Cornbread Cookies

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These homemade Cornbread Cookies are buttery, easy to make, topped with honey butter frosting and taste just like cornbread in cookie form!

These Cornbread Cookies taste just like my Sweet Buttermilk Cornbread in the form of a cookie! They’re super buttery, have soft and gooey centers with crisp edges and are topped with a homemade Honey Butter Frosting. They’re so easy to make without boxed cornbread needed!

Looking for more cornbread recipes? Try my Small Batch Cornbread or Mini Cornbread Muffins!

Ingredient Breakdown

All-purpose flour – this gives the cookies structure.

Cornmeal – gives the cookies their corn flavor. I prefer to use stone ground yellow cornmeal.

Baking soda & baking powder – both leaveners are needed to help the cookies rise.

Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt. Do not use cold or melted butter.

Honey – adds sweetness and a little bit of flavor.

Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. I used light brown sugar.

Egg – binds the ingredients and provides structure.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

How To Make Cornbread Cookies

1. Make the Cornbread Cookies: in a small bowl whisk all-purpose flour, cornmeal, baking powder, baking soda and salt. Set aside.

2. Use a hand mixer or a stand mixer fitted with the paddle attachment to cream the softened butter, light brown sugar, granulated sugar and honey until light and fluffy.

3. Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.

4. Add the dry ingredients all at once and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough.

5. Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger).

6. Bake cookies at 350°F for 10 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool.

7. Make the Honey Butter Frosting: using a stand mixer fitted with the paddle attachment or a hand mixer cream the butter and honey. Mix in the confectioners’ sugar and vanilla extract until smooth. Add salt to taste. Spread frosting onto cooled cookies and drizzle with extra honey. Store Cornbread Cookies in an airtight container at room temperature for up to 5 days.

Pro Tips For Cornbread Cookies

• Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
• Don’t over mix the dough! Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
• Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
• Don’t over bake them! They will still look a little raw when they come out of the oven but will continue to bake as they cool on the baking sheet. This is the secret to crisp edges and chewy centers.

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