Cornbread Cookies with Hot Honey Buttercream
You are going to fall for these Cornbread Cookies with Hot Honey Buttercream because they turn a humble box of Jiffy mix into something genuinely craveable.
Servings: 12 Cookies
Calories: 213kcal
Ingredients
- 1 box Jiffy corn muffin mix 8.5 oz
- 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: 213kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 284mg | Potassium: 31mg | Fiber: 1g | Sugar: 21g | Vitamin A: 243IU | Vitamin C: 0.03mg | Calcium: 19mg | Iron: 1mg