Name: Corn Cookies with Honey Buttermilk Frosting
Ingredients: 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; 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

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

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Instructions

Make the Cookies:

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.
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.
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!
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:

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until soft, about 1 minute.
Add 1.5 cups of the confectioners’ sugar, the salt. Beat on low speed until the sugar is well incorporated.
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.
Frost cookies generously.