Introduction

Cornbread Cookies with Honey Butter Frosting combine the rustic charm of cornbread with the sweet, creamy delight of honey buttercream. These cookies are soft, slightly crumbly, and dressed with a luscious frosting that’s perfect for any occasion.

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, for frosting)
½ teaspoon kosher salt (for frosting)
1 teaspoon vanilla (for frosting)
2 cups powdered sugar
Flaky sea salt for finishing

Instructions

Step 1: Add ⅓ cup cornmeal to a bowl and set aside for rolling the cookies later.
Step 2: In a separate 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 fitted with the paddle attachment or using a hand mixer, beat together 1 cup 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, mixing until combined.
Step 6: Gradually add the dry ingredients and mix on low speed just until combined to avoid overmixing.
Step 7: Use a 3-tablespoon cookie scoop to drop heaping scoops (about ¼ cup) of dough onto the baking sheets, placing no more than 6 cookies per sheet.
Step 8: Roll each cookie dough ball gently through the reserved ⅓ cup cornmeal, then place back onto the baking sheet. Flatten each cookie slightly by pressing down gently with the bottom of a cup.
Step 9: Bake for 11-14 minutes until the edges are set but the centers still look slightly doughy. After baking, gently smack the baking sheet on the counter a few times to help the cookies settle.
Step 10: Resist the urge to keep baking past 14 minutes to avoid dryness. Allow cookies to cool completely on the baking sheet placed on a wire rack.
Step 11: For the honey buttercream, beat together ½ cup 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 beat on low until combined, then increase speed and whip for one minute until smooth. Add water 1 teaspoon at a time to reach a spreadable consistency.
Step 13: Pipe or spread frosting on each cooled cookie, drizzle with honey, and finish with a pinch of flaky sea salt.

Tips & Variations

Use room temperature eggs and butter to ensure smooth mixing and better texture in the cookies and frosting.
For a spiced variation, add a pinch of nutmeg or ground ginger to the dry ingredients.
If you prefer a less sweet frosting, reduce the powdered sugar slightly and adjust honey to taste.
Rolled oats or chopped nuts can be added to the dough for extra texture.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. To keep the frosting fresh, it’s best to store cookies separately and frost just before serving. You can refrigerate frosted cookies for up to 5 days; bring to room temperature before enjoying. For longer storage, freeze unfrosted cookies in a sealed container for up to 3 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular salt instead of kosher salt?

Yes, but use about half the amount since regular salt is finer and more concentrated than kosher salt.

How do I prevent these cookies from crumbling too much?

Be careful not to overbake the cookies and handle them gently when rolling and flattening. Cooling them completely on the baking sheet helps them set properly with minimal crumbling.

Cornbread Cookies with Honey Butter Frosting Recipe

Print Recipe

★★★★★

4.8 from 55 reviews

Delight in the unique flavor and texture of Cornbread Cookies with Honey Butter Frosting—a perfect blend of sweet honey, buttery richness, and the subtle crunch of cornmeal rolled cookies. These soft, slightly doughy cookies are finished with a smooth honey buttercream frosting, drizzled with honey and sprinkled with flaky sea salt to create a mouthwatering balance of sweet and savory.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 45 minutes
Yield: About 18 cookies 1x
Category: Cookies
Method: Baking
Cuisine: American

Ingredients

Scale

Cookies

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

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 Cornmeal for Rolling: Add ⅓ cup cornmeal to a small bowl and set aside for rolling the cookie dough balls later.
Mix Dry Ingredients: In a large bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and kosher salt until fully blended. Set aside.
Preheat Oven: Set your oven to 350℉ (175℃) and line two large baking sheets with parchment paper to prevent sticking.
Cream Butter and Sugars: Using a stand mixer 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 eggs one at a time, followed by 2 teaspoons vanilla extract, mixing until thoroughly incorporated.
Combine Dry Ingredients: Reduce mixer speed to low and gradually add the dry ingredients. Mix just until combined—avoid overmixing to keep cookies tender.
Shape Cookies: Using a 3-tablespoon cookie scoop, drop heaping scoops (about ¼ cup) of dough into the reserved cornmeal bowl. Roll each scoop in the cornmeal to coat, then place them spaced on the prepared baking sheets. Gently flatten each cookie slightly by pressing with the bottom of a cup.
Bake Cookies: Bake in the preheated oven for 11 to 14 minutes, until edges are set but centers still appear soft and doughy. Avoid baking beyond 14 minutes to keep cookies tender.
Settle Cookies: When removed from the oven, firmly but gently smack the baking sheet on the counter a few times to help the cookies settle and flatten more evenly.
Cool Cookies: Allow cookies to cool completely on the baking sheets placed on a wire rack before frosting.
Make Honey Buttercream: In a clean bowl, beat ½ cup unsalted butter, 2 tablespoons honey, 1 teaspoon vanilla extract, ½ teaspoon cinnamon (optional), ½ teaspoon kosher salt, and half of the powdered sugar until a thick paste forms.
Finish Frosting: Gradually add the remaining powdered sugar, beating on low speed until combined. Increase speed and whip for one minute until smooth and fluffy. Add water 1 teaspoon at a time as needed to achieve a spreadable consistency.
Frost Cookies: Pipe or spread the honey buttercream onto each cooled cookie evenly.
Garnish: Drizzle additional honey over the frosted cookies and finish with a pinch of flaky sea salt for a balanced sweet-savory bite.

Notes

Allow the cookies to cool completely on the baking sheet before frosting to prevent the buttercream from melting.
Do not overbake the cookies; their centers should remain slightly doughy for the best texture.
Room temperature ingredients help achieve a smooth and well-incorporated dough and frosting.
The cinnamon in the frosting is optional but adds a warm depth of flavor if desired.
If the frosting is too thick, add water slowly until the desired consistency is reached for easy spreading or piping.

Keywords: cornbread cookies, honey butter frosting, cornmeal cookies, sweet cookies, homemade cookies, fall dessert