Description
These Honey Buttercream Cornbread Cookies combine the rustic, comforting flavors of classic cornbread with a sweet and creamy honey buttercream frosting. Perfectly soft with a slightly crumbly texture, these cookies offer a delightful balance of sweet and savory, making them a unique treat for any occasion.
Ingredients
Scale
Cookie Ingredients
- 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
Honey Buttercream Frosting Ingredients
- 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, thoroughly whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar until the mixture becomes light and fluffy, which helps create a tender cookie.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined, which adds moisture and flavor to the dough.
- Combine Wet and Dry Ingredients: Alternate adding the dry ingredient mixture and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix gently just until combined to avoid overworking the batter and to keep the cookies tender.
- Form Cookies: Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for even spreading during baking.
- Bake: Bake the cookies for 10-12 minutes or until the edges are lightly golden, signaling that the cookies are cooked through but still soft inside.
- Cool Cookies: Remove the baking sheets from the oven and transfer the cookies to wire racks to cool completely; frosting should only be applied once cookies are fully cooled to prevent melting.
- Prepare Honey Buttercream Frosting: Beat the softened butter until creamy, then gradually add the powdered sugar. Mix in the honey and vanilla extract, adding milk as needed to achieve a smooth, pipeable consistency.
- Frost Cookies: Spread or pipe the honey buttercream frosting onto the cooled cookies evenly. Serve and enjoy!
Notes
- Make sure the cookies are completely cooled before frosting to prevent the buttercream from melting.
- You can adjust the amount of milk in the frosting to make it thicker or thinner depending on your preference.
- For a nuttier flavor, try adding a pinch of cinnamon or nutmeg to the dry ingredients.
- Store frosted cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
