Cornbread Cookies
These Cornbread Cookies are the best of both worlds! A tender, chewy cookie is topped with a velvety honey buttercream frosting and drizzled in extra honey.
Servings: 12 cookies
Calories: 212kcal
Ingredients
Cornbread Cookies
- 1 (8.5 oz) box Jiffy corn muffin mix
- 1 tablespoon granulated sugar
- ⅛ teaspoon salt
- 4 tablespoons unsalted butter melted
- 2 large egg yolks room temperature
- 1 teaspoon vanilla extract
Honey Buttercream Frosting
- 1 ½ cups powdered sugar
- 2 tablespoons unsalted butter melted
- 1 tablespoon honey
- 1 tablespoon milk room temperature (I used buttermilk)
- ¼ teaspoon salt
Instructions
Cornbread Cookies
- Preheat oven to 350 degrees F and line a baking sheet with a silicone baking mat. Set aside.
- Place muffin mix, sugar, and salt into a medium sized bowl and whisk to combine.
- Add in melted butter, egg yolks, and vanilla, then use a hand mixer to beat together until a dough forms.
- Use a cookie scoop to scoop out 12 dough balls, then place onto prepared baking sheet.
- Bake in preheated oven for 8-12 minutes.
- Remove from oven, allow to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to continue cooling.
Honey Buttercream Frosting
- Place powered sugar, melted butter, honey milk, and salt into a medium sized bowl, then use a hand mixer to beat together until smooth.
- Frost the cooled cookies, drizzle with extra honey, if desired and enjoy!
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Nutrition
Serving: 1frosted cookie | Calories: 212kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 240mg | Potassium: 31mg | Fiber: 1g | Sugar: 21g | Vitamin A: 241IU | Vitamin C: 0.03mg | Calcium: 19mg | Iron: 1mg
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