Cornbread Cookies with Honey Buttercream Frosting

Steps

Cookies

1. 1

   Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Line a baking sheet with parchment paper.

2. 2

   Measure 3 tablespoons of the cornmeal onto a plate and set it aside for coating the cookie dough balls.

3. 3

   In a large bowl, whisk together the flour, remaining 1/2 cup cornmeal, baking powder, and 1/2 teaspoon salt. Set the dry mixture aside.

4. 4

   In a separate large bowl, cream the softened butter, granulated sugar, brown sugar, and 2 tablespoons honey for about 3 minutes, until the mixture is light and fluffy.

   Start 3-minute timer
5. 5

   Add the egg, egg yolk, and 1 teaspoon vanilla extract to the butter mixture. Mix until incorporated.

6. 6

   Gradually add the dry ingredients to the wet ingredients, using a rubber spatula to mix just until a soft dough forms and no dry streaks remain. Do not overmix.

7. 7

   Using a small cookie scoop, portion out the dough and roll each portion between your hands into a ball.

8. 8

   Roll each dough ball in the reserved cornmeal, then place it on the prepared baking sheet about 2 inches apart. Flatten the balls slightly if you prefer flatter cookies.

9. 9

   Bake for 8–10 minutes, removing the cookies when the edges and tops are set but the centers still look slightly underdone.

   Start 10-minute timer
10. 10

    Let the cookies rest on the hot baking sheet for 3–5 minutes so they can finish setting and remain soft and chewy. Transfer them to a cooling rack and cool completely before frosting.

    Start 5-minute timer

Honey Buttercream Frosting

11. 11

    Make the frosting: place the very soft, non-melted butter and 1 teaspoon honey in a large bowl. Beat until smooth and fluffy.

12. 12

    Gradually mix in the frosting vanilla extract and powdered sugar until smooth.

13. 13

    Add the heavy cream a little at a time, mixing until incorporated.

14. 14

    Beat the frosting for about 3 minutes, or until it has the light, whipped texture of butter.

    Start 3-minute timer
15. 15

    Add 2–3 generous pinches of salt gradually, tasting after each addition. Stop when the salt balances the sweetness and the frosting tastes like sweetened butter.

16. 16

    Spread or pipe the frosting onto the completely cooled cookies. Use a modest amount because the frosting is rich. Drizzle with additional honey just before serving, if desired.