Honey Cornbread Cookies Made with Jiffy Mix
These honey cornbread cookies start with Jiffy Mix and bake into a golden, shortbread-like treat with a sweet tea glaze.
Servings: 3 dozen
Ingredients
- 1 box Jiffy Honey Corn Muffin Mix (8.5 oz.)
- 1/3 cup all-purpose flour
- 1/4 cup softened butter
- 1/4 cup honey
- 1 egg
- 1/2 tsp vanilla extract
- 2 tbsp brewed black tea, cooled and divided
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together butter and honey until light and fluffy.
- Beat in the egg, 1 tablespoon brewed black tea, and vanilla extract.
- In a separate bowl, whisk together the Jiffy mix and all-purpose flour.
- Gradually add the dry ingredients to the wet mix, stirring until combined.
- Chill dough for 20 minutes.
- Drop spoonfuls of dough on the baking sheet, and bake 10-15 minutes.
- While the cookies bake, prepare the glaze by mixing 1 tablespoon cooled black tea with powdered sugar.
- Retrieve cookies from oven, brush with glaze, and return to bake for 5-10 minutes, or until tops look golden.
- Cool on the baking sheet 5 minutes before transferring to a wire rack to cool completely.
Video
Notes
- A box of regular Jiffy Corn Muffin Mix works in this recipe too, because the added honey will provide sufficient flavor.
- Baking times vary. If you prefer a softer cornbread cookie, you can skip the second baking session in instruction step 9.