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

Ingredients

  • 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

Instructions

  • 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.

Notes

*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.

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21 Comments

  • Mike Davitt

    Wow! I am new to your site and have seen many recipes that I will be making. I was wondering if adding a bit of fresh sweet corn to this recipe would be a good idea? I think I will try doing a few with it and dip them in pure maple syrup. Thanks again!

    • Jaclyn

      Jaclyn Bell

      I probably wouldn’t just because the texture would probably seem strange. I hope you love them!

  • Lisa

    I have never heard of whole grain corn flour, is it the same as corn meal? I would love to try these, they sound delicious!

    • Jaclyn

      Jaclyn Bell

      It a finer grind that corn meal – it has about the same texture as white flour. If you cant find it or would like a cheaper option someone mentioned in the comments above that they used masa harina and it worked fine (which can be found in the hispanic section of the grocery store).

    • Jaclyn

      Heather – the corn flour I think has a finer texture than cornmeal so I can’t for sure how well that substitution would turn out. It would probably be okay, it would just have a slightly different texture. I hope that helps!

  • Christine W

    I made these cookies last week and we enjoyed them so much! Then I couldn’t find the recipe to make them again:(

    It took a little searching to find my way back here; I’m so glad I found the recipe for “Cornbread Sugar Cookie Squares with Honey Butter Frosting” again

  • Jaclyn

    Anonymous – so happy to hear that, I’m so glad you enjoyed these! I’m mean cornbread and sugar cookies together, they’d better be good =).

  • Anonymous

    I made these cookies; I’m already looking forward to making them again!

  • Jaclyn

    Angela – thank you so much! That is really so nice of you to say =). I hope you enjoy it all and get a chance to make it!

  • Angela

    I love your blog so much! Sometimes I’ll be looking at something delicious (the chocolate peanut butter cookies?!) and there will be a link to something even more exciting (cornbread cookies!!!?!!?!) which is pretty much not something I would have believed possible. :)