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Sweet Cornbread Cookies with Honey Butter Frosting Recipe

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4.3 from 8 reviews

These Cornbread Cookies are a delightful fusion of sweet and savory flavors, combining the rustic taste of cornmeal with the rich sweetness of honey butter frosting. Perfectly soft in the center with golden edges, these cookies are enhanced by a smooth honey butter frosting topped with a sprinkle of flaky sea salt, making them a unique treat for any occasion.

Ingredients

Cornbread Cookies:

  • 1 cup packed light brown sugar
  • 3/4 cup (6 oz.) unsalted butter, at room temperature
  • 1/3 cup granulated sugar
  • 1/4 cup honey
  • 2 Tbsp. canola oil
  • 2 large eggs, at room temperature
  • 1 1/2 tsp. vanilla extract
  • 2 1/2 cups (about 10 5/8 oz.) all-purpose flour
  • 1 cup (about 5 1/2 oz.) fine yellow cornmeal (such as Quaker)
  • 1/4 cup cornstarch
  • 2 tsp. baking powder
  • 1 1/4 tsp. kosher salt

Honey Butter Frosting:

  • 1/2 cup (4 oz.) unsalted butter, at room temperature
  • 1/4 cup honey, plus more for garnish
  • 1 tsp. vanilla extract
  • 1 1/2 cups (about 6 oz.) sifted powdered sugar
  • Flaky sea salt, for garnish

Instructions

  1. Cream sugar and butter: Preheat the oven to 350°F and position racks in the top third and lower third of the oven. Line two large rimmed baking sheets with parchment paper. Using an electric mixer on medium speed, beat together the brown sugar, butter, granulated sugar, honey, and canola oil until the mixture is light and fluffy, which should take about 3 minutes.
  2. Add eggs: Incorporate the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl to ensure even mixing and then beat in the vanilla extract until just combined.
  3. Add dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, cornmeal, cornstarch, baking powder, and kosher salt until smooth and lump-free. With the mixer on low speed, gradually add these dry ingredients to the sugar mixture in three additions, beating just until combined after each and scraping down the sides of the bowl as needed.
  4. Scoop cookies: Using a measuring cup or a large scoop, portion about 1/3 cup of cookie dough per cookie onto the prepared baking sheets. Arrange about five cookies per sheet, leaving approximately 4 inches of space between each cookie to allow for spreading.
  5. Bake cookies: Bake in the preheated oven for about 13 minutes, rotating the baking sheets between the top and bottom racks halfway through baking. The cookies are done when edges are golden brown and centers remain soft. Allow cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
  6. Prepare the Honey Butter Frosting: Using an electric mixer on medium speed, beat together the butter, honey, and vanilla until the mixture becomes light and fluffy, about 2 minutes. Gradually add the sifted powdered sugar and continue beating until the frosting is smooth and thick, about 4 minutes, scraping down the sides of the bowl as necessary.
  7. Add Frosting to Cookies: Spread approximately 1 1/2 tablespoons of Honey Butter Frosting on each cooled cookie with an offset spatula, smoothing it into an even layer. Garnish with a light drizzle of honey and a sprinkle of flaky sea salt for a perfect finishing touch.

Notes

  • Ensure the butter and eggs are at room temperature for a smoother batter and better mixing.
  • Do not overmix once the dry ingredients are added to prevent tough cookies.
  • Spacing cookies adequately on the baking sheet helps them bake evenly without merging.
  • Rotating the baking sheets during baking ensures even heat distribution and consistent browning.
  • Use flaky sea salt sparingly on the frosting to enhance the flavors with a pleasant salty contrast.
  • Store cookies in an airtight container at room temperature for up to 3 days for optimal freshness.

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