Cornbread Cookies with Honey Butter Frosting Recipe

Introduction

These Cornbread Cookies with Honey Butter Frosting offer a delightful twist on classic cookies by combining the earthy flavor of cornmeal with a sweet, creamy honey frosting. Perfectly tender and subtly sweet, they make a cozy treat for any occasion.

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

1. Step 1: Add ⅓ cup cornmeal to a small bowl and set aside for rolling the cookies later.
2. Step 2: In a separate large bowl, whisk together 1 cup cornmeal, flour, baking powder, cornstarch, and ¾ teaspoon kosher salt. Set aside.
3. Step 3: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
4. Step 4: In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat 1 cup butter, brown sugar, granulated sugar, and ¼ cup honey for 3–4 minutes until light and fluffy.
5. Step 5: Add the eggs and 2 teaspoons vanilla, then mix until combined.
6. Step 6: Gradually add the dry ingredients to the wet ingredients and mix on low speed just until combined. Avoid overmixing.
7. Step 7: Use a 3-tablespoon cookie scoop to drop heaping scoops (about ¼ cup) of dough onto the prepared baking sheets, no more than 6 cookies per sheet.
8. Step 8: Roll each cookie dough ball through the reserved ⅓ cup cornmeal, then place them back onto the baking sheet. Gently press down each cookie with the bottom of a cup to flatten slightly.
9. Step 9: Bake for 11–14 minutes, until the edges are set but the centers still look slightly doughy. Remove from the oven and firmly tap the baking sheet on the counter a few times to help the cookies settle.
10. Step 10: Let the cookies cool completely on the baking sheet placed on a wire rack.
11. Step 11: To make the honey butter frosting, beat together ½ cup butter, 2 tablespoons honey, 1 teaspoon vanilla, ½ teaspoon kosher salt, and ½ teaspoon cinnamon (if using) with half of the powdered sugar until it forms a paste.
12. Step 12: Add the remaining powdered sugar and beat on low until combined. Increase speed and whip for one minute until smooth. Add water, one teaspoon at a time, to reach a spreadable consistency.
13. Step 13: Pipe or spread the frosting onto each cooled cookie. Drizzle with additional honey and garnish with a pinch of flaky sea salt.

Tips & Variations

• For extra texture, try adding chopped toasted pecans or walnuts to the cookie dough.
• If you prefer a stronger honey flavor, drizzle more honey on top just before serving.
• Substitute the cornstarch with arrowroot powder for a slightly different texture.
• Use salted butter in the frosting and reduce the added salt for a milder finish.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. If you need to keep them longer, refrigerate for up to a week with frosting on, but bring to room temperature before serving. You can also freeze unfrosted cookies for up to 2 months and frost them after thawing. Reheat frosted cookies gently in a warm oven for a few minutes to soften the frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of cornstarch?

Cornstarch helps create a tender, delicate texture in these cookies, so it’s best to use it as called for. Substituting with regular flour may result in a denser cookie.

Why do I tap the baking sheet after baking?

Tapping the baking sheet helps the cookies settle and prevents cracking by allowing them to compress gently as they cool.