Did you know you can whip up a batch of Jiffy Cornbread Cookies using Jiffy corn muffin mix in about 30 minutes? Follow my step-by-step instructions that are so simple you don’t even need a mixer!
Whether you top them with a delicious frosting for dessert, or leave them plain to enjoy as a side to a comforting main dish like chili or soup, these cornmeal cookies will not disappoint. I bet you didn’t even know you needed cornbread in cookie form!
Mindy’s Recipe Snapshot
Method: These chewy cookies are baked in the oven.
Key Ingredients: Just a few! Jiffy mix, eggs, brown sugar, and applesauce for the cookies. Powdered sugar, butter, honey and milk for the frosting and a little extra honey for the drizzle.
Ease: Such a simple one-bowl cookie recipe!
Top Tip: For best results use a metal spatula to get the cookies off the cookie sheet so you don’t break the cookie.
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These popular cornbread cookies are incredibly easy and tasty, requiring just five simple ingredients. The best part? Each cookie is topped with a tasty dollop of honey buttercream and a drizzle of honey, creating a sweet treat your whole family will devour!
While I love making baked goods from scratch I also adore using grocery store shortcuts like boxed cornbread mix and cake mix to make baking quick and easy. I have a cake-like cornbread recipe that has pepper jack cheese and jalapeños you need to check out.
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:
- Preheat the oven to 375° and line two large rimmed baking sheets with parchment paper or spray with nonstick cooking spray.
- In a large mixing bowl stir the corn muffin mix, eggs, applesauce, brown sugar, and vanilla together until combined.
- Scoop cookie dough onto prepared baking sheets and bake 10-12 minutes or until edges start to turn a light golden brown.
- 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:
- Sift powdered sugar into a medium bowl, add melted butter, honey, milk and salt, stirring until combined.
- 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.
Frequently Asked Questions
I’ve never had the cookie at Crumbl but I think they are big cookies and these are regular size.
Yes, the cookies don’t have dairy. You can use dairy-free butter and milk to make the frosting.
Yes, I have never made them that way but the Kitchn has a great article giving you the 8 best substitute for eggs in baking.
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Jiffy Cornbread Cookies
Ingredients
For the cookies:
- 2 pkg corn muffin mix 8.5 oz each
- 2 eggs
- ¼ cup unsweetened applesauce
- 2 tbsp brown sugar
- 1 tsp vanilla
- cooking spray
For the honey buttercream frosting:
- 1 ½ cups powdered sugar
- 2 tbsp melted butter
- 1 ½ tbsp milk
- 1 tbsp honey
- ⅛ tsp salt
Instructions
Make the cookies:
- Preheat oven to 375° and line two large rimmed baking sheets with parchment paper or spray with nonstick cooking spray.cooking spray
- In a large bowl mix corn muffin mix, eggs, applesauce, brown sugar, and vanilla until combined.2 pkg corn muffin mix, 2 eggs, ¼ cup unsweetened applesauce, 2 tbsp brown sugar, 1 tsp vanilla
- Scoop cookie dough onto prepared baking sheets and bake 10-12 minutes or until edges start to turn a light golden brown.
- Let cookies sit on the pan about 5 minutes before moving them to a wire rack to cool completely before frosting them.
Make the honey buttercream:
- Sift powdered sugar into a medium bowl, add melted butter, honey, milk and salt, stirring until combined.1 ½ cups powdered sugar, 2 tbsp melted butter, 1 ½ tbsp milk, 1 tbsp honey, ⅛ tsp salt
- Frost cooled cookies, then drizzle with additional honey, if desired.
5 stars ⭐️
Thank you, Penny!