Cornbread Sugar Cookies with Honey Butter Frosting

02.24.2012

Cornbread meets sugar cookies!  Some of you may be thinking hmm, that sounds strange.  Let me just tell you these are one of the best sugar cookies you will ever eat, yes I’m going to brag a little =).  They are such an exciting twist on the classic bakery style sugar cookies.  These still hold true to all the wonderful characteristics you find in a perfect sugar cookie. They are fluffy, tender, sweet, and undeniably delicious.  These are one of my families favorite desserts.  I have to give some away or I will just devour them all on my own.
You could also make Cornbread Sugar Cookie Squares with Honey Butter Frosting which are nearly the same but in bar form.  I adapted both that recipe and this one from my Sugar Cookie Squares and Sugar Cookies recipes, I decided to experiment one day and came up with these.  They are everything you love about honey buttered cornbread and soft, frosted sugar cookies combine into one.  If you ask me I think they are good enough and exciting enough to be the next new cookie craze!

Cornbread Sugar Cookies with Honey Butter Frosting

Yield: 2 dozen

Cornbread Sugar Cookies with Honey Butter Frosting

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups corn flour (this is NOT cornmeal, cornstarch or masa harina)*
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup butter, softened
  • 1 egg
  • 1 egg yolk
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 1 recipe Honey Butter Frosting, recipe follows
  • Honey Butter Frosting
  • 1/2 cup butter, softened
  • 1/3 cup honey
  • 2 cups powdered sugar
  • 1/8 tsp salt

Directions

  • Preheat oven to 350 degrees. In a mixing bowl whisk together, all-purpose flour, corn flour, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer whip together butter and sugar until light and fluffy about 3-4 minutes. Stir in egg and egg yolk. Mix in sour cream, vanilla and lemon juice. Slowly add in dry ingredients and mix until well incorporated. Form dough into balls by the heaping tablespoon fulls then place on cookies sheets and flatten dough balls evenly to about 1/2" with your hands. Bake in preheated oven for 9-11 minutes. Allow to cool completely before frosting with Honey Butter Frosting.
  • Honey Butter Frosting
  • In a large mixing bowl, using an electric mixer, whip together all ingredients until light and fluffy about 1 - 2 minutes.
  • Recipe Source: Cooking Classy

Notes

*You can usually find this in the health foods section or gluten free section of the grocer or supermarket. If you can't find it there you can also purchase it online here.

http://www.cookingclassy.com/2012/02/cornbread-sugar-cookies-with-honey-butter-frosting/

9 comments

  • Crunchy Creamy Sweet: Sounds fantastic! I think my daughters will have lots of fun making these cookies – they love spreading frosting and sprinkles :)Thank you so much for sharing! Have a wonderful day, Jaclyn! February 24, 2012 at 4:35pm Reply

  • Union Street Eats: I bet I could eat that honey butter frosting by the spoonful! ;) February 26, 2012 at 7:47pm Reply

  • Jen @ Jen’s Favorite Cookies: This look just unusual enough to be fabulous! Very intriguing recipe. March 1, 2012 at 2:29pm Reply

  • Sara: Hi there, just wanted to let you know that I made this recipe and LOVED it – you’re totally right, the cookies are the perfect combo of sugar cookie and cornbread! So yummy. Thanks for sharing the recipe! :) April 10, 2012 at 10:27am Reply

  • Jaclyn: Sara- I’m so glad you enjoyed these cookies! Thanks so much for taking the time to leave a comment to let me know =)! They’re my favorite comments! And you’re so welcome! April 10, 2012 at 9:47pm Reply

  • Julia: How well do you think this recipe would roll? Or would that ruin the soft texture too much? I’m trying to find a different recipe for Christmas gifts, but I’m hoping to make them into snowflakes, decorated according… Thanks! December 1, 2012 at 8:03am Reply

    • Jaclyn: Julie – I think these would roll great, just refrigerate the dough until its not sticky then roll on a lightly floured surface or between to sheets of parchment paper. I hope you love them! December 2, 2012 at 11:25pm Reply

  • Whitney D.: Amazing recipe – perfect for sweet cornbread lovers. Just made there and they are insanely good. Thanks for sharing! I will definitely be making these again! February 12, 2014 at 6:20pm Reply

    • Jaclyn: Thanks for the great review Whitney! Happy to hear you’d make them again! February 18, 2014 at 10:50pm Reply

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