Description
These Chewy Honey Cornbread Cookies are a delightful twist on classic cornbread, transforming it into a soft, chewy dessert. Inspired by Crumbl’s famous cornbread cookie, they combine the sweetness of honey and brown sugar with the texture of cornmeal, resulting in rich, flavorful cookies perfect for snacking or dessert. Finished with an optional drizzle of honey and a sprinkle of flaky sea salt, they balance sweetness and savory notes beautifully.
Ingredients
Wet Ingredients
- 10 tablespoons unsalted butter, room temperature
- ¼ cup honey, plus more for serving
- ¼ cup sugar
- ½ cup brown sugar
- 2 egg yolks
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 ¼ cups all-purpose flour
- ¾ cup cornmeal, plus more for rolling
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
Toppings (Optional)
- Flaky salt for serving
Instructions
- Cream the butter and sugars: In the bowl of a stand mixer, add the room temperature unsalted butter, honey, sugar, and brown sugar. Mix on medium speed until the mixture is fluffy and well combined, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Add egg yolks and vanilla: With the mixer off, add in the egg yolks and vanilla extract. Turn the mixer back on medium speed and beat until fully incorporated. Scrape down the sides and bottom of the bowl again if necessary.
- Incorporate dry ingredients: Turn off the mixer and add the all-purpose flour, cornmeal, salt, baking powder, and baking soda to the wet ingredients. Mix on low speed just until everything is combined; avoid overmixing to maintain a tender texture.
- Shape the cookies: Using a large cookie or ice cream scoop, portion out 10 cookie dough balls. Roll each ball between your palms to smooth and round them, then gently toss each ball in cornmeal to coat the outside.
- Chill the dough: Place the coated dough balls on a parchment-lined baking sheet or plate and transfer them to the freezer. Chill for 20-30 minutes before baking to help the cookies hold their shape.
- Preheat the oven: While chilling, preheat your oven to 350°F (175°C). Line a second baking sheet with parchment paper.
- Bake the cookies: Remove the dough balls from the freezer and arrange them spaced evenly on the prepared baking sheet(s). Bake for 15 minutes, or until the edges just start to brown.
- Cool and serve: Remove the cookies from the oven and let them cool on the baking sheets for 10 minutes. Just before serving, drizzle with honey and sprinkle with flaky sea salt if desired.
Notes
- Rolling the cookie dough balls in cornmeal adds a nice texture contrast on the outside of the cookies.
- Chilling the dough before baking helps maintain the cookies’ shape and texture during baking.
- Use room temperature butter for easier creaming and better texture.
- For a stronger honey flavor, drizzle extra honey on top just before serving.
- These cookies are best enjoyed the same day but can be stored in an airtight container at room temperature for up to 3 days.
