If you’re looking for something uniquely delightful to brighten up any dessert table, let me introduce you to Honey Buttercream Cornbread Cookies. Imagine buttery-soft cookies with that signature golden cornbread crumb, all crowned with a swirl of lush honey buttercream. Sweet, a little rustic, and undeniably charming, every bite delivers pure comfort with a hint of nostalgia and an irresistible modern twist.

Honey Buttercream Cornbread Cookies Recipe - Recipe Image

Ingredients You’ll Need

These Honey Buttercream Cornbread Cookies come together with simple ingredients, but each one plays its own special role. From pantry staples to the golden touch of honey, every choice shapes the cookies’ flavor, color, and oh-so-tender texture.

Unsalted butter (½ cup for cookies, ¼ cup for buttercream): Softened for easy creaming, butter builds both the dough and the buttercream’s rich flavor base.
Granulated sugar (½ cup): Adds sweetness and helps cookies achieve their light, tender crumb.
Honey (¼ cup for cookies, 2 tablespoons for buttercream): The star flavor, lending each bite natural floral notes and just the right amount of stickiness.
Large egg (1): Binds everything together and creates beautifully soft cookies.
Vanilla extract (1 teaspoon): Enhances both the honey and the corn’s warm flavor profile.
All-purpose flour (1 cup): Provides structure without making the cookies too dense.
Fine yellow cornmeal (¾ cup): Ensures classic cornbread taste and that lovely golden hue.
Baking soda (½ teaspoon): Gives the cookies their tender lift and subtle chew.
Salt (¼ teaspoon): Punches up flavors, emphasizing both sweet and savory notes.
Powdered sugar (1 cup): Delivers smooth sweetness and stability to the honey buttercream.
Milk or cream (1–2 teaspoons): Loosens the buttercream just enough for easy spreading or piping—choose to your desired consistency.

How to Make Honey Buttercream Cornbread Cookies

Step 1: Prep Your Baking Sheet and Oven

Start by preheating your oven to 350°F (175°C), so it reaches just the right temperature for cookie magic. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking—it guarantees those signature golden bottoms every time!

Step 2: Cream Together Butter, Sugar & Honey

In a large mixing bowl, beat the softened butter, granulated sugar, and honey until light and fluffy. This step is key: thorough creaming incorporates air, giving your cookies a gentle rise and elegant texture. Don’t rush—enjoy the transformation as everything gets pale and velvety.

Step 3: Add the Egg and Vanilla

Beat in the egg and splash in the vanilla extract, mixing until just combined. These two bring richness and depth, setting the stage for a dough that’s easy to shape and full of flavor in every bite.

Step 4: Mix Dry Ingredients Separately

In a separate bowl, whisk together the all-purpose flour, fine yellow cornmeal, baking soda, and salt. This step evenly disperses the leavening and ensures there are no clumps of cornmeal, which helps every cookie bake up consistently golden and tender.

Step 5: Combine to Form the Dough

Gradually add the dry mixture to your wet ingredients, stirring gently until a soft, sticky dough forms. Work slowly for this step—the dough will be thick but just pliable enough to scoop, thanks to all that lovely honey and butter.

Step 6: Shape and Bake

Scoop tablespoon-sized bits of dough and gently roll them into balls. Place them about 2 inches apart on your lined baking sheet, then use your fingertips to lightly flatten each one—this encourages that classic, rustic cornbread look. Pop into the oven and bake for 9 to 11 minutes, just until the edges turn lightly golden. Let the cookies cool on the tray for 5 minutes, then carefully transfer them to a wire rack to finish cooling.

Step 7: Make the Honey Buttercream

For a finish worthy of a bakery window, beat the softened butter and honey together until completely smooth. Slowly add the powdered sugar, blending on low so you don’t end up in a cloud of sweetness. Add milk or cream, a teaspoon at a time, until the buttercream is beautifully spreadable—perfect for topping these Honey Buttercream Cornbread Cookies.

Step 8: Frost and Enjoy

Once the cookies are completely cool (trust me, patience pays off), spread or pipe the honey buttercream generously on top. If you like, finish with a light swirl—each cookie becomes its own celebration of cozy flavor.

How to Serve Honey Buttercream Cornbread Cookies

Garnishes

Dress up your Honey Buttercream Cornbread Cookies by dusting the buttercream with a sprinkle of cinnamon or a drizzle of extra honey. A touch of edible glitter or a few flakes of sea salt can also add just enough sparkle and intrigue for a festive occasion.

