Description
These Sweet Cornbread Cookies with Honey Butter Frosting are a delightful treat combining the rustic texture of cornmeal cookies with a rich, sweet honey butter frosting. Perfectly fluffy on the inside with a slight crunch on the outside, these cookies bring a unique twist to your dessert table with hints of honey and cinnamon, finished with a sprinkle of flaky sea salt for balance.
Ingredients
Scale
Cookie Ingredients
- 1 cup cornmeal (plus extra for rolling)
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 2 tbsp cornstarch
- 1/2 tsp kosher salt
- 1 cup unsalted butter (room temperature)
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/4 cup honey
- 2 large eggs
- 1 tsp vanilla extract
Frosting Ingredients
- 1 cup unsalted butter (room temperature)
- 1/4 cup honey
- 1/2 tsp cinnamon (optional)
- 1/4 tsp kosher salt
- 1 tsp vanilla extract
- 2 cups powdered sugar
- Pinch flaky sea salt (for topping)
Instructions
- Set aside cornmeal: Reserve 1/3 cup of cornmeal in a small bowl for rolling the cookies later.
- Combine dry ingredients: In a medium bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and kosher salt until well blended. Set aside.
- Preheat oven: Heat your oven to 350℉ (175℃) and prepare baking sheets lined with parchment paper.
- Cream wet ingredients: In a stand mixer, beat the room temperature butter, light brown sugar, granulated sugar, and honey on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, then add vanilla extract, mixing until creamy and smooth.
- Mix dry into wet: Gradually add the dry ingredients into the wet mixture, mixing just until combined being careful not to overmix.
- Form cookies: Scoop heaping tablespoons of dough and place them spaced apart on the prepared baking sheets to allow for spreading.
- Roll and flatten: Roll each cookie dough ball in the reserved cornmeal, then flatten slightly with your fingers or the bottom of a glass.
- Bake: Bake in the preheated oven for 11-14 minutes, or until the edges are set and lightly golden. Remove and let cool on the baking sheet.
- Make frosting: In a mixing bowl, beat room temperature butter, honey, vanilla extract, optional cinnamon, kosher salt, and half of the powdered sugar together until thick and fluffy.
- Add remaining powdered sugar: Gradually mix in the remaining powdered sugar until smooth. If frosting is too thick, add a teaspoon of water at a time until spreadable consistency is achieved.
- Frost cookies: Spread the honey butter frosting generously over the cooled cookies.
- Finish with sea salt: Sprinkle a pinch of flaky sea salt on top of each frosted cookie for a delightful contrast.
Notes
- Ensure butter is at room temperature for best mixing results.
- Be careful not to overbake cookies to maintain their soft texture.
- Optional cinnamon in frosting adds a warm spice but can be omitted if preferred.
- Rolling cookies in cornmeal adds a pleasant texture and prevents sticking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, substitute butter with vegan butter alternatives.
