Cornbread Cookies {Crumbl Copycat} Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Flatten the dough balls: Gently press down each ball of dough with your hand to flatten slightly for even baking.
- 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.
- Cool the cookies: Remove the cookies from the oven and transfer them to a wire rack to cool completely while preparing the frosting.
- 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.
- 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
