Sourdough Cornbread Cookies (with honey buttercream)
One fall flavor that I think deserves way more love is cornbread. I’ve been dreaming up these cookies for a while, and I wanted all the texture of my favorite cookie with that buttery cornbread flavor. These Sourdough Cornbread Cookies (with honey buttercream) are soft and chewy with crisp edges, just enough honey, and a swoop of honey buttercream for the most perfect cornbread inspired cookie.
Why You’ll Love This Recipe
- Thick + chewy texture: Soft centers, chewy edges, and that perfect cookie texture.
- Buttery cornbread flavor: Yellow cornmeal and honey give these cookies that classic sweet, buttery cornbread flavor.
- Brown butter makes them better: Nutty brown butter adds a rich flavor that pairs perfectly with the cornmeal and honey.
- A great way to use up discard: Have discard hanging out in the frig? This recipe puts it to good use. You can also let this cookie dough rest overnight in the frig for extra fermentation benefits!
Tools You’ll Need:
- Medium sized pot- for browning the butter.
- Large mixing bowl or stand mixer bowl- for mixing your cookie dough.
- Whisk- for stirring the brown butter.
- Electric mixer (stand or hand-held)– for combining dough and the buttercream.
- Spatula– for scraping down bowl.
- Parchment paper or silicone mats– to line cookie sheet to avoid burning.
- Baking sheets– to bake cookies.
- 2-ounce (approximately 4 tablespoons) cookie scoop– for shaping large cookies linked here. You can also use a kitchen scale to weigh them out if you prefer.
- Large circular cookie cutter (optional)– for perfectly shaped cookies. I use this set linked here. You can also use a small bowl for this.
- Medium bowl- for honey buttercream.
- Wire cooling rack- for allowing cookies to rest properly.
- Ziplock or piping bag- to pipe the honey buttercream.
Gather Your Ingredients:
- Unsalted Butter – Cooked down to make the brown butter that is so delicious in these cookies. You’ll also use butter for the buttercream.
- Egg– Adds richness and moisture to the cookie.
- Yellow Cornmeal- Use a fine or medium-grind cornmeal for the best texture. This is what gives the cookies the cornbread flavor! Avoid polenta or coarse cornmeal.
- Honey- adds moisture and that classic honey cornbread flavor we want in this cookie. You’ll also use this in the buttercream.
- Sourdough Discard– Adds tangy flavor and moisture and is the magic that ferments your dough. Can be used fed, past peak, or straight from the fridge.
- Brown Sugar- adds sweetness and gives the cookies chew.
- White Granulated Sugar- Sweetens cookies and encourages the cookie to spread nicely. You’ll also need this for coating the cookies.
- Vanilla Extract – Adds depth and warmth to cookies.
- All-purpose flour – Provides structure and lift to the cookies.
- Baking Soda – Creates the perfect lift without over puffing the cookies.
- Cream of Tartar- Gives the cookies spread and chewiness.
- Sea Salt – Enhances overall flavor.
- Powdered Sugar- used in the buttercream to sweeten and stabilize it. Only use powdered sugar, do not use granulated or the frosting will be gritty.
- Heavy Cream- helps the frosting get light and fluffy.
- Flaky Sea Salt (optional) – I love adding Maldon sea salt flakes on top of my cookies for that extra flair. If you haven’t tried this, I highly suggest it! You can find it link here.
Instructions
Step 1: Brown the Butter
In a medium saucepan, melt the butter over low heat. Continue cooking, stirring frequently, until the butter foams and turns a rich amber color with brown specks at the bottom, emitting a nutty aroma. Remove from heat immediately. This process typically takes about 5-7 minutes.
Once butter is browned, remove the saucepan from heat and transfer the butter to a the mixer bowl to cool to become thicker again. It should be cooled but still liquid.
Step 2: Prepare the Dough
In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated white sugar. Using an electric mixer on medium speed, cream together for approximately 2 minutes until the mixture is well combined. It’ll be a bit crumbly, that’s okay!
 Add the egg, vanilla, sourdough discard, and honey to the sugar butter mixture.
Mix all of the wet ingredients on LOW until just combined.
In a separate bowl, whisk together the flour, cornmeal, cream of tartar, baking soda, and salt.
Mix the dry ingredients into the wet ingredients on low just until no dry streaks remain. Avoid overmixing the cookie dough or the cookies will get tough.
Using a 2-ounce cookie scoop (approximately 4 tablespoons or 75g balls), portion out your cookie dough and roll into balls. Transfer to a parchment lined baking sheet, and cover with plastic wrap. Transfer to the refrigerator to chill.
Chilling of this dough is key to a a perfect cookie; make sure you chill the cookies at least 4 hours before you bake them for the best results.
