If you’ve ever found yourself torn between a warm slice of southern cornbread and a soft, bakery-style cookie, these Honey Buttercream Cornbread Cookies might just become your new favorite treat. They pack the nostalgic comfort of golden cornbread into sweet, tender cookies, all crowned (or sandwiched!) with a fluffy swirl of honey buttercream. The first bite delivers a gentle crunch from cornmeal before melting into a buttery, honey-kissed bliss. Whether you’re looking to impress at a dinner party or want a fresh spin on cookies for your next family night, this recipe brings both homespun charm and irresistible flavor in every single bite.
Ingredients You’ll Need
The beauty of these Honey Buttercream Cornbread Cookies lies in their humble ingredients—each one playing a starring role in crafting the perfect flavor and texture. You probably have most of these on hand, and together they create a cookie that feels both familiar and special.
- Unsalted butter (1 cup, softened): The rich base for irresistibly tender cookies, plus it lets you control the saltiness.
- Granulated sugar (3/4 cup): Brings balanced sweetness and a perfect soft-chewy crumb.
- Honey (1/4 cup): Adds floral notes and moisture—choose a good quality honey for deeper flavor.
- Large egg (1): Binds everything and adds richness.
- Vanilla extract (1 teaspoon): Lends warmth and aromatic depth to both cookie and buttercream.
- All-purpose flour (1 1/4 cups): For structure—keep it classic and sift for the softest dough.
- Finely ground cornmeal (3/4 cup): The star ingredient, providing authentic cornbread flavor and gentle crunch.
- Baking soda (1/2 teaspoon): Softly lifts the cookies for a tender texture.
- Salt (1/4 teaspoon): Essential for balancing all the sweetness.
- 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. This creamy frosting ties everything together with a decadent, melt-in-your-mouth finish.
How to Make Honey Buttercream Cornbread Cookies
Step 1: Prep Your Baking Tools
Get things started by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper—this guarantees easy release and golden bottoms. Setting up now means you can focus on the fun, cozy steps ahead!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and honey with an electric mixer. Beat for about 2-3 minutes until the mixture is light, pale, and irresistibly fluffy. This aeration creates the chewy tenderness these Honey Buttercream Cornbread Cookies are known for.
Step 3: Add Egg and Vanilla
Crack in your egg and pour in the vanilla extract, then beat until fully incorporated. The dough will look silky and smell amazing. This is the moment it really starts to feel like cookie magic!
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, finely ground cornmeal, baking soda, and salt. Combining these dry ingredients first ensures the cornmeal and leavening are perfectly distributed throughout your cookie dough—no surprises, just even flavor in every bite.
Step 5: Bring It All Together
Slowly add the dry mixture to your wet ingredients, mixing on low or by hand just until combined. Don’t overmix; you want the dough to stay tender and light. You’ll see little flecks of golden cornmeal, which means flavor success!
Step 6: Portion and Shape Cookies
Using a tablespoon or a small cookie scoop, drop portions of dough onto your prepared baking sheet, leaving about 2 inches between them for spreading. Flatten each mound gently with your fingers or the bottom of a glass—they only need to be slightly pressed for the perfect rustic cookie shape.
Step 7: Bake to Golden Perfection
Slide your sheet into the preheated oven and bake for 10 to 12 minutes. You’re looking for lightly golden edges, a soft center, and an aroma that will tempt everyone in the house. Let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely—this sets their final texture.
Step 8: Whip Up the Honey Buttercream
While your cookies cool, beat the softened butter for the honey buttercream until creamy. Gradually add the powdered sugar, honey, heavy cream or milk, and a pinch of salt. Give it a good whirl until everything’s super light and fluffy, with a hint of shine from the honey. Taste and adjust cream or honey as needed for your ideal consistency.
Step 9: Assemble Your Masterpieces
Once the cookies are cool, you have options! Generously spread (or pipe) the honey buttercream onto the flat side of half the cookies, then top with the remaining cookies for delightful sandwiches. Or, frost each cookie individually for a simple but stunning presentation.
