Crumbl Cornbread Cookies: A Complete Home Baker’s Guide
Craving the unique blend of cornbread and classic cookie in every bite? Crumbl Cornbread Cookies strike the perfect balance between buttery softness, golden cornmeal, and a rich honey buttercream swirl. Diving into each element of this recipe, you’ll soon see why these cookies stand out—not just as a dessert, but as a conversation starter at every gathering.
If you’ve tasted the original Crumbl version, this homemade approach captures the moist and chewy texture, subtle sweetness, and iconic frosting. Whether you’re baking for a weekend treat, a potluck, or cheering up a friend, these cookies bring southern comfort home, right from your oven.
Why Crumbl Cornbread Cookies Stand Out
Cornbread is a staple for many, and when paired with classic cookie methods, the result is unexpectedly delightful. Unlike standard sugar cookies, these deliver a textured crumb with the natural flavor of cornmeal, elevated by ribbons of honey and buttery undertones. The honey buttercream ties it all together, offering the familiar taste of warm cornbread with honey, but reimagined as a soft, chewy cookie.
At their heart, Crumbl Cornbread Cookies combine the best elements of traditional cornbread and bakery-style cookies. They’re substantial enough to enjoy on their own, but versatile when dressed up with toppings or paired with a cup of tea or coffee.
Ingredients for Crumbl Cornbread Cookies
Cookie Dough
- Unsalted Butter: Provides a soft, rich base and supports a moist finish.
- Vegetable Oil: Maintains a chewy, tender center—key to achieving bakery texture at home.
- Granulated Sugar & Light Brown Sugar: This duo delivers both crispness at the edges and a complex, caramel-laced sweetness.
- Egg: Brings structure and cohesiveness.
- Vanilla Extract & Butter Extract: Infuse each cookie with classic warmth and boost the buttery note so distinctive in cornbread.
- Honey: Melds with cornmeal for a subtle sweetness and helps the cookies brown evenly.
- All-Purpose Flour: Lends structure and delivers the signature cookie bite.
- Cornstarch: Makes for soft, pillowy cookies and helps achieve a consistent spread.
- Baking Soda & Baking Powder: Lift the dough for a tender crumb.
- Cream of Tartar: Reacts with baking soda to ensure extra tender cookies.
- Yellow Cornmeal: Fine or medium ground, it creates the trademark cornbread taste and just a slight grit.
- Salt: Balances sweetness and brings out the full bouquet of flavors.
Honey Buttercream Frosting
- Unsalted Butter: The base for a creamy, rich frosting.
- Powdered Sugar: Delivers sweetness and keeps the texture light and fluffy.
- Honey: Enhances natural flavor and smooths out the frosting.
- Vanilla Extract: Adds depth and rounds out the frosting’s flavor.
- Heavy Cream: Softens and smooths as needed.
These ingredients work together in harmony. Stick with fine or medium cornmeal—coarse cornmeal makes the cookies gritty, which clashes with the chewy vibe.
Ingredient Table
| Ingredient | Function in Recipe | Recommended Alternatives |
|---|---|---|
| Unsalted Butter | Richness, moisture, flavor | Margarine |
| Vegetable Oil | Softness, chew | Canola oil |
| Granulated Sugar | Sweetness, edges | Cane sugar |
| Brown Sugar | Moisture, caramel note | Coconut sugar |
| Honey | Sweetness, browning, flavor | Maple syrup |
| Cornmeal | Cornbread texture, flavor | Polenta (fine) |
| All-Purpose Flour | Structure | 1:1 gluten-free blend |
| Cream of Tartar | Tenderness | Lemon juice (¼ tsp) |
| Heavy Cream (frosting) | Smoothing, softening | Whole milk |
How to Make Crumbl Cornbread Cookies
Step-by-Step Instructions
-
Preheat the Oven
Set oven to 350°F (175°C). Line a large baking sheet with parchment paper. -
Cream the Fats and Sugar
In a mixing bowl, beat butter, oil, granulated sugar, and brown sugar on medium speed until pale and fluffy (about 3 minutes). -
Add Wet Ingredients
Blend in the egg, vanilla extract, butter extract, and honey. Scrape down sides of the bowl to keep mixing even. -
Combine Dry Ingredients
In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, cream of tartar, cornmeal, and salt. -
Mix Dough
Gradually add dry ingredients to the wet mixture. Mix on low until the dough gathers and no flour streaks remain. -
Portion and Shape
Scoop dough with a large cookie scoop—about 3 tablespoons per ball. Place dough balls 2–2.5 inches apart on the sheet. -
Bake
Bake 8–10 minutes. Edges should be lightly golden; centers will look soft. -
Cool
Cool cookies on baking sheet for 5 minutes. Move to a wire rack to finish cooling.
