Jiffy Cornbread Cookies

Ingredients

See recipe card for exact amounts. 

Ingredient Notes and Substitutions

For the cookies:

• Cornbread Mix: I like Jiffy for this, it’s readily available and inexpensive. I think it’s the best cornbread from a mix so it was a no-brainer for me to use it, use your favorite brand. 
• Eggs: I use large eggs and if I have time I let them come to room temperature for about an hour before I make the cookies. It’s not the end of the world if you don’t have time and use cold eggs. 
• Unsweetened Applesauce: I use this instead of butter, you can use an equal amount of softened or melted unsalted butter.
• Brown Sugar: We use a small amount of brown sugar to give our cookies a little more sweetness. You can use white sugar, leave the sugar out or double up on it for a sweeter cookie. 
• Vanilla: I use this to give our cookies a bit more flavor. You can leave it out if you want.

For the honey buttercream:

• Powdered Sugar: All (well, almost all) good frostings have powdered sugar in them. 
• Butter: I use unsalted butter for this, if you have salted then you can leave the salt out. 
• Honey: You can substitute maple syrup for the honey if you prefer. Keep in mind the frosting will be a little thinner. You can use a little less milk to make it the consistency you desire. 
• Milk: I use whole milk, use whatever you have on-hand. 
• Salt: This enhances the flavor of our frosting while ensuring it isn’t overly sweet.

How to Make Jiffy Cornbread Cookies

Make the cookies:

1. Preheat the oven to 375° and line two large rimmed baking sheets with parchment paper or spray with nonstick cooking spray. 
2. In a large mixing bowl stir the corn muffin mix, eggs, applesauce, brown sugar, and vanilla together until combined. 
3. Scoop cookie dough onto prepared baking sheets and bake 10-12 minutes or until edges start to turn a light golden brown.
4. Let the cookies sit on the pan about 5 minutes before moving them to a wire rack to cool completely before frosting them. 

Make the frosting:

1. Sift powdered sugar into a medium bowl, add melted butter, honey, milk and salt, stirring until combined. 
2. Frost cooled cookies, then drizzle with additional honey, if desired. 

Tips

• For best results use a metal spatula to get the cookies off the cookie sheet so you don’t break the cookie. 
• Line the cookie sheets with parchment paper for easy clean-up.
• I use a small cookie scoop that holds about one tablespoon of cookie dough. 
• I always bake cookies in the center of the oven. If I have two cookie sheets then I will bake them one at a time as opposed to putting one pan near the top or bottom of the oven. 
• This frosting recipe is enough to frost the center only of 30 cookies. If you want to frost the entire cookie then double the recipe. 

Storage

• Store cookies in an airtight container at room temperature for a few days. As with most home-baked goods these are best enjoyed fresh, and start to become dry within a couple of days after they’re made. 
• They can be frozen for several months. To freeze wrap individual cookies in plastic wrap and place in a zip top freezer bag.