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 garnish)

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, all-purpose 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 bowl fitted with the paddle attachment, or using a hand mixer, beat together 1 cup butter, brown sugar, granulated sugar, and ¼ cup honey for 3–4 minutes until the mixture is light and fluffy.

Step 5: Add the eggs one at a time along with 2 teaspoons vanilla extract, mixing until combined.

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

Step 7: Use a 3 tablespoon cookie scoop to drop heaping scoops (about ¼ cup) of dough onto the prepared baking sheets, spacing them evenly. Do not place more than 6 cookies per sheet.

Step 8: Roll each dough scoop through the reserved ⅓ cup cornmeal, then place them back on the baking sheet. Gently press each cookie down with the bottom of a cup to slightly flatten.

Step 9: Bake for 11–14 minutes, until cookie edges are set but the centers still appear slightly doughy. Immediately after removing from the oven, gently smack the baking sheet on the counter a few times to help cookies settle evenly.

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

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

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

Step 13: Spread or pipe the honey butter frosting onto each cooled cookie. Drizzle with honey and finish with a pinch of flaky sea salt for a perfect balance of sweet and savory.

Tips & Variations

For a deeper honey flavor, try using a darker, robust honey like buckwheat or wildflower in the frosting.

If you prefer a dairy-free option, substitute butter with a plant-based margarine in both the cookie dough and frosting.

Adding a sprinkle of finely chopped toasted pecans or walnuts on top of the frosting adds a pleasant crunch and nutty flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. Keep the frosting on the cookies if stored this way. For longer storage, refrigerate up to one week and bring to room temperature before serving. You can also freeze unfrosted cookies for up to 3 months; thaw completely before frosting.

FAQs

Can I make these cookies gluten-free?

You can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Ensure the blend contains xanthan gum or another binder to maintain the texture.