Description
Honey Buttercream Cornbread Cookies combine the rustic flavors of classic cornbread with the sweet indulgence of honey buttercream frosting. These soft, lightly golden cookies have a tender crumb with a hint of cornmeal texture, perfectly complemented by a creamy, sweet honey-infused frosting. Ideal for a unique dessert or afternoon treat that’s both comforting and delicious.
Ingredients
Scale
For the Cookies:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 cup buttermilk
- 1 tsp vanilla extract
For Honey Buttercream Frosting:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tbsp honey
- 1-2 tbsp milk (to thin, if needed)
- 1/2 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, and salt until fully combined to distribute the leavening agents evenly throughout the mixture.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar together until the texture becomes light and fluffy, which helps to incorporate air into the dough for a tender cookie.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until the mixture is smooth and well combined, adding richness and flavor to the cookie dough.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter, which can make the cookies tough.
- Portion Dough: Drop tablespoon-sized scoops of the dough onto the prepared baking sheets, spacing them about 2 inches apart to give room for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn a light golden brown, signaling that they are cooked through with a tender crumb.
- Cool Cookies: Remove the baking sheets from the oven and transfer the cookies to wire racks to cool completely before frosting, ensuring the frosting does not melt.
- Prepare Frosting: Beat the softened butter in a bowl until creamy. Gradually incorporate the powdered sugar, then add the honey and vanilla extract. Add milk a little at a time to thin the frosting to your desired consistency for easy spreading or piping.
- Frost Cookies: Once the cookies have completely cooled, spread or pipe the honey buttercream frosting generously on each cookie, then serve or store as desired.
Notes
- Ensure the butter and egg are at room temperature for easier mixing and better texture.
- If you don’t have buttermilk, substitute with regular milk mixed with 1/2 teaspoon lemon juice or vinegar and let it sit for 5 minutes.
- For a stronger honey flavor, drizzle a little extra honey on top of the frosting before serving.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- These cookies freeze well, both frosted and unfrosted; thaw completely before frosting if frozen unfrosted.
