Description
Honey Buttercream Cornbread Cookies are a delightful twist on classic cornbread, featuring a soft, sweet cookie base with a subtle honey flavor. These sandwich cookies are filled with a luscious honey buttercream frosting, making them a perfect southern-inspired dessert that’s both comforting and elegant.
Ingredients
Scale
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
- 3/4 cup finely ground cornmeal
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Honey Buttercream
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons honey
- 1–2 tablespoons heavy cream or milk
- Pinch of salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter, Sugar, and Honey: In a large bowl, cream together the softened butter, granulated sugar, and honey using a mixer until the mixture is light, fluffy, and well combined.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and homogeneous, ensuring proper incorporation of the wet ingredients.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, finely ground cornmeal, baking soda, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined to avoid overmixing which can make the cookies tough.
- Shape Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Flatten each slightly using your fingers or the bottom of a glass for uniform thickness.
- Bake Cookies: Bake the cookies for 10–12 minutes or until the edges turn lightly golden, indicating they are perfectly baked through.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, preventing them from breaking.
- Make Honey Buttercream: While the cookies cool, beat the softened butter until smooth. Add powdered sugar, honey, heavy cream or milk, and a pinch of salt, then beat until the buttercream is light and fluffy for easy spreading or piping.
- Assemble Cookies: Spread or pipe the honey buttercream onto the flat side of half the cooled cookies, then top with the remaining cookies to form sandwich cookies, or serve the cookies frosted individually as desired.
Notes
- For a more pronounced honey flavor, opt for dark or raw honey.
- Add a sprinkle of flaky sea salt on top of the cookies to enhance the flavor contrast.
- Store the cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
