Introduction

These Cornbread Cookies with Honey Butter Frosting combine the rustic charm of cornmeal with a rich, sweet frosting that any cookie lover will enjoy. They are soft, slightly crumbly, and finished with a perfect balance of honey and sea salt.

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.
Step 2: In a separate bowl, whisk together 1 cup cornmeal, flour, baking powder, cornstarch, and ¾ teaspoon kosher salt. Set this dry mix aside.
Step 3: Preheat your oven to 350℉ 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 1 cup unsalted 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 fully combined.
Step 6: Gradually add the dry ingredients 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 baking sheets, spacing no more than 6 cookies per sheet.
Step 8: Roll each cookie dough ball through the reserved ⅓ cup cornmeal, then place back on the baking sheet. Gently flatten each cookie with the bottom of a cup.
Step 9: Bake for 11-14 minutes until the edges are set but centers still look slightly doughy. Once out of the oven, gently smack the baking sheet on the counter a few times to help cookies settle.
Step 10: Allow the cookies to cool completely on the baking sheets placed on a wire rack.
Step 11: For the frosting, beat together ½ cup unsalted 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 paste forms.
Step 12: Add the remaining powdered sugar and beat on low until combined. Increase the speed and whip for one minute until smooth. Add water, one teaspoon at a time, to reach a spreadable consistency.
Step 13: Pipe or spread the honey butter frosting on each cooled cookie. Drizzle with honey and finish with a pinch of flaky sea salt.

Tips & Variations

For a more intense honey flavor, use raw or wildflower honey in both the cookie dough and frosting.
If you prefer a nutty twist, add ½ cup finely chopped toasted pecans to the dough before baking.
For dairy-free options, substitute butter with a plant-based alternative and ensure your powdered sugar is vegan-friendly.
Make sure the eggs and butter are at room temperature to ensure a smooth, easily mixed dough and frosting.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them for up to a week or freeze for up to 2 months. If refrigerated or frozen, allow the cookies to come to room temperature before serving. Reheat briefly in the microwave or oven if desired for a soft texture.

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 instant cornmeal instead of regular cornmeal?

Yes, instant cornmeal will work, but the texture may be slightly less gritty than traditional cornmeal. It won’t affect the flavor much.

How do I prevent the cookies from spreading too much?

Make sure your butter is at room temperature but not too soft or melted. Chilling the dough briefly before baking can also help maintain the cookie shape.