Cornbread Cookies (Crumbl Copycat)
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By Alyssa Rivers
on Oct 12, 2023 |
Sweet and buttery cornbread cookies are my favorite Crumbl cookies, and I knew I had to recreate this dream cookie. The texture of the cornmeal, the honey butter frosting, and the honey drizzled on top—it all melts in your mouth!
I love a good copycat recipe, and these crumbl cornbread cookies are legit! It’s so fun making copycat recipes at home. These cornbread cookies only come out a couple of times a year at Crumbl, so this recipe is the best way to enjoy them whenever you want. A few of my other favorite copycat recipes on the blog are this salad from Olive Garden, the Chic-fil-A frosted lemonade, and these egg rolls from Cheesecake Factory.
What Are Cornbread Cookies?
If you like cornbread, these cookies will blow your mind! Basically, cornbread cookies are a sweet cookie version of fluffy cornbread. They’re thick and chewy with a slight cornmeal texture. The combination of sugars and honey adds the perfect sweetness to this unforgettable cookie. And the best part is the honey butter frosting that melts into the warm cookie. Don’t let the word cornbread scare you away when it comes to these cookies! They are the most incredible cookies you will ever taste…you HAVE to make them!
The extra bit of texture that cornmeal adds to recipes is insanely delicious! I have some yummy recipes your whole family will love. Traditional cornbread is a must, these cornbread pancakes are a favorite, and this corn casserole is something else! My kids beg me to make it, and it’s SO easy.
Ingredients For Cornbread Cookies
Here are the ingredients needed to make these copycat Crumbl cornbread cookies. The cornmeal is a must and can be found at any grocery store. It’s just plain cornmeal, not cornbread mix, so double-check that. My recipe below provides the exact ingredients needed to make these cookies successfully.
Cookies
- Unsalted Butter: I like to control the salt flavors in my cookies, so I use unsalted.
- Shortening: I love the combination of butter and shortening in a cookie. It creates the best texture and keeps the cookie tender.
- Granulated Sugar: The combination of granulated sugar and brown sugar is a must in chocolate chip cookies.
- Honey: Add sweetness and complement the flavors of the cornbread cookie.
- Light Brown Sugar: Make sure to pack the brown sugar because it really matters.
- Eggs: Room temperature is best.
- All-Purpose Flour: Adds structure to a cookie recipe.
- Vanilla Extract: My favorite is Mexican vanilla.
- Butter Extract: This is not necessary, but it adds to the buttery flavor of the cookie.
- Cornmeal: Yellow cornmeal is essential to this cookie, don’t leave it out. Adds the best texture!
- Cornstarch and Baking Powder: You need both to help the cookies rise and become light and fluffy.
- Salt: Salt always enhances the sweetness of a cookie.
Honey Butter Frosting
- Unsalted Butter: At room temperature to make creaming easy.
- Honey: Adds sweetness and flavor.
- Powdered Sugar: A must for frosting! Adds sweetness and binds the ingredients together.
- Vanilla Extract: Enhances the sweetness.
- Salt: Just a pinch!
- Heavy Cream: Helps cream the frosting together.
Cornbread Cookies Recipe
This copycat Crumbl cornbread cookie recipe is easy to make at home! I walk you through all the steps to make these heavenly cookies. Follow my instructions below, and you will love the outcome of your cornbread cookies.
Cookies
- Preheat Oven/ Prepare Pans: Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- Cream Butter, Shortening, Honey, and Sugars: In a large bowl or a stand mixer, beat the butter, shortening, ¼ cups of honey, brown sugar, and granulated sugar. Beat for 4-5 minutes on high speed, until light and fluffy.
- Add Eggs and Extracts: Add in the eggs and extracts and beat until combined. Scrape down the sides and bottom of the bowl periodically to make sure everything is evenly incorporated.
- Add Dry Ingredients: In another bowl, whisk together the flour, cornmeal, cornstarch, baking powder, and salt. Add the dry ingredients to the wet ingredients in 3 increments, mixing until just combined after each increment.
- Scoop Dough Balls: Using a large cookie scoop, measure about ⅓ cup of cookie dough onto the prepared baking sheets. Evenly space six dough balls on each cookie sheet because they will spread quite a bit.
- Bake: Bake for 13-15 minutes until the edges are just about set. The center of the cookies will look underbaked, but they will continue to bake as the cookies cool. If desired, use the flat bottom of a glass or measuring cup to gently flatten the domed tops of the cookies right after they come out of the oven.
- Cool: Let the cookies cool on the baking sheet for 4-5 minutes before transferring to a cooling rack.
