Description

Cornbread Cookies with Honey Butter Frosting are a delightful twist on traditional cookies, featuring a tender cornmeal-infused dough rolled in extra cornmeal for a unique texture. These cookies are soft with slightly crisp edges and topped with a luscious honey buttercream frosting, drizzled with honey and finished with flaky sea salt for a perfect balance of sweet and savory flavors.

Ingredients

Scale

Dry 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

Cookie Dough

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 Frosting

½ cup unsalted butter, room temperature
2 tablespoons honey
1 teaspoon vanilla extract
½ teaspoon cinnamon (optional)
½ teaspoon kosher salt
2 cups powdered sugar
Flaky sea salt for garnish

Instructions

Prepare Cornmeal for Rolling: Add ⅓ cup of cornmeal to a small bowl and set aside for rolling the cookies later.
Mix Dry Ingredients: In a separate large bowl, whisk together 1 cup cornmeal, all-purpose flour, baking powder, cornstarch, and kosher salt. Set aside.
Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350℉ (175℃). Line two large baking sheets with parchment paper to prevent sticking.
Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat together 1 cup unsalted butter, light brown sugar, granulated sugar, and ¼ cup honey for 3 to 4 minutes until light and fluffy.
Add Eggs and Vanilla: Mix in the eggs one at a time, then add 2 teaspoons vanilla extract. Mix until fully combined.
Combine with Dry Ingredients: Reduce mixer speed to low and gradually add the dry ingredient mixture. Mix just until combined, careful not to overmix.
Scoop Dough: Using a 3-tablespoon cookie scoop, drop heaping scoops (approximately ¼ cup each) of dough onto the prepared baking sheets, spacing them sufficiently. Limit to 6 cookies per sheet.
Roll Cookies in Cornmeal: Roll each cookie dough ball through the reserved ⅓ cup cornmeal, then place back onto the baking sheets. Lightly press each cookie with the bottom of a cup to flatten slightly.
Bake: Bake in the preheated oven for 11 to 14 minutes, until the edges are set but the centers look slightly doughy. Avoid baking beyond 14 minutes to keep the cookies tender.
Cool Cookies: Remove from oven and gently smack baking sheet on the counter a few times to help cookies settle. Cool cookies on the baking sheet on a wire rack completely before frosting.
Prepare Honey Buttercream Frosting: In a mixing bowl, beat ½ cup unsalted butter, 2 tablespoons honey, 1 teaspoon vanilla extract, ½ teaspoon cinnamon (if using), and ½ teaspoon kosher salt with half of the powdered sugar until a paste forms. Then add remaining powdered sugar and beat on low speed to combine. Increase speed and whip for 1 minute until smooth. Add water one teaspoon at a time until the frosting reaches a spreadable consistency.
Frost and Garnish: Pipe or spread the honey buttercream onto each cooled cookie. Drizzle extra honey on top and finish with a pinch of flaky sea salt for added texture and flavor contrast.

Notes

Using room temperature butter and eggs helps achieve a smooth dough and creamy frosting.
Rolling the cookie dough in cornmeal adds a delightful texture and gentle crunch.
Resist the urge to overbake – cookies should be soft and slightly doughy in the center when removed from the oven.
Frost the cookies only once they are completely cool to prevent the frosting from melting.
Flaky sea salt is key to balancing the sweetness of the honey frosting.
Optional cinnamon in frosting adds a warm spice note, but can be omitted for a more straightforward honey butter flavor.

Prep Time: 20 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: cornbread cookies, honey butter frosting, sweet cookies, cornbread dessert, unique cookie recipes, honey frosting, homemade cookies