These cornbread cookies combine the savory flavors of cornbread with the sweetness and chewiness of cookies and are topped with creamy honey butter frosting for an irresistible treat!
To Prep: Preheat oven to 350 °F and line two cookie sheets with parchment paper or non-stick silicone baking mats.
In a large mixing bowl, whisk together the flour, cornmeal, cornstarch, salt, and baking powder.
In a separate bowl, beat the butter, shortening, brown sugar, sugar, eggs, honey, and vanilla until fluffy, using a stand mixer or electric hand mixer.
Slowly add dry ingredients to bowl of wet ingredients, stirring until a cohesive batter forms.
Using a medium ice cream scooper to portion out dough into 18 balls (they should be about 2.5oz each if you have a food scale handy). Place dough balls on prepared cookie sheets.
Press to form flat discs about 1/2 inch thick.
Bake for 15-18 minutes or until light golden brown on edges. Transfer cookies to wire rack to cool.
To Make the Frosting
Beat together the butter, honey, powdered sugar, and vanilla until smooth, but holds a peak.
Drizzle the honey on top of cookies.
Finish with a scoop of frosting in the middle of each cookie.
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Notes
Nutrition information is an estimate only and will vary based on ingredients used and serving size. Does not include frosting.