Crumbl Cornbread Cookies

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Crumbl Cornbread Cookies combine Southern classic comfort with bakery flair. With a soft, chewy crumb and distinct sweet corn flavor, these cookies bring a bit of nostalgia to your kitchen. Finished with silky honey buttercream, each bite is a perfect blend of sweet, savory, and buttery notes. If you’ve ever tasted the famous Crumbl version, you know the magic; if not, this easy guide will help you recreate bakery-style cornbread cookies at home.

Why Try Cornbread Cookies?

Cornbread cookies may sound surprising, but their texture is special—soft, tender, and slightly crumbly like a good Southern cornbread, all in cookie form. The blend of yellow cornmeal and all-purpose flour offers both structure and a delicate chew. Honey and brown sugar accentuate sweetness and provide natural undertones, while a rich honey buttercream elevates every bite.

Unlike regular cornbread, these cookies stay moist for days and have an enticing chew. They’re a treat for gatherings, after-school snacks, or afternoons when a simple cornbread just won’t do.

Ingredients for Cornbread Cookies

Cookie Dough

• ½ cup (1 stick) unsalted butter, room temperature
• ¼ cup vegetable oil
• ½ cup granulated sugar
• ⅓ cup packed light brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• ½ teaspoon butter extract
• 3 tablespoons honey
• 1¾ cups all-purpose flour
• 1 tablespoon cornstarch
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon cream of tartar
• ⅓ cup fine or medium yellow cornmeal
• ½ teaspoon salt

Honey Buttercream Frosting

• ½ cup (1 stick) unsalted butter, softened
• 1½ cups powdered sugar
• 2 tablespoons honey
• ½ teaspoon vanilla extract
• 1–2 tablespoons heavy cream (as needed for texture)

Optional for Topping

• Extra honey for drizzling
• Pinch of flaky sea salt or coarse sugar

Detailed Steps to Make Crumbl Cornbread Cookies

Prepare the Cookie Dough

• Preheat and Prep
  Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

• Cream Butters and Sugars
  In a large mixing bowl, beat together the unsalted butter, vegetable oil, granulated sugar, and light brown sugar until pale and fluffy—about 2 to 3 minutes. This step ensures a soft, chewy texture.

• Mix in Wet Ingredients
  Beat in the egg, vanilla extract, butter extract, and honey. The butter extract boosts the classic bakery cookie aroma while honey adds moisture and that signature sweet cornbread flavor.

• Combine Dry Ingredients
  In a separate bowl, whisk the flour, cornstarch, baking soda, baking powder, cream of tartar, cornmeal, and salt. The balance of leaveners and cream of tartar makes the cookie light while keeping it tender.

• Incorporate Dry with Wet
  Add the dry ingredients to the wet mixture in two additions. Stir on low speed or by hand until just combined. Avoid overmixing; that keeps the cookies soft and prevents toughness.

• Portion the Dough
  Using a large cookie scoop (about 3 tablespoons), drop dough balls spaced 2 inches apart on your prepared sheets. For authentic Crumbl size, keep them generous; for smaller cookies, use a medium scoop.

• Bake
  Bake in batches for 8–10 minutes. The edges should be set and golden, but the centers will look slightly underbaked—this ensures a chewy, moist cookie. Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.

Honey Buttercream Frosting

• Beat the Butter
  In a clean bowl, whip the butter on medium-high speed until it’s light and creamy—about 2 minutes.

• Add Powdered Sugar, Honey, and Vanilla
  Gradually sift in the powdered sugar, mixing on low. Add in honey and vanilla extract next. For a silky finish, add heavy cream 1 tablespoon at a time until you’ve reached a spreadable, soft consistency.

• Frost the Cookies
  Once the cookies are completely cool, top each with a swirl of honey buttercream using an offset spatula or piping bag. For extra flair, finish with a drizzle of honey, sea salt, or a sprinkle of coarse sugar.

Crumbl Cornbread Cookies: Table of Ingredients & Functions

Expert Tips for Perfect Cornbread Cookies

• Use Fine Cornmeal: For classic smooth bakery-style cookies, select fine yellow cornmeal. To mimic a rustic crumb, go with medium grind.
• Room Temperature Ingredients: Allow butter and eggs to reach room temperature before mixing. This encourages even blending and a softer crumb.
• Do Not Overbake: The cookies should look ever-so-slightly underdone when you remove them from the oven; they’ll set completely as they cool.
• Cool Before Frosting: If the cookies are warm when frosted, the buttercream will melt. Ensure they’re fully cool.
• Consistent Portion Size: Use a cookie scoop for uniform cookies. This helps them bake evenly and look professional.

