Name: Cornbread Cookies with Honey Butter Frosting Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Cuisine: American
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); 2 tablespoons honey; ½ teaspoon cinnamon (optional); ½ teaspoon kosher salt; 1 teaspoon vanilla extract; 2 cups powdered sugar; Flaky sea salt, for garnish

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

Flaky sea salt (for finishing)

Instructions

Step 1: Add ⅓ cup cornmeal to a small bowl and set aside for rolling the cookies later.

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.

Step 3: Preheat your oven to 350℉ (175℃) and line two large baking sheets with parchment paper.

Step 4: In the bowl of a stand mixer fitted with the paddle attachment—or using a hand mixer—beat 1 cup butter, light brown sugar, granulated sugar, and ¼ cup honey for 3 to 4 minutes until light and fluffy.

Step 5: Add the eggs and 2 teaspoons vanilla extract to the butter mixture and mix until fully combined.

Step 6: Gradually add the dry ingredients and mix on low speed just until combined. Avoid overmixing.

Step 7: Using a 3-tablespoon cookie scoop, drop heaping scoops (about ¼ cup) of dough onto the prepared baking sheets, with no more than 6 cookies per sheet.

Step 8: Roll each dough ball in the reserved ⅓ cup cornmeal, then place back on the baking sheet. Gently press each cookie down slightly using the bottom of a cup.

Step 9: Bake the cookies for 11 to 14 minutes, until the edges are set but the centers still look a bit doughy. Right after baking, firmly smack the baking sheet on the counter a few times to help the cookies spread and settle.

Step 10: Resist the urge to bake beyond 14 minutes to keep cookies tender. Let the cookies cool completely on the baking sheet placed on a wire rack.

Step 11: For the honey buttercream frosting, 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 speed until combined. Increase to high speed and whip for about one minute until smooth. Add water 1 teaspoon at a time if needed to reach a spreadable consistency.

Step 13: Pipe or spread the honey buttercream over the cooled cookies. Drizzle with honey and finish with a pinch of flaky sea salt on top.

Tips & Variations

For a nutty flavor, add a handful of finely chopped toasted pecans or walnuts to the cookie dough before baking.

If you don’t have cornstarch, you can substitute it with additional flour, but the cookies may be slightly less tender.

Use regular cinnamon instead of kosher salt in the frosting if you prefer a sweeter finish without salt contrast.

Make sure your butter and eggs are at room temperature to achieve a smooth, well-emulsified dough and frosting.

Storage

Store the frosted cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week, but let them come to room temperature before serving. The honey butter frosting softens when chilled, so you may want to lightly re-whip it if needed after refrigeration.

FAQs

Can I make the cookies without the honey butter frosting?

Yes, the cookies are flavorful and delicious on their own. You can simply sprinkle them with some powdered sugar or enjoy them plain for a more straightforward cornbread cookie experience.

What if I don’t have cornmeal for rolling the cookies?

If you don’t have extra cornmeal for rolling, you can lightly dust the cookies with flour before baking. However, the cornmeal adds a unique texture and rustic look that complements the cookies well.