These CRUMBL inspired corn bread cookies are soft and chewy with a deep butter honey flavor. Each cookie is topped with a honey buttercream and a drizzle of honey.
Scale toservings (original: 14)
Ingredients
Butter
2.0 tbsp
Vegetable Oil
0.25 c
White Sugar
0.5 c
Brown Sugar
1.0 ea
Eggs
(Room Temperature)
Vanilla Extract
0.5 tsp
Butter Extract
1.0 tbsp
Honey
All Purpose Flour
0.3333333333333333 c
Corn Starch
0.5 tsp
Baking Soda
Baking Powder
0.25 tsp
Cream of Tartar
0.75 c
Cornmeal
0.5 tsp
Salt
6.0 tbsp
Butter
0.75 c
Powdered Sugar
2.0 tsp
Honey
1.0 tsp
Vanilla Extract
Heavy Cream
Instructions
1.Preheat the oven to 350, then line a bakig sheet with parchement paper and set aside.
2.Cream the butter, oil, granulated sugar, and brown sugar until light and fluffy. Add in the egg, vanilla flavoring,butter flaving, and honey and mix until combined.
3.Sift in the flour, corn starch, baking soda, baking powder, salt, and cream of tartar into the creamed butter mixture. Add in the corn meal and mix until the flour mixture disappears.
4.Using a large cookie scooper, scoop out 14 equally sized cookie dough balls, gently flatten them with your hands to about 2 cm in thickness and bake in the preheated oven for 8-9 minutes.
5.Cool the cookies on the baking sheet for 5 minutes before transferring them to a cooling rack to cool down fully.
6.Cream the butter, powdered sugar, honey, and vanilla flavoring together until light and creamy. If the buttercream is too thick add in 1/2 tbsp heavy cream or milk at a time and stir until the desired consistency is reached.
7.Top each cooled down cookie with a dollop of honey buttercream and a drizzle of honey and enjoy.
