Cornbread Cookies with Honey Butter Frosting
Thick, chewy cornbread cookies are filled and coated with corn meal, packed with cornbread flavor, and topped with a generous spread of honey buttercream frosting, a drizzle of honey, and a sprinkle of flaky sea salt.
Servings: 12 large cookies
Calories: 600kcal
Equipment
- Stand mixer with paddle attachment, or handheld mixer
- 2 large sheet pans
- 3-tablespoon cookie scoop
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
Honey Buttercream
- ½ cup unsalted butter room temperature
- 2 tablespoons honey
- ½ teaspoon cinnamon optional
- ½ teaspoon kosher salt
- 1 teaspoon vanilla
- 2 cups powdered sugar
- Flaky sea salt
Instructions
Cookies
- Add ⅓ cup cornmeal to a bowl and set aside.
- In another bowl, whisk together the 1 cup of cornmeal, flour, baking powder, cornstarch, and salt. Set aside.2 ¾ cups all-purpose flour, 1 teaspoon baking powder, 3 tablespoons cornstarch, ¾ teaspoon kosher salt, 1 cup cornmeal
- Preheat the oven to 350℉ and line two large baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), beat together the butter, sugars, and honey for 3-4 minutes until light and fluffy.1 cup unsalted butter, 1 cup light brown sugar, ½ cup granulated sugar, ¼ cup honey
- Add eggs and vanilla and mix until combined.2 large eggs, 2 teaspoons vanilla
- Add the dry ingredients and mix on low speed until just combined.
- Use a 3 tablespoon cookie scoop to drop heaping scoops (about ¼ cup) of dough onto the baking sheets, adding no more than 6 cookies per sheet.
- Roll the cookies through the cornmeal, the place them back onto the baking sheet. Press the cookie down gently with the bottom of a cup to flatten slightly.
- Bake for 11-14 minutes until the edges are set and the centers still look quite doughy, then smack the cookies on the counter a few times to help them fall.
- Note: Fight the urge to continue baking the cookies past the 14 minute mark.
- Place the baking sheet on a wire rack and cool the cookies on the baking sheet for the entire time until completely cool.
Honey Buttercream
- Beat together the butter, honey, vanilla, cinnamon, kosher salt, and half of the powdered sugar until a paste forms.½ cup unsalted butter, 2 tablespoons honey, ½ teaspoon cinnamon, ½ teaspoon kosher salt, 2 cups powdered sugar, 1 teaspoon vanilla
- Add the remaining powdered sugar and beat on low speed until combined, then increase the speed and whip for one minute until smooth. Add 1 teaspoon of water at a time to make it a smooth, spreadable consistency.
- Pipe or spread on top of each cookie, then drizzle with honey and finish with a pinch of flaky sea salt.Flaky sea salt
Video
Notes
Store the cookies in a sealed container at room temperature for three days. If the cookies are frosted, add a piece of parchment paper in between the cookies if they need to be stacked.
Measure flour using a digital scale or follow the fluff, scoop, and level method. Adding too much flour to these cookies with prevent them from spreading and cooking evenly.
Nutrition
Calories: 600kcal | Carbohydrates: 90g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 299mg | Potassium: 124mg | Fiber: 2g | Sugar: 56g | Vitamin A: 759IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 2mg
