If you adore the comforting warmth of cornbread and the sweet indulgence of honey, then the Honey Buttercream Cornbread Cookies Recipe is going to become your new best friend in the kitchen. These cookies combine the rustic, crumbly texture of classic cornbread with a luscious honey buttercream frosting that’s creamy and just the right amount of sweet. Every bite delivers a delightful harmony of flavors and textures that feels like a cozy hug on a plate. Once you try making these, you’ll find it’s impossible to stop at just one!
Ingredients You’ll Need
This Honey Buttercream Cornbread Cookies Recipe shines because of its simple yet thoughtful ingredients. Each one plays a vital role in balancing texture, flavor, and that golden hue that makes these cookies so irresistible.
- 1 cup unsalted butter (softened): Provides that rich, creamy base essential for both the dough and the buttercream.
- 3/4 cup granulated sugar: Adds sweetness that complements the honey without overpowering it.
- 1/4 cup honey: Infuses natural floral sweetness and moisture to the cookie dough.
- 1 large egg: Binds the ingredients together while adding slight richness.
- 1 teaspoon vanilla extract: Elevates the overall flavor with warm, inviting notes.
- 1 1/4 cups all-purpose flour: The structure builder that ensures the perfect cookie crumb.
- 3/4 cup finely ground cornmeal: Gives that signature cornbread texture and subtly nutty flavor.
- 1/2 teaspoon baking soda: A gentle leavening agent to help the cookies rise just enough.
- 1/4 teaspoon salt: Balances sweetness and enhances all the other flavors.
- 1 1/2 cups powdered sugar (for buttercream): Provides the smooth, sweet base of the honey buttercream.
- 2 tablespoons honey (for buttercream): Packs in a fragrant sweetness for the frosting.
- 1–2 tablespoons heavy cream or milk: Adjusts buttercream texture for spreading or piping.
- Pinch of salt (for buttercream): Keeps the sweetness from becoming cloying and adds depth.
How to Make Honey Buttercream Cornbread Cookies Recipe
Step 1: Prepare the Oven and Dough
Start by preheating your oven to a cozy 350°F (175°C) and line a baking sheet with parchment paper for easy clean-up. In a large bowl, cream the softened butter, sugar, and honey together until the mix is light, fluffy, and smelling heavenly. Then beat in the egg and vanilla extract to give your dough that luscious richness.
Step 2: Combine Dry Ingredients
Whisk together the all-purpose flour, finely ground cornmeal, baking soda, and salt in a separate bowl. This ensures even distribution of all the essential leavening and seasoning agents, which help your cookies develop the perfect crumb and flavor balance.
Step 3: Bring Wet and Dry Ingredients Together
Gradually add the dry mixture into the wet ingredients and mix just until everything is combined. Overmixing will make your cookies tough, so go slow and gentle for that ideal tender crumb full of cornbread goodness.
Step 4: Shape and Bake the Cookies
Scoop tablespoon-sized portions of your cookie dough and place them onto your prepared baking sheet, spacing them about two inches apart so they don’t crowd. Gently flatten each cookie dough ball with your fingers or the bottom of a glass for that perfect thickness. Bake for 10 to 12 minutes or until the cookie edges turn a light golden color that promises deliciousness inside.
Step 5: Cool and Prepare the Honey Buttercream
After baking, allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely. While your cookies cool down, whip up the honey buttercream by beating the softened butter until smooth. Add the powdered sugar, honey, heavy cream, and a pinch of salt, then beat until the frosting turns light and fluffy.
Step 6: Frost and Assemble
Spread or pipe the honey buttercream onto the flat side of half the cookies, then gently press the remaining cookies on top to create luscious sandwich cookies. If you prefer, you can also serve these as frosted single cookies, making every bite an indulgent treat.
How to Serve Honey Buttercream Cornbread Cookies Recipe
Garnishes
A sprinkle of flaky salt over the honey buttercream brightens the sweetness and adds a lovely crunch that makes every bite pop. For an extra special touch, consider dusting with a little ground cinnamon or topping with a few chopped toasted pecans for a nutty hint that complements the cornbread flavor beautifully.
Side Dishes
These Honey Buttercream Cornbread Cookies pair wonderfully with a cup of strong black coffee or a soothing cup of chamomile tea to balance sweetness with warmth. For an afternoon treat, serve alongside fresh seasonal fruit like juicy berries or sliced apples for a fresh, tangy contrast.
