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Cornbread Cookies

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These cozy cornbread cookies are a sweet and savory snack with crisp edges, tender centers, and a buttery, honey-kissed flavor. They’re quick, easy, and perfect for everything from brunch to after-school treats.

Ingredients

Scale
  • 1 cup yellow cornmeal (120g, medium-grind or stone-ground preferred)
  • 1 cup all-purpose flour (120g)
  • 1/2 cup unsalted butter, softened (113g)
  • 1/2 cup granulated sugar (100g)
  • 1/4 cup brown sugar, packed (50g)
  • 1 large egg, room temperature
  • 2 tablespoons honey (30ml)
  • 1 teaspoon vanilla extract (5ml)
  • 1 teaspoon baking powder (4g)
  • 1/2 teaspoon baking soda (2g)
  • 1/2 teaspoon fine sea salt (3g)
  • Flaked sea salt, for topping (optional)
  • Extra honey, for drizzling (optional)

Instructions

  1. Line a baking sheet with parchment paper or a silicone baking mat. Preheat oven to 350°F (175°C). Let butter come to room temperature.
  2. In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, and fine sea salt. Set aside.
  3. In a large mixing bowl, beat together butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  4. Add the egg and mix until combined. Scrape down the bowl as needed. Add honey and vanilla extract; beat until smooth.
  5. Add the dry mixture to the wet ingredients. Mix on low speed or by hand until just combined. Do not overmix.
  6. Using a cookie scoop or tablespoon, portion dough onto the prepared baking sheet, spacing about 2 inches apart. Flatten each mound slightly with your fingers.
  7. Sprinkle a pinch of flaked sea salt on top of each cookie. Optionally, make a small thumbprint in the center and drizzle with a bit of honey.
  8. Bake for 10-12 minutes, or until the edges are golden and the tops look just set. Check at 9 minutes if your oven runs hot.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Enjoy warm or at room temperature. Store leftovers in an airtight container.

Notes

For gluten-free cookies, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter. If dough is dry, add 1-2 teaspoons of milk or extra honey. For a savory twist, add shredded cheddar or jalapeño. Cookies can be frozen for up to 2 months. Watch bake time closely—cornmeal browns quickly.

Nutrition

Keywords: cornbread cookies, sweet and savory cookies, honey cookies, easy cookie recipe, Southern cookies, brunch cookies, snack, baking, comfort food

Find it online: https://bitematrix.com/cornbread-cookies-recipe-best-sweet-and-savory-snack-to-try/