Honey Butter Cornbread Cookies Recipe

Several honey butter cornbread cookies on a white background, each topped with piped frosting.

Honey Butter Cornbread Cookies Recipe

This easy recipe makes soft, sweet, and perfectly crumbly cornmeal cookies topped with a decadent honey buttercream frosting. They taste similar to Crumbl cornbread cookies, but are made from scratch with simple and wholesome ingredients!

Prep Time40

Cook Time10

Total Time50

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 354kcal

Author: Sommer Collier

Ingredients

For the Cornbread Cookies –

¾ cup granulated sugar
¾ cup light brown sugar
½ cup unsalted butter softened
½ cup shortening
2 large eggs
3 tablespoons honey
2 teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon salt
1 cup cornmeal medium or fine ground
3 cups all-purpose flour or cake flour

For the Honey Butter Frosting –

3 cups powdered sugar
1 cup butter
2 tablespoons honey
2 tablespoons heavy cream

US Customary - Metric

Instructions

Preheat the oven to 350°F. Set out several baking sheets and line them with parchment paper.
Combine the granulated sugar, brown sugar, softened butter, and shortening in an electric stand mixer bowl. Beat the fats and sugars together on high until light and fluffy, about 3 to 5 minutes. Scrape the bowl with a rubber spatula. Then turn the mixer on low and add the eggs, honey, vanilla extract, baking powder, and salt.
Scrape the bowl with a rubber spatula again and mix in the cornmeal. Then add the flour, one cup at a time, until fully combined. The moment the cookie dough is smooth, turn off the mixer.
Use a large 3-tablespoon cookie scoop to portion out equal dough mounds. Place the cookie dough mounds 3 inches apart on the baking sheets.
Bake the cookies for 10-12 minutes, until the centers are puffed and the edges are lightly golden. Cool the cookies on the baking sheets.
As the cookies cool, prepare the frosting. Using a clean mixing bowl, combine the powdered sugar, butter, honey, and cream. Turn the mixer on low, then once roughly combined, turn the mixer on high and beat the frosting until very smooth.
Place the frosting in a piping bag with a large tip. Once the cookies are completely cooled, pipe frosting on top of each cookie. Alternatively, you can use a spatula and smear frosting on top of each cookie.
Allow the cookies to rest for 30+ minutes so the frosting sets a little. Then place in an airtight container and store until ready to serve.

Video

Notes

Place the cookies in an airtight container and keep at room temperature for up to 4 or 5 days.

These Crumbl-style cornbread cookies are delicate, so I don't suggest keeping them in the fridge, or they'll get too crumbly!

The honey butter frosting will keep well in the refrigerator for at least a week stored in a sealed container.

To Freeze: note that it's best to freeze cookies without frosting.

Stack the cookies with a piece of parchment paper between the layers to keep them from sticking together. Then store them all together in a large plastic ziploc freezer bag. Freeze the cornbread cookies for up to 3 months, and thaw at room temp for 30 minutes or so before eating.

Nutrition