Honey Butter Cornbread Cookies Recipe

Surely, you’ve seen those viral, mouthwatering crumbled cookies circulating all over the internet, and they make you want to make your own version from scratch! One of the most unique and popular cookie flavors the community loves is cornbread cookies, and if you’re one of them, you’re in for a treat! Grab your groceries because this recipe will teach you how to make cornbread cookies and put a stop to your search for the best cookie recipes.

We’ll use Wild Honey by Flavors of Quezon to add a rich, local touch to these famous cornbread cookies and ensure an authentic, flavorful-tasting outcome!

Ingredients

Cornbread Cookies:

1 cup packed light brown sugar

3/4 cup (6 oz.) unsalted butter, at room temperature

1/3 cup granulated sugar

1/4 cup Wild Honey by Flavors of Quezon

2 Tbsp. canola oil

2 large eggs, at room temperature

1 1/2 tsp. vanilla extract

2 1/2 cups (about 10 5/8 oz.) all-purpose flour

1 cup (about 5 1/2 oz.) fine yellow cornmeal

1/4 cup cornstarch

2 tsp. baking powder

1 1/4 tsp. kosher salt

Honey Butter Frosting:

1/2 cup (4 oz.) unsalted butter, at room temperature

1/4 cup wild honey, plus more for garnish

1 tsp. vanilla extract

1 1/2 cups (about 6 oz.) sifted powdered sugar

Flaky sea salt, for garnish

Preparation

Directions

1. Preheat the oven to 350°F and position racks in the top and lower thirds. Line two large rimmed baking sheets with parchment paper. Beat brown sugar, butter, granulated sugar, wild honey, and oil with an electric mixer on medium speed until light and fluffy, about 3 minutes.

2. Add eggs one at a time, beating well after each addition. Scrape down the bowl and mix in the vanilla until just combined.

3. In a separate bowl, whisk together flour, cornmeal, cornstarch, baking powder, and salt. Gradually add the dry mixture to the butter mixture in three parts, beating on low speed until combined.

4. Using a large scoop or measuring cup, portion about 1/3 cup of dough onto the prepared baking sheets, placing about five cookies per sheet. Leave about 4 inches of space between each.

5. Bake for 13 minutes, rotating the sheets halfway through. Cookies should have golden brown edges with soft centers. Let them cool for 5 minutes on the sheets, then transfer to a wire rack.

6. Beat butter, wild honey, and vanilla until fluffy, about 2 minutes. Gradually add powdered sugar, beating until smooth and fully combined, around 4 minutes.

7. Spread 1 1/2 tablespoons of frosting onto each cookie using an offset spatula. Garnish with additional wild honey and flaky sea salt if desired.