Cornbread Cookies Honey Butter (Print Version)
Tender cornbread cookies finished with creamy honey butter frosting and sprinkled with flaky sea salt.
# Ingredients:
Cookies
01 -
1 cup cornmeal plus additional ⅓ cup for rolling
02 -
2 ¾ cups all-purpose flour
03 -
1 teaspoon baking powder
04 -
3 tablespoons cornstarch
05 -
¾ teaspoon kosher salt
06 -
1 cup unsalted butter, room temperature
07 -
1 cup packed light brown sugar
08 -
½ cup granulated sugar
09 -
¼ cup honey
10 -
2 large eggs, room temperature
11 -
2 teaspoons vanilla extract
Honey Buttercream
12 -
½ cup unsalted butter, room temperature
13 -
2 tablespoons honey
14 -
½ teaspoon cinnamon (optional)
15 -
½ teaspoon kosher salt
16 -
1 teaspoon vanilla extract
17 -
2 cups powdered sugar
18 -
Flaky sea salt, for finishing
# Instructions:
01 -
In a medium bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and kosher salt. Set aside. Separately, place ⅓ cup cornmeal in a shallow bowl for rolling cookies.
02 -
Preheat the oven to 175°C (350°F). Line two large sheet pans with parchment paper.
03 -
Using a stand mixer with paddle attachment or handheld mixer, beat unsalted butter, light brown sugar, granulated sugar, and honey on medium speed for 3 to 4 minutes until the mixture is light and fluffy.
04 -
Incorporate eggs and vanilla extract into the butter mixture. Beat on low speed until fully combined.
05 -
Gradually add the dry ingredients to the wet mixture. Mix on low speed just until combined; avoid overmixing.
06 -
Scoop heaping 3-tablespoon portions (approximately ¼ cup) of dough onto prepared baking sheets, no more than six cookies per sheet. Roll each dough ball in the reserved ⅓ cup cornmeal and place back on the pan. Gently press down each cookie with the bottom of a cup to slightly flatten.
07 -
Bake for 11 to 14 minutes until the edges are set but centers remain soft. Remove from oven and immediately drop the baking sheet onto the counter a few times to encourage the cookies to settle. Resist the urge to bake beyond 14 minutes to avoid dryness.
08 -
Transfer the baking sheets to wire racks and allow cookies to cool completely on the sheets, approximately 30 minutes.
09 -
Beat unsalted butter, honey, vanilla extract, cinnamon (if using), kosher salt, and half of the powdered sugar until a thick paste forms. Add remaining powdered sugar and combine on low speed. Increase speed and whip for one minute until smooth. Add water, one teaspoon at a time, to achieve a spreadable consistency.
10 -
Pipe or spread the honey buttercream onto cooled cookies. Drizzle with additional honey and sprinkle flaky sea salt on top before serving.
# Notes:
01 -
Do not overbake the cookies; they should appear slightly doughy in the center when removed from the oven.