Introduction

These Cornbread Cookies with Honey Butter Frosting offer a unique twist on traditional cookies, combining the rustic flavor of cornmeal with a sweet, creamy honey frosting. Perfect for a cozy afternoon treat or to impress guests with something a little different.

Cornbread Cookies with Honey Butter Frosting Recipe - Recipe Image

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 finishing)

Instructions

Step 1: Add ⅓ cup cornmeal to a small bowl and set aside for rolling the cookies.
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.
Step 3: Preheat your oven to 350℉ (175℃) and line two large baking sheets with parchment paper.
Step 4: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat together 1 cup unsalted butter, light brown sugar, granulated sugar, and ¼ cup honey for 3 to 4 minutes until the mixture is light and fluffy.
Step 5: Add the eggs and 2 teaspoons vanilla extract to the butter mixture and mix until combined.
Step 6: Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined—avoid overmixing.
Step 7: Using a 3-tablespoon cookie scoop, drop heaping scoops of dough (about ¼ cup each) onto the prepared baking sheets, placing no more than six cookies per sheet.
Step 8: Roll each cookie dough ball through the reserved ⅓ cup cornmeal, then place them back on the baking sheet. Press each cookie gently with the bottom of a cup to flatten slightly.
Step 9: Bake the cookies for 11 to 14 minutes until the edges are set but the centers still look slightly doughy. After removing from the oven, firmly smack the baking sheet on the counter a few times to help the cookies settle and flatten further.
Step 10: Resist the urge to bake beyond 14 minutes to avoid drying them out. 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 unsalted 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 the mixer speed and whip for 1 minute until smooth. Add 1 teaspoon of water at a time to reach a smooth, spreadable consistency.
Step 13: Pipe or spread the frosting on top of each cooled cookie. Drizzle with honey and finish with a pinch of flaky sea salt before serving.

Tips & Variations

For extra flavor, try adding a teaspoon of lemon zest to the dough for a citrusy brightness.
If you prefer a dairy-free version, substitute butter with coconut oil and use a dairy-free powdered sugar.
Chilling the dough for 30 minutes before baking can help prevent spreading and ensure thicker cookies.
Use wildflower honey for a richer, floral frosting taste.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week, allowing them to come to room temperature before serving. The honey butter frosting may soften if warmed; chill the cookies briefly to firm the frosting after reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. This can help develop flavor and improve the texture.

What if I don’t have cornstarch?

If you don’t have cornstarch, you can substitute it with an equal amount of arrowroot powder or potato starch. This helps keep the cookies tender and soft.

Cornbread Cookies with Honey Butter Frosting Recipe

Print Recipe

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4.8 from 127 reviews

These Cornbread Cookies with Honey Butter Frosting offer a delightful twist on traditional cookies by combining the hearty texture of cornbread with a sweet, creamy honey buttercream. Rolled in cornmeal for extra crunch and topped with a smooth honey-infused frosting and flaky sea salt, these cookies are perfect for those who love a balance of sweet and savory flavors in their baked treats.

Author: Marco
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes
Yield: Approximately 18–24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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
Flaky sea salt for garnish

Instructions

Prepare the Cornmeal: Add ⅓ cup cornmeal to a small bowl and set aside for rolling the cookies later.
Mix Dry Ingredients: In a separate large bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and kosher salt until well combined. Set aside.
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.
Cream Butter, Sugars, and Honey: In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, beat the unsalted butter, light brown sugar, granulated sugar, and honey together for 3-4 minutes until the mixture is light and fluffy.
Add Eggs and Vanilla: Add the eggs one at a time and vanilla extract to the mixture, beating until fully combined and smooth.
Combine with Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix on low speed just until combined, being careful not to overmix.
Scoop Dough and Roll in Cornmeal: Use a 3-tablespoon cookie scoop to drop heaping scoops (about ¼ cup each) of dough onto the prepared baking sheets, placing no more than six cookies per sheet. Roll each dough scoop in the reserved ⅓ cup cornmeal, then place back on the baking sheet. Gently press down each cookie with the bottom of a cup to slightly flatten.
Bake Cookies: Bake in the preheated oven for 11-14 minutes, until the edges are set but the centers remain slightly doughy. Remove from oven and gently smack the baking sheets on the counter a few times to help the cookies fall flat. Avoid baking beyond 14 minutes to prevent overcooking.
Cool Cookies: Transfer the baking sheets to a wire rack and allow the cookies to cool completely on the sheets before frosting.
Make Honey Buttercream: In a mixing bowl, beat together the unsalted butter, honey, vanilla extract, cinnamon (if using), kosher salt, and half of the powdered sugar until a thick paste forms. Add the remaining powdered sugar and beat on low speed until combined, then increase speed and whip for one minute until smooth and fluffy. Add water one teaspoon at a time as needed to reach spreadable consistency.
Frost and Garnish: Pipe or spread the honey buttercream generously on top of each cooled cookie. Drizzle with additional honey and finish with a pinch of flaky sea salt for contrast and extra flavor.

Notes

Do not overbake the cookies; they should have set edges and slightly doughy centers for the best texture.
Rolling the cookie dough balls in cornmeal adds a pleasing crunch and reinforces the cornbread flavor.
Use room temperature butter and eggs to ensure proper mixing and texture.
The cinnamon in the frosting is optional but adds a warm spice note that complements the honey well.
Make sure to cool the cookies completely before frosting to prevent melting the buttercream.

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