Description
Honey Buttercream Cornbread Cookies combine the savory charm of classic cornbread with the sweet indulgence of honey-infused buttercream. These delightful sandwich cookies are perfect for festive occasions or an everyday treat, offering a unique twist with their tender crumb and creamy filling.
Ingredients
Scale
For the Cornbread Cookies:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/4 cup honey
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup buttermilk
For the Honey Buttercream:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons honey
- 1/4 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together yellow cornmeal, all-purpose flour, baking powder, baking soda, and salt until well combined, creating the base for your cookie dough.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with granulated sugar until the mixture becomes light and fluffy, which helps achieve a tender cookie texture.
- Add Wet Ingredients: To the creamed butter and sugar, add honey, the egg, and vanilla extract, mixing thoroughly until fully incorporated to ensure even flavor distribution.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix gently until a soft dough forms, avoiding overmixing to keep the cookies tender.
- Shape Cookies: Using a tablespoon, scoop portions of dough onto the prepared baking sheet and flatten each slightly to encourage even baking and characteristic cookie shape.
- Bake Cookies: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes or until the cookie edges turn golden brown, indicating they are perfectly baked.
- Cool Cookies: Remove the baking sheet and let the cookies cool completely on a wire rack, preparing them for the buttercream filling.
- Prepare Honey Buttercream: In a clean bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing well. Then, add honey, vanilla extract, and a pinch of salt, beating until the buttercream is light and fluffy.
- Assemble Sandwich Cookies: Once cookies have cooled, spread or pipe the honey buttercream onto the flat side of half the cookies. Top with the remaining cookies to form sandwiches for a delightful treat.
Notes
- These cookies can be enjoyed as sandwich cookies or open-faced with a dollop of buttercream.
- Add a pinch of cinnamon or lemon zest to the buttercream for added flavor variations.
- Store assembled and unassembled cookies in an airtight container at room temperature for up to 3 days.
