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Cornbread Cookies with Honey Butter Frosting Recipe

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4.2 from 14 reviews

Delight in these Cornbread Cookies with Honey Butter Frosting, a perfect blend of sweet, buttery, and slightly savory flavors. These cookies combine the rustic texture of cornmeal with a soft, tender crumb and are topped with a smooth, honey-infused buttercream frosting, finishing with a sprinkle of flaky sea salt for a sophisticated touch. Ideal for a unique dessert or comforting snack, these cookies bake up golden and slightly doughy in the center for the best texture.

Ingredients

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 garnish)

Instructions

  1. Prepare Cornmeal for Rolling: Place ⅓ cup of cornmeal in a bowl and set aside; this will be used later to coat the cookie dough balls.
  2. Mix Dry Ingredients: In a separate bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and kosher salt. Set aside.
  3. Preheat Oven and Prepare Pans: Preheat your oven to 350℉ (175℃) and line two large baking sheets with parchment paper to prevent sticking.
  4. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the unsalted butter, light brown sugar, granulated sugar, and honey together on medium speed for 3-4 minutes until the mixture is light and fluffy.
  5. Add Eggs and Vanilla: Add the eggs one at a time with the vanilla extract, mixing until just combined after each addition to maintain a smooth batter.
  6. Incorporate Dry Ingredients: Reduce the mixer speed to low, then gradually add the dry ingredient mixture, mixing only until just combined to avoid overworking the dough.
  7. Scoop Dough: Using a 3-tablespoon cookie scoop, drop heaping scoops (around ¼ cup) of cookie dough onto the prepared baking sheets, spacing no more than six per sheet to allow room for spreading.
  8. Roll in Cornmeal and Flatten: Roll each dough ball in the reserved ⅓ cup cornmeal to coat, then place back onto the baking sheet. Gently press down on each cookie with the bottom of a cup to slightly flatten them.
  9. Bake Cookies: Bake in the preheated oven for 11-14 minutes until the edges are set but the centers remain quite doughy. Resist the urge to bake past 14 minutes for best texture.
  10. Help Cookies Flatten: After removing from the oven, promptly smack the baking sheet a few times on the counter to encourage the cookies to flatten evenly.
  11. Cool Cookies: Place the baking sheets on wire racks and allow the cookies to cool completely on the sheet to set their texture and prevent breaking.
  12. Make Honey Buttercream: In a mixing bowl, beat together the softened butter, honey, vanilla extract, cinnamon (if using), kosher salt, and half of the powdered sugar until a thick paste forms.
  13. Finish Buttercream: Add the remaining powdered sugar and mix on low speed until combined. Then increase speed and whip for about one minute until smooth and fluffy. Add water, one teaspoon at a time, to achieve a smooth, spreadable consistency.
  14. Frost Cookies: Pipe or spread the honey buttercream generously on each cooled cookie.
  15. Garnish and Serve: Drizzle additional honey over the frosted cookies and finish with a pinch of flaky sea salt for a lovely contrast of flavors.

Notes

  • Do not overbake the cookies; they should remain slightly doughy in the center for the best texture.
  • Rolling the cookie dough in cornmeal adds a crunchy contrast and prevents sticking.
  • Room temperature ingredients help the dough combine smoothly and create a tender crumb.
  • The cinnamon in the frosting is optional but adds a warm depth of flavor.
  • Use flaky sea salt for garnish to enhance the cookie's sweetness with a slight salty crunch.
  • Cookies should be completely cooled before frosting to prevent melting the buttercream.

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