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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.

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

  1. Prepare cornmeal for rolling. Add ⅓ cup of cornmeal to a small bowl and set aside for rolling the cookie dough balls later.
  2. 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.
  3. 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.
  4. 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.
  5. Add eggs and vanilla. Add the eggs one at a time followed by the vanilla extract and beat until completely combined.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. Frost cookies. Pipe or spread the honey butter frosting on top of each cooled cookie.
  15. 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

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