Cornbread Sugar Cookie Squares with Honey Butter Frosting

February 12, 2012

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It’s official, I’m in love with cornbread lately!  I posted my recipe for Cornbread Pancakes with Honey Butter Syrup a few weeks ago (I’ve made them again twice since =) and it got me thinking what else I could give all the delicious flavors of the classic cornbread to, honey butter and all.  Sugar cookies are a favorite cookie of many people (including myself), so I set out on a venture to turn my Simple Sugar Cookie Squares into a cornbread version.

I’m ecstatic that my experiment turned out so wonderfully =).  Sometimes I get one of these random food ideas and they are a total failure, but the ones like these that are successful are the ones that keep me experimenting.  These are truly one of my new favorite cookies.  I love that they are so unique.  I’ve never tasted a cookie like it.

Yes, they have nearly the exact same texture as frosted sugar cookies but they have a flavor all their own, a sweet cornbread covered in creamy honey butter flavor.  I couldn’t think of what to call them, so I just decided to name them after their inspiration, cornbread and sugar cookies.

I hope you enjoy these as much as I do!  Oh and bonus they are even healthier than your average sugar cookie because the corn flour adds in whole grain, wahoo, unintentionally healthier =).  These are so easy to make, so get going and make a batch!

Cornbread Sugar Cookie Squares with Honey Butter Frosting

Cornmeal based soft sugar cookie bars with a sweet, rich honey butter frosting.
Servings: 24
Prep20 minutes
Cook20 minutes
Ready in: 40 minutes


  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups whole grain corn flour (this is NOT cornstarch)*
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter , softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 2 Tbsp sour cream
  • 1 tsp lemon juice
  • 1 recipe Honey Butter Frosting , recipe follows

Honey Butter Frosting

  • 1/3 cup butter , softened
  • 3 1/2 Tbsp honey
  • 1 1/2 cups powdered sugar
  • 1/8 tsp salt


  • Preheat oven to 375 degrees. Butter a 13 x 9 baking dish, set aside. In a mixing bowl whisk together all-purpose flour, corn flour, baking powder and salt, set aside. In the bowl of an electric mixer, whip together butter and sugar until light and fluffy about 3 - 4 minutes. Stir in egg, egg yolk, sour cream and lemon juice. Slowly mix in dry ingredients and stir until well blended. Gently press mixture evenly into buttered dish and bake 16 - 18 minutes until edges are lightly golden. Allow to cool completely then frost with Honey Butter Frosting. Store cookies in a single layer in an airtight container.

Honey Butter Frosting

  • Combine all ingredients in a mixing bowl and whip with an electric mixer until light and fluffy.


*Cornflour can be found in the health foods or gluten free section of the supermarket, if you can't find it there it is also sold online (here). I used Bob's Red Mill brand. This is entirely different from cornstarch so do NOT use cornstarch, I know some people refer to cornstarch as cornflour so I just wanted to clarify here that's not what you use in this recipe.