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Cornbread Cookies Recipe

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Delightfully unique Cornbread Cookies combine the rich flavors of traditional cornbread with the sweet, buttery taste of classic cookies. These soft, slightly crumbly treats feature a tender crumb with a subtle honey sweetness and a delightful sugar coating that adds a bit of crunch. Perfect for a comforting snack or a charming addition to any dessert spread.

Ingredients

Wet Ingredients

  • ½ cup salted butter, cold, cubed
  • ⅓ cup honey
  • 2 egg yolks
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 ½ cups bread flour
  • ½ cup cornmeal
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup granulated sugar (divided: ⅓ cup for rolling)

Instructions

  1. Soften the butter: Place the cold, cubed butter in a large microwave-safe mixing bowl. Microwave in 10-second increments, stirring gently in between, until the butter is softened but still slightly cool to the touch, approximately 30 to 45 seconds total.
  2. Cream the butter and sugars: Add the honey and ½ cup granulated sugar to the softened butter. Using a hand mixer or stand mixer on medium speed, cream the mixture together for about 2 to 3 minutes until light and fluffy.
  3. Incorporate egg yolks and vanilla: Lower the mixer speed and add the egg yolks and vanilla extract. Mix just until combined, then scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are evenly mixed.
  4. Add dry ingredients: Evenly sprinkle the bread flour, cornmeal, baking soda, baking powder, and salt over the wet mixture. Mix on low speed until just incorporated to avoid overmixing, which can toughen the cookies.
  5. Prepare for chilling: Line a small baking sheet or plate with parchment paper. Pour the remaining ⅓ cup granulated sugar into a small cereal-sized bowl for rolling the dough balls.
  6. Form and coat dough balls: Using a large cookie scoop or ice cream scoop, portion about 10 even dough balls. Roll each between your palms to smooth into rounds, then coat thoroughly by tossing each ball into the granulated sugar.
  7. Chill the dough: Arrange the coated dough balls on the parchment-lined baking sheet or plate and place them in the freezer for at least two hours or preferably overnight. This step firms the dough to prevent spreading during baking.
  8. Preheat oven and arrange for baking: Preheat your oven to 350°F (175°C). Line two full-size baking sheets with parchment paper. Place five dough balls per sheet, spacing evenly to allow room for slight spreading.
  9. Bake the cookies: Bake both sheets simultaneously in the preheated oven for 15 minutes, or until the cookies begin to brown gently around the edges, indicating they are done.
  10. Cool and serve: Allow the cookies to cool slightly on the baking sheets before transferring them to a wire rack or serving plate. Enjoy your unique, slightly sweet cornbread cookies warm or at room temperature.

Notes

  • Chilling the dough is essential to prevent excessive spreading and achieve the perfect texture.
  • Cold butter softened just enough helps create a tender dough without becoming greasy.
  • Using bread flour instead of all-purpose flour adds structure for a chewy yet crumbly texture.
  • These cookies can be stored in an airtight container at room temperature for up to 5 days.
  • For a dairy-free version, substitute salted butter with a plant-based alternative, but note the texture may vary.

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