Name: Cornbread Cookies with Honey Butter Frosting Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Cuisine: American
Ingredients: 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; ½ cup unsalted butter, room temperature; 2 tablespoons honey; 1 teaspoon vanilla extract; ½ teaspoon cinnamon (optional); ½ teaspoon kosher salt; 2 cups powdered sugar; Flaky sea salt for garnish

Ingredients

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

½ cup unsalted butter (room temperature, for frosting)

2 tablespoons honey (for frosting)

½ teaspoon cinnamon (optional, for frosting)

½ teaspoon kosher salt (for frosting)

1 teaspoon vanilla (for frosting)

2 cups powdered sugar

Flaky sea salt (for garnish)

Instructions

Step 1: Add ⅓ cup cornmeal to a bowl and set aside for rolling the cookies later.

Step 2: In a separate bowl, whisk together 1 cup cornmeal, flour, baking powder, cornstarch, and ¾ teaspoon kosher salt. Set aside.

Step 3: Preheat the oven to 350℉ (175℃) and line two large baking sheets with parchment paper.

Step 4: In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, beat together 1 cup butter, light brown sugar, granulated sugar, and ¼ cup honey for 3 to 4 minutes until light and fluffy.

Step 5: Add eggs and 2 teaspoons vanilla; mix until fully combined.

Step 6: Slowly add the dry ingredients and mix on low speed until just combined; avoid overmixing.

Step 7: Use a 3-tablespoon cookie scoop to drop heaping scoops (about ¼ cup) of dough onto the prepared baking sheets, keeping no more than six cookies per sheet.

Step 8: Roll each dough ball through the reserved ⅓ cup cornmeal, then place back on the baking sheet. Gently press each cookie down slightly with the bottom of a cup to flatten.

Step 9: Bake for 11 to 14 minutes, until the edges are set but centers still appear doughy. Once baked, firmly but gently smack the baking sheets on the counter a few times to help the cookies settle and flatten.

Step 10: Resist the urge to bake beyond 14 minutes to maintain a tender, soft-center texture. Let the cookies cool completely on the baking sheets set on a wire rack.

Step 11: While cookies cool, prepare the honey buttercream: Beat together ½ cup butter, 2 tablespoons honey, 1 teaspoon vanilla, ½ teaspoon cinnamon (optional), ½ teaspoon kosher salt, and half of the powdered sugar until a paste forms.

Step 12: Add the remaining powdered sugar and beat on low speed until combined. Increase speed and whip for 1 minute until smooth. Add 1 teaspoon of water at a time as needed to reach a smooth, spreadable consistency.

Step 13: Pipe or spread the frosting on each cooled cookie. Drizzle with additional honey and finish with a pinch of flaky sea salt for a perfect balance of sweet and salty.

Tips & Variations

For a boost of texture, fold in ½ cup chopped toasted pecans or walnuts into the dough before baking.

Substitute maple syrup for honey in the frosting for a different but delicious flavor.

If you don’t have cornstarch, increase flour by 3 tablespoons instead for a similar tender crumb.

Room temperature ingredients help the dough mix evenly and create lighter cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze un-frosted cookies for up to 3 months. When ready to serve, thaw and frost just before enjoying. If frosted cookies are refrigerated, let them come to room temperature before eating for the best flavor and texture.

FAQs

Can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Make sure the blend is suitable for baking to maintain the right texture.

How do I prevent the cookies from spreading too much?

Chilling the dough for 30 minutes before baking can help the cookies hold their shape better. Also, avoid reducing the flour, which provides structure.