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
Scale
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
