Cornbread Cookies
Soft, buttery cornbread cookies with golden, crisp edges and tender centers, topped with fluffy whipped honey butter and a drizzle of honey. Even better than Crumbl!
Servings: 8
Ingredients
- 1/2 cup Butter
- 1/2 cup Sugar
- 1/4 cup Brown Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1 1/4 cups Flour
- 1/2 cup Yellow Cornmeal (fine)
- 1/2 teaspoon Baking Soda
- 1 teaspoon Cornstarch
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
Whipped Honey Butter:
- 1/2 cup Butter (softened)
- 1 cup Powdered Sugar
- 2 Tablespoons Honey (plus more for drizzling)
Instructions
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together for 2 to 3 minutes, until light and fluffy.
- Add the egg and vanilla. Mix until smooth, scraping down the sides of the bowl.
- Add the flour, cornmeal, cornstarch, baking soda, baking powder, and salt to the butter mixture and mix on low just until combined. The dough will be thick and soft.
- Scoop the dough. Scoop into 8 balls and place them on a parchment-lined baking sheet.
- Chill. Refrigerate the scooped dough for 30 minutes. This keeps the cookies thick and helps the cornmeal hydrate for a softer texture.
- Bake. Bake at 350°F for 9 to 12 minutes, until the edges are lightly golden and the centers look just barely set.
- Cool. Let the cookies cool on the pan for 5 to 10 minutes, then move them to a wire rack to cool completely.
- Top with honey butter. Spread, pipe, or scoop the whipped honey butter on the cooled cookies and drizzle with extra honey.
Notes
Use fine yellow cornmeal for the best texture.
STORAGE:
Room temperature: Store topped cookies in an airtight container in a single layer for up to 2 days. Refrigerator: Keep them in the fridge for up to 5 days. Let them sit at room temperature for 15 to 20 minutes before eating so the honey butter softens.
STORAGE:
Room temperature: Store topped cookies in an airtight container in a single layer for up to 2 days. Refrigerator: Keep them in the fridge for up to 5 days. Let them sit at room temperature for 15 to 20 minutes before eating so the honey butter softens.
Nutrition
Calories: 295kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 103mg | Potassium: 100mg | Fiber: 1g | Sugar: 19g | Vitamin A: 388IU | Calcium: 27mg | Iron: 1mg
