Name: Honey Butter Cornbread Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1/3 cup (71 g) packed dark brown sugar; 2 large eggs; 2 large egg yolks; 2 tsp pure vanilla extract; 2 (8.5-oz.) boxes Jiffy cornbread mix; 1 cup (120 g) all-purpose flour; 1 cup (2 sticks) unsalted butter, softened; 1/2 cup (57 g) confectioners’ sugar; 1/2 cup honey; 1/2 tsp kosher salt

Ingredients

1 cup (2 sticks) unsalted butter, softened (for cookies)

1/3 cup (71 g) packed dark brown sugar

2 large eggs

2 large egg yolks

2 tsp. pure vanilla extract

2 (8.5-oz.) boxes Jiffy cornbread mix

1 cup (120 g) all-purpose flour

1 cup (2 sticks) unsalted butter, softened (for frosting)

1/2 cup (57 g) confectioners’ sugar

1/2 cup honey

1/2 tsp. kosher salt

Instructions

Step 1: In a large bowl, using a handheld mixer on medium-high speed or a whisk, beat the softened butter and dark brown sugar until fluffy and smooth, about 2 to 3 minutes. Add eggs and egg yolks one at a time, beating to blend after each addition. Stir in vanilla extract.

Step 2: Add the cornbread mix and all-purpose flour to the bowl. Fold the ingredients together gently until no streaks remain. Cover and refrigerate the dough until cold, for at least 30 minutes and up to 2 hours.

Step 3: Position oven racks in the upper and lower thirds and preheat the oven to 350°F. Use a medium cookie scoop (about 3 tablespoons) to place dough balls onto two nonstick baking sheets, spacing them about 2 inches apart.

Step 4: Bake the cookies for 10 to 12 minutes, rotating the baking sheets from top to bottom and front to back halfway through baking. The cookies should be golden brown with set edges. Let them cool on the sheets for 5 minutes before transferring to wire racks to cool completely.

Step 5: For the honey butter frosting, beat the softened butter, confectioners’ sugar, honey, and kosher salt in a medium bowl using a handheld mixer or whisk until smooth and fluffy.

Step 6: Once the cookies are completely cooled, spread the honey butter frosting evenly over the tops. Serve fresh or store as desired.

Tips & Variations

Chill the dough thoroughly before baking to prevent the cookies from spreading too much.

Try adding a pinch of cinnamon or nutmeg to the dough for a warm, spiced note.

For a nutty crunch, fold in chopped pecans or walnuts just before chilling the dough.

If you prefer a thicker frosting, add a little more confectioners’ sugar until the desired texture is reached.

Storage

Store the frosted cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze the unfrosted cookies for up to 3 months. Thaw and frost before serving. To refresh cookies after refrigeration, allow them to come to room temperature for the best texture and flavor.

FAQs

Can I use a different cornbread mix?

Yes, you can substitute Jiffy cornbread mix with another brand, but the texture and flavor may vary slightly. Choose a mix that’s similar in ingredients for best results.

How do I make sure the frosting doesn’t melt?

Make sure the cookies are completely cooled before applying the honey butter frosting. If your kitchen is warm, chill the frosting briefly before spreading and store the finished cookies in a cool place or the refrigerator.