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Cornbread Cookies with Honey Butter Frosting

Sweet Cornbread Cookies with Honey Butter Frosting Bliss

Delight in these Cornbread Cookies with Honey Butter Frosting, blending comfort and sweetness for a perfect dessert.
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Prep Time 30 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 49 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Southern
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 3/4 cup Unsalted butter Room temperature
  • 1/4 cup Honey
  • 3/4 cup Light brown sugar
  • 1/4 cup Granulated sugar
  • 2 large Eggs Room temperature
  • 1 teaspoon Vanilla extract
  • 1 cup Coarse cornmeal
  • 1 cup All-purpose flour
  • 2 teaspoons Baking powder
  • 2 tablespoons Cornstarch
  • 1/2 teaspoon Kosher salt
  • 1/4 cup Honey For frosting
  • 2 cups Powdered sugar
  • 1/2 cup Unsalted butter Softened
  • 1 teaspoon Vanilla extract For frosting
  • 1 pinch Flaky sea salt For topping
  • 1 teaspoon Cinnamon Optional

Equipment

  • Electric Mixer
  • Mixing Bowls
  • baking sheet
  • Parchment paper
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Cream together butter, honey, brown sugar, and granulated sugar until light and fluffy.
  2. Beat in eggs and vanilla extract until fully incorporated.
  3. Whisk together cornmeal, flour, baking powder, cornstarch, and salt in a separate bowl.
  4. Gradually add dry ingredients to the creamed mixture until a thick dough forms.
  5. Preheat oven to 350°F (175°C) and portion dough onto a baking sheet.
  6. Bake cookies for 11-14 minutes until edges are set and centers look slightly doughy.
  7. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.
  8. Prepare honey butter frosting and spread over cooled cookies.

Nutrition

Serving: 1cookieCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 100mgPotassium: 50mgSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

These cookies can be stored at room temperature for up to 4 days and can also be frozen for up to 2 months.

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