Honey butter frosting and a sprinkle of flaky sea salt takes these cornbread cookies to the next level.
Caitlin Bensel, Food Stylist: Torie Cox
Tender cornbread cookies are topped with a honey butter frosting.
The final flavor of the frosting will highly depend on the kind of honey you use.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Ingredients
Cornbread Cookies:
1cup packedlight brown sugar
3/4cup(6 oz.
)all-purpose flour
1cup(about 5 1/2 oz.)
Line 2 large rimmed baking sheets with parchment paper; set aside.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Add eggs:
Add eggs, one at a time, beating well after each addition.
Scrape down sides and bottom of bowl, and beat in vanilla until just combined.
Let cookies cool on baking sheets for 5 minutes; transfer cookies to a wire rack to cool completely.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Drizzle the tops of each frosted Cookie with additional honey, and sprinkle with flaky sea salt.
Store Cookies in an airtight container up to 3 days.
What Do Cornbread Cookies Taste Like?
Credit:Caitlin Bensel, Food Stylist: Torie Cox
They offer a subtle hint of savory corn flavor, balanced by a sweet honey-infused frosting.
They’re comforting and nostalgic, with a modern touch.
These cookies can be made in advance.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
The frosting can also be prepared in advance.
Refrigerate in an airtight container for up to four days, and bring to room temperature before using.
How To Store Cornbread Cookies
Store leftover cookies in an airtight container for up to three days.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
If possible, grind your cornmeal in a spice grinder or food processor for a finer consistency before using.
Yesfor a gluten-free version, swap the all-purpose flour with a gluten-free all-purpose flour blend.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Credit:Caitlin Bensel, Food Stylist: Torie Cox
