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Honey Cornbread Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://nayabaker.com/honey-cornbread-cookies-recipe/