- Brush Cookies With Honey: Heat the remaining ¼ cup of honey in the microwave for 15-20 seconds until melted. Use a pastry brush to brush a thin honey coating over the tops of the warm cookies.
Honey Butter Frosting
- Cream the Butter and Honey: Add the butter and honey to a large bowl and beat until fluffy.
- Add the Powdered Sugar, Vanilla, Salt, and Cream: Add the powdered sugar, vanilla, salt, and cream and beat until light and fluffy. If the frosting seems too thick, add additional cream one teaspoon at a time.
- Frost and Drizzle With Honey: Once the cookies are cooled, add a scoop of the frosting right on top of each cookie. Drizzle with honey and serve!
Cornbread Cookie Tips
I want to make sure you’re cookies turn out perfectly, so read my tips below for the best success! I’ve made these cookies enough to know how to get them to turn out. These copycat cornbread Crumbl cookies turn out chewy and soft with golden edges. You will LOVE the texture when you follow my tips below.
- Make Them Big: Like the Crumbl cookies, I made these cornbread cookies nice and big! You can definitely bake them smaller; just reduce the baking time to 11-13 minutes.
- Don’t Overbake: Don’t let the cookies overbake! The key is to take them out of the oven while they still look underbaked. They will continue to bake as they cool but maintain a soft, doughy center.
- Butter Extract: If you don’t have butter extract, the cookies will be fine without it. If you do, it adds a little bit of extra decadent nuttiness that really compliments the cornmeal.
- Shape the Cookie: If your cookies spread and become slightly misshapen as they bake, use a spatula to gently push in the edges as soon as they come out of the oven.
- Honey Glaze: Don’t skip the honey glaze on the hot cookies! Crumbl adds this glaze to their cookies, and it really elevates this recipe.
Storing Leftover Cookies
I love these cornbread cookies because they have the best texture! They make great leftovers because rewarming them brings the softness back to life. You can also make them ahead of time and freeze them until you are ready to bake them. Here is how I like to store and freeze my cookies.
- On the Counter: Baked and frosted cookies can be stored in an airtight container at room temperature for up to 5 days or in the fridge for up to 7 days. If they are frosted, try not to stack them, as they will stick together.
- Freeze the dough: Scoop the dough into individual portions and line up on a parchment-lined baking sheet. Place them in the freezer for 3-4 hours until the balls are frozen solid. Transfer to a freezer-safe plastic bag. Store in the freezer for up to 3 months. To bake, remove from the freezer and bake directly from frozen at 350 degrees Fahrenheit for 16-18 minutes.
- Freeze the cookies: Place the cookies on a parchment-lined baking sheet and freeze for 3-4 hours until they are solid. Once they are fully frozen, transfer them to an airtight container or freezer plastic bag. They will keep for up to 3 months.
- To Reheat: Microwave unfrosted cookies for 20 seconds for a warm cookie experience! Top with frosting and enjoy.
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Cookies
Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
In a large bowl or a stand mixer, beat the butter, shortening, ¼ cups of honey, brown sugar, and granulated sugar. Beat for 4-5 minutes on high speed until light and fluffy.
Add in the eggs and extracts and beat until combined. Scrape down the sides and bottom of the bowl periodically to make sure everything is evenly incorporated.
In another bowl, whisk together the flour, cornmeal, cornstarch, baking powder, and salt. Add the dry ingredients to the wet ingredients in 3 increments, mixing until just combined after each increment.
Using a large cookie scoop, measure about ⅓ cup of cookie dough onto the baking sheets. Place six dough balls evenly on each cookie sheet because they will spread quite a bit.
Bake for 13-15 minutes until the edges are just about set. The center of the cookies will look underbaked, but they will continue to bake as the cookies cool. If desired, use the flat bottom of a glass or measuring cup to gently flatten the domed tops of the cookies right after they come out of the oven.
Let the cookies cool on the baking sheet for 4-5 minutes before transferring to a cooling rack.
Heat the remaining ¼ cup of honey in the microwave for 15-20 seconds until melted. Use a pastry brush to brush a thin honey coating over the tops of the warm cookies.
Honey Butter Frosting
Add the butter and honey to a large bowl and beat until fluffy.
Add the powdered sugar, vanilla, salt, and cream and beat until light and fluffy. If the frosting seems too thick, add additional cream one teaspoon at a time.
Once the cookies are cooled, add a scoop of the frosting right on top of each cookie. Drizzle with honey and serve!
Calories: 403kcalCarbohydrates: 61gProtein: 3gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 53mgSodium: 144mgPotassium: 105mgFiber: 1gSugar: 39gVitamin A: 433IUVitamin C: 0.1mgCalcium: 31mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.