clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cornbread Cookies

  • Author: Erin
  • Total Time: 25 mins + cooling and time for extra batches
  • Yield: 18-20 cookies 1x


These sweet cornmeal cookies were inspired by Crumbl's limited fall release of their cornbread cookie.  Thin and chewy with a pleasant coarse texture from the cornmeal, each one is topped with a dollop of sweet honey buttercream.



Cornbread Cookies

  • 1 stick unsalted butter, softened
  • 1/2 cup white granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 tsp pure vanilla extract
  • 1 large egg
  • 2 tsp honey
  • 1 1/4 cup all-purpose flour, measured by spooning and leveling
  • 3/4 cup yellow cornmeal
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt

Honey Buttercream

  • 1 stick unsalted butter, softened
  • 2 tsp honey
  • 1 tsp vanilla
  • 1 cup sifted powdered sugar
  • Pinch of salt
  • Milk or Cream to thin out frosting


Make The Cookies

  1. Cream the butter with white and brown sugars until light and fluffy.  Add the egg, vanilla extract, and honey. Mix until combined and smooth.
  2. In a second bowl, mix together the flour, cornmeal, baking soda, baking powder, and salt.  Add the dry ingredients to the wet in 2-3 additions, mixing on low until just combined.  Do not overmix.
  3. Scrape down the sides of the bowl, cover, and chill for 30 minutes.
  4. Meanwhile, preheat oven to 350F.  Prepare 2 large baking sheets by covering with parchment paper.
  5. Use a 1.5 tablespoon cookie scoop to scoop level amounts of dough.  Release the dough into your hands, roll into a ball, and place on the cookie sheet, leaving at least 2-3 inches between each one.
  6. Use the heel of your hand to lightly press down on each ball to form a flat disk.  Return remaining dough to refrigerator.
  7. Bake for 9-10 minutes or until cookies are lightly golden.  Allow to cool on the sheet for 3 minutes and then transfer to a cooling rack.
  8. Repeat baking steps with the other sheet.  Bake as many batches as needed to use all of the dough, making sure to always use a cooled baking sheet.

Make The Buttercream

  1. In a bowl, mix the butter with the honey and vanilla extract until creamy.  Add the powdered sugar and salt and mix until a thick frosting has formed.
  2. Add a little milk, just one teaspoon at a time, mixing after each addition, until the frosting has thinned out a bit.  It should not be runny but should appear smooth and creamy - thicker than a glaze.
  3. Add a dollop of buttercream in the center of each fully cooled cookie.  Alternatively, you can spread a thin layer of frosting onto each cookie or pipe designs.
  4. Keep leftovers airtight in a cool place at room temperature.


Recommended Equipment

Oxo Good Grips 1.5 Tablespoon Cookie Scoop (I use this thing ALL the time)

Wilton 2-pack Nonstick Baking Sheets

KitchenAid 7-Speed Hand Mixer (honestly, I use this more than my big stand mixer)

Chilling the dough and using parchment paper as opposed to greasing the pan will help the cookies spread less.  These cookies are supposed to be thin and chewy, but you don't want them flat and brittle.

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Category: Dessert
  • Method: Oven

Keywords: cornmeal, cornbread, cookies, buttercream

Recipe Card powered byTasty Recipes