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Cornbread Cookies with Honey Butter Frosting

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Soft and chewy cornbread-inspired cookies made with cornmeal for a lightly crisp exterior and tender center, topped with creamy honey butter frosting, a drizzle of honey, and flaky sea salt.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 cup cornmeal
  • 1/3 cup cornmeal (for rolling)
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3 tablespoons cornstarch
  • 3/4 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1/4 cup honey
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup unsalted butter, room temperature (for frosting)
  • 2 tablespoons honey (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1/2 teaspoon cinnamon, optional (for frosting)
  • 1/2 teaspoon salt (for frosting)
  • 2 cups powdered sugar
  • 1–2 teaspoons water, as needed
  • 2–3 tablespoons honey for drizzling
  • Flaky sea salt for finishing

Instructions

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together 1 cup cornmeal, flour, baking powder, cornstarch, and salt.
  3. In a large bowl, beat the butter, brown sugar, granulated sugar, and honey for 3–4 minutes until light and fluffy.
  4. Add the eggs and vanilla extract and mix until fully combined.
  5. Gradually mix the dry ingredients into the wet ingredients until a thick dough forms.
  6. Place the remaining 1/3 cup cornmeal in a small bowl.
  7. Scoop large portions of dough (about 3 tablespoons each) and roll into balls.
  8. Roll each dough ball in the cornmeal until fully coated.
  9. Place the dough balls on the baking sheets and gently flatten slightly with the bottom of a glass.
  10. Sprinkle a little extra cornmeal over the tops.
  11. Bake for 11–14 minutes until the edges are set and the centers remain slightly soft.
  12. Allow the cookies to cool completely on the baking sheet.
  13. To make the frosting, beat the butter, honey, vanilla, cinnamon (if using), salt, and half of the powdered sugar until combined.
  14. Add the remaining powdered sugar and beat until smooth, adding small amounts of water if needed for spreadable consistency.
  15. Spread the frosting over cooled cookies.
  16. Drizzle honey over the frosting and finish with a sprinkle of flaky sea salt before serving.

Notes

  • Rolling the dough in cornmeal adds extra texture and enhances the cornbread flavor.
  • Do not overbake; the centers should remain soft and continue setting while cooling.
  • White cornmeal can be used instead of yellow cornmeal.
  • The cookies can be frozen unfrosted for up to 2 months.
  • For a fruit twist, swirl a little berry jam into the frosting.

Nutrition

Find it online: https://savorymomskitchen.com/cornbread-cookies-with-honey-butter-frosting/