Introduction

Honey Cornbread Cookies combine the rich flavor of honey with the rustic texture of cornmeal for a delightful treat. These cookies offer a tender crumb and a slight crunch, perfect for an afternoon snack or dessert. Freezing the dough ensures they bake up with the ideal texture every time.

A stack of seven round, golden-yellow cookies with a sugar coating is arranged on a white plate. The cookies have a slightly cracked surface texture, showing a soft, crumbly interior. Some sugar crystals glisten on top, adding a subtle sparkle. The plate sits on a white marbled surface, and in the background, a blurred glass of milk is visible. Crumbs are scattered near the base of the plate, enhancing the fresh-baked feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup honey
1 1/2 cups bread flour (or 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
2 egg yolks (room temperature)
1 tsp vanilla extract
1/2 cup white sugar
1/3 cup sugar (for rolling dough balls)

Instructions

Step 1: Measure the flour, cornmeal, baking soda, baking powder, and salt into a small bowl and whisk to combine evenly. Set the rolling sugar in a separate small bowl. This prep ensures smooth mixing later.
Step 2: Add the cold cubed butter, white sugar, and honey to a mixing bowl. Beat on medium speed with an electric mixer for 3-4 minutes until light and fluffy. The friction softens the butter naturally.
Step 3: Add the room-temperature egg yolks and vanilla extract to the creamed mixture. Mix on medium speed for about 1 minute until fully incorporated, scraping down the bowl as needed.
Step 4: Slowly add the dry mixture to the wet ingredients, mixing on low speed just until a sticky but cohesive dough forms, about 30-45 seconds. Avoid overmixing.
Step 5: Divide the dough into 10 equal portions. Roll each into a smooth ball, then coat thoroughly in the rolling sugar. Place the coated balls on a parchment-lined baking sheet and freeze for at least 2 hours or overnight.
Step 6: Preheat oven to 350°F. Arrange 5 frozen dough balls on each of two parchment-lined baking sheets, spacing about 2 inches apart. Bake for 12-15 minutes until edges are set and centers slightly soft.
Step 7: Let cookies cool on the baking sheets for 5-10 minutes. Then transfer to a wire rack to cool completely, allowing the crumbly texture to develop.

Tips & Variations

Use cold butter and beat it with sugar and honey to get a light, fluffy texture without microwaving.
Freezing dough balls before baking prevents excessive spreading and gives a better crumb.
Substitute bread flour with all-purpose flour if preferred, but bread flour enhances structure.
Try adding a pinch of cinnamon or a handful of chopped nuts for extra flavor and texture.

Storage

Store baked cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed container for up to 2 months. To reheat, warm gently in a low oven for a few minutes to refresh their texture.

How to Serve

A close-up of a pile of soft, round cookies stacked on a shallow white plate, each cookie golden yellow with a cracked, sugar-coated surface giving a slightly grainy texture, some crumbs scattered on the white marbled surface below. The cookies have a textured top with light sugar crystals that catch the light, and the plate rests on a light pink cloth. In the background, a glass of milk is slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, all-purpose flour works well in this recipe, although bread flour provides a slightly chewier texture due to its higher protein content.

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

Freezing the dough helps prevent the cookies from spreading too much during baking and improves their texture, resulting in a tender, crumbly cookie with a nice shape.