Description
Delight in these unique Cornbread Cookies that combine the sweetness of honey and brown sugar with the hearty texture of cornmeal and cornstarch. Finished with a luscious honey butter frosting, these cookies offer a perfect balance of flavors and textures, ideal for any occasion or a comforting treat.
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
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Beat Wet Ingredients: In a large bowl or stand mixer, beat together the ¾ cup unsalted butter, shortening, ¼ cup honey, brown sugar, and granulated sugar on high speed for 4-5 minutes until the mixture is light and fluffy.
- Add Eggs and Flavors: Incorporate the eggs, vanilla bean paste, and butter flavoring into the wet mixture. Beat until combined, scraping down the bowl sides periodically to ensure even mixing.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornmeal, cornstarch, baking powder, and salt to combine thoroughly.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture in three increments, mixing after each addition just until incorporated to avoid overmixing and maintain cookie tenderness.
- Scoop Dough: Using a large cookie scoop, portion about ⅓ cup of dough per cookie onto the prepared baking sheets, spacing six cookies per sheet to allow for spreading.
- Bake: Bake the cookies for 13-15 minutes until the edges are set but the centers still look slightly underbaked, which will ensure a soft interior once cooled.
- Flatten Cookies (Optional): For a flatter cookie top, gently press the domed cookies immediately after baking with the flat bottom of a glass or measuring cup.
- Cool Cookies: Let the cookies rest on the baking sheets for 4-5 minutes, then transfer them to a cooling rack to cool completely.
- Melt Honey: Warm the remaining ¼ cup honey in the microwave for 15-20 seconds until melted and use a pastry brush to lightly coat the tops of the warm cookies for a sweet glaze.
- Prepare Frosting: In a large bowl, beat the ½ cup butter and ¼ cup honey until fluffy.
- Add Frosting Ingredients: Add the powdered sugar, vanilla bean paste, salt, and heavy cream to the butter mixture; beat together until the frosting is light and fluffy. Adjust cream quantity if needed to reach desired consistency.
- Frost Cookies: Once cooled, spread a scoop of honey butter frosting on each cookie, drizzle with additional honey if desired, and serve.
Notes
- Ensure butter and eggs are at room temperature for smooth mixing.
- Do not overbake the cookies to maintain a soft interior texture.
- Use parchment paper on baking sheets to prevent sticking and ease cleanup.
- The frosting can be adjusted in thickness by adding more or less cream.
- Store cookies in an airtight container to maintain freshness for up to 3 days.
