Ingredients
Equipment Needed
- Hand mixer
- Baking sheet
- Parchment paper
- Rubber spatula
- Measuring cups
- Liquid measuring cups
- Mixing bowls (medium & large)
Cornbread Cookies
- 1/2 cup unsalted butter, softened (113g)
- 1/2 cup granulated sugar (100g)
- 1/4 cup brown sugar, packed (50g)
- 1 large egg (50g)
- 1 tsp vanilla extract (5ml)
- 1 1/4 cups all-purpose flour (90g)
- 1/2 cup fine yellow cornmeal (80g)
- 1/2 tsp baking soda (2g)
- 1 tsp cornstarch (3g)
- 1/2 tsp baking powder (2g)
- 1/4 tsp salt (2g)
Whipped Honey Buttercream
- 1/2 cup unsalted butter, softened (113g)
- 1 cup powdered sugar (120g)
- 2 tbsp honey (42g) plus more for drizzling
- 1/8 tsp salt (1g)
- Flaky sea salt for topping
What to do
1. Line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, using a hand mixer (stand mixer with paddle attachment or rubber spatula also works) beat butter and sugars together until light and fluffy (about 2–3 minutes). Mix in 1 egg and vanilla extract. Beat until well combined.
2. In a separate medium bowl, gently whisk together all remaining (dry) ingredients until fully incorporated. On low speed begin mixing the butter and sugars, slowly incorporate the dry ingredients. Mix everything on low until combined ( do not over mix). Note: Towards the end of mix my ingredients, I sometimes use a rubber spatula to pull everything together (this helps with not over mixing the dough). Using an ice cream scoop, scoop 6 large or 12 smaller cookies and place them onto the baking sheet.
3. At this point, I love to chill my dough (uncovered) for at least 30 minutes in the fridge (if you have more time, I recommend covering the cookie dough and chilling overnight but its not necessary). We ready to bake, preheat oven to 350°F (175°C). Place 3-4 cookies on a baking sheet (lined with parchment paper) and bake for 11-13 minutes. Ovens do vary, the cookies should look set on the edges, puffed up and not greasy on top- that is when they are done. Pro tip. Once cookies are done baking, place a bowl (large than the circumference of the cookie) on top of the cornbread cookies, in a circular motion, swirl the cookies. This motion helps the cookies set in a nice round and lifted state. Let cookies cool on the baking sheet for at least 10 minutes then transfer to a wire rack.
4. As the cookies cool, work on the honey buttercream. Place butter in a medium bowl. Using a hand mixer, on medium speed beat the butter until it is nice and fluffy (about 1-2 minutes). Add the honey, salt and powdered sugar, beat again for another 1-2 minutes until everything is nice and fluffy.
5. Using a small scoop (or spoon is fine), top the cookies with the whipped honey butter, and sprinkle with sea salt.
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FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- When measuring your flour, if you are not using a baking scale, be sure not to scoop your measuring cup into the flour (that is too much flour!) You want to spoon your flour into your measuring cup (spoonful by spoonful) until the cup is full. Then use a knife to scrape off the top, excess flour. This tip will ensure that you are not using too much flour in your recipes.
- Chilling cookie dough is a sure way to improve the flavor of your cookies! The chilling process allows the flour to moisten and the sugars and butter to get acquainted… which gives so much flavor to your cookies! It is heavenly! Try not to skip this step!
- Room temperature ingredients help cookies have an even bake! Try to give yourself enough time and let your butter and egg come to room temperature. If your butter is cold, try putting in the mixing bowl (assuming your bowl is microwave proof) in the microwave, select defrost mode and check on the butter every 10-20 seconds. This helps the butter warm up without melting it completely.
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Pistachio Cream Chocolate Chip Cookies
NYC Style Chocolate Chip Cookies
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!