Cornbread cookies are the most delicious cookie to serve with your Sunday chili. They have enough sweetness with the honey, chewy centers, and crispy edges! They can be made within 30 minutes and are my new obsession.
These cookies have now replaced the honey cornbread I used to make with my homemade chili. They stay soft for about 5 days after baking and still melt in your mouth. Who knew something a dessert with cornmeal in it would be so satisfying!
Ingredients and substitutions
- All-purpose flour: corn or oat flour can be used as well.
- Granulated Sugar
- Brown sugar
- Unsalted butter
- Honey: I stay local here in Wisconsin for my honey
- Cornstarch: gives the cookie its soft dessert like texture
Which cornmeal is best for baking?
When it comes to baking cornmeal cookies, you have to make sure you choose a cornmeal that is fine and medium. It is universal and used in cakes, muffins, or pancakes. Other cornmeals are more coarse, super fine and may be used in more savory type dishes.
Tips for the perfect cookies
You will need an electric mixer for these cookies! However, follow these tips to make the perfect cornbread cookies!
- Room temperature butter is always best as it mixes up well. Do not melt the butter for this recipe or cookies will have a much different texture.
- Both sugars allow for the cookies to be soft in the center and crisp around the edges! In addition, provide amazing flavor!
- The cookies do spread in the oven, but will crisp up after they have cooled, so don't fret. So it is important to bake until the edges are golden brown.
- Drizzle extra honey on top for added flavor!
Instructions to make cookies
These cookies are simple to make and require only a couple of steps.
First, prepare baking sheets with parchment paper or silicon mats. Set aside.
Second, in a large mixing bowl, cream together the butter, both sugars, honey, eggs and vanilla extract. Next, add in the flour, cornmeal, salt, baking soda, and cornstarch and mix until combined.
Lastly, drop about 2 tablespoon of batter on prepared baking sheets. Bake for 12 minutes or until edges are golden brown. Transfer to wire rack to complete cooling. Drizzle with extra honey if desired!
- Add on a honey buttercream frosting to the top.
- Make into smaller or larger cookies, baking time will vary.
- Stuff with a buttercream frosting.
Yes, place cookies in an airtight container and freeze up to 3 months. Remove and defrost at room temperature before serving.
This cookie is similar to the CRUMBL version, but I chose not to add the honey buttercream frosting on top since I was serving with chili.
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Baking trays x2
- Parchment paper or silicon mat
- 2½ cup all-purpose flour
- ½ cup granulated sugar
- 1 cup brown sugar
- 2 teaspoon honey
- 2 teaspoon vanilla extract
- 2 large eggs
- 1 cup unsalted butter
- ½ teaspoon salt
- ¾ cup cornmeal
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- Preheat oven to 350°. Line baking sheets with parchment paper or a silicon baking mat. Set aside.
- In a large mixing bowl and with electric mixer, cream together the unsalted butter and both sugars until light and fluffy. Add in the vanilla extract, honey, and both eggs until completely combined.
- Add in the flour, salt, baking soda, and cornstarch and mix until combined. Roll balls of cookie dough about 2 inches apart on the prepared baking sheets.
- Bake for 12 minutes or until the edges are golden brown. Transfer to a wire rack to complete cooling. Drizzle with extra honey if desired!
- Store in airtight container at room temperature for 2 days or in the refrigerator for up to a week.
- Freeze in an airtight container for up to 2 months.
Cookies, cookies, and more cookies!
- Cookies and cream cookies
- Chocolate hazelnut cookies
- Cranberry orange cookies
- Christmas chocolate cookies
Fun fact of the day!
The word Dorito means "little golden things" in Spanish.