Cornbread Cookies

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!

Course Cookies, Dessert

Keyword bread flour, brown sugar, butter, cornmeal, egg yolks, eggs, honey, sugar, vanilla

Prep Time 10

Cook Time 14

Chilling Time 1

Servings Cookies

Calories 167kcal

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

https://wellandfull.com/2025/10/cornbread-cookies/

Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)