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, divided)

1 cup light brown sugar (packed)

½ cup granulated sugar

¼ cup honey

2 large eggs (room temperature)

2 teaspoons vanilla

2 tablespoons honey (for frosting)

½ teaspoon cinnamon (optional, for frosting)

½ teaspoon kosher salt (for frosting)

1 teaspoon vanilla (for frosting)

2 cups powdered sugar (for frosting)

Flaky sea salt (for finishing)

Instructions

Step 1: Add ⅓ cup of cornmeal to a bowl and set aside for rolling the cookies later.

Step 2: In a separate 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℉ and line two large baking sheets with parchment paper.

Step 4: Using a stand mixer fitted with the 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.

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

Step 6: Gradually add the dry ingredients and mix on low speed just until combined — do not overmix.

Step 7: Use a 3-tablespoon scoop to portion heaping scoops of dough (about ¼ cup each) onto the prepared baking sheets, placing no more than six cookies per sheet.

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

Step 9: Bake for 11 to 14 minutes until the edges are set but the centers still look soft and doughy. Remove from oven and gently smack the baking sheet on the counter a few times to help the cookies settle.

Step 10: Resist the urge to bake longer. Let the cookies cool completely on the baking sheet placed on a wire rack.

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

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

Step 13: Pipe or spread the frosting onto each cooled cookie. Drizzle with honey and finish with a pinch of flaky sea salt.

Tips & Variations

For a warm spice twist, add ½ teaspoon of ground cinnamon to the dough along with the dry ingredients.

Use honey from different floral sources to vary the flavor of the frosting.

Make sure your butter and eggs are at room temperature for the best texture in the cookies.

Roll the cookies in extra cornmeal just before baking to add a pleasant crunch and tasty texture contrast.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. Because of the buttercream frosting, these cookies are best enjoyed fresh. If needed, refrigerate leftovers for up to 5 days and bring to room temperature before serving. Avoid freezing as the frosting may change texture.

FAQs

Can I substitute cornmeal with something else?

Cornmeal gives these cookies their distinctive texture and flavor, so substituting it isn’t recommended. However, for a less gritty texture, use fine cornmeal or corn flour.

How do I prevent the frosting from melting?

Keep the frosted cookies in a cool environment or refrigerate them. If the frosting softens, chilling the cookies for 15-20 minutes will help it firm up again.