Description
These Cornbread Cookies are a delightful treat combining the rustic texture of cornbread with the sweetness of honey and rich frosting. Perfectly soft with a hint of vanilla and a light honey glaze, they offer a unique twist on traditional cookies, ideal for sharing or pairing with a warm beverage.
Ingredients
Cookie Dough
- ¾ cup unsalted butter, room temperature
- ¼ cup shortening
- ½ cup honey (divided)
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla bean paste
- ¼ teaspoon butter flavoring
- 2 ½ cups all-purpose flour
- 1 cup cornmeal
- ¼ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
Honey Butter Frosting
- ½ cup unsalted butter, room temperature
- ¼ cup honey
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla bean paste
- 1 large pinch salt
- 1 tablespoon heavy cream
Instructions
- Prep: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Beat Ingredients: In a large bowl or using a stand mixer, beat the butter, shortening, ¼ cup honey, brown sugar, and granulated sugar on high speed for 4-5 minutes until the mixture is light and fluffy, which helps create a tender cookie.
- Incorporate Eggs and Extracts: Add the eggs, vanilla bean paste, and butter flavoring to the batter, beating until just combined. Scrape down the sides and bottom of the bowl periodically to blend everything uniformly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornmeal, cornstarch, baking powder, and salt. Gradually add these dry ingredients to the wet mixture in three parts, mixing until just combined after each addition to avoid overworking the dough.
- Scoop Dough: Using a large cookie scoop, portion about ⅓ cup of dough per cookie onto the prepared baking sheets, placing six dough balls evenly spaced per sheet due to spreading during baking.
- Bake: Bake the cookies for 13-15 minutes until the edges are just set. The centers will look slightly underbaked but will firm up as they cool. Optionally, gently flatten the domed tops using the bottom of a glass or measuring cup immediately after removing from the oven.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 4-5 minutes before transferring them to a wire rack to cool completely, preventing breakage and maintaining texture.
- Brush with Honey: Melt the remaining ¼ cup honey in the microwave for about 15-20 seconds until liquid. Using a pastry brush, apply a thin, even coat of honey over the warm cookies for added shine and sweetness.
- Prepare Honey Butter Frosting: In a large bowl, beat the butter and honey until fluffy. Gradually add powdered sugar, vanilla bean paste, salt, and heavy cream, beating until the frosting is light and fluffy. Add extra cream one teaspoon at a time if the frosting is too thick.
- Frost and Serve: Once cookies are fully cooled, add a generous scoop of the honey butter frosting on top of each cookie. Optionally drizzle additional honey over the frosted cookies before serving for extra sweetness and presentation.
Notes
- Use room temperature ingredients to ensure a smooth, well-combined dough and frosting.
- If you do not have vanilla bean paste, pure vanilla extract can be used as a substitute.
- The cookies spread significantly during baking; ensure proper spacing on baking sheets.
- Flattening the cookies after baking helps create a uniform shape and enhances presentation but is optional.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- This recipe yields a large batch, perfect for parties or gifting.
