Description
Indulge in the delightful combination of sweet honey and buttery cornbread with these delicious Honey Buttercream Cornbread Cookies. A Southern-inspired treat perfect for any occasion!
Ingredients
For the cookies:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the honey buttercream:
- 1/2 cup unsalted butter, softened
- 2 tablespoons honey
- 1 1/2 cups powdered sugar
- 1–2 tablespoons heavy cream or milk
- Pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix butter and sugar: In a large mixing bowl, beat the butter and sugar until light and fluffy. Add honey, egg, and vanilla, mix well.
- Combine dry ingredients: In a separate bowl, whisk flour, cornmeal, baking soda, baking powder, and salt. Gradually add to wet mixture.
- Form cookies: Scoop dough onto baking sheet, flatten, and bake for 9–11 minutes.
- Make buttercream: Beat butter and honey, add powdered sugar, cream, and salt. Frost cooled cookies.
Notes
- Cookies can be made ahead and stored unfrosted for 3 days.
- Frost cookies just before serving for best texture.
- For extra flair, sprinkle with sea salt or crushed freeze-dried corn.
