These cornbread cookies filled with sweet strawberry jam and drizzled with honey offer a delightful twist on traditional cornbread. They’re perfect for those moments when you want a comforting treat with a touch of fruitiness!
This cookie recipe solves the issues of dryness and lack of flavor often found in traditional cornbread and cookie combinations.
I remember one busy weeknight when I needed a quick dessert for unexpected guests. I was juggling dinner prep and homework help, and I thought, “How can I make dessert without too much fuss?” This recipe really saved the day with its straightforward steps. The cookies came out warm and fragrant, filling the house with a cozy aroma that made everyone feel at home.
What makes this recipe work so well is the balance of textures and flavors in each bite. The cookies bake up in just 15 minutes and turn out soft, with a slight crunch from the cornmeal. The jam adds a tangy note, and with just a drizzle of honey on top, you’ve got a treat that feels special yet easy to whip up any night of the week.
If you’re looking for more ideas with berries, check out my recipe for Strawberry Biscuits, which are also a fantastic sweet option!
Table of contents
Why You Will Love This Recipe
- Unique Texture – With the addition of cornmeal, these cornbread cookies boast a delightful crunch alongside a tender crumb that’s truly satisfying to bite into.
- Sweet and Savory Flavor – The rich nuttiness from the cornmeal pairs beautifully with the sweetness of strawberry jam and honey, creating an interesting flavor experience.
- Quick Baking Time – In just 15 minutes, you can have these cookies ready to enjoy, making them a fantastic option for last-minute cravings or gatherings.
- Storage Friendly – These cookies maintain their softness for days in an airtight container, making them great for snack prep or unexpected visitors.
Cornbread Cookies with Strawberry Jam and Honey
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Category: dessert
- Method: Baking
- Diet: Vegetarian
Description
Delicious strawberry corn cookie bars that are easy to make and perfect for any occasion.
Ingredients
- 1 stick (8 tablespoons/113 grams) unsalted butter, softened
- 1/2 cup (packed) brown sugar
- 2 tablespoons (42 grams) honey, plus more for garnish
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (150 grams) all-purpose flour
- 1/2 cup (70 grams) finely ground cornmeal, bright yellow preferred
- 1 teaspoon baking powder
- 1/2 cup (160 grams) strawberry jam, thick and not runny
Instructions
- Step 1: Preheat Oven Properly: Set your oven to 350°F (175°C) and allow it to heat fully before baking. This ensures even baking and helps the cookies rise properly.
- Step 2: Cream Butter Mixture: In a mixing bowl, combine softened butter, brown sugar, and honey. Mix until the texture is smooth, creamy, and light. This process affects the cookie’s tenderness.
- Step 3: Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture. Mix thoroughly until fully incorporated. This step binds the ingredients and enriches flavor.
- Step 4: Gradually Add Dry Ingredients: Slowly add the all-purpose flour, cornmeal, and baking powder into the wet mixture. Add the dry ingredients gradually to prevent clumping and to achieve an even texture.
- Step 5: Scoop Evenly: Using a spoon or scoop, place dollops of the dough onto a parchment-lined or silicone baking mat-covered baking sheet. Space each dough portion about two inches (5 cm) apart to allow room for spreading.
- Step 6: Swirl in Strawberry Jam: Spoon a portion of strawberry jam on top of each cookie dough mound. Gently swirl the jam through the top of the cookie dough without fully mixing it in to preserve the berry flavor.
- Step 7: Bake and Check Doneness: Place the baking sheet on the middle rack of the oven and bake for about 15 minutes. Cookies are done when edges turn lightly golden. Check at 12 minutes and rotate the tray if browning is uneven.
- Step 8: Cool and Drizzle: Allow the cookies to cool slightly on the baking sheet before drizzling with additional honey. Resting the cookies enhances flavors and improves enjoyment.
Notes
- Room Temperature: Store cookies in an airtight container at room temperature for up to 2 days, keep them dry and away from sunlight.
- Refrigeration: Place cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness and avoid moisture build-up.
- Freezing: Wrap cookies individually in plastic wrap, store in a freezer-safe container, and freeze up to 3 months. Thaw at room temperature before serving.
- If cookies spread too much during baking, refrigerate the dough for 30 minutes before scooping and baking to firm it up and maintain shape.
- Use an oven thermometer to confirm the 350°F (175°C) temperature for optimal moisture retention and even baking.
- Place baking sheet on the middle rack for even air circulation. Avoid top or bottom racks for more consistent baking results.
- If cookies stick to parchment paper, try using a silicone baking mat as a non-stick alternative.
- Do not overmix when swirling in the jam; a gentle swirl preserves the fruit flavor on top.
