Cornbread Cookies

These Cornbread Cookies are perfectly chewy with just the right balance of savory and sweet. This is an easy dessert made entirely from scratch that everyone loves.

Prep Time15

Cook Time11

Cool Time30

Total Time56

Servings:

Calories: 379kcal

Author: Karin and Ken

Ingredients

Cookies

½ cup salted butter, softened 120 grams
½ cup light brown sugar 60 grams
½ cup white granulated sugar 50 grams
1 large egg
1 ½ cups all-purpose flour 180 grams
½ cup cornmeal 60 grams
1 teaspoons baking powder
½ teaspoon baking soda

Frosting

½ cup salted butter, softened 120 grams
2 cups powdered sugar
2 tablespoons honey

Instructions

Preheat your oven to 350°F.
Add the softened butter, brown sugar, and granulated sugar to a mixing bowl. Use an electric hand mixer on high speed to whisk the ingredients until the sugars are dissolved.
Blend in the egg until it is thoroughly beaten and well incorporated with the creamed sugar. Reduce the speed of your mixer and gently mix in the flour, cornmeal, baking powder, and baking soda.
Use a cookie scoop or large spoon to drop balls of cookie dough onto a baking sheet. Flatten your cookies slightly and bake for 11 minutes.
Once your cookies come out of the oven, let them cool while you prepare the frosting. Whisk together the butter, powdered sugar, and honey until smooth and creamy.
Use a small spatula to frost your cookies. Serve and enjoy!

Video

Notes

The cornbread cookies spread too much when the butter is too warm or starting to melt. It should be softened, but still thick and creamy—not oily or loose. If the dough feels too soft or warm, chill it in the fridge for about 20 minutes before scooping and baking your cornbread cookies.
Mix the cornbread cookie dough just until everything is combined to keep the cookies soft and prevent them from turning tough or dense.
You can store the cookies at room temperature, just leave off the frosting. Since it contains dairy, the frosting needs to be refrigerated to stay fresh.

Nutrition