Sweet Cornbread Cookies
Soft, buttery cookies with the cozy flavor of cornbread. These are just sweet enough to feel like dessert, but still full of that homey, Southern charm. These pair beautifully with coffee or tea and make a fun, unexpected Thanksgiving treat.
Ingredients
- ½ cup butter
- ½ cup granulated sugar
- ¼ cup brown sugar (packed)
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ¾ cup fine cornmeal (not course ground)
- ½ tsp baking soda
- ¼ tsp salt
- 2 tbsp honey
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, sugar, and brown sugar until light and fluffy.
- Beat in the egg, vanilla, and honey (or maple syrup) until smooth.
- In a separate bowl, whisk together flour, cornmeal, baking soda, salt, and cinnamon.
- Gradually mix dry ingredients into the wet ingredients until just combined.
- Scoop tablespoon-sized portions onto the prepared baking sheet, leaving 2 inches between cookies.
- Bake for 9–11 minutes, or until the edges are lightly golden and centers are just set.
- Let cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
Notes
- Texture tip: These cookies are meant to be soft with a little grain from the cornmeal. Don’t overbake or they’ll lose that lovely tender center.
- Flavor swaps: Honey gives a warm, floral note; maple syrup adds a deeper sweetness.
- Make-ahead: Store in an airtight container for up to 3 days or freeze for up to a month.
- Variations: Try adding chopped pecans or top with a caramel sauce for a different variation.