Introduction

These Cornbread Cookies with Honey Butter Frosting offer a delightful twist on traditional cookies, combining the subtle graininess of cornmeal with a rich, sweet honey buttercream. Soft yet slightly crumbly, they make a perfect treat for any occasion.

A stack of three golden-brown pancakes with a rough and soft texture sits on a white plate. On the top pancake, there is a thick layer of white creamy spread, with a bite taken out to show the fluffy inside. Golden honey is being poured over the top, dripping down the sides and pooling slightly on the pancakes below. The scene includes a white marbled surface in the background with a soft focus on additional pancakes and honey in containers. 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
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 (for frosting)
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, all-purpose flour, baking powder, cornstarch, and ¾ teaspoon kosher salt. Set this dry mixture aside.
Step 3: Preheat your oven to 350℉ (175℃) and line two large baking sheets with parchment paper.
Step 4: Using a stand mixer fitted with the paddle attachment or a hand mixer, cream together 1 cup unsalted butter, light brown sugar, granulated sugar, and ¼ cup honey until light and fluffy, about 3-4 minutes.
Step 5: Beat in the eggs one at a time, followed by 2 teaspoons of vanilla, mixing just until combined.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated—avoid overmixing.
Step 7: Scoop heaping 3-tablespoon portions (about ¼ cup) of dough onto the prepared baking sheets, spacing them well. Limit to no more than 6 cookies per sheet.
Step 8: Roll each dough scoop through the reserved ⅓ cup cornmeal to coat the outside, then place back onto the baking sheet. Gently press each cookie down slightly using the bottom of a cup.
Step 9: Bake for 11 to 14 minutes until the edges are set but the centers appear soft and doughy. After baking, firmly but carefully smack the baking sheet against the counter a few times to help the cookies settle.
Step 10: Resist the urge to bake longer; the cookies will finish setting as they cool. Allow cookies to cool completely on the baking sheets placed on a wire rack.
Step 11: For the honey butter frosting, beat together ½ cup unsalted butter, 2 tablespoons honey, 1 teaspoon vanilla, ½ teaspoon kosher salt, and ½ teaspoon cinnamon (if using) with half of the powdered sugar until a paste forms.
Step 12: Add the remaining powdered sugar and mix on low speed until combined. Then increase speed and whip for about one minute until smooth. Add 1 teaspoon of water at a time to reach a spreadable consistency.
Step 13: Pipe or spread the honey butter frosting onto each cooled cookie. Drizzle with additional honey and finish with a pinch of flaky sea salt for balance.

Tips & Variations

For a nuttier flavor, try adding ½ cup finely chopped toasted pecans or walnuts to the dough.
Use a honey with a strong floral profile to enhance the frosting’s complexity.
If you prefer a spicier frosting, increase the cinnamon or add a pinch of ground ginger.
Make sure your butter and eggs are at room temperature for smoother mixing and better texture.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week or freeze for up to 3 months. If refrigerated or frozen, bring cookies to room temperature before frosting and serving. Leftover frosting can be stored in the refrigerator in a sealed container for up to one week; re-whip before spreading if needed.

How to Serve

A stack of three golden-brown pancakes sits on a white plate with a white marbled surface in the background, each pancake thick with a slightly rough texture. On top of the stack is a fourth pancake layer, smaller in size, spread with a thick white cream layer that appears soft and smooth. Golden honey is being poured generously over the top layer, dripping down the sides of the stack in glossy streams, with some honey pooling on the plate below. A section of the top pancake is bitten off, showing a soft, moist inside. The scene captures the rich texture and shine of the honey contrasting with the matte pancakes and creamy topping. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of cornmeal?

The cornmeal is essential for the unique texture and flavor of these cookies, so it’s best not to substitute it entirely. However, you can experiment with different types of cornmeal, such as fine or medium grind.

Why do I need to smack the cookies on the counter after baking?

Gently smashing the cookies helps them collapse slightly and prevents them from becoming too cakey, resulting in a denser, tender texture that is characteristic of these cornbread cookies.