Variations and Customizations

• Gluten-Free Version: Use a high-quality 1:1 gluten-free flour blend in place of regular flour.
• Add a Crunch: Top with chopped pecans, walnuts, or candied corn for texture.
• Citrus Twist: Add grated orange zest to the frosting for a fresh, tangy note.
• Spicy Kick: Stir in a pinch of cayenne or smoked paprika for a savory twist.

Serving Suggestions

Crumbl Cornbread Cookies work well at parties, potlucks, bake sales, or as a fun weeknight treat. For a dessert platter, pair them with cinnamon rolls, classic chocolate chip cookies, and bakery-style brownies. Their sweet and buttery notes also pair perfectly with tea or strong brewed coffee.

Serve with:

• Fresh berries and whipped cream
• A cup of cold milk
• Heated slightly with a pat of honey butter

Storage and Make-Ahead Tips

• Storing Cookies: Place cooled, frosted cookies in single layers inside an airtight container. Separate layers with parchment to prevent sticking. Store at room temperature for up to 2 days or in the fridge for up to 1 week.
• Freezing: Unfrosted cookies freeze best. Freeze in a single layer until firm, then transfer to a zip-top bag or airtight container for up to 3 months. Thaw at room temperature and frost fresh.
• Make-Ahead Frosting: Honey buttercream can be made 2 days ahead; store in an airtight jar in the fridge and rewhip for fluffiness before spreading.

Common Questions

Can I use white cornmeal?
Yes—white cornmeal will deliver a subtler corn flavor and lighter color. Yellow cornmeal is preferred for its sunny color and robust taste.

Do I have to use butter extract?
No, but a drop or two amplifies that classic Crumbl bakery aroma. If unavailable, double the vanilla.

What’s the best way to drizzle honey?
Warm honey gently in the microwave to loosen the texture. Use a spoon or squeeze bottle and drizzle over the frosted cookies for a gooey finish.

Crumbl Cornbread Cookies bridge comfort and bakery-style decadence. Their sweet corn base, pillowy crumb, and honey buttercream make them an unforgettable treat. Whether for a special occasion or a casual evening at home, they bring the best of Southern charm to your table.

Give this recipe a try and enjoy bakery-quality cookies from your own oven. Happy baking!

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Crumbl Cornbread Cookies

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4.6 from 1 votes

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Course: Dessert / Cuisine: American

Prep Time 20 minutes

Cooking Time 10 minutes

Servings 14 servings

Calories 349 cal

These copycat Crumbl cornbread cookies are so easy to make at home. They’re soft and chewy. They have the same honey buttercream frosting you know and love.

Ingredients

• 1/2 teaspoon baking soda
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 teaspoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon butter extract
• 1 tablespoon honey
• 1/3 cup cornstarch
• 1/2 cup light brown sugar, packed
• 1 tablespoon vegetable oil
• 1/4 teaspoon cream of tartar
• Heavy cream, as needed
• 3/4 cup unsalted butter, softened
• 3/4 cup powdered sugar
• 1 1/2 cups all-purpose flour
• 3/4 cup yellow cornmeal
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons vanilla extract
• 1/3 cup unsalted butter, softened
• 1 large egg, room temperature

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. In a large mixing bowl, beat the softened butter, vegetable oil, granulated sugar, and brown sugar together. Use a hand or stand mixer. Mix until the mixture is light, fluffy, and well-combined. This should take about 2-3 minutes.
3. Add the egg to the creamed mixture. Add the vanilla extract, butter extract, and honey. Mix on medium speed. Continue mixing until fully incorporated.
4. 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. Mix on low speed until just combined. Be careful not to overmix.
5. Using a large cookie scoop, portion out 14 equal cookie dough balls. Each scoop should be approximately 3 tablespoons. Place the dough balls on the prepared baking sheet. Space them about 2 inches apart.
6. Bake in the preheated oven for 8-10 minutes. The cookies should be set and just beginning to turn golden around the edges. Avoid overbaking for a soft and tender texture.
7. Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack. Let them cool completely.
8. In a medium bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar. Mix until fully combined.
9. Stir in the honey. Add the vanilla extract. If the buttercream is too thick, add heavy cream 1/2 tablespoon at a time. Mix until the desired consistency is achieved.
10. 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!