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Cornbread Cookies

Delightfully rustic and tender, these Cornbread Cookies blend the comforting flavors of cornmeal and honey, topped with a buttery frosting for a sweet finish.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Southern
Calories: 180
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup shortening
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 3 large eggs, room temperature
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoons cornstarch
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
Frosting Ingredients
  • 1/2 cup unsalted butter, room temperature
  • 2 cups confectioners’ sugar
  • 2 to 3 tablespoons honey for frosting
  • 1 pinch kosher salt for frosting
  • honey, for drizzling

Method
 

Preparation
  1. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, shortening, granulated sugar, brown sugar, eggs, honey, and vanilla.
  3. To the butter mixture, add the flour, cornmeal, cornstarch, salt, baking powder, and baking soda. Mix until the ingredients are incorporated.
  4. Using a 1/4 cup or two scoops of dough, drop portions of dough onto the lined cookie sheet, about 2 inches apart. Gently flatten each ball of dough.
Baking
  1. Bake for 14 to 16 minutes.
  2. Once baked, remove the cookies from the oven and allow them to cool on a wire rack.
Frosting
  1. For the frosting, mix the butter, sugar, and 2 tablespoons of honey until smooth and fluffy. Adjust consistency with more honey if needed.
  2. Spread frosting on each cooled cookie and drizzle with honey.

Notes

Serve them at room temperature for the best flavor and texture. Pair with black tea or coffee. Store in an airtight container for up to 3 days.