Preparing the Honey Buttercream
-
Beat the Butter
Whip softened butter until smooth. Slowly add powdered sugar, beating to combine. -
Add Flavor
Pour in honey and vanilla extract. Whip for about 30 seconds. -
Adjust Texture
Add heavy cream 1 teaspoon at a time until the consistency is smooth but spreadable. -
Frost
Spread or pipe a generous swirl onto each cooled cookie. Optionally, drizzle with a bit of honey and sprinkle with coarse sugar or flaky salt.
Achieving Perfect Texture and Consistency
A standout cookie relies on small details:
- Room Temperature Ingredients:
Mixes evenly, so the dough stays smooth and no lumps form. - Choose Fine Cornmeal:
Adds cornbread flair without overpowering chewiness. Medium is slightly more rustic. Avoid coarse. - Don’t Overmix:
Watch as the dough comes together. Mix just until ingredients are blended, so cookies don’t toughen. - Consistent Size:
For classic Crumbl appeal, use a large scoop, but feel free to use a smaller one for bite-sized cookies.
Sprinkle coarse sugar or pinch of flaky salt over the frosting to contrast sweet and salty profiles.
Storage and Make-Ahead Tips
Short-Term Storage:
Once frosted, place cooled cookies in a single layer or separated by parchment paper in an airtight container. Store in the refrigerator for up to 7 days.
Freezing:
Skip frosting if freezing. Lay cookies flat in a single layer and freeze until firm. Transfer to a resealable bag or airtight container for up to 3 months. Frost after thawing for best texture.
Frosting Ahead:
Make honey buttercream in advance. Refrigerate in an airtight container and stir before use. Add a splash of cream if it thickens.
Recipe Variations and Serving Ideas
- Honey Drizzle:
Add extra honey over the frosting for even more sweetness. - Spiced Twist:
A pinch of cinnamon or nutmeg mixed into the cookie dough echoes the flavors of classic southern cornbread. - Cheddar Blend:
Fold in shredded sharp cheddar for a savory cookie spin. - Mini Style:
Use a small scoop for more cookies, great for a crowd. - Individual Wraps:
Stack and wrap in parchment as thoughtful food gifts.
Troubleshooting Common Issues
- Cookies Too Flat:
Dough may be too warm. Chill for 15 minutes before baking. - Coarse Texture:
Cornmeal grind may be too rough; switch to fine ground. - Frosting Grainy:
Sift powdered sugar before whisking in for a smoother finish.
Frequently Asked Questions
Can I make these cookies gluten-free?
Yes. Use a 1:1 gluten-free flour blend in place of regular flour. The cookies will still be soft and chewy.
How do I prevent sticky dough?
If dough is sticky, chill briefly or dust hands with flour while shaping.
What’s the best way to frost these cookies?
Pipe a swirl using a piping bag or spread with a spoon for a more rustic look.
How much cornmeal should I use?
Usually, ⅓ cup for a subtle texture and authentic flavor. Always measure carefully.
Crumbl Cornbread Cookies aren’t just cookies—they’re an experience. Their gentle sweetness, soft crumb, and touch of honey buttercream make them a niche favorite. This recipe gives you the power to recreate the bakery magic at home. Try them as written, or put your own twist on the tradition—with every batch, you’ll taste comfort and creativity in every bite.
Crumbl Cornbread Cookies
These copycat Crumbl cornbread cookies are so easy to make at home! They’re soft and chewy. Each cookie features the same honey buttercream frosting you know and love.
Ingredients
- 1/2 teaspoon salt
- 3/4 cup powdered sugar
- Heavy cream, as needed
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, room temperature
- 1/3 cup unsalted butter, softened
- 1 tablespoon vegetable oil
- 1/4 teaspoon cream of tartar
- 3/4 cup yellow cornmeal
- 1/3 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon butter extract
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 1/2 teaspoon baking soda
- 2 teaspoons honey
- 3/4 cup unsalted butter, softened
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, beat the softened butter, vegetable oil, granulated sugar, and brown sugar together using a hand or stand mixer. Mix until the mixture is light, fluffy, and well-combined, about 2-3 minutes.
- Add the egg, vanilla extract, butter extract, and honey to the creamed mixture. Mix on medium speed until fully incorporated.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, cream of tartar, cornmeal, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Using a large cookie scoop (approximately 3 tablespoons per scoop), portion out 14 equal cookie dough balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 8-10 minutes or until the cookies are set and just beginning to turn golden around the edges. Avoid overbaking for a soft and tender texture.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- In a medium bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, mixing until fully combined.
- Stir in the honey and vanilla extract. If the buttercream is too thick, add heavy cream 1/2 tablespoon at a time, mixing until the desired consistency is achieved.
- Once the cookies have cooled, pipe or spread a generous dollop of honey buttercream onto each one. For a finishing touch, I always drizzle a small amount of honey over the buttercream. Serve and enjoy!