Description
These Honey Buttercream Cornbread Cookies are a delightful twist on traditional cookies, combining the sweet flavor of honey with the richness of buttercream and the comforting texture of cornbread. Perfect for a special treat or a unique dessert option.
Ingredients
Scale
Cornbread Cookies:
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1/4 cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 cup finely ground cornmeal
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Honey Buttercream:
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 2 tablespoons honey
- 1–2 tablespoons heavy cream or milk
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Ingredients: Cream together butter, sugar, and honey until light and fluffy. Beat in the egg and vanilla. In a separate bowl, whisk flour, cornmeal, baking soda, and salt. Gradually mix dry ingredients into wet mixture.
- Bake Cookies: Scoop dough onto baking sheet, flatten, and bake for 10–12 minutes until edges are golden. Cool on a wire rack.
- Make Buttercream: Beat butter until smooth, then add sugar, honey, cream, and salt. Beat until light and fluffy.
- Assemble Cookies: Spread or pipe buttercream onto half the cookies and top with remaining cookies to form sandwiches.
Notes
- For a stronger honey flavor, use dark or raw honey.
- Try adding a sprinkle of flaky salt on top for extra flavor.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 17g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
