Cornbread Cookies
If you’re a fan of cornbread, get ready to fall head over heels for these delicious cornbread cookies! They’re the perfect blend of sweet and savory, offering a unique twist on traditional cookies.
Why You’ll Love Cornbread Cookies
- Easy to Make: With simple ingredients and straightforward instructions, these cookies are a breeze to whip up.
- Irresistible Flavor: These cookies are packed with flavor, thanks to the combination of buttery cornmeal, honey, and vanilla. They’re sweet, savory, and utterly delicious – perfect for satisfying your sweet tooth.
- Perfect for Any Occasion: Whether you’re hosting a bake sale, a family gathering, or just craving a tasty snack, these cornbread cookies are always a hit. They’re versatile enough to serve as a dessert or a midday treat.
- Customizable: From chopped nuts to chocolate chips to dried fruit, there are endless possibilities for customizing these cookies to suit your taste preferences.
- A Crowd-Pleaser: These cookies are guaranteed to impress your friends and family. With their unique flavor and irresistible texture, they’ll be asking for seconds (and thirds) in no time.
Ingredients Needed To Make Cornbread Cookies
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Kosher salt
- Baking powder
- Baking soda
- Honey
- Egg
- Vanilla extract
- Gluten-free flour or all-purpose flour
- Yellow cornmeal
- Cornstarch
How To Make Cornbread Cookies
- Preheat the oven and line your cookie sheets with parchment paper.
- Mix together the sugars and butter until light and fluffy.
- Add the egg and vanilla extract, then mix until well combined.
- Add the dry ingredients and mix until fully incorporated.
- Scoop the dough onto the prepared cookie sheets and bake until golden brown.
- Let the cookies cool before frosting them with a delicious honey frosting.
Variations & Substitutions
- Add chopped nuts for extra crunch.
- Sprinkle sea salt on top for a sweet and salty flavor.
- Mix in chocolate chips or dried fruit for added sweetness and texture.
Commonly Asked Questions
Can I use coarse ground cornmeal instead of fine ground?
While fine ground cornmeal is recommended for a smoother texture, you can use coarse ground if that’s all you have on hand.
How should I store leftover Cornbread Cookies?
To keep your cornbread cookies fresh, store them in an airtight container at room temperature. They’ll stay tasty for up to 3-4 days. If you want to extend their shelf life, you can also freeze them. Just make sure to wrap them tightly in plastic wrap and store them in a freezer-safe container or bag.
Can I make these cookies ahead of time?
Absolutely! These cookies are perfect for making ahead of time. You can bake them up to a day in advance and store them in an airtight container until you’re ready to enjoy them. They’ll still be delicious and fresh when you’re ready to serve them.
Can I skip the frosting?
Of course! While the frosting adds a delicious finishing touch to these cookies, it’s totally optional. If you prefer your cookies without frosting, feel free to leave it off. They’ll still be sweet, savory, and absolutely scrumptious.
How do I reheat leftover cookies?
If you have leftover cookies that have gone a bit stale, you can easily freshen them up by reheating them in the microwave for a few seconds. Alternatively, you can pop them in a preheated oven at 350°F for about 5 minutes until they’re warm and gooey again. Just be careful not to overheat them, or they may become dry.
Cornbread Cookies
Equipment
- Mixing Bowl
- Electric mixer
- Measuring cups and spoons
- Cookie sheets
- Parchment paper
- cooling rack
Ingredients
For the Cookies
- 1 cup unsalted butter room temperature
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar packed
- 1 tsp kosher salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp honey
- 1 large egg
- 2 tsp vanilla extract
- 2 cups 1.1 gluten-free flour or all-purpose flour
- 1 cup fine ground yellow cornmeal
- 1/3 cup cornstarch
For the Frosting
- 8 tbsp unsalted butter
- 1 tbsp honey
- 1 tsp vanilla extract
- 2 cups powdered sugar
Topping
- 4 tbsp honey
Instructions
- Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper.
- In a mixing bowl, combine the granulated sugar, light brown sugar, and butter. Mix on high speed for 5 minutes until light and fluffy.
- Mix in the egg and vanilla extract until well combined.
- Add the kosher salt, baking powder, baking soda, honey, gluten-free flour or all-purpose flour, yellow cornmeal, and cornstarch. Mix until all ingredients are fully incorporated.
- Using a 2 tablespoon-sized ice cream scoop, scoop equal-sized portions of dough onto the prepared cookie sheets, leaving space between each cookie.
- Bake for 8-10 minutes or until the edges are lightly golden and the cookies are just set.
- Remove from the oven and let the cookies sit on the cookie sheets for 10 minutes before transferring them to a cooling rack to cool completely.
Make the Frosting
- In a mixing bowl, combine the unsalted butter, honey, vanilla extract, and powdered sugar. Mix until smooth and creamy.
- Once the cookies have cooled, top each cookie with frosting and drizzle with additional honey.
Notes
- Add 1/2 cup of chopped nuts such as pecans or walnuts to the cookie dough for added crunch.
- Sprinkle coarse sea salt on top of the frosting for a sweet and salty flavor combination.
- Mix in 1/2 cup of chocolate chips or dried fruit such as cranberries or raisins for added sweetness and texture.
