Honey Butter Cornbread Cookies Recipe

Introduction

These Honey Butter Cornbread Cookies combine the comforting flavors of classic cornbread with a sweet, creamy honey butter frosting. Soft, golden, and perfectly crumbly, they offer a delightful twist on a familiar favorite that’s perfect for any occasion.

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
• 1/2 cup (57 g) confectioners’ sugar
• 1/2 cup honey
• 1/2 tsp kosher salt

Instructions

1. Step 1: In a large bowl, use a handheld mixer on medium-high speed or a whisk to beat the softened butter and dark brown sugar until the mixture is fluffy and smooth, about 2 to 3 minutes.
2. Step 2: Add the eggs and egg yolks one at a time, beating well after each addition. Then beat in the vanilla extract until combined.
3. Step 3: Fold in the cornbread mix and all-purpose flour until no streaks remain. Cover and refrigerate the dough until cold, at least 30 minutes and up to 2 hours.
4. Step 4: Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Using a medium cookie scoop (about 3 tablespoons), portion the dough onto two nonstick baking sheets, spacing cookies about 2 inches apart.
5. Step 5: Bake the cookies for 10 to 12 minutes, rotating the baking sheets top to bottom and front to back halfway through, until they are golden brown and the edges are set. Let them cool on the sheets for 5 minutes before transferring to wire racks to cool completely.
6. Step 6: For the honey butter frosting, beat together the softened butter, confectioners’ sugar, honey, and kosher salt in a medium bowl using a handheld mixer or whisk until smooth and fluffy.
7. Step 7: Once the cookies are completely cooled, spread the honey butter frosting evenly over each cookie. Serve and enjoy!

Tips & Variations

• Chill the dough well before baking to prevent spreading and to help the cookies hold their shape.
• If you prefer a stronger honey flavor, drizzle a little extra honey over the frosted cookies just before serving.
• For a nutty touch, sprinkle chopped toasted pecans or walnuts on the frosting before it sets.
• Use mild-flavored honey to keep the frosting balanced and not too overpowering.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week. Bring to room temperature before serving. Frosted cookies can also be frozen; thaw them in the refrigerator overnight and then let them reach room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cornbread mix?

Yes, you can substitute another brand of cornbread mix, but keep in mind that the flavor and texture may vary slightly depending on the ingredients used in the mix.

Can these cookies be made dairy-free?

To make a dairy-free version, substitute the butter with a plant-based margarine or coconut oil, and ensure the cornbread mix you use does not contain dairy ingredients. The frosting can also be made with non-dairy butter alternatives.

Honey Butter Cornbread Cookies Recipe

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★★★★★

4.4 from 64 reviews

Delightfully sweet and buttery, these Honey Butter Cornbread Cookies combine the rustic charm of cornbread with the indulgence of soft cookies topped with a luscious honey butter frosting. Perfectly golden and tender, they offer a unique twist on classic cookie flavors, sure to please at any gathering or as a comforting treat.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 2 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 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

• 1/2 cup (57 g) confectioners’ sugar
• 1/2 cup honey
• 1/2 tsp kosher salt
• Additional unsalted butter from cookie dough portion used in frosting

Instructions

1. Prepare the Dough: In a large bowl, beat the softened butter and dark brown sugar using a handheld mixer on medium-high speed or whisk until fluffy and smooth, about 2 to 3 minutes. Add the eggs and egg yolks one at a time, beating well to combine after each addition. Stir in the pure vanilla extract until fully incorporated.
2. Mix Dry Ingredients: Gradually add the Jiffy cornbread mix and all-purpose flour to the wet mixture. Fold gently until no streaks of flour remain, ensuring the dough is uniform without overmixing to keep the cookies tender.
3. Chill the Dough: Cover the dough and refrigerate until firm, at least 30 minutes and up to 2 hours. This step helps the dough set for easier scooping and better cookie shape during baking.
4. Preheat and Prepare Baking Sheets: Position oven racks in the upper and lower thirds and preheat the oven to 350°F (175°C). Line two baking sheets with nonstick spray or parchment paper. Using a medium cookie scoop (about 3 tablespoons), portion the dough onto the sheets, spacing each cookie about 2 inches apart to allow for spreading.
5. Bake the Cookies: Bake for 10 to 12 minutes, rotating the baking sheets top to bottom and front to back halfway through the baking time to ensure even cooking. Cookies should be golden brown with set edges. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
6. Make the Honey Butter Frosting: In a medium bowl, beat the softened butter, confectioners’ sugar, honey, and kosher salt using a handheld mixer or whisk on medium-high speed until the mixture becomes smooth and fluffy. This frosting should be creamy and spreadable.
7. Frost the Cookies: Once the cookies have completely cooled, generously spread the honey butter frosting on each cookie. Allow the frosting to set briefly before serving.

Notes

• Refrigerating the dough before baking is essential to prevent excessive spreading and to develop the best texture.
• Rotating the baking sheets during baking ensures even coloring and doneness across all cookies.
• Use a medium cookie scoop for uniform cookie sizes, which promotes consistent baking times.
• Store frosted cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• If desired, drizzle extra honey on top of the frosting for added sweetness and shine.

Keywords: cornbread cookies, honey butter frosting, sweet cookies, Jiffy cornbread, homemade cookies, dessert recipe