Description
These Cornbread Cookies with Honey Butter Frosting combine the rustic charm of cornbread with the sweetness of cookies, topped with a luscious honey buttercream frosting. Rolled in extra cornmeal for a delightful texture and finished with flaky sea salt and honey drizzle, they make a perfect treat for any occasion.
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 Buttercream 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 finishing)
Instructions
- Prepare Cornmeal for Rolling: Pour ⅓ cup of cornmeal into a small bowl and set it aside for rolling the cookie dough later.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and kosher salt. 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 to prevent sticking.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment or with a hand mixer, beat the softened butter, light brown sugar, granulated sugar, and honey together for 3-4 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Mix in the eggs one at a time along with the vanilla extract until well combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing until just combined without overmixing.
- Shape Cookies: Using a 3-tablespoon cookie scoop, drop heaping scoops (about ¼ cup each) of dough onto the prepared baking sheets, spacing them appropriately. Limit to 6 cookies per sheet to ensure even baking.
- Roll Cookies in Cornmeal: Gently roll each cookie dough ball in the reserved ⅓ cup of cornmeal, then place them back onto the baking sheet. Press each cookie slightly flat with the bottom of a cup.
- Bake: Bake the cookies for 11-14 minutes until the edges are set but centers still appear soft and doughy. Avoid overbaking.
- Settle Cookies: After removing from the oven, firmly tap the baking sheet on the counter a few times to help the cookies flatten and settle.
- Cool: Place the baking sheets on wire racks and allow cookies to cool completely on the sheet before frosting.
- Prepare Honey Buttercream: In a mixing bowl, beat together softened butter, honey, vanilla extract, cinnamon (if using), kosher salt, and half of the powdered sugar until a paste forms.
- Add Remaining Powdered Sugar: Gradually add the rest of the powdered sugar, mixing on low speed until combined. Then increase speed and whip for one minute until smooth and fluffy. Add water 1 teaspoon at a time as needed to reach a smooth, spreadable consistency.
- Frost Cookies: Pipe or spread the honey buttercream over the cooled cookies.
- Garnish: Drizzle with additional honey and finish with a pinch of flaky sea salt for contrast.
Notes
- Resist the urge to overbake; cookies should still look a bit doughy in the center at removal to ensure a soft texture.
- Make sure butter and eggs are at room temperature for easier mixing and better texture.
- The extra cornmeal used for rolling adds a delightful texture and rustic appearance.
- If you prefer, you can omit cinnamon in the frosting for a milder flavor.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cornbread cookies, honey butter frosting, sweet cornbread cookies, homemade cookies, fall dessert, honey buttercream
