Honey Butter Cornbread Cookies

Hey friend, let’s dive into a treat that’s like a warm hug from a Southern kitchen: Honey Butter Cornbread Cookies! These cookies are a delightful mash-up of sweet, buttery cornbread and a chewy sugar cookie, with a signature cornmeal crunch and a luscious honey buttercream frosting that melts in your mouth. Drizzled with honey and sprinkled with flaky sea salt, they’re the perfect balance of sweet and savory. Think of them as cornbread reimagined as a dessert—ideal for holiday gatherings, cozy nights, or whenever you want to impress with something unique. Inspired by Crumbl’s fan-favorite cornbread cookies, this recipe is my take on that magic, made simple for home bakers. I fell in love with these when I first tried a copycat version, and now they’re a staple in my cookie rotation. You’re gonna love how easy they are to make and how they steal the show every time!

Why You’ll Love This Recipe

• Sweet-savory perfection: Combines the cozy flavor of cornbread with the sweetness of a cookie, topped with dreamy honey buttercream.
• Unique and impressive: A fun twist on classic cookies that’ll wow guests at potlucks, Thanksgiving, or cookie swaps.
• Chewy with a crunch: Cornmeal adds a slight grit and texture, while the cookie stays soft and tender.
• Easy to make: Uses pantry staples and comes together quickly, even for beginner bakers.
• Customizable: Adjust sweetness, skip the frosting, or add your own flair with spices or mix-ins.
• Make-ahead friendly: Dough and frosting can be prepped in advance, and cookies freeze beautifully.
• Kid-approved: Sweet enough for kids, sophisticated enough for adults.

Ingredients You’ll Need

• Yellow cornmeal: Medium-grind for that classic cornbread texture and flavor—don’t use coarse or it’ll be too gritty.
• All-purpose flour: Provides structure for a chewy cookie.
• Unsalted butter: Room-temperature for the cookies, softened but cool for the frosting—European-style butter adds extra richness.
• Granulated sugar: Sweetens and creates a crisp edge.
• Light brown sugar: Adds moisture and a hint of molasses for chewiness.
• Honey: Brings floral sweetness to both the cookie and frosting—use high-quality for the best flavor.
• Egg yolk: Just the yolk for richness and a tender texture.
• Vanilla extract: Enhances all the flavors—pure extract is best.
• Baking powder and soda: For a slight rise and soft texture.
• Cornstarch: Keeps the cookies tender and prevents spreading.
• Salt: Balances sweetness; flaky sea salt for the frosting finish.
• Powdered sugar: For smooth, sweet honey buttercream.
• Heavy cream: Helps the frosting whip up creamy and spreadable.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Prep Your Ingredients

Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats. In a medium bowl, whisk together 1 ½ cups all-purpose flour, ½ cup medium-grind yellow cornmeal, 2 tbsp cornstarch, ½ tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt. Set aside.

Pro tip: Use medium-grind cornmeal for the perfect balance of texture—fine cornmeal makes cookies too soft, coarse makes them gritty.

Step 2: Cream the Wet Ingredients

In a large bowl or stand mixer with a paddle attachment, beat 10 tbsp (1 ¼ sticks) unsalted butter (room temperature), ⅔ cup granulated sugar, ¼ cup packed light brown sugar, and ¼ cup honey on medium-high speed for 2–3 minutes until light and fluffy. Scrape down the sides of the bowl. Add 1 large egg yolk and 1 tsp vanilla extract, mixing on medium until fully incorporated.

Note: Creaming thoroughly adds air for a lighter cookie—don’t rush this step! If butter isn’t soft, microwave for 5–10 seconds.

Step 3: Combine Wet and Dry

With the mixer on low, gradually add the dry ingredients to the wet mixture, mixing just until no flour streaks remain—don’t overmix, or the cookies will be dense. The dough will be slightly sticky and wet.

Heads-up: The honey makes the dough tacky, so a cookie scoop is your friend for shaping.

Step 4: Shape and Chill the Dough

In a small bowl, mix 2 tbsp granulated sugar with 1 tbsp cornmeal for rolling. Using a large cookie scoop (about 2 tbsp), scoop the dough and roll into balls. Roll each ball in the sugar-cornmeal mix for a crunchy exterior. Place 6 balls per baking sheet, spaced 2–3 inches apart, and flatten slightly with your hand or a glass. Chill the dough balls in the fridge for 25–30 minutes to prevent spreading.

Trick: Chilling improves texture and keeps cookies thick—don’t skip it

Step 5: Bake the Cookies

Bake one sheet at a time for 10–12 minutes, until the edges are lightly golden but the centers are still soft. Rotate the tray halfway through for even baking. Let cookies cool on the baking sheet for 5 minutes (they’ll firm up), then transfer to a wire rack to cool completely.

