Easy Cornbread Cookie Recipes for Every Occasion
Buttery, tender cookies with a sunny cornmeal crunch and a glossy honey-butter drizzle. Quick to make, perfect for sharing.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 tbsp honey
- 1 large egg
- 1½ tsp vanilla extract
- ¼ cup sour cream
- 1¼ cup all-purpose flour
- ¾ cup fine yellow cornmeal
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
Honey-Butter Drizzle
- 2 tbsp unsalted butter, melted
- 2 tbsp honey
- ¼ tsp vanilla extract
- ⅛ tsp fine sea salt
Instructions
Preparation Steps
- Heat oven to 350°F. Line two sheet pans with parchment.
- Beat butter, granulated sugar, and brown sugar until fluffy, 2 minutes.
- Mix in honey, egg, vanilla, and sour cream until smooth.
- Whisk flour, cornmeal, baking powder, baking soda, and salt in a bowl.
- Add dry ingredients to wet; stir just until no streaks remain.
- Chill dough 10 minutes to firm slightly.
- Scoop 2-tbsp portions onto pans, spacing 2 inches apart.
- Flatten mounds slightly with damp fingers for even baking.
- Bake until edges set and tops crack lightly, 10–12 minutes.
- Cool 5 minutes on pan, then move to rack.
- Stir melted butter, honey, vanilla, and salt for drizzle.
- Spoon drizzle over warm cookies; let set 10 minutes.
Notes
Swap options: Maple syrup stands in for honey. Greek yogurt works for sour cream. Want a twist? Add ½ tsp lemon zest, or a tiny pinch of cayenne for sweet heat. For gluten-free, use a 1:1 baking blend and fine cornmeal. Brown the butter first for deeper, nutty flavor.