Honey Cornbread Cookies Recipe
Introduction
Honey Cornbread Cookies offer a delightful twist on traditional cornbread, transforming it into a sweet, tender treat. These cookies combine the wholesome flavors of cornmeal with the natural sweetness of honey for a unique, crumbly texture that’s perfect for any occasion.
Ingredients
- 1/2 cup cold salted butter, cubed
- 1/2 cup white sugar
- 1/3 cup honey
- 2 egg yolks
- 1 tsp vanilla extract
- 1 1/2 cups bread flour
- 1/2 cup yellow cornmeal
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup granulated sugar (for rolling dough balls)
Instructions
- Step 1: Whisk together the bread flour, cornmeal, baking soda, baking powder, and salt in a small bowl. Place the 1/3 cup granulated sugar separately for rolling the dough balls later.
- Step 2: In a mixing bowl, beat the cold cubed butter with white sugar and honey on medium speed for 3-4 minutes until light and fluffy. Avoid softening the butter beforehand.
- Step 3: Add room-temperature egg yolks and vanilla extract to the butter mixture and mix for about 1 minute until just combined. Scrape down the sides of the bowl to incorporate fully.
- Step 4: Gradually add the dry ingredients to the wet mixture and mix on low speed for 30-45 seconds until a slightly sticky, cohesive dough forms. Do not overmix.
- Step 5: Divide the dough into 10 equal portions and roll each into a smooth ball. Coat each ball evenly in the reserved granulated sugar and place on a parchment-lined baking sheet. Freeze for at least 2 hours or overnight.
- Step 6: Preheat the oven to 350°F (175°C). Arrange 5 frozen dough balls per baking sheet, spaced 2 inches apart. Bake for 12-15 minutes until edges are set but centers remain slightly soft.
- Step 7: Let the cookies cool on the baking sheets for 5-10 minutes, then transfer to a wire rack to cool completely. They will firm up to a tender, crumbly texture as they cool.
Tips & Variations
- Using cold butter and freezing the dough balls helps prevent spreading and improves the crumbly texture.
- Substitute bread flour with all-purpose flour if needed, but expect a slightly less chewy cookie.
- For added flavor, fold in 1/2 cup chopped pecans or dried cranberries before shaping the dough.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months. Reheat briefly in a low oven or microwave to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use whole wheat flour instead of bread flour?
Yes, you can substitute whole wheat flour, but it will result in a denser texture and a nuttier flavor that changes the classic cornbread cookie profile.
Why is the butter used cold instead of softened?
Cold butter creamed with sugar and honey allows better control over texture, giving a light, airy dough that yields a tender, crumbly cookie without greasiness.
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Honey Cornbread Cookies Recipe
- Total Time: 2 hours 35 minutes
- Yield: About 10 cookies 1x
- Diet: Vegetarian
Description
Honey Cornbread Cookies combine the tender, crumbly texture of classic cornbread with the sweet, rich flavors of honey and vanilla. These cookies feature a unique blend of bread flour and yellow cornmeal, enhanced by the natural sweetness of honey and a delicate sugar coating that caramelizes during baking. Chilling the dough before baking ensures a perfect texture and minimal spreading, resulting in delightful cookies with a lightly crisp exterior and soft, moist centers.
Ingredients
Dry Ingredients
- 1 1/2 cups bread flour
- 1/2 cup yellow cornmeal
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup cold salted butter, cubed
- 1/2 cup white sugar
- 1/3 cup honey
- 2 egg yolks
- 1 tsp vanilla extract
For Coating
- 1/3 cup granulated sugar (for rolling dough balls)
Instructions
- Prepare Mise en Place and Freeze Dough: Measure and whisk together the flour, cornmeal, baking soda, baking powder, and salt to evenly distribute the leavening agents. Set aside the sugar for rolling in a separate bowl. Organizing your ingredients before starting ensures a smooth and efficient baking process.
- Cream Butter, Sugar, and Honey: Add cold cubed butter, white sugar, and honey to a mixing bowl. Beat with an electric mixer on medium speed for 3-4 minutes until the mixture becomes light, fluffy, and pale. The friction during mixing warms the butter gently, creating a better texture than melting it.
- Incorporate Eggs and Vanilla: Add 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 sides to avoid streaks. This step ensures a smooth, uniform dough base.
- Mix Dry Ingredients and Form Dough: Add the whisked dry ingredient mixture into the wet ingredients. Mix on low speed just until a cohesive, slightly sticky dough forms, about 30-45 seconds. Avoid overmixing to prevent tough cookies and maintain the desired tender, crumbly texture.
- Shape, Sugar-Coat, and Freeze Dough Balls: Scoop the dough into 10 equal portions and roll each into a smooth ball. Coat each ball evenly in the granulated sugar, then place on a parchment-lined baking sheet. Freeze the dough balls for at least 2 hours or overnight to prevent spreading and improve texture.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Arrange the frozen dough balls on parchment-lined baking sheets, spacing about 2 inches apart. Bake for 12-15 minutes until edges are set but centers still have a slight give. Avoid overbaking as they continue to firm during cooling.
- Cool and Serve: Let cookies cool on baking sheets for 5-10 minutes to set. Transfer to a wire rack to cool completely. This resting step develops the signature crumbly cornbread-like texture and enriches the flavor.
Notes
- Using cold butter helps achieve a better cookie texture compared to softened or melted butter.
- Freezing the dough balls is essential to prevent excessive spreading and maintains the cookies’ crumbly structure.
- Do not overmix the dough to avoid tough cookies; mix just until combined.
- Room-temperature egg yolks emulsify better, resulting in a more uniform dough.
- Cookies continue to cook slightly after removal from the oven; remove when edges are set but centers are still soft.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Keywords: Honey Cornbread Cookies, Cornbread Cookies, Honey Cookies, Cornmeal Cookies, Sweet Cornbread Recipe, Easy Cookie Recipe