Nutrition
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- All-purpose flour: Go for a good quality all-purpose flour for the right texture. It provides structure, making the cookies soft yet sturdy.
- Cornmeal: Use finely ground cornmeal to give those cookies their signature cornbread flavor and a bit of crunch. Look for bright yellow cornmeal for the best taste.
- Sugar: Granulated sugar helps sweeten and create the right balance. For a bit of depth, brown sugar could work too; just make sure to pack it well.
- Baking powder: This is key for making the cookies rise and achieving a light, airy texture. Ensure it’s fresh for best results, checking the expiration date.
- Butter: Choose unsalted butter here; it allows you to control the salt level. Softened butter helps in creaming and contributes to a moist texture.
- Strawberry jam: Opt for a fruit spread that’s thick and flavorful. It adds a burst of sweetness and tang; make sure it’s not too runny to prevent a soggy cookie.
- Honey: A good quality honey complements the flavors and adds moisture. It can also enhance the cookie’s chewiness, try to use raw honey for a more intense flavor.
- Vanilla extract: Use pure vanilla extract for a rich, fragrant touch. Avoid imitation vanilla, as it can affect the overall flavor profile.
- All-purpose flour: Go for a good quality all-purpose flour for the right texture. It provides structure, making the cookies soft yet sturdy.
- Cornmeal: Use finely ground cornmeal to give those cookies their signature cornbread flavor and a bit of crunch. Look for bright yellow cornmeal for the best taste.
- Sugar: Granulated sugar helps sweeten and create the right balance. For a bit of depth, brown sugar could work too; just make sure to pack it well.
- Baking powder: This is key for making the cookies rise and achieving a light, airy texture. Ensure it’s fresh for best results, checking the expiration date.
- Butter: Choose unsalted butter here; it allows you to control the salt level. Softened butter helps in creaming and contributes to a moist texture.
- Strawberry jam: Opt for a fruit spread that’s thick and flavorful. It adds a burst of sweetness and tang; make sure it’s not too runny to prevent a soggy cookie.
- Honey: A good quality honey complements the flavors and adds moisture. It can also enhance the cookie’s chewiness, try to use raw honey for a more intense flavor.
- Vanilla extract: Use pure vanilla extract for a rich, fragrant touch. Avoid imitation vanilla, as it can affect the overall flavor profile.
Recipe Tips
- If cookies spread too much, refrigerate the dough for 30 minutes before baking to firm it up and maintain shape during baking.
- When cookies aren’t browning, check them 12 minutes into baking; if needed, rotate the baking sheet for even heat distribution.
- If the cookies are too dry, ensure to check oven temperature with a thermometer; 350 degrees Fahrenheit is ideal for moisture retention.
- For unevenly baked cookies, place them on the middle rack of the oven, avoiding the top or bottom positions for better air circulation.
- When cookies stick to parchment, consider using a silicone baking mat instead; it provides a non-stick surface for easy removal.
Serving Suggestions
Serve cornbread cookies with a side of fresh fruit like sliced strawberries or peaches. Pair them with yogurt or a scoop of whipped cream for added creaminess.
Use cornbread cookies to make ice cream sandwiches or crumble them over a fruit parfait. Add them to dessert charcuterie boards alongside cheeses and chocolates.
Top with a drizzle of honey or a dollop of whipped cream. For a tangy kick, try adding a spoonful of lemon curd on top.
Recipe variations
- You can use cornmeal or substitute with fine polenta for texture in these cornbread cookies, maintaining the signature slightly gritty but tender crumb.
- Add 1 teaspoon vanilla extract or 1 tablespoon lemon zest to the dough for an extra layer of flavor in your cookies, offering aromatic balance with jam.
- Either store-bought strawberry jam or homemade preserves work well topping the cookies; ensure it’s about 1/2 cup as per the base recipe for coverage.
- If making more than 12 cookies, double the ingredients and bake in batches at 350°F for 15 minutes, adding honey drizzles of 2 tablespoons after cooling.
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How to Store?
To keep your cornbread cookies fresh and delicious, follow these storage tips:
Room Temperature: Place cornbread cookies in an airtight container at room temperature for up to 2 days, keeping them dry and away from sunlight.
Refrigeration: Store cookies in an airtight container inside the refrigerator for up to 5 days to maintain freshness and reduce moisture buildup.
Freezing: Wrap cookies individually in plastic wrap, then seal in a freezer container. Freeze up to 3 months. Thaw at room temperature before serving.
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- Gluten Free Chocolate Shortbread Cookies
- Gluten Free Pecan Pie
If you enjoyed this cornbread cookies or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
