Cornbread Cookies with Honey Butter Frosting Recipe

Introduction

Cornbread cookies with honey butter frosting combine the rustic charm of cornbread with the sweet decadence of a soft cookie. Topped with a rich honey buttercream and a sprinkle of sea salt, these treats offer a perfect balance of sweet and savory flavors that are sure to delight any crowd.

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 (for frosting)
• Flaky sea salt (for garnish)

Instructions

1. Step 1: Add ⅓ cup cornmeal to a small bowl and set aside for rolling the cookies later.
2. Step 2: In a separate large bowl, whisk together 1 cup cornmeal, flour, baking powder, cornstarch, and ¾ teaspoon kosher salt. Set aside.
3. Step 3: Preheat the oven to 350℉ (175℃) and line two large baking sheets with parchment paper.
4. Step 4: Using a stand mixer or 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.
5. Step 5: Add eggs and 2 teaspoons vanilla to the butter mixture and mix until well combined.
6. Step 6: Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined. Avoid overmixing.
7. Step 7: Use a 3-tablespoon cookie scoop to drop heaping scoops (about ¼ cup each) onto the prepared baking sheets, spacing no more than 6 cookies per sheet.
8. Step 8: Roll each cookie dough ball in the reserved ⅓ cup cornmeal, then place them back onto the baking sheet. Gently press each cookie down slightly using the bottom of a cup to flatten.
9. Step 9: Bake cookies for 11-14 minutes until the edges are set but the centers still look doughy. After removing from the oven, lightly smack the baking sheet on the counter a few times to help the cookies settle.
10. Step 10: Let the cookies cool completely on the baking sheet set on a wire rack before frosting.
11. Step 11: For the honey buttercream, beat together ½ cup unsalted butter, 2 tablespoons honey, 1 teaspoon vanilla, ½ teaspoon cinnamon (optional), ½ teaspoon kosher salt, and half of the powdered sugar until a paste forms.
12. Step 12: Add the remaining powdered sugar and beat on low speed until combined. Increase speed and whip for one minute until smooth. Add 1 teaspoon water at a time to reach a spreadable consistency.
13. Step 13: Pipe or spread the frosting evenly on each cooled cookie, drizzle with extra honey, and finish with a pinch of flaky sea salt.

Tips & Variations

• For a nuttier flavor, substitute half of the all-purpose flour with whole wheat flour.
• If you prefer a softer cookie, reduce cornmeal to ¾ cup instead of 1 cup.
• Add chopped toasted pecans or walnuts to the dough for extra texture and flavor.
• Use bourbon or maple syrup in place of honey in the frosting for a seasonal twist.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. To keep the frosting fresh, refrigerate the cookies and bring them to room temperature before serving. Alternatively, freeze unfrosted cookies for up to 2 months and frost after thawing. Reheat briefly in a warm oven to soften before frosting, if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular salted butter instead of unsalted?

Yes, but reduce the added kosher salt slightly to avoid an overly salty flavor.

How do I know when the cookies are done baking?

The edges should be set and golden while the centers appear slightly doughy. They will firm up as they cool, so avoid baking past 14 minutes.

Cornbread Cookies with Honey Butter Frosting Recipe

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★★★★★

4.9 from 106 reviews

• Author: Harry
• Total Time: 34 minutes
• Yield: 18–20 cookies 1x

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Description

These Cornbread Cookies with Honey Butter Frosting combine the rustic charm of cornbread with the sweetness of cookies, topped with a luscious honey buttercream frosting. Rolled in extra cornmeal for a delightful texture and finished with flaky sea salt and honey drizzle, they make a perfect treat for any occasion.

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Ingredients

Scale 1x2x3x

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)

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Instructions

1. Prepare Cornmeal for Rolling: Pour ⅓ cup of cornmeal into a small bowl and set it aside for rolling the cookie dough later.
2. Mix Dry Ingredients: In a medium bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and kosher salt. Set aside.
3. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking.
4. Cream Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment or with a hand mixer, beat the softened butter, light brown sugar, granulated sugar, and honey together for 3-4 minutes until the mixture is light and fluffy.
5. Add Eggs and Vanilla: Mix in the eggs one at a time along with the vanilla extract until well combined.
6. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing until just combined without overmixing.
7. Shape Cookies: Using a 3-tablespoon cookie scoop, drop heaping scoops (about ¼ cup each) of dough onto the prepared baking sheets, spacing them appropriately. Limit to 6 cookies per sheet to ensure even baking.
8. Roll Cookies in Cornmeal: Gently roll each cookie dough ball in the reserved ⅓ cup of cornmeal, then place them back onto the baking sheet. Press each cookie slightly flat with the bottom of a cup.
9. Bake: Bake the cookies for 11-14 minutes until the edges are set but centers still appear soft and doughy. Avoid overbaking.
10. Settle Cookies: After removing from the oven, firmly tap the baking sheet on the counter a few times to help the cookies flatten and settle.
11. Cool: Place the baking sheets on wire racks and allow cookies to cool completely on the sheet before frosting.
12. Prepare Honey Buttercream: In a mixing bowl, beat together softened butter, honey, vanilla extract, cinnamon (if using), kosher salt, and half of the powdered sugar until a paste forms.
13. Add Remaining Powdered Sugar: Gradually add the rest of the powdered sugar, mixing on low speed until combined. Then increase speed and whip for one minute until smooth and fluffy. Add water 1 teaspoon at a time as needed to reach a smooth, spreadable consistency.
14. Frost Cookies: Pipe or spread the honey buttercream over the cooled cookies.
15. Garnish: Drizzle with additional honey and finish with a pinch of flaky sea salt for contrast.

Notes

• Resist the urge to overbake; cookies should still look a bit doughy in the center at removal to ensure a soft texture.
• Make sure butter and eggs are at room temperature for easier mixing and better texture.
• The extra cornmeal used for rolling adds a delightful texture and rustic appearance.
• If you prefer, you can omit cinnamon in the frosting for a milder flavor.
• Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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