Introduction

Cornbread Cookies with Honey Butter Frosting combine the rustic charm of cornbread and the sweetness of cookies for a unique treat. They are soft, slightly crumbly, and topped with a luscious honey buttercream that adds a perfect finishing touch. These cookies are great for sharing or enjoying with your afternoon tea.

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
½ cup unsalted butter (room temperature) – for frosting
2 tablespoons honey – for frosting
½ teaspoon cinnamon (optional)
½ teaspoon kosher salt – for frosting
1 teaspoon vanilla – for frosting
2 cups powdered sugar
Flaky sea salt

Instructions

Step 1: Add ⅓ cup cornmeal to a small bowl and set aside for rolling the cookies later.
Step 2: In a medium bowl, whisk together 1 cup cornmeal, flour, baking powder, cornstarch, and ¾ teaspoon kosher salt. 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 bowl fitted with the paddle attachment (or using a hand mixer), beat the 1 cup unsalted butter, brown sugar, granulated sugar, and ¼ cup honey for 3 to 4 minutes until light and fluffy.
Step 5: Add the eggs and 2 teaspoons vanilla and mix until fully combined.
Step 6: Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined. Avoid overmixing.
Step 7: Using a 3-tablespoon cookie scoop, drop heaping scoops of dough (about ¼ cup each) onto the prepared baking sheets. Limit to 6 cookies per sheet.
Step 8: Roll each dough ball through the reserved ⅓ cup cornmeal, then place back onto the baking sheet. Gently press each cookie down with the bottom of a cup to flatten slightly.
Step 9: Bake for 11 to 14 minutes until the edges are set but the centers still look doughy. Once out of the oven, gently smack the baking sheet on the counter a few times to help the cookies settle.
Step 10: Let the cookies cool completely on the baking sheet on a wire rack.
Step 11: For the honey buttercream frosting, beat ½ cup unsalted butter, 2 tablespoons honey, 1 teaspoon vanilla, 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 mix on low speed until combined. Then beat on high for one minute until smooth and creamy. Add 1 teaspoon of water 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 sprinkle with flaky sea salt for a beautiful finish.

Tips & Variations

To enhance the flavor, use fresh cornmeal for a nuttier taste.
For a dairy-free version, substitute butter with a vegan butter alternative and use a honey substitute like maple syrup.
Adding a pinch of cayenne pepper to the dough can add a subtle spicy contrast to the sweetness.
Store the cookies without frosting if planning to keep them longer, and frost just before serving.

Storage

Store the frosted cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep the cookies (unfrosted) in an airtight container at room temperature for up to 5 days or freeze for up to 2 months. Thaw completely before frosting and serving. To reheat, warm gently in a low oven for a few minutes if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of brown sugar?

Brown sugar adds moisture and a slight caramel flavor to these cookies. You can substitute with all granulated sugar, but the texture and flavor may be less rich.

Why do I need to smack the baking sheet after baking?

Smacking the baking sheet helps the cookies settle and flatten for the perfect texture. It prevents them from being too puffy or cake-like in the center.

Cornbread Cookies with Honey Butter Frosting Recipe

Print Recipe

★★★★★

4.9 from 124 reviews

These Cornbread Cookies with Honey Butter Frosting combine the rustic flavor of cornmeal with a tender, buttery texture and a sweet, creamy honey buttercream topping. Rolled in extra cornmeal for added crunch and finished with flaky sea salt, these cookies offer a delightful balance of sweet and savory perfect for any occasion.

Author: Marco
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 40 minutes
Yield: About 18 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
Flaky sea salt, for garnish

Instructions

Prepare the Rolling Cornmeal: Place ⅓ cup cornmeal in a small bowl and set aside for rolling the cookies later.
Mix Dry Ingredients: In a large bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and kosher salt. Set this mixture aside.
Preheat Oven & Prepare Pans: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking.
Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the 1 cup butter, light brown sugar, granulated sugar, and honey together for 3-4 minutes until the mixture is light and fluffy.
Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract, mixing until fully incorporated.
Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined—avoid overmixing.
Form Cookies: Use a 3-tablespoon cookie scoop to drop heaping scoops (approximately ¼ cup) of dough onto the prepared baking sheets, spacing no more than 6 cookies per sheet.
Roll Cookies in Cornmeal: Roll each cookie dough scoop through the reserved ⅓ cup cornmeal, then return them to the baking sheet. Gently press each cookie down slightly with the bottom of a cup to flatten.
Bake Cookies: Bake in the preheated oven for 11-14 minutes, or until the edges are set but the centers still look slightly doughy.
Settle Cookies: After removing from the oven, firmly smack the baking sheet on the counter a few times to encourage the cookies to settle and flatten.
Cool On Sheet: Transfer the baking sheets to a wire rack and allow the cookies to cool completely on the sheet before frosting.
Prepare Honey Butter Frosting: In a mixing bowl, beat the ½ cup butter, honey, vanilla, cinnamon (if using), kosher salt, and half of the powdered sugar together until it forms a paste.
Finish Frosting: Add the remaining powdered sugar gradually and beat on low speed until combined. Then increase the speed and whip for 1 minute until smooth. Add water 1 teaspoon at a time as needed to reach a spreadable consistency.
Frost and Garnish: Pipe or spread the honey butter frosting on each cooled cookie. Drizzle additional honey on top and finish with a pinch of flaky sea salt for contrast.

Notes

Use room temperature ingredients to ensure proper mixing and texture.
Do not overbake the cookies; they should look slightly doughy in the center when you remove them.
Rolling the cookies in extra cornmeal provides a delightful crunch and traditional cornbread flavor.
The cinnamon in the frosting is optional but adds a warm spice note that complements the honey.
Allow cookies to cool completely before frosting to prevent melting and sliding.
Adjust water in frosting slowly to avoid making it too runny.

Keywords: Cornbread Cookies, Honey Butter Frosting, Cornmeal Cookies, Sweet Cornbread, Homemade Cookies, Honey Frosting, Fall Cookies