Cornbread Cookies with Honey Buttercream Frosting

Ingredients

• 0.5 cup fine-ground yellow cornmeal (For the dough; use the remaining portion after reserving 3 tablespoons for rolling.)
• 3 tbsp fine-ground yellow cornmeal (Reserved for rolling the cookie dough balls.)
• 1.5 cup all-purpose flour
• 1.5 tbsp cornstarch
• 0.5 tsp baking powder
• 0.5 tsp salt (For the cookie dough.)
• 0.5 cup unsalted butter (Softened; for the cookie dough.)
• 0.5 cup granulated sugar
• 0.25 cup light brown sugar
• 2 tbsp honey (For the cookie dough.)
• 1 large egg
• 1 egg yolk
• 1 tsp vanilla extract (For the cookie dough.)
• 0.25 cup unsalted butter (Very soft but not melted; for the frosting.)
• 1 tsp honey (For the frosting.)
• 0.2 tsp vanilla extract (For the frosting.)
• 1 cup powdered sugar (For the frosting.)
• 1 tbsp heavy whipping cream (Add gradually to the frosting.)
• salt (2–3 generous pinches for the frosting, added gradually to taste.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). 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.

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.

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.

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.

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.

Notes

Use finely or medium-ground yellow cornmeal, not cornmeal mix or coarse cornmeal. Do not overbake; the centers should look slightly undone when removed from the oven. Store unfrosted cookies in an airtight container at room temperature for 3–4 days. Refrigerate frosted cookies between layers of parchment and bring them to room temperature before serving. Use real, good-quality butter rather than margarine. White cornmeal can be used, but yellow cornmeal provides the signature golden color and texture.

Nutrition per serving

• dessert
• snack
• cookies
• baked
• American
• vegetarian