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This Copycat Crumbl Cornbread Cookie recipe features thick, soft, and chewy buttery vanilla cookies with a balanced sweet and salty flavor profile, and a slightly coarse cornbread-like texture thanks to yellow cornmeal.
Have you experienced Crumbl Cookies? They have tons of unique and nostalgic flavors, and have a knack for re-inventing and transforming other desserts into cookies, like this little eornbread number.
Crumbl is a bakery that was founded by two cousins in Utah in 2017. They now have hundreds of locations in dozens of states. They have a few cookie standbys that are always on the menu (like their award-winning milk chocolate chip cookie), but they swap out the menu frequently to keep things fresh and exciting.
Crumbl Cookies are known for their fun, creative flavors! Think Buttermilk Pancake, Cinnamon Fry Bread, and Caramel Popcorn. They also have remix-type flavors that transform another sweet treat into one of their soft and chewy thick cookies. These include flavors like Cosmic Brownie, Churro, and Key Lime Pie.
Their Cornbread Cookie was a fun one that took me by surprise. It has a sweet and salty flavor profile paired with the coarse texture of cornbread, but in the form of thick, soft, and chewy cookies. The honey buttercream frosting really is the icing on the cookie!
This recipe is a great replica of what you’d find at the bakery. Give them a try and let me know what you think!
Why You’ll Love This Recipe
- These might look fancy, but they’re just drop cookies (meaning you drop them by the spoonful or scoopful onto a baking tray), and they’re really easy to make.
- The honey buttercream frosting is as simple to make as dumping everything into a bowl and beating it together. But it really completes the home-cooked cornbread experience!
- The frosting’s sweet buttery flavor and creamy texture is the perfect complement to the chewy, slightly grainy-textured cornmeal cookies.
The Best Copycat Crumbl Cornbread Cookie Recipe
Ingredients
Cornbread Cookie Ingredients:
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Honey
- Vanilla
- Butter flavor (optional)
- Egg
- Flour
- Cornmeal
- Cornstarch
- Salt
- Baking powder
- Baking soda
Honey Buttercream Ingredients:
- Salted butter
- Powdered sugar
- Honey
- Vanilla
- Heavy whipping cream
Step-by-Step Instructions
- Add the butter, granulated sugar, light brown sugar, honey, vanilla, and butter flavor to a large bowl. Use a handheld electric beater to mix until well-combined.
- Beat in the egg.
- Add the flour, cornmeal, cornstarch, salt, baking powder, and baking soda, and beat just until combined. Chill the dough for 10 minutes in the fridge.
- Use a 1.5-tablespoon scoop to measure out the dough and arrange it evenly on the 2 baking trays.
- Bake at 350F until the cookies are light golden and set on the outside, about 10 minutes, rotating the trays once halfway through. Let the cookies cool to room temperature before topping with the buttercream, about 20 minutes.
- When the cookies are cooled, make the buttercream. Add all ingredients to a large bowl.
- Use a handheld electric mixer to beat until smooth and creamy.
- Dollop about 1 tablespoon of buttercream on top of each cookie. If desired, drizzle a little honey on top. Serve!
Storage
Store these cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. Wait to add the buttercream until right before serving.
These cookies freeze well! Let them cool to room temperature, and then layer them between pieces of parchment paper in an airtight container. Feeze for up to 3 months. To serve, let the cookies thaw to room temperature and then add the buttercream on top.
Cornbread Cookie FAQs
What is the Cornbread Cookie at Crumbl Cookies?
This cookie was inspired by a slice of cornbread topped with butter and honey. You’ll be amazed at how close this cookie replicates that!
What Does a Cornbread Cookie Taste Like?
These cookies taste like sweet cornbread in cookie form. I think of them as a cross between vanilla sugar cookies and cornbread. They have the chewiness of a cookie, but the sweet corn flavor and the slightly grainy coarse texture of cornbread.
Cornbread Cookies have a balanced sweet and salty flavor, and the honey buttercream dolloped on top is meant to simulate a smear of honey butter on cornbread.
How Often Does Crumbl Change Their Cookies?
