Introduction

These Cornbread Cookies with Honey Butter Frosting combine the rustic flavor of cornmeal with a sweet, creamy topping. They offer a unique twist on classic cookies, perfect for cozy afternoons or special occasions.

Cornbread Cookies with Honey Butter Frosting Recipe - Recipe Image

Ingredients

1 cup cornmeal (plus extra ⅓ cup for rolling)
2 ¾ cups all-purpose flour
1 teaspoon baking powder
3 tablespoons cornstarch
¾ teaspoon kosher salt
1 cup unsalted butter (room temperature)
1 cup light brown sugar (packed)
½ cup granulated sugar
¼ cup honey
2 large eggs (room temperature)
2 teaspoons vanilla extract
½ cup unsalted butter (room temperature, for frosting)
2 tablespoons honey (for frosting)
½ teaspoon cinnamon (optional, for frosting)
½ teaspoon kosher salt (for frosting)
1 teaspoon vanilla extract (for frosting)
2 cups powdered sugar (for frosting)
Flaky sea salt (for garnish)

Instructions

Step 1: Add ⅓ cup cornmeal to a small bowl and set aside for rolling the cookies later.
Step 2: In a separate bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and kosher salt until fully combined. Set aside.
Step 3: Preheat your oven to 350℉ (175℃) and line two large baking sheets with parchment paper.
Step 4: In a stand mixer fitted with a paddle attachment, or using a hand mixer, beat together 1 cup unsalted butter, light brown sugar, granulated sugar, and ¼ cup honey for 3 to 4 minutes until the mixture is light and fluffy.
Step 5: Add the eggs and 2 teaspoons vanilla extract, mixing until just combined.
Step 6: Gradually add the dry ingredient mixture to the wet ingredients and mix on low speed until just incorporated.
Step 7: Using a 3-tablespoon cookie scoop, drop heaping scoops (about ¼ cup) of dough onto the prepared baking sheets, placing no more than six cookies per sheet.
Step 8: Roll each cookie dough ball in the reserved ⅓ cup cornmeal, then place back onto the baking sheet. Gently press each cookie with the bottom of a cup to flatten slightly.
Step 9: Bake the cookies for 11 to 14 minutes until the edges are set but the centers remain slightly doughy. Remove the sheet from the oven and firmly slap it on the counter several times to help the cookies settle.
Step 10: Allow the cookies to cool completely on the baking sheet set on a wire rack before frosting.
Step 11: For the honey butter frosting, beat together ½ cup unsalted butter, 2 tablespoons honey, 1 teaspoon vanilla extract, ½ teaspoon cinnamon (if using), ½ teaspoon kosher salt, and half of the powdered sugar until a paste forms.
Step 12: Add the remaining powdered sugar and beat on low until incorporated. Increase speed and whip for one minute until smooth. Add water, 1 teaspoon at a time, if needed to reach a spreadable consistency.
Step 13: Pipe or spread the frosting on each cooled cookie. Drizzle with honey and finish with a pinch of flaky sea salt for a perfect balance of flavors.

Tips & Variations

For a subtle warmth, add a pinch of ground nutmeg or ginger to the dry ingredients.
Use brown butter instead of regular butter for a nutty depth in the cookie dough.
Swap honey in the frosting with maple syrup for a different sweet note.
Chill the dough for 30 minutes before baking to help cookies hold their shape better.

Storage

Store the finished cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week. When ready to enjoy, let refrigerated cookies come to room temperature or warm slightly before serving. Avoid freezing frosted cookies as the texture of the frosting may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of cornstarch for these cookies?

Cornstarch helps create a tender texture in the cookies, so replacing it with flour might result in a denser cookie. For best results, use cornstarch as specified.

What is the purpose of rolling the cookies in cornmeal?

Rolling the cookies in cornmeal adds a slight crunch and enhances their cornbread-inspired texture, giving them a unique and delightful mouthfeel.

Cornbread Cookies with Honey Butter Frosting Recipe

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★★★★★

4.9 from 70 reviews

Delightfully unique cornbread cookies with a tender crumb and a sweet honey butter frosting. These cookies combine the rustic flavor of cornmeal with the rich sweetness of honey and brown sugar, topped off with a creamy, slightly spiced honey buttercream and a sprinkle of flaky sea salt for a perfect balance of sweet and savory.

Author: Lila
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 cup cornmeal (plus extra ⅓ cup for rolling)
2 ¾ cups all-purpose flour
1 teaspoon baking powder
3 tablespoons cornstarch
¾ teaspoon kosher salt

Cookie Dough

1 cup unsalted butter, room temperature
1 cup light brown sugar, packed
½ cup granulated sugar
¼ cup honey
2 large eggs, room temperature
2 teaspoons vanilla extract

Honey Butter Frosting

½ cup unsalted butter, room temperature
2 tablespoons honey
½ teaspoon cinnamon (optional)
½ teaspoon kosher salt
1 teaspoon vanilla extract
2 cups powdered sugar

Topping

Flaky sea salt

Instructions

Prepare Cornmeal for Rolling: Place ⅓ cup cornmeal in a small bowl and set aside for rolling the cookies before baking.
Mix Dry Ingredients: In a separate large bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and ¾ teaspoon kosher salt. Set this dry mix aside.
Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and facilitate even baking.
Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat together 1 cup unsalted butter, light brown sugar, granulated sugar, and ¼ cup honey for 3 to 4 minutes until the mixture is light, fluffy, and well combined.
Add Eggs and Vanilla: Beat in the eggs one at a time, then add 2 teaspoons vanilla extract. Mix until fully combined ensuring a smooth batter.
Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing just until combined to avoid overworking the dough.
Scoop and Shape Cookies: Using a 3 tablespoon cookie scoop (about ¼ cup), drop heaping scoops of dough onto the prepared baking sheets, no more than 6 per sheet to allow space for spreading.
Roll Cookies in Cornmeal: Roll each dough scoop lightly through the reserved ⅓ cup cornmeal, then return to the baking sheet. Gently flatten each ball with the bottom of a cup to slightly flatten the cookies for even baking.
Bake: Bake the cookies in the preheated oven for 11 to 14 minutes. The edges should be set, but the centers will look doughy. After baking, immediately smack the baking sheet on the counter a few times to help the cookies settle and flatten further.
Cool on Baking Sheet: Let the cookies cool completely on the baking sheet placed on a wire rack, allowing them to firm up for best texture.
Make Honey Buttercream Frosting: In a mixing bowl, beat together ½ cup unsalted butter, 2 tablespoons honey, 1 teaspoon vanilla extract, ½ teaspoon kosher salt, and ½ teaspoon cinnamon (if using) with half of the powdered sugar until a thick paste forms.
Finish Frosting: Add the remaining powdered sugar and beat on low speed until combined. Increase speed and whip for 1 full minute until the frosting is smooth and creamy. Add 1 teaspoon of water at a time to achieve a smooth, spreadable consistency.
Frost and Garnish Cookies: Pipe or spread the honey butter frosting generously on each cooled cookie. Drizzle additional honey over the frosting and sprinkle with flaky sea salt to enhance flavor contrast.

Notes

Do not overbake cookies; remove when centers are still slightly doughy for a soft texture.
Room temperature ingredients ensure better mixing and texture.
You can add cinnamon to the frosting or omit it based on preference.
Smacking the baking sheet after baking helps cookies settle and results in a better texture.
Use flaky sea salt rather than regular table salt for better flavor and texture on top.

Keywords: cornbread cookies, honey butter frosting, sweet cookies, cornbread dessert, baked cookies, homemade cookies