These cornbread cookies are slightly crisp on the outside with a soft and fluffy center. They're topped with an irresistible honey buttercream frosting and filled with a sweet cornbread flavor. You won't find a copycat Crumbl cornbread cookies recipe better than this!
This cornbread cookie recipe is a delicious change-up from your typical cookie recipes. It was inspired by Crumbl cookies brown butter cornbread cookies, and I seriously think these homemade ones might be better than the iconic cookie shops.
Soft and chewy on the inside with a slight crumb and addictive flavor, I guarantee these cookies taste like nothing you've ever had before, and it'll be love at first bite!
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Why You'll Love This Recipe
Easy to make. The steps to make this recipe may seem intimidating, but I promise it's as simple to make as any average cookie recipe. But they taste way better average!
Guaranteed family favorite. These are the most requested cookies in the Cunningham household. Every time I make these homemade cornbread cookies, they're gone that day!
The flavor is amazing. Sweet and buttery with a little creaminess and even more sweetness from the honey infused buttercream frosting, every element of this recipe is so unique and so delicious.
Ingredients You'll Need
Check out what you need to make copycat Crumbl cornbread cookies:
- Butter- use unsalted butter.
- Brown sugar and granulated sugar- a mix of the two for the best sweet flavor.
- Egg- one large one.
- Vanilla extract- a must for any good cookie.
- Vanilla butter flavoring- if you can't find this, you can leave it out, but it adds another amazing element of flavor.
- Honey- adds more sweetness.
- Cornstarch and baking powder- to make the cookies light and fluffy.
- Cornmeal- yellow cornmeal makes this cookie what it is!
- Flour- all purpose flour works best.
And here's what you'll need to make the honey butter frosting:
- Butter- salted butter at room temperature.
- Powdered sugar- for that melt in your mouth flavor.
- Honey- for a little more sweetness.
- Vanilla extract- to balance out the flavors.
- Milk or heavy cream- to thin out the buttercream.
How To Make Cornbread Cookies
1. Prep work: Preheat the oven to 350°F and line a large baking sheet with parchment paper. Set it aside for later.
2. Cream the butter: Add the butter, white sugar, and brown sugar to a large mixing bowl. Cream together with a hand-held mixer or stand mixer until light and fluffy. Then add the egg, vanilla extract, and vanilla butter flavor. Stir until everything is well combined.
3. Add the dry ingredients: To the mixing bowl, add the flour, corn starch, cornmeal, and baking powder. Stir until just combined and a cookie dough forms.
4. Shape the cookies: Scoop the cookie dough with an ice cream scoop or cookie scoop onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon.
5. Bake the cookies: Put the baking sheet in the oven and bake the cookies for 9-10 minutes. When the cookies are finished baking, let them cool on a wire rack.
6. Make the frosting: While the cookies are cooling, cream the softened butter with powdered sugar, honey, and vanilla extract. If the buttercream is too thick, slowly add milk or heavy cream until it reaches your desired texture.
7. Frost the cookies: Top each cooled cookie with a dollop of the buttercream frosting. Serve with a cold glass of milk, and enjoy!
Tips To Make The Best Recipe
- Let the cookies cool to room temperature before you add the frosting.
- Add ¼ teaspoon of baking soda for even fluffier corn bread cookies.
- Feel free to use light brown sugar or dark brown sugar, depending on your taste preference.
- Bake the cookies for less time if you like super soft, doughy, and chewy cookies.
- Add a honey drizzle over the frosted cookies for a little extra touch of sweetness.
- Make the cookies nice and big, just like Crumbl!
- Make a double batch or triple batch of these cookies. Trust me, you won't regret it!
How To Store These Cornbread Cookies
At room temperature: Store any leftover cookies in an airtight container at room temperature for about 2 days. If you know you'll want to have leftovers, wait to frost the cookies and store the frosting in a separate container.
In the fridge: Transfer the cookies to the airtight container in the fridge and store them for about a week.
In the freezer: To keep them for longer, you can freeze them in a freezer-safe container for up to 3 months. Just let them thaw overnight in the fridge before enjoying them.
Frequently Asked Questions
What does a cornbread cookie taste like?
It literally tastes like a cross between sweet cornbread and classic sugar cookies. They're fluffy and chewy with a slightly coarse texture, just like old fashioned cornbread. The Crumbl cookies taste even better with the frosting, so I included that creamy buttery frosting and a drizzle of honey for more sweetness.
How many calories are in a Crumbl cornbread cookie?
According to their website, there are 720 calories per cookie.
More Cookie Recipes
- Cookie monster cookies
- Snickerdoodle cookies
- Toll House cookie bars
- Pink frosted Crumbl cookies
- Mom's recipe crumbl cookies
- Ghiradelli chocolate chip cookie recipe
Crumbl Cornbread Cookies (Legit Copycat Recipe)
These cornbread cookies are slightly crisp on the outside with a soft and fluffy center. They're topped with an irresistible honey buttercream frosting and filled with a sweet cornbread flavor. You won't find a copycat Crumbl cornbread cookies recipe better than this!
Ingredients
For the cookies:
- ½ cup unsalted butter
- ¼ cup brown sugar
- 3 tablespoon granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla butter flavoring
- 1 tablespoon honey
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ½ cup cornmeal
- 1 ½ cups all purpose flour
For the frosting:
- 4 tablespoon salted butter, softened
- ½ cup powdered sugar
- 1 ½ teaspoon honey
- ½ teaspoon vanilla extract
- Milk or heavy cream, to thin buttercream
Instructions
- Preheat oven to 350°F and line the baking sheet with parchment paper.
- Cream butter with brown and white sugar in a bowl. Add egg, vanilla extract, and vanilla butter flavoring.
- Stir until well combined. Add flour, starch, cornmeal, and baking powder.
- Stir until the mixture comes together.
- Drop the mixture with an ice cream scoop and flatten each cookie with the back of the spoon.
- Bake the cookies for 9-10 minutes. Cool the cookies on a wire rack.
- Make the buttercream; cream butter with powdered sugar, honey, and vanilla extract. If the buttercream is too thick, add some milk or heavy cream to thin it down.
- Spread the frosting on top of each cookie and finish them off with a drizzle of honey
Nutrition Information:
Serving Size:
1 cookieAmount Per Serving: Calories: 196Total Fat: 12gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 1gCholesterol: 31mgSodium: 120mgCarbohydrates: 22gFiber: 0.5gSugar: 15gProtein: 1g
Cheryl
How much flour?
Brendan Cunningham
1 1/2 cups