Description

Delight your taste buds with these Honey Butter Cornbread Cookies, featuring a tender cornbread base enriched with buttery sweetness and topped with a luscious honey butter frosting. Perfectly golden and soft with a hint of honey glaze, these cookies combine the comforting flavors of classic cornbread with the indulgence of a rich frosting, making them an irresistible treat for any occasion.

Ingredients

Scale

Cornbread Cookies

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

Honey Butter Frosting

1 cup (2 sticks) unsalted butter, softened
1/2 cup (57 g) confectioners’ sugar
1/2 cup honey
1/2 tsp kosher salt

Instructions

Prepare Cookie Dough: In a large bowl, use a handheld mixer on medium-high speed or a whisk to beat the softened butter and dark brown sugar together until the mixture is fluffy and smooth, about 2 to 3 minutes. Gradually add the eggs and egg yolks one at a time, mixing well after each addition. Beat in the vanilla extract until fully incorporated.
Add Dry Ingredients: Gently fold in the cornbread mix and all-purpose flour until the batter is uniform with no streaks of flour remaining. Once combined, cover and refrigerate the dough for at least 30 minutes or up to 2 hours to chill.
Preheat Oven and Prepare Baking Sheets: Place oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line two baking sheets with nonstick coating or parchment paper.
Scoop and Bake Cookies: Using a medium cookie scoop (approximately 3 tablespoons), drop the cookie dough onto the prepared baking sheets, spacing each scoop about 2 inches apart to allow for spreading. Bake for 10 to 12 minutes, rotating the pans top to bottom and front to back halfway through baking, until the cookies turn golden brown and the edges are set.
Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes after baking, then transfer them to wire racks to cool completely before frosting.
Make Honey Butter Frosting: In a medium bowl, beat the softened butter, confectioners’ sugar, honey, and kosher salt together using a handheld mixer or whisk on medium-high speed until the frosting is smooth, fluffy, and well combined.
Frost Cookies: Once the cornbread cookies are fully cooled, evenly spread the honey butter frosting on top of each cookie for a sweet finishing touch.

Notes

Make sure the butter is softened (room temperature) to achieve a smooth and fluffy dough and frosting.
Chilling the dough is important to firm it up, which prevents cookie spreading and ensures a tender texture.
You can substitute Jiffy cornbread mix with any similar cornbread mix if unavailable.
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
For a stronger honey flavor, drizzle a little extra honey on top of the frosted cookies before serving.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Cornbread cookies, honey butter frosting, Jiffy cornbread mix, sweet cornbread cookies, easy cookie recipe, homemade cookies, baked desserts