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)

1 cup light brown sugar (packed)

½ cup granulated sugar

¼ cup honey

2 large eggs (room temperature)

2 teaspoons vanilla

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 (for frosting)

2 cups powdered sugar

Flaky sea salt (for garnish)

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 mix 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 with paddle attachment, beat 1 cup butter, light brown sugar, granulated sugar, and ¼ cup honey together for 3-4 minutes until the mixture is light and fluffy.

Step 5: Add the two eggs and 2 teaspoons vanilla to the butter mixture and beat until fully combined.

Step 6: Gradually add the dry ingredient mixture and mix on low speed until just combined—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 them out with no more than 6 cookies per sheet.

Step 8: Roll each 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 flatten slightly.

Step 9: Bake for 11 to 14 minutes until the edges are set but the centers still appear doughy. When removed, gently smack the baking sheet on the counter a few times to help the cookies settle and flatten.

Step 10: Let the cookies cool completely on the baking sheets placed on a wire rack.

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

Step 12: Add the remaining powdered sugar and mix on low speed until combined. Increase 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.

Tips & Variations

Use room temperature ingredients to ensure better mixing and texture.

For a dairy-free version, substitute butter with a plant-based alternative and check sugar for honey substitutes.

If you prefer a stronger honey flavor, drizzle extra honey over each frosted cookie before serving.

Adding a pinch of cinnamon in the cookie dough enhances warmth and complements the frosting nicely.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week. If refrigerated, let them come to room temperature before serving for the best texture. The honey butter frosting can soften when warmed, so handle gently. Cookies can also be frozen without frosting for up to 2 months; frost after thawing.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance and keep it refrigerated, covered tightly. Let it come to room temperature before rolling and baking.

What makes these cookies taste like cornbread?

The combination of cornmeal and honey in the dough gives these cookies a cornbread-like flavor and texture, offering a unique twist on a traditional cookie.