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Honey Butter Cornbread Cookies Recipe

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★★★★★

4.4 from 64 reviews

Delightfully sweet and buttery, these Honey Butter Cornbread Cookies combine the rustic charm of cornbread with the indulgence of soft cookies topped with a luscious honey butter frosting. Perfectly golden and tender, they offer a unique twist on classic cookie flavors, sure to please at any gathering or as a comforting treat.

Ingredients

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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 tsp 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 tsp kosher salt
  • Additional unsalted butter from cookie dough portion used in frosting

Instructions

  1. Prepare the Dough: In a large bowl, beat the softened butter and dark brown sugar using a handheld mixer on medium-high speed or whisk until fluffy and smooth, about 2 to 3 minutes. Add the eggs and egg yolks one at a time, beating well to combine after each addition. Stir in the pure vanilla extract until fully incorporated.
  2. Mix Dry Ingredients: Gradually add the Jiffy cornbread mix and all-purpose flour to the wet mixture. Fold gently until no streaks of flour remain, ensuring the dough is uniform without overmixing to keep the cookies tender.
  3. Chill the Dough: Cover the dough and refrigerate until firm, at least 30 minutes and up to 2 hours. This step helps the dough set for easier scooping and better cookie shape during baking.
  4. Preheat and Prepare Baking Sheets: Position oven racks in the upper and lower thirds and preheat the oven to 350°F (175°C). Line two baking sheets with nonstick spray or parchment paper. Using a medium cookie scoop (about 3 tablespoons), portion the dough onto the sheets, spacing each cookie about 2 inches apart to allow for spreading.
  5. Bake the Cookies: Bake for 10 to 12 minutes, rotating the baking sheets top to bottom and front to back halfway through the baking time to ensure even cooking. Cookies should be golden brown with set edges. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
  6. Make the Honey Butter Frosting: In a medium bowl, beat the softened butter, confectioners’ sugar, honey, and kosher salt using a handheld mixer or whisk on medium-high speed until the mixture becomes smooth and fluffy. This frosting should be creamy and spreadable.
  7. Frost the Cookies: Once the cookies have completely cooled, generously spread the honey butter frosting on each cookie. Allow the frosting to set briefly before serving.

Notes

  • Refrigerating the dough before baking is essential to prevent excessive spreading and to develop the best texture.
  • Rotating the baking sheets during baking ensures even coloring and doneness across all cookies.
  • Use a medium cookie scoop for uniform cookie sizes, which promotes consistent baking times.
  • Store frosted cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • If desired, drizzle extra honey on top of the frosting for added sweetness and shine.

Keywords: cornbread cookies, honey butter frosting, sweet cookies, Jiffy cornbread, homemade cookies, dessert recipe

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