If you are a dessert lover like me, then get excited for the latest trend in baking: cornbread cookies! Cornbread cookies are just what they sound like – part cornbread and part cookie. They are sweet, salty, and have a unique texture that you’ll love! I got this idea when I had a Crumbl Cornbread cookie, this isn't a copy cat, but is a great option without buttercream.
These cookies have a delicate sweetness, much like regular cornbread. They get a delicious honey drizzle on top. If you have never tried honey on top of your cornbread, trust me, you are missing out! I also added white chocolate chips to give them a little more of that dessert feeling.
Why You'll Love These Cornbread Cookies
- Tea Party Perfect – These cookies are soft, delicate, sweet, with a slight savory element. They are absolutely perfect for tea parties, midday snacks, or midnight cravings.
- Ahead of the Trend – Cornbread cookies are popping up at bakeries like Crumbl, and all over tiktok. Get in on this trend now and wow your friends!
Ingredients For Cornbread Cookies
- Butter – Your butter needs to be cold, unsalted butter in order to properly cream.
- Brown Sugar – Brown sugar is essential to a great cookie dough. You will need ¼ cup, light brown sugar works fine.
- White Sugar – You will also need ¼ cup of white sugar for your dough, as well as an additional ¼ cup for rolling your cookies.
- Vanilla – The vanilla extract in this recipe really pulls together the cornbread elements and the cookie elements. Use 1 tbsp for the perfect flavor.
- Egg – It only takes 1 egg to bind these cookies!
- Honey – Drizzling a tablespoon of honey atop these cookies after they have cooled adds a really lovely element. You can leave it off if you prefer!
- Cake Flour – A little cake flour really helps to keep these light and airy. You will need ½ cup
- All-Purpose Flour – It also takes regular AP flour to keep these cookies together, so measure out ¾ cup.
- Cornmeal – The cornmeal is perhaps the most important part! It gives both flavor and texture. You will need ¼ cup for the dough, as well as an additional ¼ cup to roll the cookies in before baking.
- Salt – The cornmeal will give these cookies that naturally savory element, so you will only need ¼ tsp of salt. Keep in mind that adjusting this amount can also affect how your cookies bake.
- Baking Soda – ½ tsp of baking soda will help these cookies achieve that soft, light texture!
- Cornstarch – Don’t forget ½ tsp cornstarch as well.
- White Chocolate Chips – White chocolate chips add a tiny bit of decadence to these cookies, as well as helping them to keep from crumbling.
How to make Cornbread Cookie Recipe
- Preheat the oven to 410F and line two baking sheets with parchment paper or silpats. In a standing mixer or in a large mixing bowl using electric beaters, cream together the white granulated sugar, brown sugar and the cup unsalted butter.
- Mix in the egg and vanilla.
- In the mixing bowl add the cornstarch, baking soda, salt, cake flour, all-purpose flour and cornmeal to the creamed mixture and mix until the dough has just started to form. The dough will look shaggy, but it is important to not overmix.
- To the barely combined dough add the white chocolate chips. Mix gently until they are evenly incorporated.
- Portion dough into small even sized cookies, making sure to leave them rough in shape and not too compact or squished.
- Evenly roll the cookie dough in the sugar cornmeal mixture
- Place on prepared baking sheet. Chill for 15 minutes in the refrigerator.
- Bake for 6-8 minutes. The outside will be set and beginning to brown. The inside will still be soft and gooey, so let rest at least 15 minutes after baking, before removing from the baking sheet.
Step by Step Instructions for Cornbread Cookie Recipe
First, preheat your oven to 410F. While your oven warms up, line two baking sheets with silpats or parchment paper. Now let’s make the dough! If you have a stand mixer, that will work best. Otherwise, gin a large mixing bowl, cream together ¼ cup brown sugar, ¼ cup white sugar, and ½ cup of cold unsalted butter.
Once you have mixed your sugars and butters, add your egg and vanilla.
