Honey Buttercream Cornbread Cookies

Honey buttercream cornbread cookies have been on my mind for monthsss. Now that I’ve finally made them they are definitely one of my favourite cookies. They are super soft with a bit of crunch, topped with a delicious sweet and salty honey buttercream.

Info and tips for honey buttercream cornbread cookies

My tips for a great cookie: Cream the butter and sugars together until they get light and fluffy. This process helps distribute the sugar evenly and incorporates air into the butter, which makes a lighter crispier cookie. This process usually takes about 2-3 minutes in a stand mixer or with a hand mixer. When it comes adding the dry ingredients, only mix until just incorporated. If you overmix your dough it can lead to dense cookies.

For a soft cookie I love to underbake the cookies by a minute or so and let them finish cooking on the sheet pan. I leave them until just warm before removing to a rack. Don’t worry if they look a little underbaked at first, they will set on the pan.

The honey buttercream is not overly sweet so if you want it to be a sweeter icing add another 1/4 cup of powdered sugar. If the consistency is too thick add more heavy cream until you reach your desired texture.

Equipment

This is my KitchenAid Stand Mixer and I absolutely love it. It helps so much with baking recipes.

Ingredients for honey buttercream cornbread cookies

Cornbread Cookies

• 1 cup softened salted butter
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1 egg
• 2 tsp vanilla
• 2 tbsp honey
• 2 cups flour
• 1 cup cornmeal
• 1 tbsp cornstarch
• 1/2 tsp cream of tarter
• 1/2 tsp baking powder
• 1/2 tsp baking soda

Honey Buttercream

• 1/2 cup slightly cold butter
• 2 tbsp honey
• 1/2 cup powdered sugar
• tsp vanilla
• 2 tbsp heavy cream

Instructions

1. Begin by adding the softened butter, brown sugar, and white sugar to a bowl. Cream together in a stand mixer or by hand for 2-3 minutes until light and fluffy. Add in the egg, vanilla, and honey and mix again until incorporated.
2. In a separate bowl mix together the flour, cornmeal, cornstarch, cream of tarter, baking powder, and baking soda. Slowly add to the wet ingredients and mix until no flour remains but don’t over mix.
3. Let the dough chill in the fridge covered for 1 hour.
4. Preheat oven to 350F.
5. Use an ice cream scoop to make 12 large cookie dough balls. Place 6 on each sheet pan and flatten down slightly with a glass.
6. Bake in the oven for 10-12 minutes until the edges are slightly brown. Let the cookies finish cooking on the sheet pans before removing to a wire rack.
7. Make the buttercream by mixing the butter, honey, powdered sugar, vanilla, and heavy cream together. If you want it sweeter add another 1/4 cup of powdered sugar. Add more heavy cream until you reach your desired texture.
8. Spread onto the cookies and top with more honey and flakey salt and enjoy!

See below for a video tutorial!

If you liked this one be sure to check out these:

• Chocolate Caramel Oatmeal Cookies
• Pumpkin Spice Mini Donuts
• Cheesecake stuffed Baked Apples

Print Recipe

Honey Buttercream Cornbread Cookies

(10 votes, average: 4.10 out of 5)

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Desserts

By Kenna's Cooks – Serves: 12 cookies

Prep Time: 1 hour 20 minutes – Cooking Time: 10 minutes – Total Time: 1 hour 30 minutes

Honey buttercream cornbread cookies are super soft with a bit of crunch, topped with a delicious sweet and salty honey buttercream.

Ingredients

• Cornbread Cookies
• 1 cup softened salted butter
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1 egg
• 2 tsp vanilla
• 2 tbsp honey
• 2 cups flour
• 1 cup cornmeal
• 1 tbsp cornstarch
• 1/2 tsp cream of tarter
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• Honey Buttercream
• 1/2 cup slightly cold butter
• 2 tbsp honey
• 1/2 cup powdered sugar
• tsp vanilla
• 2 tbsp heavy cream

Instructions

1

Begin by adding the softened butter, brown sugar, and white sugar to a bowl. Cream together in a stand mixer or by hand for 2-3 minutes until light and fluffy. Add in the egg, vanilla, and honey and mix again until incorporated.

2

In a separate bowl mix together the flour, cornmeal, cornstarch, cream of tarter, baking powder, and baking soda. Slowly add to the wet ingredients and mix until no flour remains but don't over mix.

3

Let the dough chill in the fridge covered for 1 hour.

4

Preheat oven to 350F.

5

Use an ice cream scoop to make 12 large cookie dough balls. Place 6 on each sheet pan and flatten down slightly with a glass.

6

Bake in the oven for 10-12 minutes until the edges are slightly brown. Let the cookies finish cooking on the sheet pans before removing to a wire rack.

7

Make the buttercream by mixing the butter, honey, powdered sugar, vanilla, and heavy cream together. If you want it sweeter add another 1/4 cup of powdered sugar. Add more heavy cream until you reach your desired texture.

8

Spread onto the cookies and top with more honey and flakey salt and enjoy!