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Honey Cornbread Cookies

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.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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.