Why You’ll Love This Recipe
Mouthwatering Cornbread Cookies are a delightful twist on classic cornbread, combining its warm, comforting flavor with the soft, chewy texture of a cookie. They strike the perfect balance between sweet and savory, making them incredibly versatile and unexpectedly addictive. With hints of butter, cornmeal, and vanilla, these cookies feel familiar yet refreshingly different from traditional cookie recipes.
I first made these cookies when I wanted something cozy but not overly sweet, and they quickly became a household favorite. The cornmeal adds gentle texture without being gritty, while the buttery dough keeps everything soft and tender. These cookies are perfect for afternoon snacks, potlucks, or as a unique addition to a dessert spread. Simple to prepare and easy to love, they are proof that comfort baking does not need to be complicated.
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Mouthwatering Cornbread Cookies with a Soft, Buttery Crumb
- Total Time: 27 minutes
- Yield: 20 cookies
- Diet: Vegetarian
Description
Soft and chewy cornbread cookies with a buttery flavor, subtle sweetness, and a hint of cornmeal texture—perfect as a unique snack or dessert.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup fine yellow cornmeal
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup milk
- 2 tbsp honey
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add the egg, vanilla extract, honey, and milk; mix until smooth.
- Gradually add dry ingredients to the wet mixture and mix until just combined.
- Scoop dough onto the baking sheet, spacing cookies 2 inches apart.
- Bake for 10–12 minutes until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- For extra flavor, brush warm cookies with melted butter and honey.
- Do not overbake to keep cookies soft.
- Pairs well with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour
Flour provides structure to the cookies and keeps them soft enough to hold their shape.
Fine cornmeal
Cornmeal gives these cookies their signature cornbread flavor and subtle texture.
Baking powder
Baking powder helps the cookies rise slightly, keeping them light and tender.
Salt
Salt enhances the sweetness and balances the buttery richness.
Unsalted butter
Butter adds richness and creates a soft, melt-in-the-mouth texture.
Granulated sugar
Granulated sugar sweetens the cookies and helps with light browning.
Brown sugar
Brown sugar adds moisture and a hint of caramel flavor.
Egg
The egg binds the dough and contributes to a tender crumb.
Vanilla extract
Vanilla adds warmth and depth, complementing the cornmeal beautifully.
Milk or buttermilk
Milk or buttermilk adds moisture and enhances the classic cornbread flavor.
Directions
Preheat your oven to 175°C and line baking trays with parchment paper. In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt until evenly combined.
In a separate large bowl, cream the butter with the granulated sugar and brown sugar until smooth and slightly fluffy. Add the egg and vanilla extract, mixing until fully incorporated. Stir in the milk or buttermilk until the mixture is smooth.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. The dough should be soft but scoopable. Using a spoon or cookie scoop, portion the dough onto the prepared trays, spacing them slightly apart.
Bake for 12 to 15 minutes, or until the edges are set and the tops look just baked through without browning too much. Allow the cookies to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe yields approximately 18 to 20 cookies.
Preparation time is about 15 minutes, baking time is 15 minutes, and cooling time is 20 minutes.
Storage/reheating
Store the cookies in an airtight container at room temperature for up to three days. They can also be refrigerated for up to five days. To refresh, warm briefly at low temperature in the oven. Microwaving is not recommended, as it can affect texture.
Variations and Customizations
Cornbread Cookies are wonderfully adaptable. For extra sweetness, drizzle the cooled cookies lightly with honey or add a touch of honey directly to the dough. White chocolate chips or chopped pecans can be folded in for added texture and richness.
If you prefer a more savory profile, reduce the sugar slightly and add a pinch of finely chopped rosemary or thyme. For a Southern-inspired twist, buttermilk is highly recommended, as it deepens the cornbread flavor.
You can also sandwich these cookies with a honey butter filling for a more dessert-like treat. No matter the variation, the warm cornmeal base remains the star.
Nutrition and Dietary Info
These cookies are a comforting baked treat that provides carbohydrates and fats for energy. They can be adapted using dairy-free butter and plant-based milk if needed. Portion size is recommended due to their richness.
Expert Tips & Customizations
Cornmeal choice
Use fine cornmeal for a smoother cookie texture.
Soft centers
Do not overbake, as the cookies will continue to set while cooling.
Flavor boost
Buttermilk enhances the classic cornbread taste.
FAQs
Are cornbread cookies sweet or savory?
They are mildly sweet with a classic cornbread flavor.
Can I use coarse cornmeal?
Fine cornmeal works best for a soft texture.
Can I add honey?
Yes, honey pairs beautifully with these cookies.
Do these cookies spread?
They spread slightly but keep a soft, rounded shape.
Can I freeze cornbread cookies?
Yes, freeze baked cookies for up to two months.
What milk works best?
Buttermilk offers the most authentic flavor.
Can I make them gluten-free?
Yes, use a gluten-free flour blend.
Why are my cookies dry?
They may have been overbaked or overmixed.
Are these good for kids?
Yes, they are mild, soft, and kid-friendly.
Can I make them ahead?
Yes, they store well and stay soft for days.
Conclusion
Mouthwatering Cornbread Cookies offer a cozy, comforting bake that blends the charm of classic cornbread with the ease of a cookie. Soft, buttery, and gently sweet, they are perfect for snacks, gatherings, or something a little different from traditional desserts. This recipe is simple, versatile, and guaranteed to become a favorite once tried.
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