Have you ever had cornbread cookies? I’ve been experimenting to create some deliciously amazing Brown Butter Jiffy Cornbread Cookies. If you’re looking for an unusual cookie to take to the holiday cookie exchange, this might be the one!
I never even thought about making cookies from cornbread until I was searching for crunchy brown butter cornbread, then it hit me to try making cornbread cookies. I started looking at all kinds of recipes for cornbread cookies. Apparently there’s a cookie store chain that makes them, and lots of people have recipes, and I just couldn’t wait to try an experiment with them using my favorite cornbread mix.
I was wanting to create a very crunchy cornbread cookie for something special, which you will see in my next blog post that involves a book I just read by one of my very favorite authors. I’m so excited to share that one! But, before we got there, let’s get into how to make these delicious cookies.
Table of Contents
Ingredients for Brown Butter Cornbread Cookies
- 1 box Jiffy cornbread mix
- 1/4 cup butter, browned and melted
- 1/4 cup granulated sugar
- 2 tablespoons flour
The Secrets to Crispy Cookies
For these cornbread cookies, I wanted a crispy cookie because I’ll be using it in another recipe as an ingredient. So, I went to researching how to make your cookies crispy, and here’s what I learned.
- Crispy cookies are best cooked low and slow, so I used a temperature of 325 F degrees for 20 minutes to help achieve crispiness in these cornbread cookies.
- Low moisture is what you want, so it’s best to leave out eggs in your crispy cookie recipe. You can even do this in chocolate chip cookies, too.
- Use white sugar instead of brown sugar because sugar is really good at holding in moisture, and brown sugar is even better.
- Melted butter works best over softened butter for chewier or crispier cookies and brown butter works even better because you’re cooking a lot of the water out of the butter when you brown it.
- Don’t chill the dough because that allows the flour to soak up even more moisture for softer cookies.
How do you make Jiffy Cornbread Cookies?
Combine cornbread mix and flour and whisk or sift to get rid of all the big chunks of cornbread mix.
Brown the butter on the stovetop until it gets that nutty aroma.
Combine the butter and sugar until completely mixed together.
Pour the butter sugar mixture into the cornbread mixture and combine until it’s completely mixed.
You’ll notice it’s a bit crumbly.
Use your hands to knead it together a bit and it should form a stiff dough.
Use a 1-inch cookie scooper to make cookies. Place them on a cookie sheet with parchment paper.
Then use your hand or the bottom of glass to flatten them cookies out.
Bake for 20 minutes, until golden brown.
Let the cookies sit on the cookie sheet for an additional 5 minutes or so to make them very crunchy before removing them to cool.
The longer you let them cool after baking, the crunchier they’ll be.
These cookies are amazing. They have the texture of a sandies because of the cornbread.
How do you store leftover cornbread cookies?
Store in a glass container to keep them crunchy and crispy. If you store them in plastic, they might turn soft, which is fine, but if you like the crunchy texture, store in glass.
These are perfect for making a crust for a cheesecake or something like a key lime pie.
Can you make these ahead of time?
Yes! While they are delicious about 5 to 10 minutes out of the oven, they get crunchier with time.
More Cookie Recipes to Try
- No Bake Chips Ahoy Chocolate Chip Cookie Marshmallow Bars
- How to make Hot Cocoa Kisses Cookies
- Easy and Delicious Fudge Stuffed Cookie Bars
- Belgian Waffle Cookies
- Cannoli Cookies
- DoubleTree Chocolate Chip Cookies
- How to make Iced Funfetti Cake Mix Chocolate Chip Cookies
Brown Butter Jiffy Cornbread Cookies
Ingredients
- 1 box Jiffy cornbread mix
- 1/4 cup butter, browned and melted
- 1/4 cup granulated sugar
- 2 tablespoons flour
Instructions
- Preheat the oven to 325 F degrees.
- Combine cornbread mix and flour and whisk or sift to get rid of all the big chunks of cornbread mix.
- Brown the butter on the stovetop until it gets that nutty aroma.
- Combine the butter and sugar until completely mixed together.
- Pour the butter sugar mixture into the cornbread mixture and combine until it's completely mixed.
- You'll notice it's a bit crumbly.
- Use your hands to knead it together a bit and it should form a stiff dough.
- Use a 1-inch cookie scooper to make cookies. Place them on a cookie sheet with parchment paper.
- Then use your hand or the bottom of glass to flatten them cookies out.
- Bake for 20 minutes, until golden brown.
- Let the cookies sit on the cookie sheet for an additional 5 minutes or so to make them very crunchy before removing them to cool.
- The longer you let them cool after baking, the crunchier they'll be.
- These cookies are amazing. They have the texture of a sandies because of the cornbread.
Come Join Us!
Liked this article and want more? Follow along on Instagram, Facebook, Twitter, Pinterest, TikTok, and YouTube!
Come over and join us on Facebook in the group Recipes, Crafts, and more with TipToe Fairy or Sewing and Crafting with The TipToe Fairy!