Next, add your cornstarch, baking soda, salt, cake flour and all-purpose flour, and ¼ cup of your cornmeal. Mix until a dough just begins to form. Be careful not to overmix it.
Gently fold in your white chocolate chips.
Form your cookies! You can use an ice cream scoop or just eyeball it. This recipe makes 24 small cookies. You may wish to make larger cookies. If so, plan to add a few minutes to your cook time.
Mix ¼ cup cornmeal and ¼ cup white sugar. Roll your cookie dough balls into this mixture and place on your baking sheet.
Place your cookie dough in the refrigerator to chill for 15 minutes. Bake your cookies for 6-8 minutes, until they begin to brown. Keep in mind that your cookies will still be soft on the inside, and will finish cooking on the pan when you remove them.
Allow your cookies to cool for 15 minutes. Then remove, drizzle with honey if desired, and enjoy!
Cook's Tips
- If you like your cookies crispier, add an additional 2-3 minutes to your cook time.
- If you choose to make larger cookies, plan to bake them for around 9-11 minutes.
- Using a stand mixer is always my first choice simply because of ease and convenience. However, you can prepare your cookie dough using an electric beater, or even manually with a spatula. Keep in mind that the dough will take a little muscle to mix by hand, but it is always an option if you don’t have access to a mixer.
- You can make a honey buttercream frosting, but I think these are sweet enough! You can always sprinkle some powdered sugar on top too!
FAQ:
Cornbread cookies taste across between cornbread and a sugar cookie. It has a slight saltiness and a delicate sweetness with notes of vanilla, white chocolate, and honey.
The perfect cornbread will be both sweet and savory. These cookies lean more on the sweet side, but with that familiar cornbread feel.
Your cookies will last about 3 days in an airtight container at room temperature, however you can keep them in the refrigerator if you would like them to last a little longer.
Looking for more easy cookie recipes?
Try these Flourless Chocolate Chip Cookies or Easy Peanut Butter Cookies
Tried this recipe and love it? Leave me a comment and rating below. For more inspiration follow us on Instagram Or like us on Facebook
Corn Bread Cookie Recipe
Ingredients
- ½ cup Unsalted Butter cold
- ¼ cup Brown Sugar
- ¼ cup White Granulated Sugar
- 1 tbsp Vanilla Extract
- 1 Eggs
- 1 tbsp Honey optional for picky eaters
- ½ cup Cake Flour
- ¾ cup All-Purpose Flour
- ¼ cup Cornmeal
- ¼ tsp Salt
- ½ tsp Baking Soda
- ½ tsp Corn Starch
- 1 cup White Chocolate Chips
- For Rolling: ¼ cup Corn Meal + ¼ cup Sugar
Instructions
- Preheat the oven to 410F and line two baking sheets with parchment paper or silpats.
- In a stand mixer or in a mixing bowl using electric beaters, cream together the white granulated sugar, brown sugar and the butter.
- Mix in the egg and vanilla.
- In the mixing bowl add the corn starch, baking soda, salt, cake flour, all-purpose flour and cornmeal to the creamed mixture and mix until the dough has just started to form. The dough will look shaggy, but it is important to not overmix.
- To the barely combined dough add the white chocolate chips. Mix gently until they are evenly incorporated.
- Portion dough into small even sized cookies, making sure to leave them rough in shape and not too compact or squished.
- Evenly roll the cookie dough in the sugar cornmeal mixture
- Place on prepared baking sheet.
- Chill for 15 minutes in the refrigerator.
- Bake for 6-8 minutes. The outside will be set and beginning to brown. The inside will still be soft and gooey, so let rest at least 15 minutes after baking, before removing from the baking sheet.
Notes
For a crispier cookie add an additional 2-3 minutes.
May be mixed with electric beaters, a stand mixer or by hand with a spatula. Mixing by hand will require a little man power but can be done.
For larger cookies bake around 9-11 minutes.
I tried this recipe and it's really good.
Thank you so much!