Meet the BEST Cornbread Cookies ever: chewy, flavorful, and perfectly sweet, with just a hint of cornmeal crunch on the outsides! They’re the ideal fall cookie, and especially tasty for Thanksgiving dessert!
I am so excited to be *FINALLY* posting this recipe because it’s taken me over two months and more than twenty recipe tests to perfect this cookie. I had two different friends help me test the recipe, and I spent WAY more than I would’ve liked to on eggs and butter 🫠. See the screenshot below if you’re curious, ha! But HERE WE ARE, caps lock and all!!!
As I wrote in the recipe summary above, these Cornbread Cookies are chewy and delicious with a cross between cornbread flavor and sugar cookie flavor. So basically, utopia in a cookie. I KNOW you’ll love these, and I’m so excited for you to try them!! Enjoy!
For more cornbread deliciousness, try my Skillet Cornbread with Spicy Honey Butter, or this Gluten-Free Cornbread for my gf friends!
Cornbread Cookies
Ingredients
Wet Ingredients
- 113 Grams Butter, at room temp 1/2 cup
- 66 Grams Granulated Sugar 1/3 cup
- 107 Grams Brown Sugar 1/2 cup, packed
- 21 Grams Honey 1 tbsp
- 1 Egg at room temperature
- 1 Egg Yolk at room temperature
- 1 Tsp Vanilla Extract
Dry Ingredients
- 210 Grams Bread Flour 1 3/4 cups
- 52 Grams Yellow Cornmeal 1/3 cup
- Pinch of Salt
- 1/2 Tsp Baking Soda
Cornmeal Sugar Coating
- 66 Grams Granulated Sugar 1/3 cup
- 35 Grams Cornmeal 1/4 cup
Instructions
- Begin by creaming the room-temperature butter, granulated sugar, and brown sugar together on medium-high speed, until fluffy, about 3-4 minutes.
- Then, add in the honey, egg and egg yolk, and vanilla extract, and mix again on medium-low speed until combined, about 1 minute.
- In a separate bowl, whisk together the dry ingredients.
- Pour the dry ingredients to the bowl with the wet ingredients, and gently mix until JUST combined. Do not overmix.
- In a small, shallow bowl, mix the sugar and cornmeal together for the cookie coating.
- Using a cookie scoop approximately 1 and 1/2 inches in diameter, scoop your cookies into balls. Then, take each ball individually and roll them in the cornmeal-sugar mixture. When done, put the coated cookie balls on a plate or tray and cover with plastic wrap.
- Chill the cookie dough balls in the refrigerator for AT LEAST 1 hour, preferably over 1-2 hours or up to overnight.
- When ready to bake, preheat the oven to 325 degrees F.
- Once the oven is at temperature, line a baking tray with parchment paper. You will need two separate trays for this. Space out the cookies on the tray, placing about 9 on each tray (the recipe makes
- Bake the cookies for 13-14 minutes in two separate batches. The cookies should look slightly underdone when you take them out of the oven – they will continue to cook on the hot tray. Be sure to use a fresh, room-temperature tray to cook the next batch. Do NOT put unbaked cookies on a hot tray.
- Let the cookies cool before serving – they're very fragile while still hot!
- Enjoy!
Notes
- Baking disclaimer: From 2025 on, I will be posting ALL of my baking recipes in grams. I will still provide Imperial, volume measurements in the notes, but I HIGHLY recommend purchasing a kitchen scale. I have this one from KitchenAid (affiliate link) and it’s super, super easy to use. Baking with a scale is more accurate and much easier.
- Be sure to use BREAD flour for this recipe, not all-purpose (AP) flour.
- Be sure to use cornMEAL, not corn flour.
- These cookies will last in the freezer for 2-3 months. If baking the cookies from the freezer, increase the cooking time by 1-2 minutes.
Nutrition
The Best Cornbread Cookies FAQs
What are Cornbread Cookies?
Cornbread cookies are cookies made from bread flour and cornmeal to make a delicious cross between cornbread and a cookie. The bread flour is important because it lends chewiness and structure to the cookie, as opposed to all-purpose flour. So be sure to use bread flour!!
How long do these Cornbread Cookies last?
The raw cookie dough lasts for 1 day in the refrigerator, and 2-3 months in the freezer. The baked cookies last for 1-2 days at room temperature, or up to a week in the refrigerator.
What is the crumbl cornbread cookie?
According to crumbl’s website, their cornbread cookie is: “A warm cornbread cookie smothered with honey butter glaze, then topped with a dollop of thick honey buttercream frosting and a drizzle of honey.” That sounds really good, I’m not going to lie. But these cookies are way better because 1. you get to make them at home, and 2. they’re not 800+ calories per cookie !! (Yes, seriously, that is how many calories there are in ONE cornbread cookie from crumbl.)
P.S.
For more plant-forward recipes and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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