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, for cookies)

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

½ teaspoon cinnamon (optional)

½ teaspoon kosher salt

1 teaspoon vanilla

2 cups powdered sugar

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 medium bowl, whisk together 1 cup cornmeal, flour, baking powder, cornstarch, and ¾ teaspoon kosher salt. Set aside.

Step 3: Preheat your oven to 350℉ (175℃) and line two large baking sheets with parchment paper.

Step 4: In a stand mixer with a paddle attachment, or using a hand mixer, beat 1 cup butter, light brown sugar, granulated sugar, and ¼ cup honey for 3–4 minutes until light and fluffy.

Step 5: Add eggs and 2 teaspoons vanilla, mixing until just combined.

Step 6: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

Step 7: Using a 3-tablespoon cookie scoop, drop heaping scoops (about ¼ cup each) of dough onto the prepared baking sheets, spacing them well and placing no more than 6 cookies per sheet.

Step 8: Roll each cookie dough ball through the reserved cornmeal, then return to the baking sheet. Gently press each cookie down with the bottom of a cup to flatten slightly.

Step 9: Bake for 11–14 minutes until edges are set but centers still look slightly doughy. Remove from oven and gently drop the baking sheet on the counter a few times to help the cookies settle.

Step 10: Let the cookies cool completely on the baking sheet set over a wire rack.

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

Step 12: Add the remaining powdered sugar and beat on low until combined. Increase speed and whip for one minute until smooth. Add water, 1 teaspoon at a time, until reaching a spreadable consistency.

Step 13: Pipe or spread the frosting onto each cooled cookie. Drizzle with honey and finish with a pinch of flaky sea salt.

Tips & Variations

Room temperature ingredients help create a smooth dough and frosting, so plan ahead to take eggs and butter out of the fridge.

For extra texture, fold in chopped toasted pecans or walnuts into the cookie dough before baking.

If cinnamon isn’t your favorite, try adding a pinch of ground ginger or cardamom to the frosting for a different spice profile.

To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free baking blend with xanthan gum included.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. Keep the honey butter frosting refrigerated separately if you plan to store for longer, and spread just before serving. You can also freeze the plain baked cookies for up to 3 months; thaw fully and then frost before enjoying. To slightly soften leftover frosting, let it sit at room temperature for 10–15 minutes before use.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just allow the dough to come to room temperature slightly before scooping and baking.

Why do the cookies look doughy in the center after baking?

These cookies are meant to be soft and slightly doughy in the center for the best texture. Be careful not to bake them past 14 minutes, as they will firm up as they cool.