Cornbread cookies are a delightful twist on traditional cornbread. These cookies combine the familiar flavors of cornbread with a soft and chewy texture that is sure to please everyone. Whether served as a snack or a dessert, these cookies bring warmth and comfort to any occasion.
Why Make This Recipe
Why should you try making cornbread cookies? First, they are incredibly easy to make, using common ingredients you might already have at home. Second, they provide a unique flavor that is different from regular cookies, thanks to the cornmeal. Finally, these cookies are perfect for sharing with friends and family, making them a great addition to any gathering or simply for a cozy night in.
How to Make Cornbread Cookies
Making cornbread cookies involves a few simple steps that result in delicious treats. Here’s how you can whip up a batch of these sweet cookies.
Ingredients:
- ¾ cup unsalted butter, room temperature
- ¼ cup shortening
- ½ cup honey (divided)
- 1 cup light brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon butter extract
- 2 ½ cups all-purpose flour
- 1 cup cornmeal
- ¼ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup unsalted butter, room temperature (for frosting)
- ¼ cup honey (for frosting)
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract (for frosting)
- 1 large pinch salt (for frosting)
- 1 tablespoon heavy cream (for frosting)
Directions:
- Preheat your oven to 375°F (190°C).
- In a large bowl, cream together the unsalted butter, shortening, and both sugars until smooth.
- Add the eggs, honey, vanilla extract, and butter extract. Mix until well combined.
- In another bowl, whisk together the flour, cornmeal, cornstarch, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop tablespoon-sized amounts of dough onto a prepared baking sheet, leaving space between each cookie.
- Bake in the preheated oven for about 10-12 minutes or until the edges are golden.
- Remove them from the oven and let them cool on a wire rack.
- For the honey butter frosting, whisk together the butter, honey, powdered sugar, vanilla extract, pinch of salt, and heavy cream until smooth and fluffy.
- Once the cookies are cooled, spread or pipe the honey butter frosting on top of each cookie.
How to Serve Cornbread Cookies
Serve cornbread cookies warm or at room temperature. They are great on their own, but you can add a glass of cold milk or a cup of tea for a more comforting experience. These cookies also make fantastic gifts when packaged nicely.
How to Store Cornbread Cookies
To keep your cornbread cookies fresh, store them in an airtight container at room temperature. They should last for up to a week. If you want to keep them longer, you can freeze them. Just make sure to place parchment paper between the cookies to prevent them from sticking.
Tips to Make Cornbread Cookies
- Make sure your butter is at room temperature for better mixing.
- Using honey adds a unique flavor, but feel free to experiment with different sweeteners.
- Do not overmix the dough; mix until just combined for the best texture.
- Adjust the amount of cornmeal for a crunchier or softer cookie according to your preference.
Variation
You can add in chocolate chips, nuts, or dried fruit to the cookie dough for an extra flavor boost. For a savory twist, try adding some cheese or herbs, but keep in mind that this will change the cookie’s profile.
FAQs
1. Can I use brown sugar instead of granulated sugar?
Yes, you can use brown sugar in place of granulated sugar in this recipe. It will add a richer flavor to the cookies.
2. How do I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Make sure the blend works well for baking.
3. Can I skip the frosting?
Absolutely! The cookies are delicious on their own, and you can enjoy them without frosting if you prefer a simpler treat.
Cornbread Cookies
Ingredients
For the cookies
- ¾ cup unsalted butter, room temperature
- ¼ cup shortening
- ½ cup honey (divided) divided into two portions
- 1 cup light brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon butter extract
- 2 ½ cups all-purpose flour
- 1 cup cornmeal
- ¼ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
For the honey butter frosting
- ½ cup unsalted butter, room temperature
- ¼ cup honey
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract for frosting
- 1 large pinch salt for frosting
- 1 tablespoon heavy cream for frosting
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large bowl, cream together the unsalted butter, shortening, and both sugars until smooth.
- Add the eggs, honey, vanilla extract, and butter extract. Mix until well combined.
- In another bowl, whisk together the flour, cornmeal, cornstarch, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop tablespoon-sized amounts of dough onto a prepared baking sheet, leaving space between each cookie.
Baking
- Bake in the preheated oven for about 10-12 minutes or until the edges are golden.
- Remove them from the oven and let them cool on a wire rack.
Frosting
- For the honey butter frosting, whisk together the butter, honey, powdered sugar, vanilla extract, pinch of salt, and heavy cream until smooth and fluffy.
- Once the cookies are cooled, spread or pipe the honey butter frosting on top of each cookie.
