Cornbread Cookies
Cornbread cookies are a delightful twist on traditional cornbread, combining familiar flavors with a soft and chewy texture, perfect for any occasion.
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.
Notes
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. 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.