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parchment paper topped with many yellow cornbread cookies topped with frosting, drizzle of honey, and flaky sea salt with a bowl of honey.

Cornbread Cookies with Salted Honey Buttercream

With a chewy cornmeal cookie base and creamy salted honey buttercream frosting, these honey cornbread cookies are simply incredible!
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Course: Dessert
Cuisine: American, Southern
Prep Time: 30 minutes
Cook Time: 15 minutes
Chill time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 10 cookies
Author: Megan Horowitch

Ingredients 
US Customary - Metric

Cornbread Cookies:

  • ½ cup vegan butter swap dairy butter 1:1
  • ⅔ cup sugar
  • 2 Tablespoons honey
  • a flax egg 1 tablespoon (8 grams) ground flaxseed mixed with 3 tablespoon water and left to sit 5-10 minutes
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 cup all-purpose flour
  • ½ cup organic cornmeal
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Honey Buttercream Frosting:

  • ½ cup vegan butter
  • 2 Tablespoons honey *more to drizzle on top of cookies
  • 1 Tablespoon soy milk or cocunut milk
  • 1 cup powdered sugar
  • flaky sea salt optional, to sprinkle on frosting

Instructions

Make & chill the cornbread cookie dough:

  • Add the vegan butter, sugar, and honey to a bowl. Cream together with an electric mixer until soft and fluffy (about 2 minutes)
  • Next, add in the flax egg and vanilla and whip together for another 30 seconds.
  • Then, add the all-purpose flour, cornmeal, baking powder, and salt. Make sure to add the flour first, and then add the other ingredients on top. Mix until a thick cookie dough forms.
  • Cover the bowl of cookie dough with plastic wrap and place it in the fridge to chill for at least 30 minutes.

Bake the cookies:

  • About 10 minutes before removing the dough from the fridge, preheat the oven to 350F and line a baking tray with parchment paper.
  • Remove the dough from the fridge and use a cookie scoop to scoop out 10 evenly sized cookies.
  • Place each cookie dough ball at least 2 -inches apart on the tray. If all of the cookies will not fit on one baking sheet, bake 5-6 cookies at a time on one tray rather than putting two trays in the oven at the same time.
  • Add the tray of cookies to the oven and bake for 13-15 minutes, until the bottoms are lightly browned and the cookies are cooked through, but have slightly soft centers.
  • Remove the tray of cookies from the oven and let them sit on the tray for about 5-10 minutes. For rounder cookies, use a round cookie cutter or a mug that is slightly larger than the cookie and swirl the cookies around inside to form them into a round cookie. This step will only work if you do it while the cookies are still warm.
  • Move the cookies to a wire rack to finish cooling completely before frosting.

Make the honey buttercream frosting:

  • Add the room-temperature vegan butter, soy milk, and honey to a mixing bowl and whip together until smooth and fluffy (about 3-5 minutes).
  • Once combined, slowly whip in your sifted powdered sugar until no clumps remain.

Frost the cookies:

  • Once the cookies have cooled, use an icing knife to spread the honey buttercream over each cookie.
  • Drizzle extra honey on top and a pinch of flaky sea salt. Then, serve & enjoy!

Notes

  • Please see the blog post for recipe tips, substitution ideas, & cookie storage.

Nutrition

Serving: 1large cookie with frosting | Calories: 354kcal | Carbohydrates: 48g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 3g | Sodium: 278mg | Potassium: 50mg | Fiber: 1g | Sugar: 32g | Vitamin A: 6IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!