Cornbread Cookies {Crumbl Copycat} Recipe

Introduction

Cornbread Cookies are a delightful blend of sweet, buttery, and slightly savory flavors with a unique cornmeal texture. Inspired by Crumbl’s copycat recipe, these soft cookies are topped with a smooth honey butter frosting and a drizzle of honey for an extra touch of sweetness.

Ingredients

• ½ cup (1 stick / 113 g) unsalted butter, room temperature
• ½ cup (102.5 g) shortening
• ½ cup (100 g) granulated sugar
• ½ cup (100 g) brown sugar, packed
• 3 large eggs, room temperature
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 2 cups (250 g) all-purpose flour
• 1 cup (122 g) yellow cornmeal
• 2 tablespoons cornstarch
• 1 teaspoon kosher salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ cup (1 stick / 113 g) unsalted butter, room temperature (for frosting)
• 2 cups (250 g) confectioners’ sugar
• 2-3 tablespoons honey (for frosting)
• 1 pinch kosher salt (for frosting)
• Honey, for drizzling

Instructions

1. Step 1: Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. Step 2: In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, shortening, granulated sugar, brown sugar, eggs, honey, and vanilla extract until well combined.
3. Step 3: Add the flour, cornmeal, cornstarch, kosher salt, baking powder, and baking soda to the butter mixture. Mix until the dry ingredients are fully incorporated.
4. Step 4: Using a ¼ cup scoop (or two 2-tablespoon scoops combined), portion the dough onto the prepared baking sheet, spacing the dough about 2 inches apart.
5. Step 5: Gently flatten each ball of dough with your hand before baking.
6. Step 6: Bake for 14-16 minutes, checking at 14 minutes to avoid overbaking. The cookies should be slightly underdone for a soft texture.
7. Step 7: Remove the cookies from the oven and let cool completely on a wire rack.
8. Step 8: For the frosting, beat the butter, confectioners’ sugar, 2 tablespoons honey, and a pinch of salt in a medium bowl using a hand mixer on low speed until combined. Then increase to high speed and mix until smooth and fluffy, about 2 minutes. Add more honey if needed to reach desired consistency.
9. Step 9: Spread a small amount of frosting on each cooled cookie using an offset spatula, then drizzle with honey.

Tips & Variations

• Use room temperature ingredients to ensure even mixing and a smooth dough.
• For a stronger corn flavor, lightly toast the cornmeal before adding to the dough.
• Substitute maple syrup for honey in the frosting for a different sweet note.
• Store the cookies in an airtight container in the refrigerator to keep the frosting fresh.

Storage

Store these cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving, or warm slightly for a soft texture. The frosting is best enjoyed fresh but can be stored chilled to maintain its consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added kosher salt to avoid the cookies becoming too salty.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking. Just let it come to room temperature slightly before scooping and baking.

Cornbread Cookies {Crumbl Copycat} Recipe

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★★★★★

4.7 from 122 reviews

These Cornbread Cookies, inspired by Crumbl’s popular creation, combine the rustic charm of cornbread with the sweetness of a soft, buttery cookie topped with a luscious honey-infused frosting. Perfectly tender and with a subtle cornmeal texture, these cookies are sweetened with both granulated and brown sugars, enhanced by honey and vanilla, and finished with a smooth honey-drizzled frosting. Ideal for anyone looking for a unique treat that blends familiar southern flavors with classic cookie comfort.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 18 medium-sized cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• ½ cup (1 stick / 113 g) unsalted butter, room temperature
• ½ cup (102.5 g) shortening
• ½ cup (100 g) granulated sugar
• ½ cup (100 g) packed brown sugar
• 3 large eggs, room temperature
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 2 cups (250 g) all-purpose flour
• 1 cup (122 g) yellow cornmeal
• 2 tablespoons cornstarch
• 1 teaspoon kosher salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda

Frosting

• ½ cup (1 stick / 113 g) unsalted butter, room temperature
• 2 cups (250 g) confectioners’ sugar
• 2–3 tablespoons honey
• 1 pinch kosher salt
• Honey, for drizzling

Instructions

1. Preheat oven and prepare baking sheet: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper to prevent sticking and set aside.
2. Mix wet ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine unsalted butter, shortening, granulated sugar, brown sugar, eggs, honey, and vanilla extract. Mix on medium speed until fully incorporated and smooth.
3. Add dry ingredients: Gradually add all-purpose flour, yellow cornmeal, cornstarch, kosher salt, baking powder, and baking soda to the butter mixture. Mix until just combined to form a cookie dough.
4. Portion the dough: Using a ¼ cup measuring cup or two 2-tablespoon scoops, drop scoops of dough onto the prepared baking sheet spacing them about 2 inches apart. If using two scoops, combine them into one large cookie.
5. Flatten the dough balls: Gently press down each ball of dough with your hand to flatten slightly for even baking.
6. Bake the cookies: Place the baking sheet into the preheated oven and bake for 14-16 minutes. Cookies should be slightly underdone for optimal moisture; overbaking will result in dryness. Adjust timing based on your oven’s heat.
7. Cool the cookies: Remove the cookies from the oven and transfer them to a wire rack to cool completely while preparing the frosting.
8. Prepare the frosting: In a medium bowl, use a hand mixer to blend softened butter, confectioners’ sugar, and 2 tablespoons honey on low speed until blended. Increase speed to high and beat until smooth and fluffy, approximately 2 minutes. Add more honey for desired consistency if needed.
9. Frost and drizzle: Using an offset spatula, spread a small amount of frosting over each cooled cookie. Finish by drizzling additional honey over the frosted cookies for extra sweetness and shine.

Notes

• Use room temperature butter and eggs for best mixing results and texture.
• Do not overbake the cookies to keep them moist and tender.
• The frosting consistency can be adjusted with honey for easier spreading or thicker coverage.
• Store cookies in an airtight container at room temperature for up to 3 days.
• These cookies offer a unique cornmeal texture balanced with honey sweetness, making them a distinct treat.

Keywords: Cornbread cookies, Crumbl copycat, cornmeal cookies, honey frosting, soft cookies, southern style cookies, unique cookie recipes