Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cornbread Cookies with Honey Butter Frosting Recipe

★★★★★

4.7 from 99 reviews
  • Author: Andria
  • Total Time: 34 minutes
  • Yield: About 18 large cookies 1x

Description

These Cornbread Cookies with Honey Butter Frosting combine a unique cornmeal-based cookie with a rich and creamy honey buttercream. The cookies are slightly crunchy on the edges with a tender, cornmeal flavor and a soft center, complemented perfectly by a sweet, smooth honey frosting with a touch of cinnamon and flaky sea salt for balance.

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

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together 1 cup of cornmeal, all-purpose flour, baking powder, cornstarch, and kosher salt. Set aside. Also, place ⅓ cup cornmeal in a separate bowl for rolling the cookies later.
  2. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
  3. Cream Butter and Sugars: In the bowl of a stand mixer 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, fluffy, and well combined.
  4. Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract, mixing until just combined and smooth.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined, being careful not to overmix to keep the cookies tender.
  6. Scoop and Roll Cookies: Using a 3-tablespoon cookie scoop, portion heaping scoops (about ¼ cup) of cookie dough. Roll each piece in the reserved ⅓ cup cornmeal to coat the outside, then place them onto the prepared baking sheets with no more than 6 cookies per sheet to allow space for spreading.
  7. Flatten Cookies: Gently press each rolled cookie dough ball down slightly with the bottom of a cup to flatten just a bit, ensuring even baking and shape.
  8. Bake Cookies: Bake the cookies in the preheated oven for 11-14 minutes until the edges are set but the centers still look soft and slightly doughy. Avoid baking past 14 minutes to prevent dryness.
  9. Settle Cookies: Remove the baking sheets from the oven and gently smack them on the counter a few times to help the cookies fall and flatten further, ensuring a tender texture.
  10. Cool Completely: Place the baking sheets on a wire rack and allow the cookies to cool completely on the sheets before frosting to prevent melting the frosting.
  11. Make Honey Butter Frosting: In a mixing bowl, beat together the softened butter, honey, vanilla extract, cinnamon (if using), kosher salt, and half of the powdered sugar until a paste forms.
  12. Finish Frosting: Add the remaining powdered sugar and beat on low speed until combined, then increase to medium-high speed and whip for 1 minute until smooth and fluffy. Add water, 1 teaspoon at a time, as needed to achieve a smooth, spreadable consistency.
  13. Decorate Cookies: Pipe or spread the honey butter frosting on top of each completely cooled cookie. Drizzle with extra honey and finish with a pinch of flaky sea salt for a delightful contrast.

Notes

  • Be careful not to overbake the cookies; pulling them out when the centers are still slightly doughy ensures a soft texture.
  • Cooling the cookies completely on the baking sheets prevents them from breaking and helps retain moisture.
  • The cinnamon in the frosting is optional but adds a warm flavor note.
  • Adding flaky sea salt on top balances the sweetness and enhances the honey flavor.
  • Room temperature ingredients, especially butter and eggs, help create the best texture and mixing results.
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Keywords: cornbread cookies, honey butter frosting, cornmeal cookies, sweet corn cookies, soft cookies, homemade cookies, honey frosting cookies

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://cookwithandria.com/cornbread-cookies-with-honey-butter-frosting-recipe/