These Savory Cornbread Cookies are buttery, chewy, and full of corn bread flavor, topped with sesame buttercream and drizzled with soy sauce caramel for the best unique twist.
I came up with this Savory Cornbread Cookies after a trip to Chicago where I had a croissant with soy sauce caramel, green onions, and zested cured egg. I couldn't stop thinking about how good those flavors were together, so I decided to bring them into cookie form. The result is a big cookie with the perfect combination of buttery cornbread flavor, nutty sesame, and caramel that's even better than salted caramel. I've made them a few times for friends, and the reviews have been wonderful!
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Why You'll Love These Savory Cornbread Cookies
Every recipe needs a good reason to try it, and these cookies deliver.
- Chewy centers with buttery, cornbread flavor in each bite
- A soy sauce caramel that adds umami depth, like a delicious way to upgrade salted caramel
- Nutty, well-rounded flavor from sesame buttercream on top of each cookie
- A unique twist that makes them the perfect side dish or dessert for sharing with friends
- Big cookies that stay soft and taste just as good for 3-4 days in an airtight container
Ingredients
Here's most of what you'll need to make these savory cornbread cookies, for the full recipe, check out the recipe card at the bottom of the page!
- Granulated white sugar - the base of the caramel and cookie sweetness
- Light brown sugar - adds moisture and chew
- Light corn syrup - prevents crystallization in caramel, optional but highly recommend it!
- Heavy cream - warmed to room temperature so it mixes evenly!
- Unsalted butter - slightly chilled for cookies, softened for buttercream, and melted into caramel
- Pure vanilla extract - adds depth of flavor
- Soy sauce - gives the caramel salty, umami flavor
- Whole egg + Egg yolk - adds richness for chewy centers
- Honey - enhances cornbread flavor and adds moisture
- Butter extract - deepens the buttery taste
- All purpose flour - the base dry ingredient
- Salt - balances sweetness in dough, caramel, and buttercream
- Cornstarch - tenderizes the crumb
- Baking soda - helps the cookies spread properly
- Baking powder - adds lift for chewy centers
- Yellow cornmeal - for authentic cornbread flavor and texture
- Toasted sesame oil - adds nutty, well-rounded flavor to the frosting
- Toasted sesame seeds - for crunch and flavor
- Thinly sliced green onions - optional, but a surprising savory finish
Step-by-Step Instructions - Savory Cornbread Cookies
Follow these steps for the best results, but for the full list of instructions see the recipe card at the bottom of the page!
Make the Soy Sauce Caramel
- Combine sugar, water, and corn syrup in a saucepan. Stir just to moisten, then cook over medium heat until amber.
- Warm cream, then slowly whisk into caramel off heat (it will bubble).
- Stir in butter, vanilla, and soy sauce until smooth. Let cool slightly before using.
For the Cornbread Cookies
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Cream butter, granulated sugar, and brown sugar in a stand mixer with paddle attachment for 2-3 minutes until light and fluffy.
- Mix in egg, yolk, honey, vanilla, and butter extract.
- Add flour, salt, cornstarch, baking soda, baking powder, and cornmeal. Mix on low until just combined.
- Double-scoop dough with a cookie scoop and roll into large balls. Place on prepared baking sheet.
- Bake 12-14 minutes, until golden brown at edges and centers are just set. Cool on the sheet 5 minutes, then transfer to a wire rack.
Make the Sesame Buttercream
- Beat softened butter until smooth.
- Add powdered sugar and mix until combined.
- Mix in sesame oil (start with 1 tablespoon, taste, then add more if desired) and a pinch of salt. Adjust consistency if needed.
Assemble the Cookies
- Dollop buttercream on top of each cooled cookie.
- Drizzle with soy sauce caramel.
- Finish with toasted sesame seeds and optional green onions for a savory twist.
Tips & Tricks
Here are some helpful pointers to make sure your Savory Cornbread Cookies come out perfect every time.
- Use slightly chilled butter in the cookie dough so the cookies hold their shape and bake into chewy centers.
- Use parchment paper on prepared baking sheets to prevent sticking and help cookies bake evenly.
- For big cookies with chewy centers, double-scoop the dough balls. For smaller cookies, use just one scoop and reduce the baking time slightly.
- Watch the caramel closely - once it turns amber, it can burn quickly. Pull it off the heat right when it's golden brown.
- Toast the sesame seeds before sprinkling - it makes the flavor nuttier and more fragrant.
- Taste your sesame buttercream as you go. Sesame oil can vary in strength, so start with less and add more until it's just right.
- Flatten the cookies right after they come out of the oven so the buttercream and caramel sit neatly on top.
- If you're serving these for a party, assemble them the day of. The cookies themselves can be baked ahead and stored in an airtight container, then frosted and drizzled just before serving for the best presentation.
FAQs - Savory Cornbread Cookies
Here are answers to common questions about these cookies.
- Can I make these cookies smaller? Yes! Scoop one 3-tablespoon ball per cookie instead of doubling them. Just reduce baking time by 1-2 minutes.
- Do I have to add the green onions? No, but they add a unique twist and make the cookies stand out. They balance the sweetness with savory flavor.
- Can I make these unfrosted cookies? Yes, they're delicious even without the sesame buttercream, though the full assembly is the perfect combination.
- Can I freeze leftover cookies? Yes. Store in a freezer-safe container, wrapped in plastic wrap or parchment paper between layers, for up to 2 months. Thaw at room temperature before serving.
