What is the cornbread cookie?

A cornbread cookie is exactly what it sounds like—a sweet, buttery treat that blends the flavor and texture of classic cornbread with the chewy comfort of a cookie. Instead of being fluffy like traditional cornbread, it’s made with a cookie-style dough featuring cornmeal, flour, butter, and honey . The result is a chewy center, slightly crisp edges, and a unique bite that tastes both rustic and indulgent.

Why put honey in cornbread?

Honey and cornbread have been a beloved combo for generations. Adding honey to cornbread enhances the natural sweetness of the cornmeal and creates a softer, more moist texture. Honey also helps balance out the grainy, earthy flavors of the corn with its rich, floral tones. In cookie form, it becomes even more crucial— honey keeps the cookie moist for days , adds a complex depth of sweetness, and caramelizes beautifully in the oven, giving those delicious golden edges we love.

What does adding honey do to cookies?

Honey has a few superpowers when it comes to cookies: Moisture retention: It traps moisture in the dough, keeping cookies soft and chewy longer than sugar alone. Flavor enhancer: Honey has its own rich, nuanced taste that changes based on the flowers the bees visit—adding complexity that plain sugar lacks. Color and browning: It helps cookies develop a beautiful golden crust due to its natural sugars caramelizing during baking. In recipes like honey butter cookies or cornbread cookies with honey butter frosting , honey isn’t optional—it’s essential.

What is the secret to making good cornbread?

The secret to truly good cornbread—whether in bread or cookie form—is balance . That means: The right ratio of flour to cornmeal (too much cornmeal and it’s gritty; too little and it’s bland) Moisture from quality fat like butter or buttermilk A touch of sweetness from honey or brown sugar Proper mixing (don’t overwork the batter or dough) And finally, baking just until golden— never dry or overbaked That same logic carries into cookies. The right cornmeal texture, softened butter, rich honey, and gentle mixing all contribute to creating the ultimate chewy, golden-brown cornbread cookie .

Can I make honey butter cornbread cookies gluten-free?

Yes! To make a gluten-free version, simply substitute the all-purpose flour with a 1:1 gluten-free baking flour that includes xanthan gum. Keep the cornmeal as-is—most are naturally gluten-free, but check the label to avoid cross-contamination. The texture may be slightly more tender, but the flavor and structure hold up beautifully.

How do I know when the cookies are done baking?

The edges should look light golden and slightly firm , while the centers might appear a little underbaked. That’s your cue! They’ll finish baking on the hot pan as they cool. Overbaking leads to dry cookies, especially with cornmeal in the mix, so it’s better to err on the side of soft .

Can I use coarse or fine cornmeal?

Both work, but they yield different results. Coarse cornmeal gives a more rustic, gritty texture—ideal if you want that true cornbread bite. Fine cornmeal blends more smoothly into the dough, creating a softer cookie. If you're unsure, use medium-grind or mix both for the best of both worlds.

Can I add mix-ins like nuts or chocolate chips?

Absolutely. While these cookies are amazing on their own, you can fold in pecans, white chocolate chips, or dried cranberries for a creative twist. Just don’t overload the dough—½ cup of mix-ins is plenty for one batch.

How to Make the Best Honey Butter Cornbread Cookies from Scratch

Description

Honey Butter Cornbread Cookies combine the soft, chewy texture of cookies with the nostalgic flavor of sweet cornbread. These golden treats are lightly crisp on the edges, sweet with honey, and perfect for any occasion.

Ingredients

Units Scale

1 1/2 cups (180g) all-purpose flour
1/2 cup (72g) cornmeal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
10 tablespoons (142g) unsalted butter, room temperature
2/3 cup (127g) granulated sugar
1/4 cup (48g) light brown sugar
1/4 cup (84g) honey
1 large egg yolk
1/4 teaspoon butter extract
2 tablespoons (24g) granulated sugar (for rolling)
1 tablespoon (9g) cornmeal (for rolling)

Cook Mode Prevent your screen from going dark

Instructions

Add cold, cubed butter to a large microwave-safe mixing bowl and microwave in 10-second increments until softened but still cool, about 30–45 seconds total.
Add the honey and 2/3 cup sugar. Mix on medium speed for 2–3 minutes until creamed together.
Add the egg yolk and butter extract. Mix on low speed until incorporated. Scrape down the bowl as needed.
Sprinkle flour, cornmeal, baking soda, baking powder, and salt evenly over the wet ingredients. Mix on low speed just until combined.
Line a small baking sheet or plate with parchment paper. In a small bowl, combine remaining 2 tablespoons of sugar with 1 tablespoon cornmeal.
Use a large cookie scoop to portion dough into 10 balls. Roll each ball smooth and coat in the sugar-cornmeal mixture.
Place dough balls on the prepared baking sheet or plate and freeze for at least 2 hours or overnight.
Preheat oven to 350˚F (175˚C). Line two baking sheets with parchment paper and arrange 5 dough balls per sheet.
Bake both sheets for 15 minutes, or until cookies are just starting to brown around the edges.
Let cool slightly before serving. Enjoy warm or at room temperature.

Notes

Freezing the dough helps maintain thick, chewy centers and prevents excessive spreading.
Don’t overbake—the cookies should look slightly underdone in the center when removed from the oven.
Cookies can be stored in an airtight container for up to 4 days at room temperature or frozen for longer storage.

Nutrition

Serving Size: 1 cookie
Calories: 245
Sugar: 18g
Sodium: 120mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 2g
Cholesterol: 45mg