Cornbread Cookies with Hot Honey Buttercream
These Cornbread Cookies with Hot Honey Buttercream smell like a cornbread muffin decided to become dessert, warm, buttery, and just sweet enough, before you even get to that glossy swirl of honey buttercream on top.
Ingredients
- 1 box Jiffy corn muffin mix
- 1 tablespoon granulated sugar
- 1/8 teaspoon salt
- 4 tablespoons butter melted
- 2 large egg yolks room temperature
- 1 teaspoon vanilla extract
For the frosting:
- 1 1/2 cups powdered sugar
- 2 tablespoons butter softened
- 1 tablespoon hot honey or regular honey
- 1 tablespoon milk room temperature
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F(175°C) and line a baking sheet with parchment paper.
- Combine Jiffy mix, sugar, and salt into a bowl and stir.
- Add in butter, egg yolks, and vanilla. Mix with a hand mixer until a dough forms.
- Using a cookie scoop, make 12 balls and arrange them on the baking sheet.
- Bake for 8-12 minutes, until firm, but not browned.
- Cool on the baking sheet for 5 minutes, then move to a wire cooling rack to cool completely.
- To make the frosting, combine powdered sugar, butter, honey, milk, and salt in a bowl. Beat with the hand mixer until smooth.
- Once the cookies are cooled, you can frost them and drizzle with extra honey, if desired.
Nutrition
Calories: 155kcalCarbohydrates: 32gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 48mgSodium: 284mgPotassium: 31mgFiber: 1gSugar: 7gVitamin A: 243IUVitamin C: 0.03mgCalcium: 19mgIron: 1mg
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