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    Home » Recipes

    Easy and delicious cornbread cookies

    October 12, 2021 by Carrie 4 Comments

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    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!

    Cornbread cookies

    Ingredients and substitutions

    • All-purpose flour: corn or oat flour can be used as well. 
    • Granulated Sugar
    • Brown sugar
    • Cornmeal
    • Salt
    • 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!
    Soft and chewy cornbread cookies using cornmeal.

    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!

    Variations

    • Add on a honey buttercream frosting to the top.
    • Make into smaller or larger cookies, baking time will vary.
    • Stuff with a buttercream frosting.

    FAQ's

    Can I freeze these cookies?

    Yes, place cookies in an airtight container and freeze up to 3 months. Remove and defrost at room temperature before serving.

    What is CRUMBL version of this cookie?

    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.

    Soft and chewy cornbread cookies using cornmeal.

    Cornbread cookies

    Carrie
    Delicious cookies made with cornmeal and honey. Each bite is perfection with crispy edges and a chewy center.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 12 mins
    Total Time 42 mins
    Course Dessert
    Cuisine American
    Servings 12 cookies
    Calories 389 kcal

    Equipment

    • Electric mixer
    • Mixing bowls
    • Measuring cups and spoons
    • spatula
    • Baking trays x2
    • Parchment paper or silicon mat

    Ingredients
      

    Cornbread cookies

    • 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

    Instructions
     

    Cornbread cookies

    • 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!

    Notes

    • 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. 

    Nutrition

    Serving: 12cookiesCalories: 389kcalCarbohydrates: 55gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 72mgSodium: 208mgPotassium: 102mgFiber: 2gSugar: 27gVitamin A: 518IUVitamin C: 1mgCalcium: 29mgIron: 2mg
    Keyword Cornbread, cookies, honey
    Tried this recipe?Let us know how it was!

    Cookies, cookies, and more cookies!

    • Cookies and cream cookies
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    • Christmas chocolate cookies

    Fun fact of the day!

    The word Dorito means "little golden things" in Spanish. 

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    Reader Interactions

    Comments

    1. Elsie S. Stewart

      November 17, 2022 at 11:11 am

      5 stars
      I tried this recipe and it's really good.
       

      Reply
      • Carrie

        November 19, 2022 at 9:12 am

        I'm glad you enjoyed it! One of my favorite recipes!

        Reply
    2. Amy A Griffiths

      January 10, 2023 at 3:14 pm

      5 stars
      So good! I think they might be good with a fruit topping of some kind. Thanks for sharing the recipe.

      Reply
      • Carrie

        January 13, 2023 at 8:23 am

        Totally! You could add pretty much anything to these cookies!

        Reply

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    Welcome

    About me Carrie Blaser

    Hi my name is Carrie. I am just a sassy girl from the midwest that has a sweet tooth for any type of dessert. I grew up in the kitchen and remember making my sister scrambled eggs at 8 years old. But I really fell in love with baking when I made my first Betty Crocker cake out of the box. I like to think that I have come a long way since then!

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