If you love the warm, comforting flavor of classic cornbread but crave the indulgence of a soft, chewy cookie, these mouthwatering cornbread cookies will become an instant favorite. Imagine buttery sweetness, golden crisp edges, and a tender crumb that melts in your mouth. This recipe strikes the perfect balance between cozy and decadent, transforming a beloved Southern staple into a delightful dessert.
In this guide, you’ll find a fully tested recipe, expert tips, storage methods, troubleshooting help, and flavorful pairing ideas so your cookies turn out bakery-quality every single time.
Table of Contents
Cornbread Cookie Recipe Card
⏱️ At a Glance
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 18 cookies
- Calories: ~165 per cookie
🧂 Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/4 cup (55 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 1/2 tsp vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 1 cup (150 g) yellow cornmeal, fine grind
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup (60 ml) honey
- Optional: 1/2 tsp cinnamon for warmth
🍪 Instructions
- Cream the butter and sugars: In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy about 2–3 minutes.
- Add eggs and vanilla: Mix in the eggs one at a time until fully incorporated. Add vanilla extract and honey.
- Whisk dry ingredients: In a separate bowl, combine flour, cornmeal, baking powder, baking soda, salt, and optional cinnamon.
- Combine wet and dry: Add dry ingredients to the butter mixture and mix on low until a dough forms. Do not overmix.
- Chill (optional but recommended): Refrigerate dough for 20–30 minutes for thicker cookies.
- Preheat and portion: Heat oven to 350°F (177°C). Scoop dough into 1.5-tablespoon balls and place on a lined baking sheet.
- Bake: Bake 9–11 minutes until edges are lightly golden.
- Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.
Substitutions & Dietary Swaps
Make these cookies your own with the following easy variations.
- Gluten-free: Substitute a 1:1 gluten-free baking flour.
- Dairy-free: Use vegan butter sticks and swap honey for maple syrup.
- Lower sugar: Replace 1/4 cup granulated sugar with 1/4 cup monk fruit sweetener.
- Flavor additions: Try lemon zest, cinnamon, nutmeg, or browned butter for depth.
Chef’s Pro Tips
- Use fine cornmeal for the perfect soft-chewy balance.
- Chill the dough if you prefer thicker, bakery-style cookies.
- Don’t overbake: The cookies should appear slightly underdone when removed from the oven.
- Cream properly: This incorporates air, giving the cookies their lift.
- Weigh ingredients for maximum accuracy.
Make Ahead, Storage & Reheating
- Make Ahead: Dough can be refrigerated for up to 48 hours.
- Storage: Keep baked cookies in an airtight container for up to 5 days.
- Freezing: Freeze dough balls for 3 months; bake straight from frozen with +2 minutes bake time.
- Reheating: Warm cookies in a 300°F (150°C) oven for 3–4 minutes.
Troubleshooting & Common Mistakes
- Cookies spread too much: Dough wasn’t chilled or butter was overly soft.
- Dry texture: Too much flour or coarse cornmeal.
- Crumbly dough: Under-mixed wet ingredients.
- Gritty mouthfeel: Use finer cornmeal for smoother texture.
Flavor Pairings & Serving Suggestions
Serve your mouthwatering cornbread cookies with comforting flavors and complementary dishes:
Mouthwatering Cornbread Cookies
Ingredients
Equipment
Method
- Cream the softened butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and honey until smooth and creamy.
- In a separate bowl, whisk together the flour, yellow cornmeal, baking powder, baking soda, salt, and optional cinnamon.
- Add the dry ingredients to the wet ingredients and mix on low speed just until a soft dough forms. Do not overmix.
- Cover the bowl and chill the dough in the refrigerator for about 30 minutes for thicker, chewier cookies.
- Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
- Use a cookie scoop or spoon to portion the dough into balls of about 1.5 tablespoons each. Place them on the prepared baking sheet, leaving space between cookies for spreading.
- Bake for 9–11 minutes, or until the edges are lightly golden and the centers look just set. The cookies will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely before serving.
Notes
FAQs
Can I make these cookies without honey?
Yes! Substitute maple syrup or agave.
Can I use white cornmeal?
Yes, but yellow cornmeal gives better flavor and color.
Why are my cookies dry?
Overbaking or adding too much flour can cause dryness.
Can I add mix-ins?
Absolutely! white chocolate chips, pecans, or dried cranberries work beautifully.
Do these taste like cornbread?
They have the comforting flavor of cornbread but with a soft, chewy cookie texture.
Can I double the recipe?
Yes! The recipe scales well for larger batches.
How do I keep them soft?
Store with a slice of bread or a food-safe moisture disc.
Conclusion
These mouthwatering cornbread cookies deliver comfort, sweetness, and surprising elegance in every bite. Whether you’re baking for a cozy night in or creating a standout dessert for friends, this recipe guarantees soft, golden perfection. Try them, share them, and let their Southern charm win everyone over!