Crumbl Copycat Cornbread Cookie Recipe

Copycat Crumbl Cornbread Cookie – Soft, chewy, and bursting with sweet cornbread flavor, topped with a luscious honey buttercream frosting and a drizzle of honey for the perfect sweet treat.

If you’ve ever tasted Crumbl’s famous cornbread cookies, you know how addictive they are. Their sweet cornbread flavor, topped with a dollop of honey buttercream and a drizzle of honey, makes them an irresistible sweet treat. Now, you can recreate these popular cornbread cookies at home with this copycat Crumbl cornbread cookie recipe!

For more copycat recipes, here are some you should try!

• Best Crumbl Copycat Iced Oatmeal Cookies Recipe
• Copycat Crumbl Peach Cobbler Cookies Recipe
• The Best Copycat Red Velvet Crumbl Cookie Recipe

Why You’ll Love This Recipe

• Cornbread with a Twist: All the best parts of traditional cornbread, but with a delicious twist perfect for dessert.
• Perfect Texture: The cornmeal adds a subtle grit that pairs beautifully with the honey buttercream frosting.
• Pantry-Friendly: Made with simple ingredients you likely already have in your pantry.
• No Special Ingredients Needed: No need to run out for special items—just whip these up anytime for a sweet treat!
• Crowd-Pleaser: These cornmeal cookies are a big hit with everyone who tries them.

Ingredients – Crumbl cornbread cookie

So, here’s a list of some key ingredients you will need to pick up from grocery store that are used in this Crumbl cornbread cookie recipe. For a full list of ingredients, check out the recipe card below!

• Unsalted butter (slightly chilled)
• Granulated sugar
• Light brown sugar
• Whole egg
• Honey
• Vanilla extract
• Butter flavoring
• All-purpose flour
• Cornstarch
• Baking soda
• Baking powder
• Yellow cornmeal

Step-by-Step – Crumbl Cornbread Cookie

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line two cookie sheets with parchment paper.
2. Cream the Butter and Sugars: Using a stand mixer fitted with a paddle attachment, cream together the unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy.
3. Add Wet Ingredients: Scrape down the sides of the bowl with a rubber spatula, then add the whole egg. Mix for 30 seconds on low speed, scrape down the bowl, and add the egg yolk. Add honey, vanilla extract, and butter flavoring, mixing on low until incorporated.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, cornstarch, baking soda, baking powder, and yellow cornmeal. Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined.
5. Form the Cookies: Using a large cookie scoop, form the dough into balls, each with about a cup of cookie dough. Roll two dough balls together for each cookie, ensuring they have a flat bottom but are slightly rounded on top.
6. Bake: Place the dough balls on your prepared baking sheets, spacing them 2 inches apart. Gently press down to flatten the tops slightly. Bake in the preheated oven for 13-15 minutes, or until the edges are golden brown.
7. Cool: Let the cookies cool on the cookie sheets for 5 minutes before transferring them to a cooling rack to cool completely.
8. Make the Honey butter frosting: In a medium bowl, beat softened butter until smooth. Add powdered sugar, honey, and salt. Mix on low speed until combined, then increase to medium speed and beat until light and fluffy.
9. Assemble: Once the cookies are completely cool, use a small scoop to place a dollop of honey buttercream frosting on top of each cookie. Finish with a drizzle of honey.

Tips and Tricks

• Make Ahead: You can freeze the cookie dough balls for 2-3 months. Just wrap them in plastic wrap before placing them in an airtight container. Bake straight from the freezer, adding an extra minute or two to the bake time.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make gluten-free cornbread cookies.
• Extra Honey: For an extra sweet touch, add a honey butter glaze by mixing honey with melted unsalted butter and brushing it on the tops of the cookies before serving.