Overnight Fermentation Option: For optimal fermentation, consider chilling the dough overnight. If chilling overnight, allow the dough balls to rest at room temperature for about 20 minutes before proceeding with baking as listed below.
Step 3: Bake the Cookies
Preheat the oven to 350°F. Allow the cookies to rest at room temperature while your oven preheats.
Arrange the cookies on a parchment-lined baking sheet with plenty of room between them for spreading. I like to arrange six to a sheet in 2 rows of 3 cookies.
Smash down the tops of the dough balls slightly with your palms; you’ll want to do this after the dough on the counter for 20 minutes. You can skip this step, but this encourages the cookies to spread.
Bake the cookies for 18-20 minutes, or until the edges are set and the centers still look slightly soft. Don’t wait for the centers to look completely done, they’ll continue baking on the hot pan.
As soon as you remove the cookies from the oven, smack the pans on the counter to encourage them to spread and crinkle. I love how this causes them to flatten and shape them.
For a perfectly round cookie, place a large cookie cutter or small bowl over the top of the cookie and amd move it in a circular motion to nudge all of the edges perfectly into shape.
Sprinkle the tops with flaky sea salt if you want to add it while the cookies are warm.
Let the cookies cool on the baking sheet for about 15 minutes before transferring them to a wire rack. As they cool, the centers will finish setting while staying soft and chewy.
While the cookies cool, prepare the honey buttercream.
Step 4: Frost the Cookies
In a mixing bowl, beat the softened butter until creamy and light.
Sift the powdered sugar into the butter (this is key to avoid grainy frosting).
Add the honey, vanilla and salt to the frosting. Beat on low until everything is mixed, then increase the speed to high and whip until light and fluffy.
Add the heavy cream a little at a time as needed until the buttercream is thick and light but easily spreadable. I used approx 2 Tablespoons for this.
Transfer the frosting to a Ziplock or pastry bag, and snip off about 1/4 inch off of the end of the bag.
Pipe a swirl of frosting on the center of the cookie, using a circular piping motion.
Drizzle the top with more honey if you’d like, and a light sprinkle of flaky salt. Enjoy!
Yields 12 2 oz cookies
How to Store:
Room temperature- Keep in an airtight container for 3 days at room temperature.
Freezing- To freeze the cookie dough, portion and roll the dough into balls before freezing. Freeze on a baking sheet until firm, then transfer to a freezer-safe bag or container. Allow the dough to thaw overnight in the refrigerator, then bake as directed.
FAQ’S
Yes! This cookie has a lot of moisture already, so the best way to make it without starter or discard is to to replace it with 2 Tablespoons (30g) whole milk. The texture may vary slightly but the cookie will still be delicious.
Absolutely. The cookies are flavorful enough to serve on their own, especially with a light honey drizzle and flaky salt. But the honey buttercream really drives home that cornbread-with-honey-butter flavor.
Look for set, lightly golden edges with centers that still appear a little soft. They’ll continue setting as they cool on the baking sheet. Overbaking will take away from that chewy center
Yes. This allows the cornmeal to hydrate and the butter to set up for a better thicker cookie texture.
If you loved this recipe, drop a comment and leave a star review and don’t forget to checkout more of my sourdough cookie recipes!
Sourdough Cookie Recipes:
- Sourdough Pumpkin Snickerdoodles
- Sourdough Pumpkin Oatmeal Chocolate Chip Cookies
- Sourdough Apple Cider Snickerdoodles
Sourdough Cornbread Cookies (with honey buttercream)
Equipment
- Medium sized pot – for browning the butter.
- Large mixing bowl or stand mixer bowl – for mixing your cookie dough.
- Whisk – for stirring the brown butter.
- Electric mixer (stand or hand-held) – for combining dough and the buttercream.
- Spatula – for scraping down bowl.
- Parchment paper or silicone mats – to line cookie sheet to avoid burning.
- Baking sheets – to bake cookies.
- 2-ounce (approximately 4 tablespoons) cookie scoop – for shaping large cookies linked here. You can also use a kitchen scale to weigh them out if you prefer.
- Large circular cookie cutter (optional) – for perfectly shaped cookies. I use this set linked here. You can also use a small bowl for this.
- Medium bowl – for honey buttercream.
- Wire cooling rack – for allowing cookies to rest properly.
- Ziplock or piping bag – to pipe the honey buttercream.
