Fresh out of the oven, these Cornbread Cookies with Hot Honey Buttercream smell like a cornbread muffin decided to become dessert, warm, buttery, and just sweet enough, before you even get to that glossy swirl of honey buttercream on top.

The texture is soft and slightly crumbly in the best way, and the hot honey buttercream on top adds the perfect sweet-with-a-kick finish. They come together in well under an hour, making them a great last-minute treat for a cookout, a potluck, or just an afternoon when you need something a little different. Best of all, the recipe makes a manageable batch of 12, so you get to enjoy every last frosted bite without a mountain of leftovers.

Helpful Tips

Don’t overbake the cookies: Pull them from the oven once they’re firm but still pale, since overbaking will dry out the crumbly cornbread texture you’re going for.
Let them cool completely before frosting: Warm cookies will melt the buttercream right off, so give them the full 10 minutes on the rack before you frost.
Adjust the heat to taste: Start with a milder hot honey if you’re unsure, and drizzle a little extra spicy honey on top at the end for anyone who wants more of a kick.

You Might Also Like These

Cornbread Cookies with Hot Honey Buttercream

These Cornbread Cookies with Hot Honey Buttercream smell like a cornbread muffin decided to become dessert, warm, buttery, and just sweet enough, before you even get to that glossy swirl of honey buttercream on top.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Cool Time 10

Total Time 32

Course Dessert

Cuisine American

Servings Cookies

Calories 155 kcal

Ingredients

1 box Jiffy corn muffin mix
1 tablespoon granulated sugar
1/8 teaspoon salt
4 tablespoons butter melted
2 large egg yolks room temperature
1 teaspoon vanilla extract

For the frosting:

1 1/2 cups powdered sugar
2 tablespoons butter softened
1 tablespoon hot honey or regular honey
1 tablespoon milk room temperature
1/4 teaspoon salt

Instructions

Preheat oven to 350°F(175°C) and line a baking sheet with parchment paper.
Combine Jiffy mix, sugar, and salt into a bowl and stir.
Add in butter, egg yolks, and vanilla. Mix with a hand mixer until a dough forms.
Using a cookie scoop, make 12 balls and arrange them on the baking sheet.
Bake for 8-12 minutes, until firm, but not browned.
Cool on the baking sheet for 5 minutes, then move to a wire cooling rack to cool completely.
To make the frosting, combine powdered sugar, butter, honey, milk, and salt in a bowl. Beat with the hand mixer until smooth.
Once the cookies are cooled, you can frost them and drizzle with extra honey, if desired.

Nutrition

Calories: 155kcalCarbohydrates: 32gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 48mgSodium: 284mgPotassium: 31mgFiber: 1gSugar: 7gVitamin A: 243IUVitamin C: 0.03mgCalcium: 19mgIron: 1mg

Tried this recipe?Let us know how it was!