Description

These Cornbread Cookies with Honey Butter Frosting combine the rustic flavor of cornmeal with a sweet, creamy honey buttercream topping. Baked to soft perfection with a slightly crunchy cornmeal coating, these cookies are a delightful twist on traditional cookies, perfect for fall or any cozy occasion.

Ingredients

Scale

Dry 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

Cookie Dough

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

Prepare Cornmeal for Rolling: Add ⅓ cup cornmeal to a bowl and set aside for rolling the cookies later.
Mix Dry Ingredients: In another bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and kosher salt until evenly combined.
Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking.
Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment or using a hand mixer, beat together the unsalted butter, light brown sugar, granulated sugar, and ¼ cup honey on medium-high speed for 3-4 minutes until the mixture is light and fluffy.
Add Eggs and Vanilla: Add the eggs one at a time along with 2 teaspoons vanilla extract, mixing until just combined.
Combine Dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined to avoid overworking the dough.
Scoop Cookies: Use a 3-tablespoon cookie scoop to drop heaping scoops (approximately ¼ cup) of dough onto the prepared baking sheets, placing no more than 6 cookies per sheet to allow for spreading.
Roll in Cornmeal and Flatten: Roll each dough scoop through the reserved ⅓ cup cornmeal to coat, then place back onto the baking sheet. Gently press down each cookie with the bottom of a cup to flatten slightly.
Bake Cookies: Bake the cookies for 11-14 minutes until edges are set but centers remain soft and doughy. Immediately after baking, firmly smack the baking sheet on the counter several times to help the cookies settle and flatten further.
Cool Cookies: Transfer the baking sheet to a wire rack and allow the cookies to cool completely on the sheet to maintain their shape and texture.
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 thick paste forms.
Add Remaining Powdered Sugar: Gradually add the remaining powdered sugar and beat on low speed until combined. Increase speed and whip for one minute until the frosting is smooth and fluffy. Add 1 teaspoon of water at a time if needed to achieve a spreadable consistency.
Frost Cookies: Pipe or spread the honey butter frosting on top of each cooled cookie. Drizzle with additional honey and finish with a pinch of flaky sea salt for a perfect balance of sweetness and savory crunch.

Notes

Do not overbake the cookies; baking beyond 14 minutes will cause them to harden and lose their soft center.
For best flavor and texture, use room temperature ingredients, especially butter and eggs.
The cinnamon in the frosting is optional but adds a nice warmth to the flavor profile.
Pressing the cookies after baking helps them achieve the ideal texture and shape.
Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 20 minutes
Cook Time: 14 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Keywords: cornbread cookies, honey butter frosting, cornmeal cookies, soft cookies, fall desserts, sweet snacks