How to Serve Honey Buttercream Cornbread Cookies
Garnishes
A sprinkle of flaky sea salt on top of each finished cookie really sets off the honey flavors and elevates them from delicious to unforgettable. You can also drizzle a tiny extra thread of honey over the buttercream or even dust lightly with extra cornmeal for a charming, rustic touch.
Side Dishes
Honey Buttercream Cornbread Cookies pair beautifully with spring berries—think fresh strawberries, raspberries, or blueberries. For a bolder contrast, serve them alongside a scoop of tangy lemon or vanilla ice cream, or as part of a dessert board with candied pecans and dark chocolate squares.
Creative Ways to Present
Arrange the cookies on a vintage cake stand for old-fashioned flair, or stack sandwich-style cookies in tall mason jars for a darling picnic treat. Mini versions work wonderfully as part of a festive brunch spread. Or nestle them in a linen-lined basket, dusted with extra powdered sugar, for that storybook Southern bakery vibe.
Make Ahead and Storage
Storing Leftovers
Keep any extra Honey Buttercream Cornbread Cookies in an airtight container at room temperature for up to 3 days. The flavors even deepen as they sit, and the cookies stay soft thanks to the luscious buttercream.
Freezing
These cookies freeze beautifully! Place plain cookies (without frosting) in layers between parchment paper and seal in a freezer bag for up to 2 months. For frosted or sandwich cookies, freeze briefly on a tray first to firm up icing, then layer and store as above. Thaw at room temperature whenever you crave a taste of sweet nostalgia.
Reheating
If you love your cookies slightly warm, simply let them sit out until they reach room temperature, or give unfrosted cookies a brief zap in the microwave (5–10 seconds). For frosted sandwiches, let them soften on the counter to enjoy all that creamy, dreamy buttercream.
FAQs
Can I use a different type Dessert
Absolutely! A stronger, darker honey will deliver a more pronounced, floral note to your Honey Buttercream Cornbread Cookies, while a lighter wildflower honey keeps the flavor mellow and sweet.
How important is using finely ground cornmeal?
Finely ground cornmeal is key for creating that iconic, tender bite—coarse cornmeal can make the cookies overly gritty, so for best results stick to the finer grind.
Can I make the dough ahead of time?
Yes! The cookie dough can be made up to 24 hours in advance and chilled in the fridge. Just let it come to room temperature for easier scooping and shaping before baking.
Is it possible to make these gluten-free?
Definitely. Try swapping in a cup-for-cup gluten-free flour blend. The cookies will still be soft and flavorful with all the charm of the original Honey Buttercream Cornbread Cookies.
Should I sandwich every cookie, or leave some single with frosting?
This is entirely up to your mood or occasion! Sandwiched cookies make for a more decadent, dessert-style treat, while individually frosted cookies are a sweet nod to Southern tradition. Either way, Honey Buttercream Cornbread Cookies shine.
Final Thoughts
From their sunny, golden color to their irresistible combination of cornmeal, honey, and creamy buttercream, these Honey Buttercream Cornbread Cookies are the kind of treat you’ll want to make again and again. Don’t be surprised when friends ask for your recipe—just enjoy the smiles they bring and savor each cozy, unexpected bite!
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
These Honey Buttercream Cornbread Cookies are a delightful twist on traditional cookies, combining the sweet flavor of honey with the richness of buttercream and the comforting texture of cornbread. Perfect for a special treat or a unique dessert option.
Ingredients
Cornbread 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
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 the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Ingredients: Cream together butter, sugar, and honey until light and fluffy. Beat in the egg and vanilla. In a separate bowl, whisk flour, cornmeal, baking soda, and salt. Gradually mix dry ingredients into wet mixture.
- Bake Cookies: Scoop dough onto baking sheet, flatten, and bake for 10–12 minutes until edges are golden. Cool on a wire rack.
- Make Buttercream: Beat butter until smooth, then add sugar, honey, cream, and salt. Beat until light and fluffy.
- Assemble Cookies: Spread or pipe buttercream onto half the cookies and top with remaining cookies to form sandwiches.
Notes
- For a stronger honey flavor, use dark or raw honey.
- Try adding a sprinkle of flaky salt on top for extra flavor.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 17g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
