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.

Ingredients

Scale

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

Instructions

Prepare the Cornmeal: Add ⅓ cup cornmeal into a small bowl and set aside; this will be used later for rolling the cookies.
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.
Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350℉ (175℃) and line two large baking sheets with parchment paper to prevent sticking.
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.
Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the creamed mixture, beating until fully combined.
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.
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.
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.
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.
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.
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.
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