Jiffy Cornbread Cookies

Feature image of the one frosted cookie with honey being drizzled on top.

5 from 1 vote

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.

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Keyword: cornbread cookies

Servings: cookies

Calories: 41kcal

Author: Mindy Boyd

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.

Video

Notes

The rimmed baking sheets I use are very large, 18" X 13", and I can fit 12 cookies on each one.

Shiny pans, like I use will result in lighter cookies. If using dark nonstick pans the cookies will be darker and will cook faster, you can lower the oven temperature to 350°.

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.

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Nutritional information is approximate.

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Nutrition