Description
Soft, buttery cornbread cookies made easy with a box of Southern cornbread mix, topped with silky honey buttercream. The coziest fall cookie.
Ingredients
Units
Scale
- 1 cup salted butter, room temp
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp honey
- 1 box Krusteaz Southern Cornbread Mix
Honey buttercream (optional)
- 1/2 cup unsalted butter, room temp
- 2 cups powdered sugar
- 1 tbsp heavy cream
- 2 tbsp honey
- 1 tsp vanilla extract
Equipment
Instructions
- Cream the fats and sugars. Beat the salted butter, brown sugar, and granulated sugar with a hand mixer until fluffy. Mix in vanilla and honey, then slowly beat in the cornbread mix until a dough forms.
- Chill. Cover with plastic wrap and freeze 20 minutes. Preheat oven to 350F.
- Shape. Line a baking pan with parchment. Scoop 1/4 cup dough, roll into a ball, flatten slightly, about 6 per pan.
- Bake. Bake about 14 minutes until edges are golden. Cool completely.
- Buttercream. Beat unsalted butter until fluffy, add powdered sugar gradually, then heavy cream as needed, honey, and vanilla.
- Frost. Spread on cooled cookies and drizzle with extra honey before serving.
Notes
- Room-temperature butter is essential for creaming; cold butter will not whip up fluffy.
- Chilling the dough keeps the cookies thick instead of letting them spread thin.
- Pull them when the edges just turn golden; they set as they cool.
- Frost only fully cooled cookies, or the buttercream will slide off.
- Jiffy mix works too but bakes sweeter and softer; ease back on the added sugar.
- Prep Time: 15
- Cook Time: 14
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 380 kcal
- Sugar: 34 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 75 mg