Storing & Freezing Instructions
These Savory Cornbread Cookies store really well! Place leftover cookies in an airtight container at room temperature for 3-4 days. They hold their chewy centers and cornbread flavor beautifully, and the caramel only gets better with time. For longer storage, freeze unfrosted cookies in a freezer-safe container for up to 2 months, then frost and drizzle before serving.
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Recipe
Savory Cornbread Cookies
These Savory Cornbread Cookies are buttery, chewy, and full of cornbread flavor, topped with sesame buttercream and drizzled with soy sauce caramel for the best unique twist.
Ingredients
Soy Sauce Caramel Sauce
- 1 cup granulated sugar
- ¼ cup water
- 3 tablespoons light corn syrup
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 1 teaspoons pure vanilla extract
- ¼ cup soy sauce
- Optional: Green onions
For the cookies
- ¾ cup unsalted butter slight chilled
- ½ granulated sugar
- ¼ cup light brown sugar
- 1 whole egg
- 1 egg yolk
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- ¾ teaspoon butter extract
- 1 ½ cup all purpose flour
- ¾ teaspoon salt
- ¼ cup corn starch
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup cornmeal
For the sesame buttercream
- ½ cup unsalted butter softened
- 1 ½ cups powder sugar
- 1-2 tablespoons toasted sesame oil
- Pinch of salt literally just a pinch!
Instructions
Make the Soy Sauce Caramel
- Add sugar, water, and corn syrup to a medium heavy-bottomed saucepan. Gently stir just until all the sugar is moistened, then stop stirring.1 cup granulated sugar, ¼ cup water, 3 tablespoons light corn syrup
- Set the pan over medium heat and cook undisturbed for 5-10 minutes. The mixture will go from clear to golden to deep amber. It can happen fast so keep your eye on it! Meanwhile, warm the heavy cream in the microwave for about 1 minute.
- Take the mixture off heat, slowly stream in the warm cream while whisking - it will bubble aggressively.1 cup heavy cream
- Whisk in the butter, vanilla, and soy sauce until completely smooth. If any hardened bits remain, set over low heat and whisk 20-30 seconds to melt.3 tablespoons unsalted butter, 1 teaspoons pure vanilla extract, ¼ cup soy sauce
- Cool 10-15 minutes until thick but pourable. The caramel will thicken more as it cools; rewarm gently before drizzling.
Make the Cornbread Cookies
- Heat oven to 350°F (175°C). Line two baking sheets with parchment.
- In a stand mixer with paddle attachment, beat slightly chilled butter (cool but pliable) with granulated sugar + brown sugar on medium speed (about 2-3 minutes) until pale and fluffy; the mixture should look lighter and leave soft ridges on the spatula.¾ cup unsalted butter slight chilled, ½ granulated sugar, ¼ cup light brown sugar
- With a rubber spatula scrape the bottom and sides of the bowl. Add egg and mix 30 seconds; scrape. Add yolk and mix 30 seconds more.1 whole egg, 1 egg yolk
- Mix in honey, vanilla, and butter extract just to combine.2 tablespoons honey, 2 teaspoons vanilla extract, ¾ teaspoon butter extract
- In a separate bowl, whisk flour, salt, cornstarch, baking soda, baking powder, cornmeal to evenly distribute leaveners. Add to the mixer and blend on low just until no dry pockets remain. Finish with a few folds by hand to avoid over-mixing.1 ½ cup all purpose flour, ¾ teaspoon salt, ¼ cup corn starch, ¼ teaspoon baking soda, ½ teaspoon baking powder, 1 cup cornmeal
- Optional but great for texture: rest the dough 10 minutes to let the cornmeal hydrate (less grit, chewier center).
- Using a 3-tablespoon scoop, scoop two portions per cookie and roll them together into one large ball. The double-scoop gives you that bakery-style thickness and a gooey center. (If weighing, ~85-90g per dough ball.)
- Space dough balls 2 inches apart. If your kitchen is warm, chill the sheet 10 minutes to reduce spread.
- Bake 12-14 minutes, rotating once if needed, until edges are lightly golden and centers look just set but still pale.
- Right out of the oven, use a flat-bottomed glass or spatula to gently press each cookie to roughly ½-inch thickness (this makes a perfect surface for the buttercream + caramel).
- Cool on the tray 5 minutes, then transfer to a rack to cool completely.
Make the Sesame Buttercream
- Beat softened butter on medium until smooth and creamy, 1 minute.½ cup unsalted butter softened
- Add powdered sugar; mix on low until incorporated, then on medium until light and fluffy, 1-2 minutes.1 ½ cups powder sugar
- Mix in 1 tablespoon toasted sesame oil and a pinch of salt. Taste; add up to 1 more tablespoon sesame oil for a bolder nutty flavor.1-2 tablespoons toasted sesame oil, Pinch of salt
- If it is too stiff, add a tiny splash of milk or a touch more sesame oil; if too soft, beat in 1-2 tablespoons more powdered sugar.
Assemble
- On each cooled cookie, dollop about 1 tablespoon sesame buttercream in the center.
- Drench/drizzle with warm soy caramel so it gently pools around the dollop.
- Sprinkle with toasted sesame seeds and top with thinly sliced green onions, if using.Optional: Green onions
Storage
- Store assembled cookies in an airtight container at room temp up to 2 days or refrigerated up to 4-5 days. They hold up so well - the caramel softens slightly, but the cookies stay chewy and the flavors deepen. For the crispest tops, you can also store components separately and assemble before serving.
Tried this recipe?Let us know how it was!
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