Cornbread Cookies Honey Butter Frosting (Print Version)
# Ingredients:
→ Cookies
01 -
130 g cornmeal, plus extra 44 g for rolling
02 -
345 g all-purpose flour
03 -
1 teaspoon baking powder
04 -
24 g cornstarch
05 -
¾ teaspoon kosher salt
06 -
227 g unsalted butter, room temperature
07 -
220 g light brown sugar, packed
08 -
100 g granulated sugar
09 -
60 ml honey
10 -
2 large eggs, room temperature
11 -
2 teaspoons vanilla extract
→ Honey Buttercream
12 -
113 g unsalted butter, room temperature
13 -
30 ml honey
14 -
½ teaspoon ground cinnamon (optional)
15 -
½ teaspoon kosher salt
16 -
1 teaspoon vanilla extract
17 -
250 g powdered sugar, divided
18 -
Flaky sea salt, for garnish
# Instructions:
01 -
Add 44 g cornmeal to a shallow bowl and set aside.
02 -
In a separate bowl, whisk together 130 g cornmeal, 345 g all-purpose flour, baking powder, cornstarch, and ¾ teaspoon kosher salt. Reserve.
03 -
Preheat the oven to 175°C and line two large baking sheets with parchment paper.
04 -
In the bowl of a stand mixer fitted with the paddle attachment, beat 227 g butter, light brown sugar, granulated sugar, and 60 ml honey on medium speed for 3–4 minutes until pale and fluffy.
05 -
Add the eggs and vanilla extract to the creamed mixture. Beat until fully combined.
06 -
Add the dry ingredient mixture to the wet mixture and mix on low speed just until combined. Avoid overmixing.
07 -
Use a 45 ml (3 tablespoon) scoop to drop heaping scoops of dough onto the prepared baking sheets, spacing no more than 6 per sheet.
08 -
Roll each portioned dough mound through the reserved cornmeal, return to the baking sheet, and gently flatten with the bottom of a cup.
09 -
Bake in the preheated oven for 11–14 minutes until the edges are set but centers remain soft and slightly underbaked. Remove and gently tap sheets on the counter to encourage spread.
10 -
Place baking sheets on wire racks and cool the cookies on the trays until fully cooled before frosting.
11 -
In a bowl, beat 113 g butter, 30 ml honey, vanilla extract, cinnamon if using, kosher salt, and half the powdered sugar until a rough paste forms.
12 -
Add remaining powdered sugar and mix on low until incorporated, then whip on high for 1 minute until creamy. Adjust consistency with water, 1 teaspoon at a time, if needed.
13 -
Pipe or spread buttercream on each cookie. Drizzle with additional honey and finish with a sprinkling of flaky sea salt.
# Notes:
01 -
Do not overbake; the cookies are best with slightly soft centers. Let them cool completely on the tray for the ideal texture.