Brown Butter Cornbread Cookies

For the Cookies

• 18 tbsp unsalted butter
• 1/2 cup granulated sugar
• 1/4 cup light or dark brown sugar
• 1 whole egg
• 1 egg yolk
• 2 tbsp honey
• 2 tsp vanilla extract
• 3/4 tsp butter extract
• 1 1/2 cups all-purpose flour
• 3/4 tsp salt
• 1/4 cup corn starch
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1 cup cornmeal

For the Honey Buttercream

• 2 tbsp softened butter
• 4 tbsp browned butter (reserved from above)
• 3/4 cup powdered sugar
• 3 tbsp honey
• Pinch of salt

Directions

• Melt the butter in a medium saucepan over medium heat, stirring frequently, until deep golden brown with a nutty aroma (5 to 7 minutes). Reserve 4 tbsp in a bowl for the frosting; cool the remaining butter 20 minutes.
• Cream the cooled browned butter with the granulated and brown sugars until light and fluffy (2 to 3 minutes).
• Add the whole egg and mix 30 seconds; scrape the bowl. Add the egg yolk and repeat.
• Mix in the honey, vanilla, and butter extract on low until combined.
• Add the flour, salt, cornstarch, baking soda, baking powder, and cornmeal; mix until just combined.
• Scoop the dough with a 4-tbsp cookie scoop onto a plate, cover with plastic wrap, and chill 30 minutes.
• Preheat the oven to 350 F; line two baking sheets with parchment paper.
• Space the cookie balls 2 inches apart on the sheets (5 per pan).
• Bake 13 to 15 minutes until the edges are golden and the centers set.
• Cool on the sheets 5 minutes, then transfer to a wire rack.
• For the honey buttercream: beat the cooled browned butter with the 2 tbsp softened butter until smooth. Add the powdered sugar on low until incorporated, then mix in the honey and salt on medium until fluffy (freeze 10 minutes if runny).
• Once the cookies are completely cool, dollop 1 tbsp buttercream on each cookie's center and drizzle with honey before serving.

Buttery, corny, and chewy. From Molly Murphy / Cake Babe Bakery on Instagram; full recipe at cake-babe.com.