Introduction

Cornbread Cookies with Honey Butter Frosting combine the comforting flavors of classic cornbread with sweet, creamy frosting. These soft, slightly crumbly cookies are perfect for an afternoon treat or a special dessert. The honey butter frosting adds a rich, luscious finish that will delight any sweet tooth.

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
Flaky sea salt (for garnish)

Instructions

Step 1: Add ⅓ cup cornmeal to a small bowl and set aside for rolling the cookies.
Step 2: In a separate large bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and ¾ teaspoon kosher salt until well combined. Set aside.
Step 3: Preheat the oven to 350℉ (175℃) and line two large baking sheets with parchment paper.
Step 4: In the bowl of 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 3-4 minutes until light and fluffy.
Step 5: Add the eggs and 2 teaspoons vanilla extract to the butter mixture and mix until fully combined.
Step 6: Gradually add the dry ingredient mixture to the wet ingredients and mix on low speed until just combined. Avoid overmixing.
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 to allow room for spreading.
Step 8: Roll each cookie dough ball through the reserved ⅓ cup cornmeal, then place them back on the baking sheet. Gently press each cookie down with the bottom of a cup to slightly flatten.
Step 9: Bake cookies for 11-14 minutes until the edges are set but the centers still look a bit doughy. Avoid baking beyond 14 minutes to keep them tender.
Step 10: Immediately after removing from the oven, gently smack the baking sheet on the counter a few times to help the cookies settle and flatten evenly.
Step 11: Allow cookies to cool completely on the baking sheet placed on a wire rack.
Step 12: For the honey buttercream 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 13: Add the remaining powdered sugar and mix on low speed until combined. Increase mixing speed and whip for one minute until smooth. Add water 1 teaspoon at a time as needed to achieve a smooth, spreadable consistency.
Step 14: Pipe or spread the frosting atop each cooled cookie. Drizzle a little honey over the frosting and finish with a pinch of flaky sea salt for contrast.

Tips & Variations

Use room temperature eggs and butter to ensure the dough mixes evenly and the cookies bake with the perfect texture.
For a spicier twist, increase the cinnamon in the frosting or add a pinch of cayenne pepper to the dough for subtle heat.
If you prefer a stronger honey flavor, try using a floral or wildflower honey for the frosting drizzle.
Store cookies in an airtight container between layers of parchment paper to prevent sticking and maintain freshness.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. The honey butter frosting may soften slightly over time. For longer storage, refrigerate the cookies for up to 1 week and bring to room temperature before serving. You can also freeze the cookies without frosting for up to 3 months and frost them after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies dairy-free?

You can substitute the butter with a dairy-free margarine or coconut oil, but the texture and flavor may slightly differ. Use a dairy-free powdered sugar as well for the frosting if needed.

Why do the cookies need to be smacked on the counter after baking?

Smacking the baking sheet helps the cookies settle and flatten evenly while the centers are still soft, preventing them from rising too much and cracking during cooling.

Cornbread Cookies with Honey Butter Frosting Recipe

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★★★★★

4.9 from 97 reviews

These Cornbread Cookies with Honey Butter Frosting combine the rustic texture of cornmeal with a soft, tender cookie base, topped with a luscious honey butter frosting that is sweet, creamy, and lightly spiced. Perfectly sweetened with brown sugar and honey, these cookies offer a unique twist to traditional cookies with a slight cornbread flavor, making them an irresistible treat for any occasion.

Author: Bella
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 18–24 cookies 1x
Category: Dessert, Cookies
Method: Baking
Cuisine: American
Diet: Vegetarian

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
Flaky sea salt (for finishing)

Instructions

Prepare cornmeal for rolling. Add ⅓ cup of cornmeal to a small bowl and set aside for rolling the cookie dough balls later.
Mix dry ingredients. In a medium bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and kosher salt. Set this dry mixture 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 for easy cleanup.
Cream butter and sugars. Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the 1 cup unsalted butter, light brown sugar, granulated sugar, and ¼ cup honey for 3-4 minutes until the mixture is light and fluffy, indicating well incorporated air for soft cookies.
Add eggs and vanilla. Add the eggs one at a time followed by the vanilla extract and beat until completely combined.
Incorporate dry ingredients. Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined to avoid overworking the dough.
Scoop the dough. Using a 3-tablespoon cookie scoop, portion heaping scoops of dough (about ¼ cup each) onto the prepared baking sheets, spacing them adequately and limiting to no more than 6 cookies per sheet.
Roll cookies in cornmeal. Roll each dough ball gently in the reserved cornmeal bowl to coat, then place back on the baking sheet. Press each cookie down gently with the bottom of a cup to slightly flatten the dough.
Bake cookies. Bake in the preheated oven for 11-14 minutes until edges are set but centers still look slightly doughy. Do not overbake; the soft center will set upon cooling.
Settle cookies. Immediately after removing from the oven, firmly smack the baking sheet on the counter a few times. This helps the cookies to fall and spread for even texture.
Cool cookies. Place the baking sheets on a wire rack and allow the cookies to cool completely on the sheets before frosting to ensure they hold their shape.
Prepare honey buttercream. In a clean bowl, beat together ½ cup unsalted butter, 2 tablespoons honey, vanilla extract, cinnamon (if using), kosher salt, and half of the powdered sugar until a smooth paste forms.
Add remaining powdered sugar. Add the remaining powdered sugar and beat on low speed until combined, then increase speed and whip for about one minute until the frosting is light and smooth. Add water 1 teaspoon at a time until a spreadable consistency is achieved.
Frost cookies. Pipe or spread the honey butter frosting on top of each cooled cookie.
Finish and serve. Drizzle a little honey over the frosted cookies and sprinkle with a pinch of flaky sea salt for a perfect balance of sweet and savory flavors.

Notes

Do not overbake the cookies; the centers should remain slightly doughy before they cool.
Rolling the dough balls in cornmeal adds a delightful texture and rustic look.
The cinnamon in the frosting is optional but adds a warm, spicy note that complements the honey.
Use room temperature ingredients (butter, eggs) for best mixing results and texture.
Smacking the baking sheet after baking helps shape the cookies properly and achieve the ideal softness.
Store cookies in an airtight container at room temperature for up to 3 days or freeze the dough for future baking.

Keywords: Cornbread Cookies, Honey Butter Frosting, Cornmeal Cookies, Soft Cookies, Honey Frosting, Unique Cookie Recipe