Cornbread Cookies
Servings: 24 cookies
Cost: $15
Print Recipe
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Baking sheet
- Nonstick spray or parchment paper
- Cooling rack
Ingredients
- 6 Tablespoons unsalted butter
- 3 Tablespoons brown sugar
- 2 Tablespoons white sugar
- 1 Tablespoon honey plus more for drizzling the finished cookies
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¾ cup cornmeal
- 2 Tablespoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon evaporated milk
Instructions
- Add butter and sugar(s) to a mixing bowl and use an electric hand mixer or stand mixer to cream them together. Add honey and mix to combine. Add egg and vanilla extract. Mix to combine.
- In another mixing bowl, combine dry ingredients - flour, cornmeal, cornstarch, baking soda, and salt. Use a whisk to make sure things are evenly incorporated. Add dry ingredients to bowl with wet ingredients. Add evaporated milk. Mix until thoroughly combined.
- Chill the dough for 15-20 minutes. Preheat the oven to 350 degrees Fahrenheit.
- Roll the dough into balls that are the same size.
- Prepare a baking sheet (or cupcake pan) by using nonstick spray or adding a layer of parchment paper to the pan. Add each ball of dough with at least 1 inch between them (for small cookies) and at least 2 inches between them (for larger cookies). Bake for 8-12 minutes, depending on the size.
- Remove from the oven and let the cookies sit on the pan for 3-4 minutes before moving them to a cooling rack. Drizzle with extra honey.