Cornbread Cookies with Honey Butter Frosting Recipe

Introduction

Cornbread Cookies with Honey Butter Frosting offer a delightful blend of sweet and savory flavors with a tender, slightly crumbly texture. These cookies are perfect for those who love a unique twist on classic cookies, combining the rustic taste of cornmeal with a rich honey buttercream topping.

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 finishing)

Instructions

1. Step 1: Add ⅓ cup cornmeal to a small bowl and set aside for rolling the cookies.
2. Step 2: In a separate large bowl, whisk together 1 cup cornmeal, all-purpose 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 together 1 cup butter, light brown sugar, granulated sugar, and ¼ cup honey for 3 to 4 minutes until the mixture is light and fluffy.
5. Step 5: Add the eggs and 2 teaspoons vanilla extract to the butter mixture and mix until fully combined.
6. Step 6: Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined, being careful not to overmix.
7. Step 7: Use a 3 tablespoon cookie scoop to drop heaping scoops (about ¼ cup each) of dough onto the prepared baking sheets, spacing out 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 sheets. Gently press each cookie down with the bottom of a cup to slightly flatten.
9. Step 9: Bake the cookies for 11 to 14 minutes until the edges are set but the centers still look slightly doughy. After baking, firmly smack the baking sheets on the counter a few times to help the cookies settle flat.
10. Step 10: Allow the cookies to cool completely on the baking sheets placed on a wire rack.
11. 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.
12. Step 12: Add the remaining powdered sugar and beat on low speed until combined. Then increase speed and whip the frosting for one minute until smooth, adding 1 teaspoon of water at a time to reach a spreadable consistency.
13. Step 13: Spread or pipe the honey butter frosting onto each cooled cookie. Drizzle with additional honey and sprinkle a pinch of flaky sea salt to finish.

Tips & Variations

• For a citrusy twist, add a teaspoon of finely grated lemon zest to the cookie dough or frosting.
• Swap kosher salt for regular table salt if unavailable, but reduce slightly to avoid overpowering flavor.
• Use a hand whisk for the frosting if you don’t have an electric mixer, but beat longer for a smooth texture.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. If the frosting softens, chill the cookies briefly before serving. For longer storage, freeze the unfrosted cookies for up to 1 month and frost them 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 refrigerate the dough for up to 24 hours before baking. Let it come to room temperature slightly before shaping and rolling in cornmeal.

Is the cinnamon in the frosting necessary?

The cinnamon is optional but adds a warm depth of flavor that complements the honey beautifully. You can omit it if you prefer a plain honey butter frosting.

Cornbread Cookies with Honey Butter Frosting Recipe

Print Recipe

★★★★★

4.8 from 95 reviews

These Cornbread Cookies with Honey Butter Frosting combine the rustic texture of cornmeal cookies with a rich, sweet honey buttercream. Rolled in cornmeal for a slightly crunchy exterior and topped with a smooth honey frosting, these cookies are soft, flavorful, and perfect for any occasion.

• Author: Mick
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry 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

Cookie Dough

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

For Garnish

• Flaky sea salt

Instructions

1. Prepare Cornmeal for Rolling: Add ⅓ cup of cornmeal to a small bowl and set aside; this will be used later to roll the cookie dough.
2. Mix Dry Ingredients: In a separate large bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and kosher salt until evenly combined. Set aside.
3. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and for even baking.
4. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the 1 cup unsalted butter, light brown sugar, granulated sugar, and honey together on medium-high speed for 3 to 4 minutes until the mixture is light, fluffy, and well combined.
5. Add Eggs and Vanilla: Add the two large eggs one at a time along with the vanilla extract, mixing until just combined to avoid overmixing.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Take care not to overmix to keep the cookies tender.
7. Scoop and Roll Dough: Using a 3-tablespoon cookie scoop, portion out heaping scoops (about ¼ cup) of dough and place them onto the prepared baking sheets, no more than six cookies per sheet to allow room for spreading. Roll each dough ball through the reserved ⅓ cup of cornmeal, coating them completely, then place them back on the sheet. Gently press each cookie down with the bottom of a cup to slightly flatten.
8. Bake Cookies: Bake in the preheated oven for 11 to 14 minutes, until the edges are set but the centers still look soft and slightly doughy. Avoid baking longer than 14 minutes to prevent dryness.
9. Cool Cookies: Upon removal from the oven, gently smack the baking sheet on the counter a few times to help cookies flatten further. Then place the baking sheets on wire racks and allow the cookies to cool completely on the sheets.
10. Prepare Honey Buttercream Frosting: In a mixing bowl, beat together ½ cup unsalted 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. Increase the speed and whip the frosting for about one minute until smooth and fluffy. Add 1 teaspoon of water incrementally to achieve a spreadable consistency if needed.
12. Frost and Garnish Cookies: Once cookies are completely cooled, pipe or spread the honey buttercream on top of each cookie. Drizzle additional honey over the frosting and finish with a pinch of flaky sea salt for a delightful contrast of flavors.

Notes

• Ensure butter and eggs are at room temperature to achieve a smooth, creamy dough and frosting.
• Do not overbake the cookies; pulling them from the oven while the centers are still soft ensures a tender texture.
• If the frosting is too thick, add water a teaspoon at a time until it reaches desired consistency.
• The cinnamon in the frosting is optional but adds a warm, spicy note that complements the honey well.
• Use parchment paper or silicone mats to prevent sticking and for easy cleanup.

Keywords: cornbread cookies, honey butter frosting, cornmeal cookies, homemade cookies, sweet cookies, baking, dessert