Description
Soft but crumbly cornbread cookies with a unique honey butter frosting that adds a floral sweetness and rustic charm. Perfect for a sweet treat with personality.
Ingredients
Scale
- 1 cup medium grind cornmeal (120g)
- 1 cup all-purpose flour (125g)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened (113g)
- ½ cup granulated sugar (100g)
- ¼ cup brown sugar (50g)
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup whole milk (60ml)
- For the Honey Butter Frosting:
- ¼ cup unsalted butter, softened (57g)
- 1 cup powdered sugar (120g)
- 2 tablespoons honey
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prep Your Ingredients (10 minutes): Measure and whisk together cornmeal, flour, baking powder, and salt in a large bowl. In a separate bowl, cream softened butter with granulated and brown sugars until light and fluffy (3-4 minutes).
- Mix Wet Ingredients (2 minutes): Add egg and vanilla extract to the butter-sugar mixture and beat until smooth. Slowly add milk and mix until just combined.
- Combine Wet and Dry (2 minutes): Gradually add dry ingredients to wet mixture, folding gently or mixing on low speed until just combined. Avoid overmixing.
- Chill the Dough (30 minutes): Cover dough and refrigerate for at least 30 minutes to help cookies hold shape and develop flavor.
- Bake the Cookies (12-15 minutes): Preheat oven to 350°F (175°C). Scoop tablespoon-sized balls of dough onto parchment-lined baking sheet, flatten gently with fingers or bottom of a floured glass. Bake 12-15 minutes until edges are golden and centers set but soft. Cool on baking sheet 5 minutes, then transfer to cooling rack.
- Make the Honey Butter Frosting (5 minutes): Beat softened butter with powdered sugar until fluffy. Add honey, vanilla, and 1 tablespoon milk, beating until smooth and spreadable. Add more milk as needed for consistency.
- Frost and Serve (10 minutes): Spread frosting on completely cooled cookies. Optionally drizzle honey or sprinkle flaky sea salt on top.
Notes
Use medium grind cornmeal for best texture. Chill dough before baking to prevent spreading. Use softened butter for better creaming. Frost cookies only when completely cool to prevent melting. Store cookies and frosting separately for best freshness. Fresh honey enhances frosting flavor. Room temperature milk is best for frosting consistency.
- Prep Time: 14 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie with frosti
- Calories: 110
- Sugar: 8
- Sodium: 60
- Fat: 5
- Carbohydrates: 15
- Fiber: 0.5
- Protein: 1.5
Keywords: cornbread cookies, honey butter frosting, sweet treat, homemade cookies, cornbread dessert, easy cookie recipe