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Honey Cornbread Cookies Recipe

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★★★★★

4.8 from 102 reviews

Honey Cornbread Cookies are a delightful treat combining the sweet, floral notes of honey with the hearty, rustic texture of cornmeal and bread flour. These cookies balance crunch and tenderness with a subtle honey aroma, perfect for any occasion. Chilling the dough before baking ensures they maintain their crumbly cornbread texture without spreading too much.

Ingredients

Scale

For the cookie dough:

  • 1/3 cup honey
  • 1 1/2 cups bread flour (preferably 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 (Kerrygold recommended)
  • 2 egg yolks, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup white sugar

For coating:

  • 1/3 cup sugar (for rolling dough balls)

Instructions

  1. Prepare Mise en Place and Freeze Dough: Measure and whisk together 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 to evenly distribute the leavening agents. Separately set aside 1/3 cup sugar for rolling the dough. Having everything pre-measured ensures a smooth mixing process.
  2. Cream Butter, Sugar, and Honey: Add 1/2 cup cold cubed salted butter, 1/2 cup white sugar, and 1/3 cup honey to a mixing bowl. Beat on medium speed with an electric mixer for 3-4 minutes until light, fluffy, and pale, allowing the friction to soften the butter naturally and incorporate air for texture.
  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, then scrape down the bowl sides to ensure no streaks remain. This step emulsifies the ingredients evenly.
  4. Mix Dry Ingredients and Form Dough: Add the dry ingredient mixture prepared earlier to the wet ingredients. Mix on low speed for 30-45 seconds just until the dough is cohesive. Avoid overmixing to prevent tough cookies; the dough should be slightly sticky but holdable.
  5. Shape, Sugar-Coat, and Freeze Dough Balls: Divide the dough into approximately 10 equal portions and roll each into a smooth ball. Roll each ball generously in the reserved 1/3 cup sugar until coated, then place them on a parchment-lined baking sheet. Freeze the dough balls for at least 2 hours or overnight to prevent excessive spreading during baking and to help maintain texture.
  6. Bake the Cookies: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Arrange 5 frozen dough balls per sheet spaced about 2 inches apart. Bake for 12-15 minutes until edges are set but centers still yield slightly to gentle pressure. Avoid overbaking as cookies will firm up during cooling.
  7. Cool and Serve: Let cookies cool on baking sheets for 5-10 minutes to set while remaining tender. Transfer to a wire rack to cool completely, allowing them to develop a firm, crumbly cornbread-like texture perfect for serving.

Notes

  • Use bread flour for better structure; all-purpose flour alternatives may work but could affect texture.
  • Cold butter should not be microwaved; mixing will soften it adequately.
  • Room-temperature egg yolks help emulsify dough more smoothly.
  • Do not overmix dough to keep cookies tender and crumbly.
  • Freezing dough balls is crucial to prevent spreading and maintain texture.
  • Cookies continue baking slightly after removal from oven; do not overbake.
  • Store baked cookies in an airtight container to keep freshness.

Keywords: Honey cornbread cookies, cornmeal cookies, honey cookies, cornbread dessert, homemade cookies, sweet cornbread treats

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