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Cornbread Cookies with Honey Butter Frosting Recipe

★★★★★

4.8 from 81 reviews
  • Author: Olivia
  • Total Time: 32 minutes
  • Yield: 18 cookies 1x

Description

These Cornbread Cookies with Honey Butter Frosting offer a unique twist on traditional cookies by incorporating the delightful texture and flavor of cornmeal. Lightly crisp on the edges with a tender, almost cakey center, these cookies are rolled in extra cornmeal for a rustic finish. Topped with a luscious honey butter frosting enhanced by a hint of cinnamon and finished with flaky sea salt, they provide a perfect balance of sweet, salty, and buttery flavors that make them irresistible 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 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

  1. Prepare Cornmeal for Rolling: Add ⅓ cup cornmeal to a small bowl and set aside for rolling the cookies later.
  2. Mix Dry Ingredients: In a large bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and kosher salt until well combined. Set aside.
  3. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350℉ (177℃). 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 room-temperature butter, light brown sugar, granulated sugar, and honey on medium-high speed for 3-4 minutes until the mixture is light, fluffy, and creamy.
  5. Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract, mixing until thoroughly incorporated.
  6. Combine Dry and Wet Mixtures: Reduce mixer speed to low and gradually add the dry ingredients to the wet mixture. Mix just until combined to avoid overworking the dough.
  7. Scoop Dough: Using a 3-tablespoon cookie scoop, drop heaping scoops (about ¼ cup each) onto the prepared baking sheets, placing no more than six cookies per sheet to leave room for spreading.
  8. Roll Cookies: Roll each dough ball through the reserved ⅓ cup cornmeal to coat the exterior, then place them back on the baking sheets. Gently press down each cookie with the bottom of a cup to slightly flatten.
  9. Bake Cookies: Bake in the preheated oven for 11-14 minutes. Remove when edges are set but centers remain slightly doughy. Avoid baking past 14 minutes to keep the cookies tender.
  10. Settle Cookies: Once out of the oven, firmly tap the baking sheet on the counter several times to help the cookies settle and flatten further.
  11. Cool Completely: Transfer the baking sheets to wire racks and allow the cookies to cool completely on the sheet before frosting.
  12. Make Honey Butter Frosting: In a mixing bowl, beat together the room-temperature butter, honey, vanilla extract, cinnamon (if using), kosher salt, and half of the powdered sugar until a paste forms.
  13. Add Remaining Powdered Sugar: Add the remaining powdered sugar and mix on low speed until incorporated, then increase speed and whip for 1 minute until the frosting is smooth and creamy. Add water one teaspoon at a time if needed to reach a spreadable consistency.
  14. Frost Cookies: Pipe or spread the honey butter frosting on top of each cooled cookie.
  15. Garnish and Serve: Drizzle a little extra honey over the frosted cookies and sprinkle lightly with flaky sea salt for an elevated finish. Serve and enjoy!

Notes

  • Do not overbake the cookies; they should look slightly underdone in the center when removed from the oven.
  • Using room temperature eggs and butter ensures better mixing and texture.
  • Rolling cookies in cornmeal gives extra texture and an authentic cornbread flavor.
  • Flaky sea salt garnish enhances the flavor contrast in the cookies.
  • The frosting can be made a day ahead and refrigerated; bring to room temperature and re-whip before using.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Keywords: cornbread cookies, honey butter frosting, cornmeal cookies, baking cookies, sweet and salty cookies, homemade cookies

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