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, divided)

1 cup light brown sugar (packed)

½ cup granulated sugar

¼ cup honey

2 large eggs (room temperature)

2 teaspoons vanilla (divided)

2 tablespoons honey (for frosting)

½ teaspoon cinnamon (optional, for frosting)

½ teaspoon kosher salt (for frosting)

2 cups powdered sugar

Flaky sea salt (for garnish)

Instructions

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

Step 2: In a 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°F (175°C) and line two large baking sheets with parchment paper.

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

Step 5: Add eggs and 2 teaspoons vanilla, then mix until fully combined.

Step 6: Gradually add the dry ingredients and mix on low speed just until incorporated. Do not overmix.

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

Step 8: Roll each cookie dough scoop in the reserved ⅓ cup cornmeal, then place back onto the baking sheet. Gently press 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 doughy. Immediately after baking, gently smack the baking sheet on the counter a few times 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: For the honey butter frosting, beat together ½ cup butter, 2 tablespoons honey, 1 teaspoon vanilla, 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. Then increase mixer speed and whip for one minute until smooth. Add water, one teaspoon at a time, until you reach a smooth, spreadable consistency.

Step 13: Spread or pipe the honey butter frosting onto each cooled cookie. Drizzle with additional honey and finish with a pinch of flaky sea salt.

Tips & Variations

Use room temperature ingredients for smoother mixing and better texture.

If you prefer a less sweet frosting, reduce the powdered sugar by ¼ cup.

Adding a pinch of cinnamon to the cookie dough enhances the warm flavors.

For a gluten-free option, try substituting with a 1:1 gluten-free flour blend instead of all-purpose flour.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. If frosted, keep them refrigerated to preserve the frosting but bring to room temperature before serving. For longer storage, freeze unfrosted cookies for up to 3 months and frost after thawing. Reheat gently in a warm oven for a soft, fresh-baked feel.

FAQs

Can I make the cookie dough ahead of time?

Yes, the dough can be refrigerated for up to 24 hours before baking. Let it come to room temperature slightly before scooping and baking.