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Brown Butter Cornbread Cookies

Brown butter cornbread cookies are the perfect blend of nuttiness and texture. The brown butter adds a delicious caramel note when mixed with brown sugar.
Course Dessert
Cuisine American
Keyword Brown Butter, Cookies, Cornbread
Prep Time 20 minutes
Cook Time 12 minutes
Servings 8


  • Sheet Pan (2) 9x13 or (1) 12x18
  • Wire Rack for cooling


  • 8 tbsp unsalted brown butter see instructions
  • ½ cup sugar
  • cup light brown sugar
  • 1 cup flour
  • ½ cup yellow cornmeal
  • 1 egg room temp
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • ½ tsp kosher salt


Brown Butter

  • Melt your butter down in a small saucepan. Once the butter has melted, continue to cook on low heat until the butter starts to turn brown in color, be sure to stir often. This will take about 4 minutes. Take it off the stove right away and pour into a bowl. Let it come to room temperature before placing in the fridge. Bring it back to a solid softened texture when you're ready to use.


  • In a small bowl, whisk the flour, corn meal, baking soda and salt together.
  • In another bowl, whisk your sugar, light brown sugar and brown butter until well combined.
  • Add in the egg and vanilla extract. Mix until incorporated.
  • Add in your flour mixture to the batter and combine until well combined.
  • Refrigerate the dough for at least 20 minutes. Preheat your oven to 375°
  • Using a 1/4 c. measuring cup, scoop your cookie dough batter onto a sheet pan lined with parchment paper. Bake the cookies for 12 minutes. Let them cool for 15 minutes before enjoying!


  • While browning your butter, you'll start to see dark brown flecks at the bottom of the saucepan. This is what you want.
  • You can pop the brown butter in the freezer until it's back to a solid, but soft state. You can also make the brown butter a day before and store in the fridge until you're ready to use.
  • Your cookies may seem too soft once you take them out, but they will continue to bake outside the oven. Let them cool on a wire rack for 15-20 minutes.