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)

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, for frosting)

2 tablespoons honey (for frosting)

½ teaspoon cinnamon (optional, for frosting)

½ teaspoon kosher salt (for frosting)

1 teaspoon vanilla extract (for frosting)

2 cups powdered sugar (for frosting)

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 separate large bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and ¾ teaspoon kosher salt. Set the dry mixture aside.

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

Step 4: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat 1 cup softened butter, light brown sugar, granulated sugar, and ¼ cup honey on medium speed for 3 to 4 minutes until the mixture is light and fluffy.

Step 5: Add the eggs one at a time, mixing well after each addition, then add 2 teaspoons vanilla extract and mix to combine.

Step 6: Reduce the mixer speed to low and gradually add the dry ingredients. Mix just until combined to avoid overworking the dough.

Step 7: Using a 3-tablespoon cookie scoop, drop heaping scoops (about ¼ cup) of dough onto the prepared baking sheets, spacing them evenly. Limit to no more than 6 cookies per sheet to allow room for rolling.

Step 8: Roll each dough mound through the reserved ⅓ cup cornmeal until coated, 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 to 14 minutes until the edges are set but the centers still look slightly doughy. Avoid overbaking for a tender texture.

Step 10: Remove the baking sheets and firmly tap them on the countertop a few times to help the cookies settle and flatten further.

Step 11: Let cookies cool completely on the baking sheet set on a wire rack before frosting.

Step 12: To make the honey butter frosting, beat together ½ cup softened butter, 2 tablespoons honey, 1 teaspoon vanilla extract, ½ teaspoon kosher salt, and ½ teaspoon cinnamon (if using) with half of the powdered sugar until a paste forms.

Step 13: Add the remaining powdered sugar and beat on low speed until combined. Increase speed and whip for 1 minute until smooth. Add 1 teaspoon of water at a time as needed to reach a spreadable consistency.

Step 14: Pipe or spread the frosting over the cooled cookies, drizzle with additional honey, and finish with a pinch of flaky sea salt.

Tips & Variations

For extra texture, fold in ½ cup finely chopped toasted pecans or walnuts into the dough before baking.

If you prefer a stronger honey flavor, drizzle a little warmed honey on top right before serving.

Swap out vanilla extract for maple extract in the frosting for a cozy, autumn twist.

Use a stand mixer or a hand mixer to ensure the butter and sugars become fluffy, which helps create a lighter cookie.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. If frosting, it’s best to keep them refrigerated to preserve the honey buttercream; bring to room temperature before serving for the best texture. You can also freeze unfrosted cookies in a sealed container for up to 1 month and frost after thawing.

FAQs

Can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, but keep in mind the texture may vary slightly. Make sure your baking powder and other ingredients are gluten-free as well.

Why do I need to tap the baking sheet after baking?

Tapping the baking sheet helps the cookies settle and flatten evenly without overbaking. This step gives the cookies a tender, soft center and a perfectly textured edge.