These Cornbread Cookies are the best of both worlds! A tender, chewy cookie is topped with a velvety honey buttercream frosting and drizzled in extra honey.
What is a cornbread cookie?
A cornbread cookie is just what it sounds like: a cookie that tastes like cornbread! Think: chewy sugar cookie with a cornbread flavor… and to make things even better, we’ve topped it with a honey buttercream.
Why you’ll love these
- Easy. Today’s cookie recipe is extremely easy thanks to Jiffy Corn Muffin Mix!
- Sweet and Salty. This cookie is perfect for those love a sweet, but not too sweet dessert… drizzle on a little extra honey for those with a larger sweet tooth. 😉
Ingredients
Cornbread Cookie
- Corn Muffin Mix – I recommend using the classic Jiffy, but any 8.5 oz box should work. If you’re looking for a completely homemade cookie, you could try using my Copycat Jiffy Cornbread Mix recipe, although, I can’t guarantee the results.
- Butter – unsalted or salted butter will be fine. If using salted butter, omit the additional salt.
- Egg – 2 egg yolks (not the whole egg) are needed in this recipe. Use the leftover egg whites in my Healthy Egg Muffin Cups.
- Sugar – you’ll need 1 tablespoon granulated sugar. If you like a sweeter cookie, feel free to double the sugar, but keep in mind, we’re topping these with a frosting which is pretty sweet!
- Vanilla – can omit, if necessary, although I like the addition of vanilla to make a more flavorful cookie. 1 teaspoon vanilla
- Salt – again, can omit, but I think it helps bring out all the flavors!
Honey Buttercream
- Powdered Sugar – for frosting, you really need to use powdered sugar to get the smoothest end result. If you’re out, try making your own powdered sugar!
- Honey – any variety of honey you have on hand in fine!
- Butter – just like with the cookies, salted or unsalted is fine. Omit the added salt if using salted butter.
- Milk – any milk you have on hand will work, I used buttermilk, because it works nicely with cornbread!
- Salt – can omit, but I like the contrast the salt brings to the sweetness of the honey. Kosher or table salt is fine.
How to make
- Make the dough: whisk together the muffin mix, sugar, and salt in a medium sized bowl, then use a hand mixer to beat in butter, eggs, and vanilla.
- Bake the cookies: use a cookie scoop to scoop the dough out onto a silicone mat lined baking sheet, then bake at 350 degrees F until cooked. Cool on a wire cooling rack.
- Make the frosting: use a hand mixer to beat together powered sugar, melted butter, honey milk, and salt in a medium sized bowl until smooth.
- Assemble: frost the cooled cookies, drizzle with extra honey, if desired and enjoy!
How to store
Unfrosted cookies will last at room temperature in a sealed airtight container for 1 week, in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
Frosted cookies will last in the fridge for 2 weeks or in the freezer for 3 months.
To enjoy again, thaw in the fridge if frozen.
– Jennifer
Cornbread Cookies
These Cornbread Cookies are the best of both worlds! A tender, chewy cookie is topped with a velvety honey buttercream frosting and drizzled in extra honey.
Prep Time: 25 minutes
Cook Time: 10 minutes
Yield: 12 cookies
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
Cornbread Cookies
- 1 (8.5 oz) box Jiffy corn muffin mix
- 1 tablespoon granulated sugar
- ⅛ teaspoon salt
- 4 tablespoons unsalted butter melted
- 2 large egg yolks room temperature
- 1 teaspoon vanilla extract
Honey Buttercream Frosting
- 1 ½ cups powdered sugar
- 2 tablespoons unsalted butter melted
- 1 tablespoon honey
- 1 tablespoon milk room temperature (I used buttermilk)
- ¼ teaspoon salt
Instructions
Cornbread Cookies
- Preheat oven to 350 degrees F and line a baking sheet with a silicone baking mat. Set aside.
- Place muffin mix, sugar, and salt into a medium sized bowl and whisk to combine.
- Add in melted butter, egg yolks, and vanilla, then use a hand mixer to beat together until a dough forms.
- Use a cookie scoop to scoop out 12 dough balls, then place onto prepared baking sheet.
- Bake in preheated oven for 8-12 minutes.
- Remove from oven, allow to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to continue cooling.
Honey Buttercream Frosting
- Place powered sugar, melted butter, honey milk, and salt into a medium sized bowl, then use a hand mixer to beat together until smooth.
- Frost the cooled cookies, drizzle with extra honey, if desired and enjoy!
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STORING
Room Temp:1 Week (unfrosted)
Refrigerator:2 Weeks (frosted/unfrosted)
Freezer:3 Months (frosted/unfrosted)
Reheat:Thaw in the fridge, if frozen
*Storage times may vary based on temperature and conditions
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Nutrition Information
Nutrition Facts
Cornbread Cookies
Amount Per Serving (1 frosted cookie)
Calories 212 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 46mg15%
Sodium 240mg10%
Potassium 31mg1%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 21g23%
Protein 2g4%
Vitamin A 241IU5%
Vitamin C 0.03mg0%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: cornbread cookie, cornbread dessert, easy dessert, honey buttercream, honey frosting, jiffy corn muffin mix, sweet and salty
Barbara
Jennifer @ Show Me the Yummy
Mackenzie
Jennifer @ Show Me the Yummy
Karen
Jennifer @ Show Me the Yummy