Honey Cornbread Cookies

Discover the warm, comforting flavors of cornbread transformed into a delightful cookie. These Honey Cornbread Cookies offer a buttery base with a subtle honey sweetness, perfectly balancing a crumbly texture that melts on your tongue. Whether enjoyed with a cold glass of milk or as a unique companion to your chili, these cookies bring a nostalgic yet novel treat to any table.

Ideal for those moments when you crave the essence of cornbread but want a handheld dessert, these cookies bridge the gap beautifully. I often bake a batch on a lazy Sunday afternoon, and their irresistible charm means they’re gone by midweek.

Ingredients

• Honey (1/3 cup): Adds natural sweetness and a subtle floral aroma, perfectly complementing the cornbread flavors.
• Bread flour (1 1/2 cups): Provides chewy structure with enough gluten for a tender yet resilient cookie crumb.
• Baking powder (1/2 tsp): Leavens the dough slightly, helping cookies rise gently for lightness.
• Baking soda (1/2 tsp): Reacts with acidic ingredients to aid in proper rise and softness.
• Salt (1/2 tsp): Enhances flavors and balances the sweetness from honey and sugar.
• Yellow cornmeal (1/2 cup): Delivers authentic cornbread texture and a slight crunch for that signature bite.
• Cold salted butter, cubed (1/2 cup): Provides rich, creamy flavor while keeping the dough firm to prevent spreading.
• Egg yolks (2, room temperature): Bind ingredients and add tender richness without excess moisture.
• Vanilla extract (1 tsp): Adds warm, aromatic depth to complement the honey and cornmeal.
• White sugar (1/2 cup): Gives additional sweetness and aids in creating a crisp exterior crust.
• Sugar for coating (1/3 cup): Used to roll dough balls, adding a sparkling sweet crust after baking.

Instructions

Prepare Mise en Place and Dry Ingredients

Measure and whisk together bread flour, cornmeal, baking powder, baking soda, salt, and the sugar for rolling in separate bowls. This organized step ensures an even distribution of leavening agents and flavors in the dough.

Cream Cold Butter with Sugar and Honey

Beat cold, cubed salted butter with white sugar and honey on medium speed for 3-4 minutes until the mixture is light and fluffy. Starting with cold butter allows you to control the dough’s texture better and prevents excessive spreading during baking.

Incorporate Egg Yolks and Vanilla

Add room-temperature egg yolks and vanilla extract to the creamed mixture, blending until uniform. This step enhances flavor and ensures a smooth dough by emulsifying the fats and liquids effectively.

Combine Dry and Wet Ingredients to Form Dough

Gradually add the dry ingredients to the wet mixture and mix on low speed just until combined. Overmixing can develop gluten, turning your tender cornbread cookies tough rather than crumbly.

Shape Dough Balls and Coat with Sugar

Divide dough into roughly 10 equal portions and roll each into a smooth ball. Coat thoroughly with sugar for a delicate crunch and place on a parchment-lined baking sheet. This coating adds a polished, crisp exterior upon baking.

Freeze Dough to Maintain Shape

Freeze the sugar-coated dough balls for at least 2 hours. Chilling firm dough prevents spreading during baking, resulting in perfectly shaped cookies with ideal texture.

Bake Until Edges Are Golden

Preheat oven to 350°F, arrange frozen dough balls 2 inches apart, and bake 12-15 minutes until edges are set and lightly golden. The centers may appear soft but will firm up as the cookies cool, preserving the tender interior.

Cool Cookies before Serving

Allow cookies to rest on the baking sheet for 5-10 minutes to finish setting, then transfer to a wire rack to cool completely. This cooling phase is critical for developing the signature crumbly cornbread texture.

Storage Tips

Store cookies in an airtight container at room temperature for up to 5 days with layers separated by parchment paper. Alternatively, freeze baked cookies for up to 3 months, thawing them before serving or warming briefly for freshness.

Serving Suggestions

Enjoy these cornbread cookies with a cold glass of milk or a warm cup of coffee for a comforting snack. They also shine alongside hearty chili dishes, or pair deliciously with vanilla ice cream for a creative dessert twist.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour works fine, though the cookies may be slightly less chewy but still tender and delicious.

What are good substitutes for honey in this recipe?

Maple syrup or corn syrup can replace honey, delivering similar moisture and sweetness with a subtle flavor change.

Is it okay to use whole eggs instead of just yolks?

Using one whole egg instead of two yolks is possible, but expect slightly more spreading and a firmer cookie texture.

Why is using cold butter important?

Cold butter helps control dough texture and prevents cookies from spreading too much during baking, ensuring a tender crumb.

How should I store leftover cookies?

Keep them in an airtight container at room temperature for up to 5 days or freeze for extended storage up to 3 months.

Can I make these cookies gluten-free?

Not without modifying the recipe; substituting gluten-free flour blends may affect texture and rise, requiring experimentation.

What kind of cornmeal works best?

Fine or medium grind cornmeal is ideal; avoid coarse grind unless briefly pulsed to prevent gritty texture.

Honey Cornbread Cookies

These honey cornbread cookies combine buttery, classic cornbread flavors with a touch of sweetness and a tender, crumbly texture perfect for snacks or dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course cookie, Snack

Cuisine American

Servings 10 people

Calories 180 kcal

Equipment

• 1 mixing bowl for combining ingredients
• 1 electric mixer for creaming butter, sugar, and honey
• 2 baking sheet lined with parchment paper
• 1 freezer for chilling dough balls
• 1 wire rack for cooling cookies

Ingredients

  

• 1/3 cup honey
• 1 1/2 cups bread flour or all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup yellow cornmeal fine or medium grind
• 1/2 cup cold salted butter cubed
• 2 egg yolks room temperature
• 1 tsp vanilla extract
• 1/2 cup white sugar
• 1/3 cup white sugar for coating

Instructions

 

• Whisk together bread flour, cornmeal, baking powder, baking soda, salt, and 1/3 cup sugar in a bowl to evenly distribute the dry ingredients.
• In a separate bowl, beat cold cubed butter with 1/2 cup white sugar and honey on medium speed for 3-4 minutes until light and fluffy.
• Add egg yolks and vanilla extract to the butter mixture and mix on medium speed until just combined.
• Add the dry ingredient mixture to the wet ingredients and mix on low speed just until a cohesive dough forms, about 30-45 seconds, avoiding overmixing.
• Divide dough into 10 equal balls, roll each in the 1/3 cup sugar until coated, then place on a parchment-lined baking sheet.
• Freeze the coated dough balls for at least 2 hours or overnight to prevent spreading.
• Preheat oven to 350°F and line two baking sheets with parchment paper. Arrange frozen dough balls about 2 inches apart on sheets.
• Bake for 12-15 minutes until edges are set and centers have slight give; avoid overbaking.
• Cool cookies on baking sheets for 5-10 minutes, then transfer to a wire rack to cool completely.

Notes

• Use cold butter cubed to prevent dough from spreading too thin during baking.
• Mix dough only until ingredients combine to keep cookies tender.
• Freezing the dough balls helps maintain structure and texture.
• Store cookies airtight at room temperature up to 5 days or freeze for up to 3 months.
• Frozen cookies thaw quickly or can be warmed briefly in the oven.