Description
This Honey Butter Cornbread Cookies recipe creates soft, sweet, and crumbly cornmeal cookies topped with a rich honey buttercream frosting. Inspired by the popular Crumbl cornbread cookies, these homemade treats combine wholesome ingredients to deliver a delightful balance of sweet and buttery flavors in every bite.
Ingredients
For the Cornbread Cookies –
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- ½ cup unsalted butter, softened
- ½ cup shortening
- 2 large eggs
- 3 tablespoons honey
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup cornmeal (medium or fine ground)
- 3 cups all-purpose flour or cake flour
For the Honey Butter Frosting –
- 3 cups powdered sugar
- 1 cup butter
- 2 tablespoons honey
- 2 tablespoons heavy cream
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line several baking sheets with parchment paper to prepare for baking the cookies.
- Mix the fats and sugars: In an electric stand mixer bowl, combine granulated sugar, brown sugar, softened butter, and shortening. Beat on high speed for 3 to 5 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl with a rubber spatula.
- Add eggs and flavorings: Turn the mixer to low and add the eggs, honey, vanilla extract, baking powder, and salt to the creamed mixture. Mix until combined, scraping the bowl again to incorporate all ingredients.
- Incorporate dry ingredients: Mix in the cornmeal first, then gradually add the flour one cup at a time. Continue mixing until the cookie dough is smooth and fully combined. Turn off the mixer once done.
- Portion the dough: Using a large 3-tablespoon cookie scoop, portion equal mounds of dough onto the prepared baking sheets, spacing them about 3 inches apart to allow room for spreading.
- Bake the cookies: Place the baking sheets in the preheated oven and bake the cookies for 10 to 12 minutes. They are done when the centers are puffed and the edges turn lightly golden. Remove the sheets and allow cookies to cool completely on the pans.
- Prepare the honey butter frosting: While the cookies cool, combine powdered sugar, butter, honey, and heavy cream in a clean mixing bowl. Mix on low speed until ingredients are roughly blended, then increase speed to high and beat until the frosting is very smooth and fluffy.
- Frost the cookies: Transfer the frosting to a piping bag fitted with a large tip. Once cookies have cooled completely, pipe the frosting on top of each cookie. Alternatively, use a spatula to spread the frosting evenly over each cookie.
- Set the frosting and store: Let the frosted cookies rest for at least 30 minutes so the frosting sets slightly. Store finished cookies in an airtight container until ready to serve.
Notes
- For best results, use either medium or fine ground cornmeal for a smoother texture in the cookies.
- Softened butter and shortening ensure the cookies have a tender crumb and moist texture.
- Spacing cookies 3 inches apart helps prevent them from spreading into each other during baking.
- The frosting sets best if cookies are completely cool before applying.
- Store cookies at room temperature in an airtight container for up to 3 days, or refrigerate for longer freshness.
