Honey Cornbread Cookies Recipe

Introduction

Honey Cornbread Cookies offer a delightful twist on classic cookies, combining the sweet floral notes of honey with the rustic texture of cornbread. These tender, crumbly treats are perfect for a comforting snack or a unique dessert.

Ingredients

• 1/2 cup cold salted butter, cubed
• 1/2 cup white sugar
• 1/3 cup honey
• 2 egg yolks
• 1 tsp vanilla extract
• 1 1/2 cups bread flour
• 1/2 cup yellow cornmeal
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/3 cup granulated sugar (for rolling dough balls)

Instructions

1. Step 1: Measure out 1 1/2 cups bread flour, 1/2 cup cornmeal, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Whisk them together in a small bowl to evenly distribute the leavening. Place 1/3 cup granulated sugar for rolling in a separate bowl.
2. Step 2: In a mixing bowl, combine the cold cubed butter, 1/2 cup white sugar, and 1/3 cup honey. Beat on medium speed for 3-4 minutes until the mixture is light, fluffy, and pale.
3. Step 3: Add 2 room-temperature egg yolks and 1 tsp vanilla extract to the creamed mixture. Mix on medium speed for about 1 minute until combined, scraping down the bowl sides as needed.
4. Step 4: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed just until a cohesive dough forms, about 30-45 seconds. Avoid overmixing to keep the cookies tender.
5. Step 5: Divide the dough into approximately 10 equal portions. Roll each into a smooth ball, then coat thoroughly in the granulated sugar. Place on a parchment-lined baking sheet and freeze for at least 2 hours or overnight.
6. Step 6: Preheat the oven to 350°F. Arrange frozen dough balls on lined baking sheets, spacing them 2 inches apart. Bake for 12-15 minutes until edges are set but centers remain slightly soft.
7. Step 7: Allow the cookies to cool on the baking sheets for 5-10 minutes before transferring to a wire rack to cool completely. They will firm up and develop their crumbly texture as they reach room temperature.

Tips & Variations

• Use cold butter and beat it with sugar and honey to achieve a better texture than microwaving softened butter.
• Freezing the dough balls prevents spreading and improves crumb structure.
• For a flavor twist, add a pinch of cinnamon or a handful of finely chopped nuts.
• Substitute bread flour with all-purpose flour if needed, but the texture will be slightly less chewy.

Storage

Store baked cookies in an airtight container at room temperature for up to 4 days. To keep dough balls, freeze them for up to 1 month and bake directly from frozen. Reheat cookies briefly in a low oven if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but the cookies will be slightly less chewy and have a softer texture.

Why do I need to freeze the dough balls before baking?

Freezing the dough helps prevent excessive spreading during baking, resulting in cookies that hold their shape and have a better crumbly texture.

Honey Cornbread Cookies Recipe

Print Recipe

★★★★★

4.9 from 116 reviews

Honey Cornbread Cookies are a delightful twist on traditional cornbread, combining the moist richness of butter and honey with the unique texture of cornmeal. These cookies have a tender, crumbly texture reminiscent of cornbread but with a sweet, caramelized crust achieved by rolling the dough balls in sugar before baking. Perfect for those who love the classic flavors of cornbread in a portable, sweet snack.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 35 minutes
• Yield: Approximately 10 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup cold salted butter, cubed
• 1/2 cup white sugar
• 1/3 cup honey
• 2 egg yolks, room temperature
• 1 tsp vanilla extract

Dry Ingredients

• 1 1/2 cups bread flour
• 1/2 cup yellow cornmeal
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

For Coating

• 1/3 cup granulated sugar (for rolling dough balls)

Instructions

1. Prepare Mise en Place and Freeze Dough: Measure and whisk together the dry ingredients—1 1/2 cups bread flour, 1/2 cup yellow cornmeal, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt—in a small bowl. Separately, measure 1/3 cup sugar to use for rolling dough balls. Organizing ingredients before starting ensures smooth and efficient dough preparation.
2. Cream Butter, Sugar, and Honey: Place the cold cubed butter, 1/2 cup white sugar, and 1/3 cup honey into a mixing bowl. Beat with an electric mixer on medium speed for 3-4 minutes until the mixture becomes light, fluffy, and pale. The friction will soften the butter naturally, creating airy texture crucial for tender cookies.
3. Incorporate Eggs and Vanilla: Add 2 room-temperature egg yolks and 1 tsp vanilla extract to the creamed butter mixture. Mix on medium speed for about 1 minute until fully combined, scraping down the bowl sides to eliminate any streaks and ensure uniform dough consistency.
4. Mix Dry Ingredients and Form Dough: Gradually add the dry ingredient mixture to the wet mixture. Mix on low speed for 30-45 seconds until the dough just comes together. Avoid overmixing to prevent tough cookies; the dough should be slightly sticky but manageable.
5. Shape, Sugar-Coat, and Freeze Dough Balls: Divide the dough into approximately 10 equal portions. Roll each portion into smooth balls, then coat thoroughly by rolling in the reserved 1/3 cup sugar. Place the coated dough balls on a parchment-lined baking sheet and freeze for at least 2 hours or overnight to prevent excessive spreading during baking.
6. Bake the Cookies: Preheat the oven to 350°F (175°C). Arrange the frozen dough balls spaced about 2 inches apart on parchment-lined baking sheets. Bake for 12-15 minutes until the edges are set but the centers still yield slightly to a gentle touch. Remove from oven without overbaking, allowing residual heat to finish cooking.
7. Cool and Serve: Let the cookies rest on the baking sheets for 5-10 minutes to set before transferring them to a wire rack to cool completely. As they cool, cookies will firm up and develop a characteristic crumbly cornbread texture, ideal for enjoying with tea or as a sweet snack.

Notes

• Using cold butter and creaming it with sugar and honey without melting yields a better texture and flavor than softened butter.
• Freezing the dough balls is essential to control spreading and preserve the delicate crumb of the cookies.
• Do not overmix the dough to avoid tough cookies; mix just until combined.
• Room temperature egg yolks emulsify better, resulting in a more uniform dough.
• Rolling dough balls in sugar before freezing creates a sweet, slightly crunchy crust on the baked cookies.
• Cookies will be soft right out of the oven but will firm up as they cool to achieve the desired texture.

Keywords: Honey Cornbread Cookies, Cornbread Cookies, Sweet Cornmeal Cookies, Honey Cookies, Easy Baked Cookies, Dessert, Sweet Snack