Introduction

These Cornbread Cookies with Honey Butter Frosting offer a unique twist on classic cookies, blending the hearty texture of cornmeal with a sweet, creamy honey buttercream. Perfect for those who enjoy a balance of rustic and indulgent flavors in every bite.

A single round, golden brown pancake sits in a small black cast iron skillet. It has one main layer, topped with a thick spiral of light beige cream that covers most of its surface. Over the cream, there is a glossy, amber-colored syrup drizzled in a loose spiral pattern. The skillet rests on white marbled parchment paper, with another similar pancake partially visible topped with the same cream and syrup on the side. A small wooden bowl filled with coarse white salt is placed near the skillet. Some syrup puddles and salt crystals are scattered around the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cookies:

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 Buttercream:

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

Step 1: Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper. Set aside ⅓ cup of cornmeal in a small bowl for rolling the cookies later.
Step 2: In a medium bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and kosher salt. Set this dry mixture aside.
Step 3: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat together the butter, light brown sugar, granulated sugar, and honey for 3 to 4 minutes until the mixture is light and fluffy.
Step 4: Add the eggs and vanilla extract to the butter mixture and mix until well combined.
Step 5: Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined. Avoid overmixing.
Step 6: Use a 3-tablespoon cookie scoop to drop heaping scoops (about ¼ cup) of dough onto the prepared baking sheets, spacing them evenly and limiting to about 6 cookies per sheet.
Step 7: Roll each cookie dough ball in the reserved ⅓ cup cornmeal, then return them to the baking sheet. Gently press down each cookie with the bottom of a cup to slightly flatten.
Step 8: Bake for 11 to 14 minutes, until the edges are set but the centers still look a bit doughy. Once out of the oven, firmly smack the baking sheet on the counter a few times to help the cookies settle.
Step 9: Let the cookies cool completely on the baking sheet placed on a wire rack before frosting.
Step 10: For the honey buttercream, beat together butter, honey, vanilla, cinnamon (if using), kosher salt, and half of the powdered sugar until a paste forms.
Step 11: Add the remaining powdered sugar and mix on low speed until combined. Then increase speed and whip for one minute until smooth. Add water, one teaspoon at a time, to reach a spreadable consistency.
Step 12: Pipe or spread the honey buttercream on each cooled cookie. Drizzle with honey and finish with a pinch of flaky sea salt for an extra touch of flavor.

Tips & Variations

For a softer cookie, slightly underbake and allow them to cool on the baking sheet.
Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor.
Add chopped pecans or walnuts to the dough for a crunchy texture.
If you prefer less sweetness, reduce the granulated sugar by ¼ cup.

Storage

Store the frosted cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week, allowing them to come to room temperature before serving. The frosting can firm up in the fridge; gently soften by leaving it out for 15 minutes before eating.

How to Serve

A close-up image shows a piece of yellow cornbread topped with a thick layer of light beige creamy frosting. The cornbread has a crumbly texture with visible grains and edges that are slightly browned. This piece is held just above a small glass jar filled with golden amber honey, and a wooden honey dipper rests inside the jar, coated with honey. In the background, parts of more cornbread pieces lie on a white marbled surface, adding subtle texture to the scene. 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 a day in advance and keep it wrapped tightly in the refrigerator. Bring it to room temperature slightly before portioning and baking.

What if I don’t have cornstarch?

Cornstarch helps create a tender texture, but you can substitute with potato starch or arrowroot powder in the same amount if needed.