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Cornbread cookies with honey butter frosting blend the soul-warming comfort of Southern cornbread with the chew of the perfect sugar cookie layered under the most irresistible honey-kissed frosting. Every bite is golden and cozy like a summer picnic or the first slice of warm cornbread out of the oven. I love making these for family get-togethers since they’re nostalgic and a little surprising—imagine that classic cornbread flavor in a dreamy soft bake with swirls of creamy frosting.
These cookies were an instant hit at my last family reunion—my niece said they taste “like a fair and a bakery had a baby.” I now keep extra cornmeal on hand just for these.
Ingredients
- Cornmeal: Adds coarse texture with a signature cornbread taste, use stone-ground for the best aroma and bite
- All-purpose flour: Provides structure, be sure to fluff and spoon when measuring for a tender crumb
- Baking powder: Gives these cookies a gentle lift for a cakey interior, check for freshness
- Cornstarch: Brings softness and a melt-in-the-mouth feel, key for a delicate chew
- Kosher salt: Sharpens all the flavors, always use a pure flake style if you can
- Unsalted butter: Brings rich creaminess, room-temp butter gives the lightest results
- Light brown sugar: Gives a toasty depth, opt for fresh tightly sealed brown sugar for maximum moisture
- Granulated sugar: Rounds out the sweetness, look for pure cane if possible
- Honey: The absolute star in both cookie and frosting, choose a mild floral honey for best flavor
- Large eggs: Help the cookies hold together and add rich flavor, room-temperature eggs blend better
- Vanilla: Gives aromas and warmth, select real vanilla extract for true complexity
- Unsalted butter (Honey Buttercream): Forms a creamy rich base, the fresher the butter the better it will whip
- Powdered sugar: Adds sweetness and body, sift for lump-free frosting
- Cinnamon: Optional but brings a subtle warmth, Ceylon is especially nice
- Flaky sea salt: Brightens and finishes each bite, choose a crunchy salt for a delicate hit
Step-by-Step Instructions
- Make the Cornmeal Mix:
- Add one third cup cornmeal to a small bowl and set aside for rolling later. In a separate mixing bowl, whisk together one cup cornmeal, all-purpose flour, baking powder, cornstarch, and salt until evenly blended for the ideal cookie texture.
- Cream the Butter and Sugars:
- Using a stand mixer with the paddle attachment or a hand mixer, beat room-temperature butter, light brown sugar, granulated sugar, and honey for three to four minutes until the mixture is extremely pale and fluffy. This step traps air and is the secret to chewy cookies.
- Add Eggs and Vanilla:
- Crack in the eggs and pour in vanilla extract. Mix until the eggs are fully incorporated and the batter is smooth, which ensures an even bake.
- Incorporate the Dry Ingredients:
- Turn the mixer to low and gradually beat in the dry mix from earlier. Stop mixing when there are just a couple flour streaks left to avoid overworking the dough.
- Scoop and Roll the Dough:
- Use a three-tablespoon cookie scoop to form heaping scoops of dough. Picture about a quarter cup per ball to ensure bakery-size cookies. Roll each ball through the bowl of cornmeal you set aside for a rustic edge.
- Shape on Baking Sheets:
- Arrange six cookies per parchment-lined baking sheet with plenty of space between them. Press each ball slightly with the bottom of a glass so each one is just a little flattened.
- Bake to Perfection:
- Slide the trays into a 350 degree oven for eleven to fourteen minutes. The edges should be golden and set but the center will still look pale and gooey, which is perfect for a soft chew. Tap the hot tray on the counter two or three times after baking. This cracks the cookies and makes their centers fall gently.
- Cool the Cookies:
- Let all cookies sit on their trays on a wire rack until completely cool. This step keeps them tender and stops them from overbaking.
- Make the Honey Buttercream:
- In a clean bowl, beat together room-temp butter, honey, vanilla, cinnamon (if using), kosher salt, and half the powdered sugar. Once a thick paste forms, add the remaining powdered sugar. Keep beating until silky and spreadable, adding water a teaspoon at a time if needed.
- Frost and Finish:
- Pipe or generously spread frosting over each cooled cookie. Then drizzle with honey and sprinkle with a little flaky sea salt for the most mouthwatering finish.
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Cornmeal has been my quiet hero here. It brings soul and crunch while making the cookie so unique. My grandpa always said you could judge a kitchen by the cornmeal in their pantry and this cookie is proof of that. I think he would have loved these paired with afternoon coffee.
Storage Tips
Store these at room temperature in an airtight container for up to three days. The frosting holds up without becoming too soft even in warmer kitchens. For longer storage, freeze unfrosted cookies for up to two months, then frost once thawed. For stacked storage, add a piece of parchment between layers to keep them pretty.
Ingredient Substitutions
You could substitute white whole wheat flour for up to half the all-purpose flour for a little more nutty taste. Gluten-free blends work too if you pick one with xanthan gum. For a spiced twist, add nutmeg or swap the cinnamon for cardamom. If you are out of honey, try pure maple syrup for a different but delicious accent.
Serving Suggestions
These shine at brunch or with a glass of milk for an afternoon treat. Try crumbling one over ice cream with toasted pecans or sandwich two together with the frosting for an over-the-top dessert. I also love serving them alongside a berry salad during warmer months.
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These cookies are an unforgettable blend of Southern comfort and bakery-level treat—a must-try for your next family gathering!
Frequently Asked Questions
- → Can I use coarse or fine cornmeal for these cookies?
Fine or medium-ground cornmeal works best, providing a tender yet pleasantly gritty texture without overpowering crunch.
- → How do I ensure the cookies stay soft after baking?
Underbake slightly so the centers remain a little doughy. Let the cookies cool completely on the baking sheet to retain moisture.
- → Is it necessary to roll the dough in extra cornmeal?
Rolling the cookie dough in extra cornmeal gives a slight grit and rustic look, but you can skip this step if you prefer a smoother surface.
- → Can the frosting be made ahead of time?
Yes, prepare the honey buttercream up to two days in advance, refrigerate it, and bring it to room temperature before spreading.
- → What’s the purpose of the flaky sea salt topping?
The flaky sea salt highlights the butter and honey flavors and balances the overall sweetness of the cookies and frosting.