Cornbread Cookies with Honey Butter Frosting Recipe

Introduction

Cornbread Cookies with Honey Butter Frosting offer a unique twist on classic cookies, blending the rustic flavor of cornmeal with a sweet, creamy honey buttercream. These soft, slightly crumbly treats are perfect for anyone looking to try something a little different yet utterly delicious.

Ingredients

• 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
• Honey Buttercream:
• ½ cup unsalted butter, room temperature
• 2 tablespoons honey
• ½ teaspoon cinnamon (optional)
• ½ teaspoon kosher salt
• 1 teaspoon vanilla
• 2 cups powdered sugar
• Flaky sea salt, for finishing

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 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 fitted with a paddle attachment or a hand mixer, beat the butter, light brown sugar, granulated sugar, and honey for 3 to 4 minutes until light and fluffy.
5. Step 5: Add the eggs and vanilla to the butter mixture and mix until well combined.
6. Step 6: Gradually add the dry 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) of dough onto the prepared baking sheets, spacing at least 2 inches apart. Limit to 6 cookies per sheet.
8. Step 8: Roll each cookie dough ball through the reserved ⅓ cup cornmeal to coat, then place them back on the baking sheet. Gently press down each cookie with the bottom of a cup to flatten slightly.
9. Step 9: Bake for 11 to 14 minutes until the edges are set but the centers still look doughy. Remove from the oven and immediately drop the baking sheet on the counter a few times to help cookies settle without overbaking.
10. Step 10: Allow cookies to cool completely on the baking sheet placed on a wire rack.
11. Step 11: For the frosting, beat the butter, honey, vanilla, cinnamon (if using), 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; then increase speed and whip for about one minute until smooth. Add 1 teaspoon of water at a time if needed to achieve a smooth, spreadable consistency.
13. Step 13: Pipe or spread the honey buttercream on top of each cooled cookie. Drizzle with a little honey and finish with a pinch of flaky sea salt for a perfect balance of sweet and savory.

Tips & Variations

• For a more rustic texture, use stone-ground cornmeal.
• Optional cinnamon in the frosting adds warm spice but can be omitted for a pure honey flavor.
• Try adding chopped nuts like pecans or walnuts to the dough for extra crunch.
• Use a piping bag with a star tip for decorative frosting details.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to a month. Allow frozen cookies to thaw completely before frosting or serving. If refrigerated, let cookies come to room temperature to soften before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance. Keep it tightly wrapped in plastic wrap and refrigerated. Let it come to room temperature before scooping and baking.

What if I don’t have cornstarch?

Cornstarch helps create a tender texture, but you can substitute with an equal amount of potato starch or arrowroot powder if needed.

Cornbread Cookies with Honey Butter Frosting Recipe

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Delightfully unique Cornbread Cookies with a sweet and creamy Honey Butter Frosting, combining the rustic texture of cornmeal with a rich, flavorful honey buttercream. These cookies are rolled in additional cornmeal for extra crunch and topped with a sprinkle of flaky sea salt for a perfect balance of sweet and savory.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 45 minutes
• Yield: About 18–24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American Southern

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

• 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

1. Prepare Dry Ingredients: In a medium bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and kosher salt until evenly combined. In a separate small bowl, place ⅓ cup cornmeal for rolling the cookies later.
2. Preheat Oven and Prep Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking.
3. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the unsalted butter, light brown sugar, granulated sugar, and honey together on medium speed for 3-4 minutes until the mixture is light, fluffy, and well combined.
4. Add Eggs and Vanilla: Add the eggs one at a time and then the vanilla extract to the creamed butter mixture, mixing until fully incorporated.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined to avoid overmixing.
6. Portion Cookie Dough: Using a 3-tablespoon cookie scoop (about ¼ cup), drop heaping scoops of dough onto the prepared baking sheets, spacing them to allow for spreading. Do not place more than six cookies per sheet to ensure even baking.
7. Roll in Cornmeal and Flatten: Roll each cookie dough ball gently through the reserved ⅓ cup cornmeal, then return them to the baking sheet. Press each cookie lightly with the bottom of a cup to slightly flatten.
8. Bake Cookies: Bake in the preheated oven for 11-14 minutes, until the edges are set but the centers still look doughy. Avoid baking beyond 14 minutes to prevent dryness. Immediately after removing from oven, gently drop the baking sheet a few times on the counter to help the cookies settle flat.
9. Cool Cookies: Place the baking sheets on wire racks and let the cookies cool completely on the sheets, which allows them to firm up without breaking.
10. Make Honey Buttercream: In a clean bowl, beat together unsalted butter, honey, vanilla extract, cinnamon (if using), kosher salt, and half of the powdered sugar until a smooth paste forms. Add the remaining powdered sugar and beat on low speed until combined, then increase speed and whip for one minute until light and fluffy. Add 1 teaspoon of water at a time if the frosting is too thick, to achieve a spreadable consistency.
11. Frost and Garnish Cookies: Pipe or spread the honey buttercream generously atop each cooled cookie. Drizzle with additional honey if desired, and finish with a pinch of flaky sea salt for a delightful contrast of flavors.

Notes

• Use room temperature butter and eggs to ensure a smooth, well-emulsified dough and frosting.
• Do not overbake the cookies; they should look slightly doughy in the center when removed from the oven for the perfect chewy texture.
• Rolling the cookies in cornmeal before baking adds an appealing crunch and texture contrast.
• The flaky sea salt garnish enhances the sweetness and adds a gourmet touch.
• The cinnamon in the frosting is optional but adds a warm, subtle spice that complements the honey and cornbread flavors.
• If the frosting is too stiff, add water a teaspoon at a time until desired spreadability is reached.

Keywords: cornbread cookies, honey butter frosting, sweet cornbread, cornbread dessert, honey buttercream, southern dessert cookies