Name: Cornbread Cookies with Honey Butter Frosting Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 1 h 5 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

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 (for frosting)

2 cups powdered sugar (for frosting)

Flaky sea salt (for garnish)

Instructions

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

Step 2: In a separate bowl, whisk together 1 cup cornmeal, flour, baking powder, cornstarch, and ¾ teaspoon kosher salt. Set aside.

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

Step 4: In a stand mixer fitted with the paddle attachment or using a hand mixer, beat together 1 cup butter, light brown sugar, granulated sugar, and ¼ cup honey for 3-4 minutes until light and fluffy.

Step 5: Add the eggs and 2 teaspoons vanilla, mixing until just combined.

Step 6: Gradually add the dry ingredients to the wet mixture and mix on low speed until just 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, placing no more than 6 cookies per sheet to allow space for spreading.

Step 8: Roll each cookie dough scoop in 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 the edges are set but the centers still look slightly doughy. Remove from oven and gently smack the baking sheet on the counter a few times to help the cookies settle.

Step 10: Allow cookies to cool completely on the baking sheet placed on a wire rack before frosting.

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

Step 12: Add the remaining powdered sugar and beat on low until combined, then increase speed and whip for one minute until light and fluffy. Add water 1 teaspoon at a time if needed to reach a spreadable consistency.

Step 13: Pipe or spread the frosting onto each cooled cookie. Drizzle with additional honey and sprinkle with flaky sea salt to finish.

Tips & Variations

For extra texture, add chopped toasted pecans or walnuts to the cookie dough before baking.

If you prefer a less sweet frosting, reduce the powdered sugar slightly and add more honey for natural sweetness.

Room temperature ingredients help achieve a smooth, well-mixed dough and frosting.

Use a sturdy spatula to carefully transfer the cookies to avoid breaking the soft centers.

Storage

Store the frosted cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep unfrosted cookies in an airtight container for up to 5 days, then frost just before serving. To refresh, warm cookies slightly in the microwave for 10 seconds before frosting. Refrigerate frosted cookies for up to 2 days, allowing them to come to room temperature before serving.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. This helps deepen the flavors and can improve texture.

What if I don’t have cornmeal?

Cornmeal gives these cookies their distinct texture and flavor, but if needed, you can substitute with polenta or finely ground corn flour for a similar result.