Recommended Tools

• Stand Mixer: I love my kitchen aid, but any hand mixer will do!
• Large Cookie Scoop: This one is my favorite and is very sturdy!
• Parchment Paper: Helps the cookies bake evenly and prevents them from sticking to the cookie sheets.
• Use Fresh Ingredients: Fresh baking powder and baking soda are key to getting the perfect rise and texture

FAQs – Crumbl Cornbread Cookie

Can I make these cookies smaller?
Yes! Simply use a smaller scoop and adjust the bake time to 10-12 minutes.

How do I get the frosting to stay on top of each cookie?
Make sure the cookies are completely cool before frosting. The buttercream should be thick and fluffy, so it holds its shape well.

Can I add cornbread mix instead of cornmeal?
For the best results, stick with yellow cornmeal. It provides the perfect texture and flavor for these cookies.

Why did my cookies spread?

Your cookies spread because you didn’t cream the butter and sugars long enough. Creaming them incorporates air, and which makes them thick and stay together. 

Storing and Freezing Instructions

These cookies are best enjoyed fresh, but they can be stored in an airtight container for up to 4-5 days at room temperature. If you need to freeze them, do so with the frosting, and thaw them in the fridge 24 hours before serving to prevent condensation. You can also freeze the dough balls for 2-3 months and bake them as needed.

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Recipe

Copycat Crumbl Cornbread Cookie

Molly Murphy

soft, chewy, and bursting with sweet cornbread flavor, topped with a luscious honey buttercream frosting and a drizzle of honey for the perfect sweet treat.

5 from 3 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 7 cookies

Ingredients

 

US CustomaryMetric

 

1x2x3x

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 honey buttercream

• 6 tablespoons unsalted butter softened
• ¾ cups powder sugar
• 3 tablespoons honey
• Pinch of salt

Instructions

 

For the cookies

• Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper and set them aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the slightly chilled unsalted butter, granulated sugar, and light brown sugar on medium speed. Continue mixing until the mixture is light and fluffy, about 2-3 minutes. (This step is crucial for helping the cookies hold their shape.)
  ¾ cup unsalted butter, ¼ cup light brown sugar, ½ granulated sugar
• Scrape down the sides and bottom of the bowl with a rubber spatula. Add the whole egg and mix for 30 seconds. Scrape down the sides and bottom of the bowl again. Add the egg yolk and repeat.
  1 whole egg, 1 egg yolk
• Add the honey, vanilla extract, and butter extract to the mixture. Mix on low speed until well combined, scraping down the sides of the bowl as needed.
  2 tablespoons honey, 2 teaspoons vanilla extract, ¾ teaspoon butter extract
• Add the all-purpose flour, salt, cornstarch, baking soda, baking powder, and cornmeal to the bowl. Mix on low until evenly combined, being careful not to overmix.
  1 ½ cup all purpose flour, ¾ teaspoon salt, ¼ cup corn starch, ¼ teaspoon baking soda, ½ teaspoon baking powder, 1 cup cornmeal
• Using a 3-tablespoon-sized cookie scoop, scoop out two balls of dough at a time and roll them together. You should end up with about 7 large cookie balls.
• Place the cookie balls on the prepared baking sheets, spacing them about 2 inches apart. Gently press each ball down to slightly flatten. Aim for a diameter of about 3 inches with a flat top.
• Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are lightly golden and the centers are set. The cookies will continue to firm up as they cool.
• Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

For the Honey Buttercream:

• In a medium bowl, beat the softened unsalted butter until smooth and creamy using an electric mixer on medium speed.
  6 tablespoons unsalted butter
• Add the powdered sugar and mix on low speed until fully incorporated. Then, add the honey and a pinch of salt, and mix on medium speed until the buttercream is light and fluffy.
  ¾ cups powder sugar, 3 tablespoons honey, Pinch of salt
• Once the cookies are completely cooled, use a 1-tablespoon scoop to place a dollop of honey buttercream in the center of each cookie. Drizzle honey over the cookies before serving.

Keyword cornbread, cookies, crumbl, copycat

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