Introduction

Cornbread Cookies with Honey Butter Frosting combine the rustic charm of cornmeal with a sweet, creamy topping that’s perfect for any occasion. These cookies offer a unique texture and flavor, elevated by a smooth honey buttercream and a hint of sea salt. They’re a delightful twist on traditional cookies that everyone will love.

The image shows a close-up of a stack of three thick, golden-brown pancakes with a slightly coarse texture, placed on a white plate. The top pancake is spread with a thick layer of white cream, and a piece is cut out, showing the soft, crumbly inside. Golden syrup is being poured over the top, flowing down the sides of the pancakes and cream, creating shiny, sticky drips. The background is softly blurred with a white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

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 later.

Step 2: In a separate bowl, whisk together the 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°F (175°C) and line two large baking sheets with parchment paper.

Step 4: Using a stand mixer with the paddle attachment or a hand mixer, beat 1 cup butter, light brown sugar, granulated sugar, and ¼ cup honey together for 3-4 minutes until light and fluffy.

Step 5: Add the eggs one at a time along with 2 teaspoons vanilla extract, mixing until just combined.

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

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

Step 8: Roll each cookie in the reserved ⅓ cup cornmeal, then place the dough back onto the baking sheet. Gently press the top of each cookie down with the bottom of a cup to slightly flatten.

Step 9: Bake for 11-14 minutes until the edges are set but the centers still look soft and doughy. Remove from oven and gently drop the baking sheet a few times on the counter to help the cookies settle.

Step 10: Let the cookies cool completely on the baking sheet placed on a wire rack before frosting.

Step 11: To make the honey butter frosting, beat ½ cup butter, 2 tablespoons honey, 1 teaspoon vanilla, ½ teaspoon kosher salt, and ½ teaspoon cinnamon (if using) with half of the powdered sugar until a paste forms.

Step 12: Add the remaining powdered sugar and mix on low until combined. Increase speed and whip for one minute until smooth. Add 1 teaspoon of water at a time until you reach a spreadable consistency.

Step 13: Spread or pipe the frosting on each cooled cookie. Drizzle extra honey over the frosting and finish with a pinch of flaky sea salt for contrast.

Tips & Variations

For a nutty flavor, try adding a handful of finely chopped toasted pecans or walnuts to the dough.

Rolling the cookies in cornmeal before baking adds a lovely texture and prevents sticking, but you can skip this step for a smoother cookie surface.

Adjust the cinnamon in the frosting according to your preference or omit it entirely for a simpler honey butter flavor.

Use high-quality honey for a richer taste that shines through in both the dough and frosting.

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 or freeze for up to 3 months, separating layers with parchment paper. When ready to serve, allow refrigerated or frozen cookies to come to room temperature and refresh the frosting as needed before enjoying.

FAQs

Can I use regular sugar instead of brown sugar?

While you can substitute with all granulated sugar, light brown sugar adds moisture and a slight caramel flavor that complements the cornmeal cookies well. Using only granulated sugar may result in a less tender cookie.

Is it necessary to use cornstarch in the dough?

Cornstarch helps give the cookies a tender, delicate texture by softening the gluten. While you can omit it, expect a slightly denser cookie without it.