Introduction

These Cornbread Cookies with Honey Butter Frosting offer a delightful twist on classic cookies. Combining the rustic texture of cornmeal with a rich, sweet honey buttercream, they are perfect for sharing or enjoying with a cup of tea.

A single small round cake sits in a black cast iron pan with a textured crust colored golden brown as the base layer. On top of the crust is a thick, creamy frosting swirled in soft peaks, colored light beige with a smooth texture. Drizzled unevenly over the frosting is a shiny, amber-colored sauce that looks sticky and sweet. The pan is set on crumpled white parchment paper with scattered flakes of coarse salt around it. Nearby, there is a small wooden bowl filled with large white salt flakes and a piece of soft yellow cake visible at the bottom edge of the image. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 finishing)

Instructions

Step 1: Add ⅓ cup cornmeal to a small 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 your oven to 350℉. 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 the 1 cup butter, light brown sugar, granulated sugar, and ¼ cup honey for 3–4 minutes until the mixture is light and fluffy.
Step 5: Add the eggs and 2 teaspoons vanilla to the butter mixture and mix until combined.
Step 6: Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until combined, being careful not to overmix.
Step 7: Use a 3-tablespoon cookie scoop to drop heaping scoops (about ¼ cup) of dough onto the prepared baking sheets, spacing no more than 6 cookies per sheet.
Step 8: Roll each cookie dough ball in the reserved ⅓ cup cornmeal, then place them back onto the baking sheet. Press each cookie gently with the bottom of a cup to slightly flatten them.
Step 9: Bake the cookies for 11 to 14 minutes, until the edges are set but the centers still look doughy. Avoid baking beyond 14 minutes to keep them tender.
Step 10: After baking, gently smack the baking sheet on the counter a few times to help the cookies settle and fall.
Step 11: Let the cookies cool completely on the baking sheet placed on a wire rack.
Step 12: To make the honey buttercream frosting, beat together the ½ cup butter, 2 tablespoons honey, 1 teaspoon vanilla, ½ teaspoon kosher salt, and ½ teaspoon cinnamon (if using), along with half of the powdered sugar until a paste forms.
Step 13: Add the remaining powdered sugar and beat on low speed to combine. Then increase the speed and whip for one minute until smooth. Add 1 teaspoon of water at a time as needed to reach a smooth, spreadable consistency.
Step 14: Pipe or spread the honey buttercream on each cooled cookie. Drizzle additional honey on top and finish with a pinch of flaky sea salt for contrast.

Tips & Variations

For a nutty flavor, add ½ cup finely chopped toasted pecans or walnuts to the dough before baking.
If you prefer a dairy-free version, substitute the butter with coconut oil and use a vegan powdered sugar.
Rolling cookies in the cornmeal before baking helps achieve a lovely texture—don’t skip this step!
For extra sweetness, drizzle more honey on top just before serving.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. The frosting is best enjoyed fresh, but if needed, keep the cookies refrigerated and bring to room temperature before serving. Reheat briefly in a low oven to soften if desired.

How to Serve

A close-up of a small, square yellow cake piece with a crumbly texture, topped with a thick, smooth layer of light cream-colored frosting, held above a glass jar filled with golden honey and a wooden honey dipper resting inside. The cake shows a bite taken out of one corner, revealing the moist inside. The background features a white marbled texture with more pieces of the yellow cake slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular salt instead of kosher salt?

Yes, but reduce the amount by about half, as regular table salt is more concentrated than kosher salt.

How do I make sure the cookies stay soft?

Be careful not to overbake—remove the cookies when the edges are set but centers still look slightly doughy. Cooling on the baking sheet also helps maintain softness.