of dough onto the prepared baking sheets, placing no more than 6 cookies per sheet.
8. Step 8: Roll each cookie through the reserved ⅓ cup cornmeal, then place them back onto the baking sheet. Gently press down with the bottom of a cup to slightly flatten.
9. Step 9: Bake for 11-14 minutes until edges are set but centers look doughy. After baking, gently smack the baking sheet on the counter a few times to help the cookies settle.
10. Step 10: Allow the cookies to cool completely on the baking sheets placed on wire racks.
11. Step 11: For the honey buttercream frosting, beat together ½ cup butter, 2 tablespoons honey, vanilla, cinnamon (if using), kosher salt, and half of the powdered sugar until a paste forms.
12. Step 12: Add the remaining powdered sugar and beat on low until combined. Increase speed and whip for 1 minute until smooth. Add water 1 teaspoon at a time to reach a smooth, spreadable consistency.
13. Step 13: Pipe or spread the frosting on each cooled cookie. Drizzle with honey and finish with a pinch of flaky sea salt.

Tips & Variations

• For extra flavor, try adding a teaspoon of finely grated lemon zest to the dough.
• If you prefer a spicier frosting, increase cinnamon to 1 teaspoon or add a pinch of cayenne pepper.
• Use cake flour instead of all-purpose for an even softer cookie texture.
• For a nutty twist, sprinkle chopped toasted pecans or walnuts on the frosting before it sets.
• Make the frosting dairy-free by substituting butter with coconut oil and ensure the powdered sugar is free from bone char.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. If you want them softer, warm briefly before serving. The frosting is best when fresh but the cookies can be frozen without frosting for up to 1 month; thaw completely before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum, but texture and spread may vary slightly. Be sure the cornstarch is gluten-free as well.

How do I prevent the cookies from spreading too much?

Make sure your butter is at room temperature but not too soft or melted. Also, chilling the dough for 30 minutes before rolling and baking can help maintain the cookie shape.