Brown Butter Sourdough Cornbread Cookies (Naturally Fermented)
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These naturally fermented sourdough cornbread cookies are soft, chewy, buttery, and packed with cozy cornbread flavor. The browned butter adds richness, while the honey buttercream brings the perfect creamy sweetness on top. After an overnight ferment, these cookies bake up with crisp edges, soft centers, and the most incredible depth of flavor.
I’ve been dreaming of making these sourdough cornbread cookies for a while now. I was craving a unique flavor combination, and golly, I think this is it!
This recipe calls for active, bubbly sourdough starter, because–bonus–these cookies are 100% sourdough and naturally fermented! With that said, if you’re not interested in waiting for an overnight ferment, you can absolutely make these with sourdough discard (you’ll just still want to chill the cookie dough for 1-2 hours).
Browning the butter adds a depth of flavor and caramel notes that pair so beautifully with these sourdough cornbread cookies.
And while they are perfect on their own, you’re going to want to go all out and make the honey buttercream frosting that adorns the top! These cookies are reminiscent of the Crumbl cookie flavor (though, admittedly, I’ve never had a Crumbl cookie in my life, but I love the creativity in the flavor combination).
Looking for more sourdough cookies? Check these out!
- sourdough chocolate chip skillet cookie
- sourdough raspberry white chocolate chip cookies
- sourdough snickerdoodle cookies
- sourdough peanut butter cookies
Why You’ll Love These Sourdough Cornbread Cookies
- Made with 100% sourdough for a naturally fermented cookie
- Rich browned butter adds a deep caramel-like flavor
- Soft and chewy texture with a hint of classic cornbread
- Topped with fluffy honey buttercream and extra honey drizzle
Step-By-Step Instructions
Brown the butter over medium heat until golden brown and nutty-smelling. Pour into a bowl and let cool (see full instructions in the recipe card below).
In a medium bowl, whisk together the flour, cornmeal, baking soda, baking powder, cornstarch, and salt.
In a large bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until smooth.
Add the eggs, egg yolk, vanilla extract, and sourdough starter. Mix until combined.
Stir the dry ingredients into the wet ingredients until a thick cookie dough forms. Cover the dough tightly and refrigerate overnight.
If you want to bake them the same day, you’ll still need to chill in the fridge for at least 1-2 hours to firm up the dough–this prevents the cookies from spreading too much while baking.
Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
Scoop the dough into 3 tablespoon-sized cookie dough balls (I press them down slightly) and place onto the prepared baking sheet.
Bake for 11–13 minutes, or until the edges are lightly golden.
Right after baking, use a biscuit cutter, large glass, or mug to swirl around the cookies to shape them into perfect circles.
Let the cookies cool. To make the frosting, beat the butter until creamy. Add the honey and vanilla extract.
Mix in the powdered sugar until light and fluffy.
Frost the cooled cookies and drizzle with extra honey before serving.
Helpful Tips
- Use active, bubbly sourdough starter for the best flavor and proper fermentation. An inactive starter can lead to dense cookies.
- Let the browned butter cool before mixing it into the dough so it does not melt the sugars or scramble the eggs.
- Refrigerating the dough overnight helps deepen the flavor and gives the cookies a better chewy texture.
- Slightly press down the cookie dough balls before baking to help the cookies spread evenly while baking.
- Swirl the cookies with a biscuit cutter or large glass immediately after baking while they are still warm for perfectly round bakery-style cookies.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Silicone spatula or wooden spoon
- Hand mixer or stand mixer
- Light-colored saucepan (for browning butter)
- Measuring cups and spoons
- Kitchen scale (optional, for metric measurements)
- Plastic wrap or airtight container
- Large cookie scoop or 3 tablespoon scoop
- Baking sheet
- Parchment paper
- Biscuit cutter, large glass, or mug (for shaping cookies)
- Wire cooling rack
- Piping bag or offset spatula for frosting
Storage
Store the frosted cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
For the best texture and flavor, allow refrigerated cookies to come to room temperature before serving.
You can also freeze the unfrosted cookies in a freezer-safe container for up to 2 months. Thaw completely and frost before serving.
Brown Butter Sourdough Cornbread Cookies
Ingredients
Sourdough Cornbread Cookies
- 1 cup all-purpose flour 120 g
- 1 cup cornmeal 160 g
- 1/2 teaspoon baking soda 3 g
- 1/2 teaspoon baking powder 2 g
- 1 teaspoon cornstarch 3 g
- 1/4 teaspoon salt 1.5 g
- 1 cup browned butter cooled (226 g before browning)
- 3/4 cup brown sugar 165 g
- 1/2 cup granulated sugar 100 g
- 2 large eggs 100 g
- 1 egg yolk 18 g
- 1 teaspoon vanilla extract 5 g
- 1/2 cup sourdough starter active and bubbly (120 g)
Honey Buttercream Frosting
- 1/2 cup salted butter room temperature (113 g)
- 1 tablespoon honey 21 g
- 2 cups powdered sugar 240 g
- 1/2 teaspoon vanilla extract 2 g
- Extra honey for drizzling
Instructions
Brown the Butter
- Place the butter into a saucepan over medium heat.
- Allow the butter to melt completely, stirring occasionally.
- The butter will begin to foam and crackle. Continue stirring frequently as the milk solids sink to the bottom.
- After several minutes, the butter will turn golden brown and smell warm and nutty.
- Once brown flecks appear on the bottom of the pan, immediately remove from the heat.
- Pour the browned butter into a heat-safe bowl and allow it to cool before using in the cookie dough.
Make the Cookie Dough
- In a medium bowl, whisk together the flour, cornmeal, baking soda, baking powder, cornstarch, and salt. Set aside.
- In a large mixing bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until smooth and glossy.
- Add the eggs and egg yolk, mixing until fully combined.
- Whisk in the vanilla extract and active sourdough starter until smooth and there are no lumps.
- Gradually fold the dry ingredients into the wet ingredients until a thick cookie dough forms. Do not overmix.
- Cover the bowl tightly with plastic wrap or a lid and refrigerate overnight for the natural fermentation process. If you are using sourdough discard, you’ll still want to chill the cookie dough for 1-2 hours. This helps prevent the cookies from spreading too much while baking.
Bake the Cookies
- Preheat the oven to 350°F (177°C).
- Line a baking sheet with parchment paper.
- Scoop the cookie dough into large cookie dough balls 9about 3 tablespoons each) and place them onto the prepared baking sheet, leaving space between each cookie.
- Bake for 11–13 minutes, or until the edges are lightly golden and the centers look just set.
- Immediately after baking, use a large biscuit cutter, mug, or drinking glass to gently swirl around each cookie to shape them back into perfect circles.
- Allow the cookies to cool completely before frosting.
Make the Honey Buttercream
- In a large bowl, beat the softened butter until smooth and creamy.
- Add the honey and vanilla extract and mix until combined.
- Gradually add the powdered sugar, beating until light and fluffy.
- Frost the cooled cookies using an offset spatula.
- Finish with a drizzle of extra honey over the frosting.
