Honey Cornbread Cookies Recipe

Introduction

Honey Cornbread Cookies combine the sweet, floral notes of honey with the hearty texture of cornmeal for a uniquely delicious treat. These cookies offer a tender crumb with a delightful crunch, perfect for a cozy snack or dessert.

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 coating)

Instructions

1. Step 1: In a small bowl, whisk together the bread flour, cornmeal, baking powder, baking soda, and salt to evenly distribute the leavening agents. Set the 1/3 cup sugar for rolling in a separate small bowl.
2. Step 2: In a mixing bowl, combine the cold cubed butter, white sugar, and honey. Beat on medium speed for 3-4 minutes until the mixture is light, fluffy, and pale. The friction will soften the butter naturally.
3. Step 3: Add the room-temperature egg yolks and vanilla extract to the creamed mixture. Mix on medium speed for about 1 minute until just combined, scraping down the bowl to incorporate evenly.
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. The dough should be slightly sticky but holdable. Avoid overmixing.
5. Step 5: Divide the dough into roughly 10 equal portions. Roll each into a smooth ball, then roll in the sugar for coating until well covered. Place the coated balls on a parchment-lined baking sheet and freeze for at least 2 hours or overnight.
6. Step 6: Preheat the oven to 350°F and line two baking sheets with parchment paper. Arrange the frozen dough balls about 2 inches apart on the sheets. Bake for 12-15 minutes until edges are set but centers still have a bit of give.
7. Step 7: Remove from the oven and let cookies cool on the baking sheets for 5-10 minutes to set while staying tender. Then transfer to a wire rack if desired to cool completely.

Tips & Variations

• Use cold butter cubed rather than softened to create a light, flaky texture without greasiness.
• Room-temperature egg yolks help create a smoother, more uniform dough.
• For a flavor twist, add a pinch of cinnamon or a tablespoon of chopped pecans to the dough.
• If you prefer a gluten-free option, substitute the bread flour with a gluten-free all-purpose blend suitable for baking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a sealed container for up to 2 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 as a substitute and will yield slightly less chewy cookies but still delicious.

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

Freezing the dough helps prevent excessive spreading during baking, ensuring the cookies keep their shape and maintain a tender, crumbly texture.

Honey Cornbread Cookies Recipe

Print Recipe

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Honey Cornbread Cookies combine the crumbly texture of classic cornbread with the sweet floral notes of honey, creating a delightfully tender and crunchy treat. These cookies feature a unique blend of bread flour and yellow cornmeal, delivering a satisfying crunch and depth of flavor. Perfect for afternoon tea or a sweet snack, the dough is chilled before baking to enhance texture and prevent spreading.

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

Ingredients

Scale 1x2x3x

For the Cookie Dough:

• 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

For Coating:

• 1/3 cup sugar

Instructions

1. Prepare Mise en Place and Freeze Dough: Measure and whisk together the dry ingredients—bread flour, yellow cornmeal, baking powder, baking soda, and salt—in a small bowl. Set aside the sugar for rolling in a separate bowl. This organized approach helps distribute ingredients evenly and speeds up the mixing process later.
2. Cream Butter, Sugar, and Honey: Place the cold cubed salted butter, white sugar, and honey into a mixing bowl. Using an electric mixer on medium speed, beat the mixture for 3-4 minutes until it becomes light, fluffy, and pale. This technique softens the butter through friction, creating an airy texture for better cookies.
3. Incorporate Eggs and Vanilla: Add the room-temperature egg yolks and vanilla extract to the creamed mixture. Mix on medium speed for about one minute until completely combined. Scrape down the sides of the bowl to ensure even mixing and smooth dough formation.
4. Mix Dry Ingredients and Form Dough: Add the whisked dry ingredient mixture to the wet ingredients. Mix on low speed for 30-45 seconds just until a cohesive dough forms. Avoid overmixing to prevent tough cookies; the dough should be slightly sticky but manageable.
5. Shape, Sugar-Coat, and Freeze Dough Balls: Divide the dough into approximately 10 equal portions. Roll each portion into a smooth ball and coat evenly in the reserved sugar. Place the sugar-coated balls on a parchment-lined baking sheet and freeze for at least 2 hours or overnight. Freezing helps control spreading and promotes a better crumb texture.
6. Bake the Cookies: Preheat the oven to 350°F (175°C). Arrange the frozen dough balls spaced about 2 inches apart on parchment-lined baking sheets—5 per sheet. Bake for 12-15 minutes until edges are set but centers remain slightly soft. The cookies will firm up as they cool.
7. Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheets for 5-10 minutes. This resting time lets them set properly while retaining tenderness. Serve and enjoy!

Notes

• Using cold, cubed butter and beating it with sugar and honey creates a fluffier texture than softening butter in the microwave.
• Room-temperature egg yolks emulsify better with the butter mixture, ensuring a smoother dough.
• Freezing the dough balls before baking is essential to prevent excessive spreading and achieve the perfect crumb.
• Do not overmix the dough once dry ingredients are added to avoid developing gluten, which toughens the cookies.
• Cookies are best eaten within a few days but can be stored in an airtight container at room temperature.

Keywords: Honey Cornbread Cookies, Cornbread Cookies, Honey Cookies, Sweet Cornmeal Cookies, American Cookies, Baked Cookies