Cornbread Cookies

Soft and chewy Cornbread cookies topped with honey buttercream and drizzled with sweet honey offer a delightful twist on traditional flavours, merging the comforting essence of cornbread with the sweet, creamy decadence of honey buttercream.

These cookies boast a subtly sweet and slightly crumbly texture, enhanced by a warm, golden hue. Each bite reveals the rich, buttery notes of the cornbread, perfectly complemented by a swirl of honey buttercream that adds a luscious finish. This combination creates a beautiful balance, making them an irresistible treat that embodies the essence of home baking. Perfect for afternoon tea or as a sweet snack any time of the day, these cookies are a celebration of simple, heartwarming ingredients.

Baking Tips:

• Don’t overmix: Don't overmix your cookie dough after adding the flour. Too much mixing can make your cookies tough and dry, which isn’t pleasant.

• Allow cookies to cool fully: Let your delicious cookies cool completely at room temperature before you attempt to frost them, or the frosting will melt and create an unwanted sticky mess that could ruin your beautiful decor.

Print

With ImageWithout Image

Cornbread Cookies

Yield: 16 Cookies

Author: Chloe Sims

Prep time: 25 MinCook time: 9 MinTotal time: 34 Min

Each bite reveals the rich, buttery notes of the cornbread, perfectly complemented by a swirl of honey buttercream.

Ingredients

Cornbread Cookies

• 170g Unsalted Butter (Softened)
• 2 Tbsp Vegetable Oil
• 50g Granulated White Sugar
• 110g Brown Sugar
• 1 Egg (Room Temperature)
• 2 Tsp Vanilla Extract
• 1 Tbsp Honey
• 190g Plain Flour
• 40g Corn flour
• 1/2 Tsp Baking Soda
• 1/2 Tsp Baking Powder
• 1/4 Tsp Cream of Tartar
• 120g Cornmeal
• 1/4 Tsp Salt

Honey Buttercream

• 110g Unsalted Butter (Softened)
• 250g Powdered Sugar (Sifted)
• 2 Tbsp Honey
• 1 Tsp Vanilla Extract
• Milk

Instructions

Cornbread Cookies

1. Preheat the oven to 175°C. Line 1-2 baking trays with parchment paper. Set aside.
2. In a medium bowl, sift the flour, corn flour, baking soda, baking powder, salt, cream of tartar and cornmeal. Set aside.
3. In a separate large mixing bowl, beat together the butter, oil and both sugars until light and fluffy.
4. Add the egg, vanilla and honey then beat again until combined.
5. Pour the dry ingredients into the butter mixture and fold together using a spatula until just combined.
6. Scoop medium sized balls of cookie dough and place them on the baking trays, evenly spaced. Flatten them slightly with your hands.
7. Bake for 8-9 minutes or until golden.
8. Allow to cool fully.

Honey Buttercream

1. In a medium mixing bowl, beat together the butter, sugar, honey and vanilla on low speed to avoid sugar going everywhere, then slowly increase the speed once the sugar is mostly incorporated and the mixture is smooth and fluffy.
2. If you want the butter to be runnier, add 1 Tbsp of milk, you can add more if it isn't the consistency you want.
3. Spread small amounts of the buttercream on each cookie. Drizzle each cookie with honey.
4. Enjoy!

Notes

Don’t overmix: Don't overmix your cookie dough after adding the flour. Too much mixing can make your cookies tough and dry, which isn’t pleasant.

Allow cookies to cool fully: Let your delicious cookies cool completely at room temperature before you attempt to frost them, or the frosting will melt and create an unwanted sticky mess that could ruin your beautiful decor.

Did you make this recipe?

Tag @Cocosbakesnbuns on instagram and hashtag it #Cocosbakesnbuns