Side Dishes

Pair these cookies with a glass of cold milk, sweet iced tea, or even a light herbal tea. They shine next to fresh berries or citrus wedges, which add a juicy, tangy contrast to their mellow sweetness. For a Southern-inspired dessert board, arrange them beside berry jams or honeycomb pieces.

Creative Ways to Present

Present these treats stacked on a rustic cake stand, or box them up in parchment for a heartfelt homemade gift. For a fun twist, make mini versions and serve them as “cornbread cookie sliders” sandwiched with extra buttercream. However you share them, these cookies always draw “oohs” and “aahs!”

Make Ahead and Storage

Storing Leftovers

Keep your Honey Buttercream Cornbread Cookies fresh by storing them in an airtight container at room temperature—they’ll stay perfectly tender for about three days. If stacking, layer parchment paper between them to protect the buttercream topping.

Freezing

To freeze, arrange unfrosted cookies between parchment layers in a freezer-safe container for up to two months. You can also freeze frosted cookies, but it’s best to flash-freeze them on a tray before transferring to containers so the buttercream stays tidy and delicious.

Reheating

Let frozen cookies come to room temperature on the counter. If you’d like them slightly warm, pop unfrosted cookies in a low oven (about 300°F) for 2–3 minutes—just skip reheating the buttercream, as it will melt. Add the honey buttercream after cookies are cool for best results.

FAQs

Can I use coarse cornmeal instead of fine?

For these cookies, fine cornmeal is your friend—it gives the best tender crumb and even texture. Coarse cornmeal tends to make the cookies gritty and dense, so if you only have coarse, consider pulsing it a few times in a blender first.

Can I make Honey Buttercream Cornbread Cookies gluten free?

Absolutely! Swap the all-purpose flour for your favorite cup-for-cup gluten-free blend. Double-check that your cornmeal is gluten free, and you’re good to go—you’ll love the results.

Do I need to chill the dough before baking?

No chilling needed for this recipe! The dough is ready to scoop and bake right after mixing, which is perfect for anyone (like me!) who can’t wait for a fresh-baked cookie fix.

Can I double the recipe?

Yes, you can easily double or even triple this recipe to feed a crowd or make plenty for gifting. Just use a larger bowl and bake in batches to avoid crowding the cookies as they spread in the oven.

What if I don’t have honey on hand?

Honey is really the signature note here, but in a pinch, you can substitute pure maple syrup or agave. The flavor profile changes a bit, but the cookies will still be soft, sweet, and entirely delicious.

Final Thoughts

Give these Honey Buttercream Cornbread Cookies a try—you’ll be amazed at how they fill your kitchen with warmth and bring people together. Each bite is comfort meets celebration, guaranteed to win over anyone who loves a sweet southern twist. I can’t wait for these to become a new favorite in your cookie collection!

Honey Buttercream Cornbread Cookies Recipe

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4.6 from 9 reviews

Author: admin
Total Time: 30 minutes
Yield: 18 cookies 1x
Diet: Vegetarian

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Description

Delight your taste buds with these Honey Buttercream Cornbread Cookies that offer a perfect balance of sweetness and crunch. These delectable treats are a unique twist on traditional cookies, combining the flavors of cornbread with a luscious honey buttercream frosting.

Ingredients

Scale

For the cookies:

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup honey
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup yellow cornmeal, fine ground
1/2 teaspoon baking soda
1/4 teaspoon salt

For the honey buttercream:

1/4 cup unsalted butter, softened
2 tablespoons honey
1 cup powdered sugar
1–2 teaspoons milk or cream, as needed for consistency

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix wet ingredients: In a large bowl, cream together butter, sugar, and honey until light and fluffy. Add egg and vanilla extract.
Combine dry ingredients: In a separate bowl, whisk together flour, cornmeal, baking soda, and salt. Gradually add dry ingredients to wet ingredients.
Form cookies: Scoop tablespoon-sized dough portions, roll into balls, place on baking sheet, flatten gently, and bake for 9-11 minutes.
Make buttercream: Beat softened butter and honey until smooth, mix in powdered sugar gradually, and add milk for desired consistency.
Ice cookies: Once cooled, spread or pipe honey buttercream on top of cookies.