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Honey Butter Cornbread Cookies Recipe

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3.9 from 11 reviews

Honey Butter Cornbread Cookies combine the tender crumb of classic cornbread with the sweetness of honey butter frosting, creating a unique and delicious treat perfect for any occasion. These cookies are golden, slightly crumbly with a moist texture, and topped with a smooth, fluffy honey butter frosting that adds a luscious sweetness.

Ingredients

Cookie Dough

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/3 cup (71 g) packed dark brown sugar
  • 2 large eggs
  • 2 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 2 (8.5-oz.) boxes Jiffy cornbread mix
  • 1 cup (120 g) all-purpose flour

Honey Butter Frosting

  • 1/2 cup (57 g) confectioners’ sugar
  • 1/2 cup honey
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, softened (used in frosting)

Instructions

  1. Beat Butter and Sugar: In a large bowl, use a handheld mixer on medium-high speed or a whisk to beat the softened butter and dark brown sugar until the mixture is fluffy and smooth, about 2 to 3 minutes.
  2. Add Eggs and Vanilla: Add eggs and egg yolks one at a time, beating well after each addition to blend fully. Then beat in the vanilla extract until incorporated.
  3. Incorporate Dry Ingredients: Add the cornbread mix and all-purpose flour to the butter mixture. Fold gently until no streaks of flour remain.
  4. Chill Dough: Refrigerate the dough until cold, for at least 30 minutes and up to 2 hours. This helps the dough firm up and makes it easier to scoop.
  5. Prepare Oven and Cookie Sheets: Arrange oven racks in the upper and lower thirds and preheat oven to 350°F (175°C). Line two baking sheets with nonstick surfaces or parchment paper.
  6. Scoop and Bake: Using a medium cookie scoop (about 3 tablespoons), drop dough onto the prepared baking sheets, spacing cookies about 2 inches apart to allow spreading. Bake for 10 to 12 minutes, rotating sheets front to back and top to bottom halfway through baking, until cookies are golden brown and edges are set.
  7. Cool Cookies: Let cookies cool for 5 minutes on the baking sheets, then transfer them to wire racks to cool completely before frosting.
  8. Make Honey Butter Frosting: In a medium bowl, beat the softened butter, confectioners’ sugar, honey, and kosher salt together on medium-high speed until smooth and fluffy.
  9. Frost Cookies: Once the cookies are fully cooled, spread an even layer of honey butter frosting on each cookie.

Notes

  • Chilling the dough is important to prevent spreading during baking and to improve the cookie texture.
  • Use a medium cookie scoop for uniform cookie size and even baking.
  • Rotate cookie sheets during baking to ensure even cooking and browning.
  • Ensure cookies are completely cool before frosting to prevent melting the honey butter frosting.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://cookedbysarah.com/honey-butter-cornbread-cookies-recipe/