These easy Jiffy Cornbread Cookies are made with Jiffy corn muffin mix and come together in about 30 minutes. Soft, chewy cornbread cookies are topped with sweet honey buttercream frosting and a drizzle of honey for a dessert everyone will love.
They’re just as delicious served plain alongside chili or soup. Best of all, you don’t need a mixer or any complicated ingredients.
Mindy’s Recipe Snapshot
- Flavor: Sweet cornbread cookies with honey buttercream.
- Key Ingredients: Jiffy corn muffin mix, applesauce, brown sugar, eggs, and honey.
- Ease: One bowl and no mixer required.
- Top Tip: Let the cookies cool completely before frosting.
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These Jiffy cornbread cookies are incredibly easy to make with just five simple ingredients.
The best part? Each cookie is topped with a dollop of honey buttercream and a drizzle of honey for the perfect sweet finish.
I love baking from scratch, but boxed mixes are a great shortcut when you need an easy dessert. If you enjoy baking with Jiffy mix, you’ll also love my jalapeño pepper jack cornbread.
Ingredients
See recipe card for exact amounts.
Ingredient Notes and Substitutions
For the cookies:
- Jiffy Corn Muffin Mix: My preferred mix for this recipe because it’s inexpensive and widely available.
- Eggs: I use large eggs. Room-temperature eggs mix a little more easily, but cold eggs work just fine.
- Unsweetened Applesauce: I use this instead of butter, you can use an equal amount of softened or melted unsalted butter.
- Brown Sugar: I use a small amount of brown sugar for a touch of sweetness. For sweeter cookies, increase the brown sugar or substitute white sugar.
- 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 cookie dough
- 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.
Bake the cookies
- 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 honey buttercream
- 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
- Bake one sheet at a time for the most even results.
- Use parchment paper for easy cleanup.
- Let cookies cool completely before frosting.
- Use a metal spatula to transfer cookies without breaking them.
- 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 in an airtight container at room temperature for up to 3 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.
- Freeze frosted or unfrosted cookies for up to 3 months.
Frequently Asked Questions
Yes! These cookies are delicious plain. Without the frosting they pair especially well with chili, soup, or stew, but they’re also great as a lightly sweet snack.
Yes. Just use about 17 ounces of cornbread mix total, since different brands may vary slightly in package size.
Yes! Jiffy corn muffin mix works great for cookies. Just combine it with a few simple ingredients like eggs, applesauce, brown sugar, and vanilla, then bake until the edges are lightly golden. Frost them with honey buttercream or enjoy them plain.
More Easy Boxed Mix Cookie Recipes
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Jiffy Cornbread Cookies
Ingredients
For the cookies:
- 2 packages corn muffin mix 8.5 ounces each
- 2 eggs
- ¼ cup unsweetened applesauce
- 2 tablespoons brown sugar
- 1 teaspoon vanilla
- cooking spray
For the honey buttercream frosting:
- 1 ½ cups powdered sugar
- 2 tablespoons melted butter
- 1 ½ tablespoons milk
- 1 tablespoon honey
- ⅛ teaspoon 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 packages corn muffin mix, 2 eggs, ¼ cup unsweetened applesauce, 2 tablespoons brown sugar, 1 teaspoon 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 tablespoons melted butter, 1 ½ tablespoons milk, 1 tablespoon honey, ⅛ teaspoon salt
- Frost cooled cookies, then drizzle with additional honey, if desired.
5 stars ⭐️
Thank you, Penny!