Name: Cornbread Cookies with Honey Frosting Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: ½ cup (1 stick / 113 g) unsalted butter, room temperature; ½ cup (102.5 g) shortening; ½ cup (100 g) granulated sugar; ½ cup (100 g) brown sugar, packed; 3 large eggs, room temperature; 1 tablespoon honey; 1 teaspoon vanilla extract; 2 cups (250 g) all-purpose flour; 1 cup (122 g) yellow cornmeal; 2 tablespoons cornstarch; 1 teaspoon kosher salt; ½ teaspoon baking powder; ½ teaspoon baking soda; ½ cup (1 stick / 113 g) unsalted butter, room temperature; 2 cups (250 g) confectioners’ sugar; 2-3 tablespoons honey; 1 pinch kosher salt; Honey, for drizzling

Ingredients

½ cup (1 stick / 113 g) unsalted butter, room temperature (for cookies)

½ cup (102.5 g) shortening

½ cup (100 g) granulated sugar

½ cup (100 g) brown sugar, packed

3 large eggs, room temperature

1 tablespoon honey

1 teaspoon vanilla extract

2 cups (250 g) all-purpose flour

1 cup (122 g) yellow cornmeal

2 tablespoons cornstarch

1 teaspoon kosher salt

½ teaspoon baking powder

½ teaspoon baking soda

½ cup (1 stick / 113 g) unsalted butter, room temperature (for frosting)

2 cups (250 g) confectioners’ sugar

2-3 tablespoons honey

1 pinch kosher salt

Honey, for drizzling

Instructions

Step 1: Preheat the oven to 325°F. Line a baking sheet with parchment paper and set aside.

Step 2: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, shortening, granulated sugar, brown sugar, eggs, honey, and vanilla until well combined.

Step 3: Add the flour, cornmeal, cornstarch, kosher salt, baking powder, and baking soda to the butter mixture. Mix until all ingredients are just incorporated.

Step 4: Using a ¼ cup scoop (or two 2-tablespoon scoops), drop portions of dough onto the lined baking sheet about 2 inches apart. If using two scoops, combine them into one larger cookie.

Step 5: Gently flatten each ball of dough with your hand.

Step 6: Bake for 14-16 minutes. The cookies should be slightly underbaked for the best texture. Test the first batch to find the ideal timing for your oven.

Step 7: Remove the cookies from the oven and let them cool on a wire rack while you prepare the frosting.

Step 8: In a medium bowl, beat the butter, confectioners’ sugar, and 2 tablespoons of honey together on low speed until combined. Increase to high speed and beat until smooth and fluffy, about 2 minutes. Add more honey if needed to adjust consistency.

Step 9: Spread a small amount of frosting on each cooled cookie using an offset spatula and drizzle with honey before serving.

Tips & Variations

For a nuttier flavor, try substituting half the all-purpose flour with whole wheat flour.

Use maple syrup instead of honey in the frosting for a different sweetness profile.

Chill the dough for 30 minutes before baking to help cookies keep their shape better.

Add a pinch of cinnamon or nutmeg to the dough for warm spice notes.

FAQs

Can I make these cookies gluten-free?

You can try substituting the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results, but the texture may differ slightly.

Can I freeze the cookies?

Yes, you can freeze the baked cookies without frosting in an airtight container for up to 2 months. Thaw at room temperature and frost them fresh after thawing.