Cornbread Cookies with Whipped Honey Butter
These thick and chewy cornbread cookies combine fine yellow cornmeal, buttery cookie dough, and a touch of vanilla for a soft center and lightly golden edges. Each cookie is topped with fluffy homemade whipped honey butter and a drizzle of honey for a sweet, creamy finish.
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Whisk
- Measuring cups and spoons
- Rubber Spatula
- Baking sheet
- Parchment paper
- Cookie scoop or tablespoon
- Wire cooling rack
Ingredients
For the Cookies
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup fine yellow cornmeal
- 1 teaspoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Whipped Honey Butter
- 1/2 cup unsalted butter softened
- 1/2 cup powdered sugar
- 2 tablespoons honey
- Extra honey for drizzling
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cornmeal, cornstarch, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and fluffy.
- Add the egg and vanilla extract, then beat until well combined.
- Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms. Avoid overmixing.
- Divide the dough into 12 equal portions and roll each portion into a ball.
- Place the dough balls on the prepared baking sheet, leaving about 2 inches between them. Gently flatten each ball slightly, and refrigerate for 30 minutes.
- Bake for 10-13 minutes, until the edges are set and lightly golden. The centers should remain slightly soft.
- Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- To make the whipped honey butter, beat the softened butter with an electric mixer for 2-3 minutes until pale and fluffy.
- Gradually add the powdered sugar and beat until smooth. Add the honey and continue beating for another 1-2 minutes until light and creamy.
- Spread the whipped honey butter over the cooled cookies and drizzle with extra honey before serving.
Notes
Nutritional Information per cookie, including whipped honey butter
- Calories: 330 kcal
- Carbohydrates: 38 g
- Protein: 3 g
- Fat: 19 g
- Saturated Fat: 12 g
- Sugar: 23 g
- Sodium: 150 mg
