Cornbread Cookies with Whipped Honey Buttercream

Cornbread Cookies

• 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) brown sugar, packed
• 1 large egg (50g)
• 1 tsp vanilla extract
• 1 1/3 cups (163g) all-purpose flour
• 1/2 cup (80g) fine yellow cornmeal
• 1/2 tsp baking soda
• 1 tsp cornstarch
• 1/2 tsp baking powder
• 1/4 tsp salt

Whipped Honey Buttercream

• 1/2 cup (113g) unsalted butter, softened
• 1 cup (120g) powdered sugar
• 2 Tbsp (42g) honey, plus more for drizzling
• 1/8 tsp salt
• Flaky sea salt, for topping

Directions

• Cream the softened butter with the granulated and brown sugars until light and fluffy.
• Beat in the egg and vanilla.
• Whisk together the flour, cornmeal, baking soda, cornstarch, baking powder, and salt, then mix into the wet ingredients until just combined.
• Scoop into balls and place on a lined baking sheet. Bake at 350F for about 10-12 minutes, until the edges are set but the centers are still soft. Let cool.
• Make the buttercream: whip the softened butter until fluffy, then beat in the powdered sugar, honey, and salt until smooth and whipped.
• Top each cooled cookie with a dollop of whipped honey buttercream, drizzle with more honey, and finish with flaky sea salt.

Sweet, a touch savory, with a chewy cornbread-like texture. The creator gated the written method, so the mixing steps follow standard creamed-cookie technique (quantities are hers); bake time is approximate. From Rachel / eatatmaudes on Instagram.