Description
Soft and slightly crumbly cornbread-flavored cookies topped with a smooth honey buttercream frosting, combining sweet and buttery flavors in every bite.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- For Honey Buttercream Frosting:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tbsp honey
- 1–2 tbsp milk (to thin, if needed)
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.
- In a large bowl, cream together softened butter and sugar until light and fluffy.
- Add egg and vanilla extract, beating until combined.
- Alternately add dry ingredients and buttermilk to the wet mixture, beginning and ending with dry ingredients. Mix just until combined.
- Drop tablespoon-sized scoops of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly golden.
- Remove from oven and let cookies cool completely on wire racks.
- To make honey buttercream frosting: Beat softened butter until creamy. Gradually add powdered sugar, then honey and vanilla. Add milk as needed to reach desired consistency.
- Spread or pipe frosting onto cooled cookies.
Notes
- For a stronger honey flavor, drizzle a bit of honey on top after frosting.
- Store frosted cookies in an airtight container at room temperature for up to 3 days.
- Use heavy cream instead of milk for richer frosting.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg