Why You’ll Love Cornbread Cookies Recipe

Unique flavor—cornbread meets cookie in one treat
Soft and chewy with a bit of cornmeal texture
The honey butter frosting adds richness and sweetness
Great twist on classic cookies—different and memorable
Perfect for sharing or gifting

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookies:
all-purpose flour
yellow cornmeal
baking powder
salt
unsalted butter
shortening
brown sugar
granulated sugar
eggs
vanilla extract

For the frosting:
unsalted butter
honey
powdered sugar
milk or cream

Directions

Preheat your oven (commonly to 350 °F / 175 °C).
In a bowl, whisk together the dry ingredients: flour, cornmeal, baking powder, and salt.
In another bowl or using a mixer, cream together butter, shortening, brown sugar, and granulated sugar until smooth and light (about 3–4 minutes).
Beat in eggs and vanilla extract until well combined.
Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Portion dough (e.g. cookie scoops) onto a prepared baking sheet, spacing appropriately.
Bake until the cookies are set and lightly golden (time depends on cookie size).
While cookies cool, prepare the frosting: beat butter, honey, powdered sugar, and milk (or cream) until smooth and fluffy.
Once cookies are cooled, spread or pipe the honey butter frosting on top.

Servings and timing

Yield: About 24 cookies (depending on size)
Prep time: ~15 minutes
Bake time: ~10–12 minutes (varies with size)
Total time: ~30 minutes plus cooling and frosting time

Variations

Use a mix of cornmeal textures (fine + coarse) for more texture
Adjust honey amount in frosting for more or less sweetness
Drizzle extra honey over the frosted cookies
Add a sprinkle of sea salt on top after frosting for contrast
Use other flavored frostings (e.g., maple buttercream) instead of honey

Storage/Reheating

Store frosted cookies in a single layer in an airtight container at room temperature for up to 3 days
For longer storage, keep cookies unfrosted and frost just before serving
You can freeze unfrosted cookies in a freezer-safe container for up to 2–3 months. Thaw and then frost
To refresh cookies, warm briefly in a low oven (around 300 °F / 150 °C) for a few minutes before frosting

FAQs

1. Can I omit the cornmeal?

You could, but you’d lose the cornbread character and texture—better to substitute with a fine cornmeal if your coarse variety is unavailable.

2. Can I use margarine or oil instead of butter?

Butter gives the best flavor and texture; margarine or oil may change the texture and flavor slightly.

3. Is shortening necessary?

Shortening helps with structure and softness. You could try omitting it, but the result may be denser.

4. Can I make these gluten‑free?

Yes, if you use a gluten‑free flour blend. Be sure it substitutes 1:1 and is suitable for baking.

5. What size should the cookies be?

Use cookie scoops to make them uniform. Smaller cookies bake faster; larger ones take more time.

6. How do I prevent the frosting from sliding off?

Let the cookies cool completely before frosting. If warm, the frosting will melt or slide.

7. Can I use a different frosting?

Absolutely—cream cheese frosting, maple glaze, or even a simple powdered sugar glaze would work well.

8. Does the honey flavor dominate?

Honey adds sweetness and depth without overwhelming the cornbread flavor when used in moderation.

9. Can I bake the cookies ahead?

Yes — bake them ahead and frost later if serving the next day.

10. Can I reduce sugar?

You can try reducing sugars slightly, but be cautious as the cookies may become less sweet or too bready.

Conclusion

Cornbread Cookies combine the best of both worlds—cornbread’s rustic, corn-forward flavor with cookie chewiness and a sweet honey butter frosting. They’re a distinctive treat, perfect for special occasions or when you want to present something a little different. With options to adjust frostings and textures, they offer versatility as well as flavor.