Cornbread Cookies with Honey Butter Frosting Recipe

Introduction

Cornbread Cookies with Honey Butter Frosting combine the comforting flavor of classic cornbread with the sweetness of a rich, creamy frosting. These cookies have a tender crumb and a delightful honey buttercream that makes them perfect for any occasion.

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 extract
• 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 extract (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 this dry mixture aside.
3. Step 3: Preheat your oven to 350℉ (175℃) and line two large baking sheets with parchment paper.
4. Step 4: Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat 1 cup butter, brown sugar, granulated sugar, and ¼ cup honey for 3–4 minutes until the mixture is light and fluffy.
5. Step 5: Add eggs one at a time along with 2 teaspoons vanilla extract, mixing until just combined.
6. Step 6: Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined; do not overmix.
7. Step 7: Using a 3-tablespoon cookie scoop, drop heaping scoops of dough (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 through the reserved ⅓ cup cornmeal, then place it back on the baking sheet. Gently press down each cookie with the bottom of a cup to slightly flatten.
9. Step 9: Bake in the preheated oven for 11–14 minutes until the edges are set but the centers still look slightly doughy. Avoid baking beyond 14 minutes.
10. Step 10: Immediately after removing from the oven, lightly smack the baking sheet on the counter a few times to help the cookies settle evenly.
11. Step 11: Transfer the baking sheets to a wire rack and let the cookies cool completely on the sheets before frosting.
12. Step 12: For the honey butter frosting, beat ½ cup butter, 2 tablespoons honey, 1 teaspoon vanilla extract, ½ teaspoon cinnamon (if using), and ½ teaspoon kosher salt until a paste forms.
13. Step 13: Add half of the powdered sugar and mix on low until combined, then add the remaining powdered sugar. Increase the speed and whip for about 1 minute until smooth. Add water, 1 teaspoon at a time, if needed to reach a spreadable consistency.
14. Step 14: Pipe or spread the honey butter frosting over each cooled cookie. Drizzle additional honey over the top and finish with a pinch of flaky sea salt.

Tips & Variations

• For extra crisp edges, chill the dough for 30 minutes before baking.
• Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor.
• Omit cinnamon in the frosting if you prefer a simpler honey butter flavor.
• Use a piping bag to decorate cookies neatly or spread with a knife for a rustic look.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. Keep the frosting-covered cookies in the refrigerator if not eaten within a day, and bring to room temperature before serving. You can also freeze unfrosted cookies for up to 2 months and frost after thawing.

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 a day ahead and refrigerate it. Bring the dough back to room temperature before scooping and rolling for best results.

What if I don’t have cornstarch for the cookies?

Cornstarch helps create a tender texture but can be omitted if needed. You may replace it with an equal amount of arrowroot powder or just skip it, although the texture might be slightly different.

Cornbread Cookies with Honey Butter Frosting Recipe

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★★★★★

4.9 from 93 reviews

• Author: Victor
• Total Time: 34 minutes
• Yield: About 24 cookies 1x

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Description

Delight in these unique Cornbread Cookies with Honey Butter Frosting, featuring a tender cornbread-flavored cookie rolled in cornmeal and topped with a sweet, creamy honey buttercream. Perfectly balanced with a touch of flaky sea salt, these cookies combine rustic texture with rich, buttery sweetness for an irresistible treat.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 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 ground cinnamon (optional)
• ½ teaspoon kosher salt
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Finishing Touch

• Flaky sea salt for garnish

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Instructions

1. Prepare the Cornmeal: Add ⅓ cup cornmeal into a small bowl and set aside; this will be used later for rolling the cookies.
2. Mix Dry Ingredients: In a separate bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and kosher salt to combine thoroughly. Set aside.
3. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350℉ (175℃) and line two large baking sheets with parchment paper to prevent sticking.
4. Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, or a hand mixer, beat the unsalted butter, light brown sugar, granulated sugar, and honey together for 3-4 minutes until the mixture becomes light, fluffy, and creamy.
5. Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the creamed mixture, beating until fully combined.
6. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture on low speed. Mix just until combined to maintain a tender dough.
7. Scoop and Roll Cookies: Use a 3-tablespoon cookie scoop to portion out heaping scoops of dough (approximately ¼ cup each). Roll each ball through the reserved ⅓ cup of cornmeal to coat thoroughly, then place back on the prepared baking sheet. Gently press each cookie down slightly with the bottom of a cup to flatten.
8. Bake the Cookies: Bake at 350℉ for 11-14 minutes. The edges should be set, and the centers may still appear doughy. Once baked, remove from oven and firmly tap the baking sheet on the counter a few times to help the cookies settle and flatten.
9. Cool Completely: Let the cookies cool entirely on the baking sheet placed on a wire rack. This cooling time helps the cookies set with the ideal texture.
10. Make the Honey Buttercream Frosting: In a mixing bowl, beat together butter, honey, vanilla extract, cinnamon (if using), kosher salt, and half of the powdered sugar until a smooth paste forms.
11. Finish Frosting: Add the remaining powdered sugar and mix on low speed to combine, then increase the speed to whip for one minute until smooth and creamy. If needed, add 1 teaspoon of water at a time to reach a spreadable consistency.
12. Frost and Garnish: Pipe or spread the honey butter frosting on each cooled cookie. Drizzle with additional honey and sprinkle a pinch of flaky sea salt on top to finish.

Notes

• Use room temperature ingredients to ensure smoother mixing and a lighter texture.
• Do not overbake; cookies should look slightly doughy in the center when removed from the oven.
• Tapping the baking sheet after baking helps the cookies flatten evenly without overbaking.
• The optional cinnamon in the frosting adds warm spice that complements the honey flavor but can be omitted if preferred.
• Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
• For best texture, allow frosting to set slightly before serving.

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

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