Introduction

Cornbread Cookies with Honey Butter Frosting offer a delightful twist on traditional cookies, combining the rustic flavor of cornmeal with a sweet and creamy honey frosting. These cookies are soft yet lightly crumbly, making them a perfect treat 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, for dough)
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 (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.
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 the oven to 350℉ 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, brown sugar, granulated sugar, and ¼ cup honey for 3-4 minutes until light and fluffy.
Step 5: Add eggs and 2 teaspoons vanilla, mixing until fully combined.
Step 6: Gradually add the dry ingredients, mixing on low speed just until combined.
Step 7: Using a 3-tablespoon cookie scoop, drop heaping scoops of dough (about ¼ cup each) onto the prepared baking sheets, spacing them evenly. Limit to 6 cookies per sheet.
Step 8: Roll each dough ball gently in the reserved ⅓ cup cornmeal, then place back on the baking sheet. Flatten each cookie slightly with the bottom of a cup.
Step 9: Bake for 11-14 minutes until edges are set but centers still look doughy. Avoid baking beyond 14 minutes.
Step 10: After baking, gently smack the baking sheet on the counter a few times to help the cookies settle.
Step 11: Let cookies cool completely on the baking sheet placed on a wire rack.
Step 12: To make the honey butter frosting, beat ½ cup butter, 2 tablespoons honey, ½ teaspoon cinnamon (if using), ½ teaspoon kosher salt, 1 teaspoon vanilla, and half of the powdered sugar until a paste forms.
Step 13: Add the remaining powdered sugar and mix on low until combined, then increase speed and whip for 1 minute until smooth. Add 1 teaspoon water at a time to reach desired spreadable consistency.
Step 14: Pipe or spread the frosting onto each cooled cookie, drizzle with honey, and finish with a pinch of flaky sea salt.

Tips & Variations

For a deeper flavor, toast the cornmeal lightly in a dry skillet before using.
Omit cinnamon from the frosting for a simpler sweet-tasting spread.
Use honey from different floral sources to subtly change the frosting’s aroma and taste.
Store baked cookies at room temperature before frosting to avoid melting the buttercream.

Storage

Store unfrosted cookies in an airtight container at room temperature for up to 3 days. Once frosted, refrigerate in a covered container for up to 4 days; allow them to come to room temperature before serving. To refresh, warm gently in a low oven or microwave briefly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Allow it to soften slightly at room temperature before scooping and baking.

How do I prevent the frosting from getting too runny?

Make sure your butter is at room temperature but not too soft or melted. Add powdered sugar gradually and only add small amounts of water to achieve the right consistency without thinning it too much.

Cornbread Cookies with Honey Butter Frosting Recipe

Print Recipe

★★★★★

4.8 from 93 reviews

These Cornbread Cookies with Honey Butter Frosting combine the rustic flavor of cornmeal with a tender, buttery cookie, topped with a luscious honey-infused buttercream frosting. Slightly crispy on the edges and soft in the center, these cookies are rolled in extra cornmeal for a unique texture and finished with a drizzle of honey and flaky sea salt for the perfect sweet and savory balance.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 33 minutes
Yield: 24 cookies 1x
Category: Dessert
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 Buttercream 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 the Cornmeal: Add ⅓ cup cornmeal to a separate bowl and set aside for rolling the cookies later.
Mix Dry Ingredients: In a medium bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and kosher salt until well combined. Set aside.
Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350℉ (177℃) 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 together 1 cup unsalted butter, light brown sugar, granulated sugar, and honey for 3-4 minutes until the mixture is light and fluffy, ensuring good aeration for tender cookies.
Add Eggs and Flavoring: Beat in the eggs one at a time along with vanilla extract, mixing just until combined to maintain a tender texture.
Combine Wet and Dry Ingredients: Gradually mix in the dry ingredients on low speed until just combined, being careful not to overmix which can make cookies tough.
Shape Cookies: Use a 3 tablespoon cookie scoop to drop heaping scoops (about ¼ cup each) of dough onto the prepared baking sheets, placing no more than 6 cookies per sheet for even baking.
Roll in Cornmeal and Flatten: Roll each cookie dough ball through the reserved ⅓ cup cornmeal, then place back onto the baking sheet. Gently press down each cookie with the bottom of a cup to slightly flatten them for even cooking.
Bake: Bake in the preheated oven for 11-14 minutes, until edges are set but centers still look slightly doughy. Avoid baking past 14 minutes to maintain a soft center.
Cool and Set: After baking, firmly tap the baking sheet on the counter a few times to help cookies settle and flatten. Let cookies cool completely on the baking sheets placed on wire racks to avoid breakage and ensure proper texture.
Prepare Honey Buttercream Frosting: In a mixing bowl, beat ½ cup unsalted butter, honey, vanilla extract, cinnamon (if using), kosher salt, and half of the powdered sugar until it forms a paste.
Add Remaining Powdered Sugar: Add remaining powdered sugar and beat on low until combined. Increase speed and whip for one minute until smooth and fluffy. Adjust the consistency by adding 1 teaspoon water at a time until spreadable.
Frost Cookies: Pipe or spread the honey buttercream frosting onto cooled cookies. Drizzle with additional honey and finish each cookie with a pinch of flaky sea salt to balance the sweetness.

Notes

Ensure butter and eggs are at room temperature before mixing for best texture.
Do not overbake cookies; remove when edges are set but centers remain slightly soft for a tender bite.
Rolling the dough in cornmeal before baking adds a delightful crunch and unique texture.
Optional cinnamon in frosting adds warm spice but can be omitted for a pure honey flavor.
Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

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