Honey Cornbread Cookies Recipe

Introduction

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

Ingredients

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

Instructions

1. Step 1: Measure all dry ingredients—flour, cornmeal, baking soda, baking powder, salt—and whisk them together in a small bowl. Set the sugar for rolling in a separate bowl.
2. Step 2: Add the cold cubed butter, white sugar, and honey to a mixing bowl. Beat with an electric mixer on medium speed for 3-4 minutes until the mixture is light, fluffy, and pale.
3. Step 3: Add the room-temperature egg yolks and vanilla extract to the creamed butter mixture. Mix on medium speed for about 1 minute until just combined, scraping the bowl sides as needed.
4. Step 4: 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.
5. Step 5: Divide the dough into about 10 equal portions. Roll each into a smooth ball, then roll each ball in the sugar until fully coated. 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 5 frozen dough balls per lined baking sheet, spaced 2 inches apart. Bake for 12-15 minutes until edges are set but centers still have some give.
7. Step 7: Let the cookies cool on the baking sheets for 5-10 minutes to set while remaining tender. Serve and enjoy.

Tips & Variations

• Using cold butter and beating it with sugar and honey creates a fluffier texture than softened butter.
• Freezing dough balls before baking prevents spreading and improves crumb structure.
• For a deeper flavor, try substituting half the bread flour with whole wheat flour.
• Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice note.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months. To reheat, warm gently in a low oven for a few minutes to restore freshness and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, all-purpose flour can be used with good results. Bread flour provides slightly more structure, but all-purpose flour will yield tender cookies as well.

Why do I need to freeze the dough before baking?

Freezing the dough balls helps prevent the cookies from spreading too much while baking, resulting in a better texture and a more attractive shape.

Honey Cornbread Cookies Recipe

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★★★★★

4.7 from 57 reviews

Honey Cornbread Cookies are a delightful fusion of sweet honey and the rustic texture of cornbread, transformed into tender, crumbly cookies. These treats boast a perfect balance of golden cornmeal crunch with the rich, aromatic sweetness of honey and vanilla, coated lightly with sugar for a beautifully crisp exterior. Freezing the dough balls before baking ensures they hold their shape and texture, resulting in irresistibly soft-centered cookies with just a hint of chewiness and a delicate crumb.

• Author: Lily
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 35 minutes
• Yield: About 10 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American Southern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cookie Dough:

• 1/3 cup honey
• 1 1/2 cups bread flour (or King Arthur all-purpose flour)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup yellow cornmeal
• 1/2 cup cold salted butter, cubed (preferably Kerrygold)
• 2 egg yolks, room temperature
• 1 tsp vanilla extract
• 1/2 cup white sugar

For the Coating:

• 1/3 cup sugar

Instructions

1. Prepare Mise en Place and Mix Dry Ingredients: Measure out the bread flour, yellow cornmeal, baking powder, baking soda, and salt. Whisk them together in a small bowl to evenly distribute all leavening agents and seasonings. Separately, place 1/3 cup sugar in another small bowl for rolling the dough balls later. This preparation ensures a smooth and uniform dough development and efficient workflow.
2. Cream Butter, Sugar, and Honey: Add the cold, cubed salted butter to a mixing bowl along with the white sugar and honey. Using an electric mixer on medium speed, beat the mixture for 3-4 minutes until it becomes light, fluffy, and pale in color. The friction will warm the butter naturally, incorporating air to develop a tender cookie texture.
3. Incorporate Egg Yolks and Vanilla: Add the room-temperature egg yolks and vanilla extract to the creamed butter mixture. Continue mixing on medium speed for about 1 minute until the yolks are fully incorporated and no streaks remain. Use a spatula to scrape down the bowl sides for thorough mixing. This step helps create a smooth, uniform dough base.
4. Mix Dry Ingredients and Form Dough: Pour the whisked dry ingredient mixture into the wet ingredients. Mix briefly on low speed for 30-45 seconds just until the dough forms a cohesive, slightly sticky ball. Avoid overmixing to prevent gluten development, which would toughen the cookies. The dough should hold shape but remain tender and crumbly.
5. Shape, Sugar-Coat, and Freeze Dough Balls: Divide the dough into about 10 equal portions. Roll each portion between your palms into smooth balls, then coat each thoroughly in the reserved sugar. Arrange the sugar-coated balls on a parchment-lined baking sheet. Freeze for at least 2 hours or overnight to prevent spreading during baking and to improve texture and appearance in the final cookies.
6. Bake the Cookies: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper. Remove the frozen dough balls from the freezer and place 5 balls on each sheet, spacing them 2 inches apart. Bake for 12-15 minutes, until the edges set but centers remain slightly soft to the touch. Avoid overbaking as the cookies will continue to firm upon cooling.
7. Cool and Serve: Let the cookies cool on the baking sheets for 5-10 minutes to finish setting while retaining tenderness. Serve warm or at room temperature for best flavor and texture.

Notes

• Using cold butter and creaming it with sugar and honey without microwaving ensures better texture and flavor.
• Room temperature egg yolks emulsify better, contributing to a smooth dough.
• Do not overmix the dough to maintain a tender, crumbly cornbread-like texture.
• Freezing dough balls prior to baking is crucial to prevent cookies from spreading excessively.
• The cookies continue cooking slightly after removal from the oven, so avoid overbaking.
• For crunchier cookies, use a coarser yellow cornmeal.
• Store cooled cookies in an airtight container to maintain freshness up to 3 days.

Keywords: honey cornbread cookies, cornbread cookies, honey cookies, cornmeal cookies, baked cookies, sweet cornbread treats