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–+ servings
cornbread cookie
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5 from 3 votes

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.
Course Dessert
Cuisine American
Keyword cornbread, cookies, crumbl, copycat
Servings 7 cookies
Author Molly Murphy

Ingredients

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
US Customary - Metric

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.