Description
Honey Buttercream Cornbread Cookies combine the rich flavor of buttery cornbread with a soft cookie texture and a creamy honey frosting on top — a perfect blend of sweet and savory!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup honey
- For frosting: 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1 1/2 cups powdered sugar
- 2 tablespoons honey
- 1–2 tablespoons milk
Instructions
- Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Whisk together flour, cornmeal, baking soda, and salt in a bowl.
- In another bowl, cream together 1/2 cup butter and sugar until light and fluffy. Mix in the egg, vanilla, and 1/4 cup honey.
- Gradually add the flour mixture and blend until a soft dough forms.
- Drop tablespoon-sized balls of dough 2 inches apart on the prepared sheet.
- Bake for 10-12 minutes until the edges are set and tops are firm. Cool on a wire rack.
- To make frosting, beat 1/4 cup butter until creamy. Gradually add powdered sugar, honey, and enough milk to reach a smooth, spreadable consistency.
- Once cookies are cooled, frosting can be piped or spread on tops.
Notes
- For a richer flavor, use dark honey instead of light.
- These cookies are wonderful with a glass of warm milk or sweet tea.
- For texture variation, fold in chopped pecans or almonds.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 15g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: honey, cornbread cookies, frosting, buttery, sweet and savory, dessert