Sweet Floral Cornbread Cookies with Vanilla Buttercream

Spring is here and if you are in Los Angeles it probably doesn’t feel that way because of all that rain. However, rain or shine, it is always a good time to do some baking. I always wanted to make cornbread cookies, but I never got around to it.

I’ve seen different types of recipes, but I wanted to make it my own by adding some editable floral exotic fruits and more. Below, I have two recipes one using the box recipe and the other from scratch. By the way, if you are vegan, you can definitely use the vegan box for cornbread.

You can enjoy these cookies by themselves or if you want to spice it up, you can enjoy the way I ate them with all the toppings as you see below.

You can add any toppings of your choose, such as….

Edible flowers
Honey
Any berries such as strawberries and blueberries
Starfruit
Peaches
Apples
Zest such as lemon and grapefruit
Any nuts such as pecans and walnut

You can make it your own, get creative!

Let’s get started…..

Ingredients

Vanilla Buttercream Frosting

Box Recipe Hack:

1 package Honey Corn Muffin Mix
1 egg; large
1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup golden brown sugar, packed
2 oz cream cheese, softened**
1/2 cup all purpose flour
Zest of lemon; half

** Note: You can substitute for Greek yogurt or sour cream

From Scratch:

1/2 cup salted butter, room temperature
6 tbsp golden brown sugar, packed
2 oz cream cheese, softened
¼ cup granulated sugar
1 egg; large
1/2 tsp pure vanilla extract
1/2 cup + 6 tbsp all-purpose flour
6 tbsp yellow cornmeal
1/2 Tbsp pure honey
1 tsp baking powder
Zest of lemon; half

Directions

Using a small bowl and fork, cream butter, cream cheese and brown sugar until light and fluffy.
In medium bowl, sift all remaining ingredients. Whisk to combine. Then add to cream cheese mixture until just combined.
Add egg and beat for 1 minute.
Wrap dough firmly in saran wrap, and place into the freezer for six hours or overnight.
Thaw in fridge before an hour before backing. Line two baking sheets with parchment papers.
Roll about ten balls by tablespoon onto baking sheets. Place in freezer for 20 minutes and preheat oven 330°F
Bake 9 – 12 minutes or until edges are slightly browned.
Cool completely before frosting and adding toppings .