Kitchen

My Honey Butter Cornbread Cookies Turn Your Favorite Southern Side Into A Sweet Treat

349 Cornbread is a very divisive subject. Should it be sweet or savory?

Ingredients · Servings 20

1 c. (2 sticks) unsalted butter, softened
1/3 c. (71 g) packed dark brown sugar
2 large eggs
2 large egg yolks
2 tsp. pure vanilla extract
2 (8.5-oz.) boxes Jiffy cornbread mix
1 c. (120 g) all-purpose flour
1/2 c. (57 g) confectioners’ sugar
1/2 c. honey
1/2 tsp. kosher salt

Method · 30 min

In a large bowl, using a handheld mixer on medium-high speed (or using a whisk), beat butter and brown sugar until fluffy and smooth, 2 to 3 minutes. Add eggs and egg yolks, one at a time, beating to blend after each addition. Beat in vanilla.
Add cornbread mix and flour and fold until no streaks remain. Refrigerate until cold, at least 30 minutes and up to 2 hours.
Arrange racks in upper and lower thirds of oven; preheat to 350°. Using a medium cookie scoop (about 3 Tbsp.), scoop dough onto 2 nonstick baking sheets, spacing 2" apart.
Bake cookies, rotating sheets top to bottom and front to back halfway through, until golden brown and edges are set, 10 to 12 minutes. Let cool for 5 minutes on sheets, then transfer cookies to wire racks and let cool completely.
In a medium bowl, using handheld mixer on medium-high speed (or using a whisk), beat butter, confectioners' sugar, honey, and salt until smooth and fluffy.
Once cookies are completely cooled, spread with honey butter frosting.

Cal/Serv:

349 Cornbread is a very divisive subject. Should it be sweet or savory?

Moist and cake-like or sturdy enough to crumble into chili? Baked in a cast-iron skillet or a trusty 9" x 9" baking dish?

The debate is endless, and while I appreciate the classic, cast-iron, sugarless, crispy-crust versions from my Southern roots…I have to admit that I have a soft spot for a hunk of sweet, might-as-well-be-cake cornbread, which is exactly what inspired these honey butter cornbread cookies. They’re soft and sweet with pops of real corn kernels and a fluffy honey butter frosting that’s out-of-this-world delicious.

If you love our recipes for classic cornbread, maple butter, or copycat Crumbl cookies, these cookies combine the best parts of all three into one irresistible dessert. The dough: Made with boxed Jiffy cornbread mix, these cookies have all the nostalgic buttery corn flavor you want without any extra fuss.

The dough is on the wet side for a cookie, but it bakes up soft and tender with lightly crisp edges. Don't skip chilling the dough!

It helps the cookies hold their shape and keeps them from spreading too far in the oven. Once the cookies cool, they get topped with a whipped honey butter frosting that’s rich, fluffy, and just sweet enough to complement the cookie.

Storage: These cookies are perfect for end-of-summer cookouts, cozy fall potlucks, or anytime you want to add something a little unexpected to the spread.

Store the frosted cookies in an airtight container in the refrigerator for up to 4 days; let them sit at room temperature for 15 to 20 minutes before serving for the best texture. Made this recipe?

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