Check this: Pull cookies early for a softer texture—they continue cooking on the tray.

Step 6: Make the Honey Buttercream

In a medium bowl, beat ½ cup unsalted butter (softened but slightly cool) with a hand mixer on medium for 1 minute. Add 2 cups powdered sugar, 2 tbsp honey, 1 tsp vanilla extract, 1 tbsp heavy cream, and a pinch of kosher salt. Beat on low until combined, then increase to medium-high for 2–3 minutes until fluffy. Adjust with more cream (1 tsp at a time) for a spreadable consistency or more powdered sugar for sweetness.

Pro tip: If the frosting is too soft, chill it for 10 minutes before spreading.

Step 7: Assemble and Serve

Spread or pipe about 1 ½ tbsp honey buttercream onto each cooled cookie. Drizzle with a little extra honey and sprinkle with flaky sea salt for that sweet-salty pop. Serve immediately or let the frosting set for 10 minutes for easier stacking.

Serving idea: Warm cookies slightly (10 seconds in the microwave) before topping for a melty, cornbread-like vibe.

Step 8: Store Leftovers

Store unfrosted cookies in an airtight container at room temperature for up to 4 days. Frosted cookies keep in the fridge for up to 3 days—let them sit at room temp for 15 minutes before serving for the best texture. Freeze unfrosted cookies in a freezer-safe bag for up to 3 months; thaw at room temp before frosting.

Pro tip: Freeze dough balls (pre-rolled in sugar-cornmeal) for up to 3 months—bake straight from frozen, adding 1–2 minutes to the bake time.

Helpful Tips

• Meal prep it: Make the dough and frosting up to 2 days ahead—store dough in the fridge (wrapped tightly) and frosting in an airtight container. Or freeze dough balls for quick baking later.
• Storing leftovers: Unfrosted cookies stay fresh at room temp for 4–5 days; frosted ones need the fridge but taste best at room temp.
• Freezing: Freeze unfrosted cookies or dough balls for up to 3 months. Stack with parchment to prevent sticking. Frosting can be frozen separately for 1 month—thaw and re-whip before using.
• Perfect pairings:
• Drinks: Pair with coffee, chai latte, or sweet tea for a Southern vibe.
• Sides: Serve with chili, BBQ ribs, or a fruit salad for a sweet contrast.
• Extras: Crumble over vanilla ice cream or use as an ice cream sandwich base.
• Creative twists:
• Add ½ tsp cinnamon or a pinch of nutmeg to the dough for a warm spice note.
• Mix ½ cup shredded cheddar or chopped jalapeños into the dough for a savory cornbread vibe.
• Swap honey for maple syrup in the frosting for a fall twist.
• Use gluten-free 1:1 flour (like King Arthur) and gluten-free cornmeal for a GF version.
• Skip the frosting and drizzle with hot honey for a sweet-spicy kick.
• Time-saver: Use a Jiffy Corn Muffin Mix instead of cornmeal and flour (adjust dry ingredients—see online recipes for ratios), but homemade is tastier.
• Texture hack: Grind coarse cornmeal in a food processor for a finer, less gritty texture if medium-grind isn’t available.

Frequently Asked Questions (FAQs)

Can I make this ahead of time?
Yes! Prep the dough and refrigerate for up to 2 days or freeze for 3 months. Frosting can be made 3 days ahead and stored in the fridge—re-whip before using. Bake cookies fresh for the best texture.

Can I freeze this recipe?
Totally! Freeze unfrosted cookies or dough balls for up to 3 months. Thaw cookies at room temp or bake frozen dough balls, adding 1–2 minutes to the bake time. Frosting freezes for 1 month—thaw and re-whip.

What if I don’t have cornmeal?
You can use fine corn flour for a softer cookie, but it’ll lack the classic gritty texture. Avoid polenta—it’s too coarse. A Jiffy Corn Muffin Mix can work as a shortcut but may alter the flavor.

Is this recipe good for meal prep?
Absolutely! Bake a batch and store unfrosted cookies at room temp for 4 days or freeze for longer. Frost only what you need to keep them fresh. Perfect for quick desserts or snacks.

How do I make it gluten-free?
Use a 1:1 gluten-free flour blend (like King Arthur or Pillsbury) and ensure your cornmeal is gluten-free. Let the dough rest for 15 minutes before baking to soften the GF flour.

These Honey Butter Cornbread Cookies are my new obsession—I whip them up whenever I’m craving something sweet but not too sweet, or when I want to surprise friends with a unique treat. I love serving them warm with a drizzle of extra honey alongside a bowl of spicy chili—it’s the ultimate comfort combo. Try rolling the dough in extra cornmeal for more crunch, and let me know how you make these your own! Drop a comment with your favorite pairing or tweak—I’m all ears for new ideas.