Name: Honey Cornbread Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1½ cups all-purpose flour; 1 cup yellow cornmeal; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; ½ cup unsalted butter, softened; ½ cup honey; ½ cup granulated sugar; 2 large eggs; ¼ cup buttermilk; 1 tsp vanilla extract

Why You’ll Love This Recipe

I love how these cookies blend the texture of soft cornbread with the ease and portability of a cookie. They’re lightly sweet, tender on the inside, and have a faint crispness around the edges. The honey brings a natural warmth that makes each bite feel like a hug. They’re simple to prepare and always a comforting addition to my table.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ cups all‑purpose flour
1 cup yellow cornmeal
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
½ cup honey
½ cup granulated sugar
2 large eggs
¼ cup buttermilk
1 teaspoon vanilla extract

directions

I begin by preheating the oven to 350 °F (175 °C) and lining two baking sheets with parchment paper.

In a medium bowl, I whisk together the flour, cornmeal, baking powder, baking soda, and salt.

In another bowl, I cream the softened butter, honey, and sugar until the mixture is light and fluffy, which takes about 2 to 3 minutes.

Next, I beat in the eggs one at a time, then stir in the vanilla extract.

I alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients, mixing just until everything is combined.

Using a spoon or small cookie scoop, I drop rounded tablespoonfuls of dough about 1½ inches apart onto the prepared baking sheets.

I bake the cookies for 10 to 12 minutes, or until the edges are lightly golden and the centers are just set.

Once out of the oven, I let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to finish cooling.

Servings and timing

This recipe makes about 24 cookies.

Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Calories: approximately 160 kcal per cookie

Variations

I sometimes add a touch of cinnamon or nutmeg for extra warmth. For a more rustic touch, I sprinkle a pinch of coarse sugar on top before baking. Swapping out some of the all-purpose flour for whole wheat flour gives a nuttier depth. I’ve also added a bit of orange zest for a citrusy brightness.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 4 days. They stay soft and moist, but if they start to dry out, a quick 5-second microwave zap brings them back to life. They also freeze well—just thaw at room temperature when needed.

FAQs

Can I make these cookies without buttermilk?

Yes, I mix 1 tablespoon of lemon juice or vinegar with ¼ cup of milk as a substitute. Let it sit for 5 minutes before using.

Can I use white cornmeal?

I prefer yellow cornmeal for color and flavor, but white works just fine if that’s what I have on hand.

Are these cookies overly sweet?

Not at all. They have a subtle, natural sweetness from the honey, making them perfect for those who like a more mild treat.

Can I make them gluten-free?

Yes, I use a gluten-free 1:1 flour blend and make sure the cornmeal is certified gluten-free. The texture remains pleasantly soft.

What pairs well with these cookies?

I enjoy them with black tea, coffee, or even a glass of milk. They also make a delightful pairing with fruit preserves or a smear of butter.

Conclusion

These Honey Cornbread Cookies are a comforting, sweet twist on a classic Southern staple. I love baking them when I want something nostalgic and heartwarming that doesn’t take much effort but always brings a smile.