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The Batter Thickens

A food blog balancing sweet treats & healthy eats.

Corn Cookies with Honey Buttermilk Frosting

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As about 95% of this blog’s readers know, I spent Thursday and Friday of last week baking up a storm to prep my entries for the State Fair baked product competition! A full post (and video) is coming about that experience, but I accumulated a lot of content during the process, and editing a video takes a while! I also want to document the process, and that includes what (if any) feedback I get. So in the meantime, I’m writing up this post about one of my favorite entries to the fair! Corn cookies with honey buttermilk frosting!

I baked 13 items, and most of them were posted on this blog. But not all of them! Yes, slightly risky, I know. I posted some corn cookies with blueberry frosting a few months ago. And they were good! I knew I wanted to enter a corn cookie. But the blueberry frosting wasn’t perfect. I wanted something different, and thought of this honey buttermilk frosting.

I’ve been sitting on the idea for this frosting for months – ever since I got buttermilk powder for Christmas! It works really well with the honey, and of course it pairs well with the corn cookie. It’s like putting honey on cornbread – simply delicious. And it felt very appropriate for the State Fair!

But I made this for the first time on Friday, the day before entries were due! I could have switched up the frosting at the last minute if it had been awful, but I’m really glad it turned out! (I also don’t know how the fair would have handled a flavor/name change on an entry at the last minute? Yet another question!) I couldn’t be surprised they worked, but I am certainly delighted!

So I decided that these needed their own post. It felt like creating something I had in my head for a while! I also want to use this frosting on other things… It would definitely go well on a cake. Corn cake or not! So we’ll see.

Stay tuned for that State Fair post!

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Corn Cookies with Honey Buttermilk Frosting

  • Author: Audrey
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Ingredients

For the Corn Cookies:

  • 1 stick unsalted butter, room temp
  • 3/4 cups granulated sugar
  • 1 tbsp corn syrup
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/4 cups flour
  • 1/3 cup corn powder
  • 1 tsp cream of tartar
  • 1/2 teaspoon baking soda
  • 3/4 tsp kosher salt

For the Honey Buttermilk Frosting:

  • 1 stick unsalted butter, at room temperature
  • 1.5 to 2 cups confectioners’ sugar, sifted
  • 1⁄8 teaspoon salt
  • 1 tablespoon honey
  • 3 tablespoons buttermilk powder

Instructions

Make the Cookies:

  1. Combine the butter, sugar, and glucose in the bowl of an electric mixer fitted with a paddle attachment and cream together on medium-high for 2-3 minutes. Scrape down the sides, add in the eggs and vanilla and beat for 7-8 minutes.
  2. Reduce mixer speed to low and add in the flour, corn powder, cream of tartar, baking soda, and salt. Mix just until the dough comes together – no longer than 1 minute. Scrape down the sides of the bowl.
  3. Using a 2 3/4 oz. ice cream scoop (1/3 cup measure) portion out the dough onto a parchment paper lined baking sheet – you should get 15-20 large balls of dough. Pat the tops of the cookie balls flat – wrap the sheet pan tightly in plastic wrap and chill for at least 1 hour or up to 1 week. Do not bake the cookies from room temp – they will not bake properly!
  4. Heat the oven to 350°F. Arrange the chilled dough at least 4 inches apart on the baking sheet and bake for 18 minutes – the cookies will puff, crackle and spread. The cookies should look lightly browned on the edges (golden brown on the bottom) – the centers will show just the beginning signs of color. If they haven’t reached that color yet, leave them in a for an extra minute or two. Cool the cookies completely on the sheet pans before frosting.

Make the frosting:

  1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until soft, about 1 minute.
  2. Add 1.5 cups of the confectioners’ sugar, the salt. Beat on low speed until the sugar is well incorporated.
  3. Add your honey and buttermilk powder and beat until incorporated. Add another 1/2 cup sugar as needed to thicken the frosting. Beat on medium speed until the frosting is smooth and fluffy, about 4 minutes.
  4. Frost cookies generously.

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