Imagine a soft, slightly crumbly cornbread cookie still warm from the oven, swirled with hot honey buttercream that has just enough heat to make you go back for a second one immediately. You are going to fall for these Cornbread Cookies with Hot Honey Buttercream because they turn a humble box of Jiffy mix into something genuinely craveable.
The cookies themselves come together in one bowl with everyday pantry staples, so there is no fuss and no chilling time before you bake. That sweet-savory cornbread base against the hot honey buttercream is such an unexpected pairing, and the little kick from the hot honey keeps every bite interesting instead of one-note sweet.
Helpful Tips
- Do not overbake the cookies: Pull them when the edges just start to get brown, since cornbread mix dries out quickly and you want these soft and tender, not crumbly.
- Let the cookies cool completely before frosting: Warm cookies will melt the buttercream right off, so give them the full rest on a wire rack before you frost.
- Adjust the honey to your spice tolerance: Start with a milder hot honey if you are unsure, and taste the buttercream as you go since you can always drizzle extra hot honey on top for more heat.
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Cornbread Cookies with Hot Honey Buttercream
Ingredients
- 1 box Jiffy corn muffin mix 8.5 oz
- 1 tablespoon granulated sugar
- 1/8 teaspoon salt
- 4 tablespoons butter melted
- 2 large egg yolks room temperature
- 1 teaspoon vanilla extract
For the frosting:
- 1 1/2 cups powdered sugar
- 2 tablespoons butter softened
- 1 tablespoon hot honey or regular honey
- 1 tablespoon milk room temperature
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F(175°C) and line a baking sheet with parchment paper.
- Combine Jiffy mix, sugar, and salt into a bowl and stir.
- Add in butter, egg yolks, and vanilla. Mix with a hand mixer until a dough forms.
- Using a cookie scoop, make 12 balls and arrange them on the baking sheet.
- Bake for 8-12 minutes, until firm, but not browned.
- Cool on the baking sheet for 5 minutes, then move to a wire cooling rack to cool completely.
- To make the frosting, combine powdered sugar, butter, honey, milk, and salt in a bowl. Beat with the hand mixer until smooth.
- Once the cookies are cooled, you can frost them and drizzle with extra honey, if desired.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.