Description
Indulge in these delightful Honey Cornbread Cookies that combine the rustic charm of cornbread with the sweetness of honey. Perfect for any occasion, these cookies are sure to satisfy your sweet cravings.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup honey
- ½ cup unsalted butter, softened
- 1 large egg
- ¼ cup milk
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, combine 1 cup of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt. Whisk these together until evenly mixed.
- In another bowl, cream together ½ cup of softened unsalted butter and ½ cup of honey until light and fluffy. This should take about 2-3 minutes.
- Beat in 1 large egg and ¼ cup of milk until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in your preheated oven for about 12-15 minutes or until the edges start to turn golden and a toothpick inserted in the center comes out clean.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: Feel free to add mix-ins like chopped nuts, dried fruits, or even chocolate chips for a fun twist. For a dairy-free version, substitute butter with coconut oil or plant-based butter.