Introduction

Cornbread Cookies with Honey Butter Frosting bring the comforting flavors of classic cornbread into a sweet, tender cookie. These treats are perfectly soft with a subtle cornmeal texture, topped with a luscious honey butter frosting that adds a delightful richness. They’re a unique twist on cookies that’s sure to impress at any gathering.

A single pancake sits in a small black cast iron skillet at the center, topped with a thick, creamy swirl of light tan frosting that has a smooth texture. A golden syrup is drizzled over the frosting, creating shiny, translucent layers with some pooling on the side of the skillet. Near the skillet is a small wooden bowl filled with coarse white salt flakes. The surface beneath everything is a white marbled texture, scattered with some crumbs and salt flakes. Part of another pancake with similar frosting and syrup is partially visible on the right, and a plain yellow pancake lies at the bottom right corner. 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 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℉ and line two large baking sheets with parchment paper.
Step 4: In a stand mixer fitted with a paddle attachment (or using a hand mixer), beat together 1 cup butter, light brown sugar, granulated sugar, and ¼ cup honey for 3-4 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 fully combined.
Step 6: Gradually add the dry ingredient mixture, mixing on low speed until just combined. Avoid overmixing.
Step 7: Use a 3-tablespoon cookie scoop to portion heaping scoops of dough (about ¼ cup each) onto the prepared baking sheets, spacing no more than 6 cookies per sheet.
Step 8: Roll each cookie dough ball in the reserved ⅓ cup cornmeal, then place back on the baking sheet. Gently press each cookie down with the bottom of a cup to slightly flatten.
Step 9: Bake the cookies for 11-14 minutes until the edges are set but the centers still appear doughy. Immediately after baking, gently smack the baking sheet on the counter a few times to help cookies settle and flatten.
Step 10: Let the cookies cool completely on the baking sheet placed on a wire rack.
Step 11: To make the honey butter frosting, beat together ½ cup butter, 2 tablespoons honey, 1 teaspoon vanilla extract, ½ teaspoon kosher salt, and ½ teaspoon cinnamon (if using) along with 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 1 teaspoon of water at a time until the frosting reaches a smooth, spreadable consistency.
Step 13: Pipe or spread the honey butter frosting on top of each cooled cookie, then drizzle with additional honey and finish with a pinch of flaky sea salt.

Tips & Variations

Use room temperature ingredients for easier mixing and better texture.
Adding cinnamon to the frosting is optional but adds a warm spice note that complements the honey beautifully.
For a gluten-free version, substitute the all-purpose flour with a gluten-free blend suitable for baking.
Store the frosting in the fridge if not using immediately; bring it back to room temperature and rewhip before frosting.

Storage

Store cornmeal cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, but allow them to come to room temperature before serving. Frosted cookies are best enjoyed fresh but can be refrigerated; if chilled, let them sit at room temperature for about 15 minutes before eating to soften the frosting.

How to Serve

A close-up top view of a small round cornbread pancake with three layers: a golden yellow cornbread base, a thick white swirled cream layer on top with a smooth, soft texture, and a glossy amber honey drizzle spread in a spiral over the cream. The cornbread pancake sits inside a small black cast iron pan, with some white salt crystals scattered around and a small wooden bowl filled with coarse white salt beside it. The background is a white marbled texture with pieces of parchment paper and more golden cornbread pancakes partly visible around the pan. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just let the dough come to room temperature before rolling and baking as instructed.

What if I don’t have cornstarch?

If you don’t have cornstarch, you can substitute with an equal amount of arrowroot powder or potato starch. These help create a tender texture in the cookies.