Creative Ways to Present
Transform your cookies into stunning party desserts by stacking them on a beautiful wooden board or arranging them in clear jars tied with rustic twine for gifting. You can also add edible flowers on top of the buttercream for a charming, elegant touch that will wow any guest.
Make Ahead and Storage
Storing Leftovers
To keep your Honey Buttercream Cornbread Cookies Recipe fresh and delicious, store them in an airtight container at room temperature. They will stay soft and flavorful for up to three days, making them perfect for a short-term treat that feels freshly baked every time.
Freezing
If you want to prepare these delightful cookies in advance, you can freeze them either unfrosted or as assembled sandwiches. Wrap them tightly in plastic wrap and place them in a freezer-safe container for up to one month. Thaw at room temperature when ready to enjoy, and if frozen unfrosted, add buttercream just before serving.
Reheating
Enjoy your cookies warm by briefly microwaving them for 10 to 15 seconds or placing them in a low oven (about 300°F) for a few minutes. This revives the soft texture and melts the buttercream slightly for an even more luscious experience.
FAQs
Can I substitute honey with another sweetener in the Honey Buttercream Cornbread Cookies Recipe?
While honey contributes a unique floral sweetness and moisture, you can substitute it with maple syrup or agave nectar. Keep in mind the flavor will vary slightly, and textures may be affected, but it still yields tasty cookies.
Is it necessary to use cornmeal, or can I use all-purpose flour only?
Cornmeal is essential for authentic texture and flavor in this recipe. Using only all-purpose flour will result in a cakier, less distinctive cookie. If you can’t find finely ground cornmeal, a quick pulse in the food processor helps achieve the right consistency.
Can I make the cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Just ensure the blend contains xanthan gum or add it separately to maintain structure.
How do I get the perfect consistency for the honey buttercream?
Start with one tablespoon of cream or milk and add more gradually until the buttercream is smooth and easily spreadable but not runny. The texture should hold its shape nicely if you plan to pipe it.
Can I add flavors like cinnamon or lemon zest to the cookies?
Absolutely! Adding a teaspoon of ground cinnamon or a teaspoon of fresh lemon zest to the dry ingredients enhances the flavor depth and complements the honey beautifully, giving your cookies a unique twist.
Final Thoughts
There’s something truly special about the Honey Buttercream Cornbread Cookies Recipe that makes it a standout dessert to share with loved ones. The way the warm, grainy cornbread notes mix with the smooth, sweet honey buttercream brings comfort and joy in every bite. I wholeheartedly encourage you to whip up a batch of these cookies soon — your kitchen and your taste buds will thank you!
Print
Honey Buttercream Cornbread Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Honey Buttercream Cornbread Cookies are a delightful twist on classic cornbread, featuring a soft, sweet cookie base with a subtle honey flavor. These sandwich cookies are filled with a luscious honey buttercream frosting, making them a perfect southern-inspired dessert that’s both comforting and elegant.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 cup finely ground cornmeal
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Honey Buttercream
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons honey
- 1–2 tablespoons heavy cream or milk
- Pinch of salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter, Sugar, and Honey: In a large bowl, cream together the softened butter, granulated sugar, and honey using a mixer until the mixture is light, fluffy, and well combined.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and homogeneous, ensuring proper incorporation of the wet ingredients.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, finely ground cornmeal, baking soda, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined to avoid overmixing which can make the cookies tough.
- Shape Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Flatten each slightly using your fingers or the bottom of a glass for uniform thickness.
- Bake Cookies: Bake the cookies for 10–12 minutes or until the edges turn lightly golden, indicating they are perfectly baked through.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, preventing them from breaking.
- Make Honey Buttercream: While the cookies cool, beat the softened butter until smooth. Add powdered sugar, honey, heavy cream or milk, and a pinch of salt, then beat until the buttercream is light and fluffy for easy spreading or piping.
- Assemble Cookies: Spread or pipe the honey buttercream onto the flat side of half the cooled cookies, then top with the remaining cookies to form sandwich cookies, or serve the cookies frosted individually as desired.
Notes
- For a more pronounced honey flavor, opt for dark or raw honey.
- Add a sprinkle of flaky sea salt on top of the cookies to enhance the flavor contrast.
- Store the cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