Ingredients
Cookie Dough:
- 1 (226g) cup unsalted butter browned
- 1 (200g) cup granulated white sugar
- 1 (200g) cup brown sugar
- 1 large egg
- â…“ (80g) cup sourdough discard
- 2 (42g) Tbsp honey
- 1½ tsp vanilla extract
- 2¼ (265g) cups all-purpose flour
- ¾ (105g) cup yellow cornmeal
- 1 tsp baking soda
- ½ tsp cream of tartar
- 3/4 tsp fine sea salt
Honey Buttercream:
- ½ (113g) cup unsalted butter softened
- 1½ (180g) cups powdered sugar
- 2 (30g) Tbsp honey
- 1 tsp vanilla extract
- ¼ tsp fine sea salt
- 2 (30g) Tbsp heavy cream as needed
For Finishing:
- Honey for drizzling
- Flaky sea salt optional
Instructions
Step 1: Brown the Butter
- In a medium saucepan, melt the butter over low heat. Continue cooking, stirring frequently, until the butter foams and turns a rich amber color with brown specks at the bottom, emitting a nutty aroma. Remove from heat immediately. This process typically takes about 5-7 minutes.1 (226g) cup unsalted butter
- Once butter is browned, remove the saucepan from heat and transfer the butter to a the mixer bowl to cool to become thicker again. It should be cooled but still liquid.
Step 2: Prepare the Dough
- In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated white sugar. Using an electric mixer on medium speed, cream together for approximately 2 minutes until the mixture is well combined. It’ll be a bit crumbly, that’s okay!1 (200g) cup granulated white sugar, 1 (200g) cup brown sugar
- Add the egg, vanilla, sourdough discard, and honey to the sugar butter mixture.1 large egg, ⅓ (80g) cup sourdough discard, 2 (42g) Tbsp honey, 1½ tsp vanilla extract
- Mix all of the wet ingredients on LOW until just combined.
- In a separate bowl, whisk together the flour, cornmeal, cream of tartar, baking soda, and salt.2¼ (265g) cups all-purpose flour, ¾ (105g) cup yellow cornmeal, 1 tsp baking soda, ½ tsp cream of tartar, 3/4 tsp fine sea salt
- Mix the dry ingredients into the wet ingredients on low just until no dry streaks remain. Avoid overmixing the cookie dough or the cookies will get tough.
- Using a 2-ounce cookie scoop (approximately 4 tablespoons or 75g balls), portion out your cookie dough and roll into balls. Transfer to a parchment lined baking sheet, and cover with plastic wrap. Transfer to the refrigerator to chill.
- Chilling of this dough is key to a a perfect cookie; make sure you chill the cookies at least 4 hours before you bake them for the best results.
- Overnight Fermentation Option: For optimal fermentation, consider chilling the dough overnight. If chilling overnight, allow the dough balls to rest at room temperature for about 20 minutes before proceeding with baking as listed below.
Step 3: Bake the Cookies
- Preheat the oven to 350°F. Allow the cookies to rest at room temperature while your oven preheats.
- Arrange the cookies on a parchment-lined baking sheet with plenty of room between them for spreading. I like to arrange six to a sheet in 2 rows of 3 cookies.
- Smash down the tops of the dough balls slightly with your palms; you’ll want to do this after the dough on the counter for 20 minutes. You can skip this step, but this encourages the cookies to spread.
- Bake the cookies for 18-20 minutes, or until the edges are set and the centers still look slightly soft. Don’t wait for the centers to look completely done, they’ll continue baking on the hot pan.
- As soon as you remove the cookies from the oven, smack the pans on the counter to encourage them to spread and crinkle. I love how this causes them to flatten and shape them.
- For a perfectly round cookie, place a large cookie cutter or small bowl over the top of the cookie and amd move it in a circular motion to nudge all of the edges perfectly into shape.
- Sprinkle the tops with flaky sea salt if you want to add it while the cookies are warm.
- Let the cookies cool on the baking sheet for about 15 minutes before transferring them to a wire rack. As they cool, the centers will finish setting while staying soft and chewy.
- While the cookies cool, prepare the honey buttercream.
Step 4: Frost the Cookies
- In a mixing bowl, beat the softened butter until creamy and light.½ (113g) cup unsalted butter
- Sift the powdered sugar into the butter (this is key to avoid grainy frosting).1½ (180g) cups powdered sugar
- Add the honey, vanilla and salt to the frosting. Beat on low until everything is mixed, then increase the speed to high and whip until light and fluffy.2 (30g) Tbsp honey, ¼ tsp fine sea salt, 1 tsp vanilla extract
- Add the heavy cream a little at a time as needed until the buttercream is thick and light but easily spreadable. I used approx 2 Tablespoons for this.2 (30g) Tbsp heavy cream
- Transfer the frosting to a Ziplock or pastry bag, and snip off about 1/4 inch off of the end of the bag.
- Pipe a swirl of frosting on the center of the cookie, using a circular piping motion.
- Drizzle the top with more honey if you’d like, and a light sprinkle of flaky salt. Enjoy!Honey, Flaky sea salt
- Yields 12 2 oz cookies