The menu at Crumbl changes weekly!
From the Crumbl website, here’s what they say about their rotating menu:
“As Crumbl continued to grow, so did their flavor offerings! Crumbl’s award-winning milk chocolate chip cookie has always been on the menu with their chilled pink sugar cookie becoming a semi-permanent menu item soon after. Crumbl then introduced its concept of a rotating menu. The frequency and timing of Crumbl’s rotating menu evolved over the course of a year until its iconic four flavor weekly rotation was officially established in December 2018. Since then, new flavors are added frequently, often weekly, in addition to current recipes being updated and improved.”
Can I Freeze Crumbl Cookies?
I don’t like to freeze these cookies when I get them from Crumbl. I find that the buttercream dollop doesn’t freeze and thaw well.
However, if you make these cookies, you can freeze them! Just leave off the buttercream until they’re thawed and you want to serve them.
To freeze these cookies, let them cool to room temperature. Layer the cookies between pieces of parchment paper in an airtight container, and freeze for up to 3 months. To serve, let the cookies thaw to room temperature and then add the dollop of honey buttercream on top.
More Unique Cookie Recipes to Satisfy Your Sweet Tooth
- Peanut Butter Chocolate Cookies – gooey peanut butter truffle filling stuffed inside chewy brownie-like chocolate cookies
- Maple Pecan Potato Chip Cookies – deliciously sweet and salty with a great crunch
- Cannoli Cookies – soft cookies sandwiched together with a sweet cheese filling
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Copycat Crumbl Cornbread Cookie Recipe
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Ingredients
Cornbread Cookies:
- 6 tablespoons unsalted butter softened but not fully melted
- 6 tablespoons granulated sugar
- 2 tablespoons light brown sugar lightly packed
- 1/2 tablespoon honey
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon butter flavor optional
- 1 large egg
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
Honey Buttercream:
- 3 tablespoons salted butter at room temperature
- 1 1/4 cups powdered sugar
- 1/2 tablespoon honey
- 1 teaspoon pure vanilla extract
- 2 tablespoons heavy whipping cream
Other:
- Honey for drizzling on top (optional)
Instructions
For the Cornbread Cookies:
- Preheat the oven to 350F. Line 2 large baking trays with parchment paper or silpat baking mats.
- Add the butter, granulated sugar, light brown sugar, honey, vanilla, and butter flavor to a large bowl. Use a handheld electric beater to mix until well-combined. Beat in the egg. Add the flour, cornmeal, cornstarch, salt, baking powder, and baking soda, and beat just until combined.
- Chill the dough for 10 minutes in the fridge.
- Use a 1.5-tablespoon scoop to measure out the dough. Arrange it evenly on the 2 baking trays, and bake until the cookies are light golden and set on the outside, about 10 minutes, rotating the trays once halfway through.
- Let the cookies cool to room temperature before topping with the buttercream, about 20 minutes.
For the Honey Buttercream:
- When the cookies are cooled, make the buttercream. Add all ingredients to a large bowl and use a handheld electric mixer to beat until smooth and creamy.
- Dollop about 1 tablespoon of buttercream on top of each cookie. If desired, drizzle a little honey on top.
- Serve.
Notes
- Recipe Yield and Serving Size: This recipe makes 15 cookies. Each serving is 1 cookie.
- Nutrition Information: The nutritional information for this recipe was calculated without the additional honey drizzled on top.
- Storage: You can store these cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. Wait to add the buttercream until right before serving.
- How to Freeze: Leave off the buttercream until they’re thawed and you want to serve them. Let these cookies cool to room temperature. Layer them between pieces of parchment paper in an airtight container, and freeze for up to 3 months. To serve, let the cookies thaw to room temperature and then add the buttercream on top.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
Free Bonus
Absolutely Loved These!
I used Brown butter, Monk fruit sugar and caramel flavoring instead of butter flavoring, they turned out soo delicious!! Thank you!
I made these with GF flour like the previous commenter and also skipped the butter flavoring. The cookies came out great, just like cornbread only cookie texture! My cornmeal, Bob’s Red Mill, was very crunchy so other cornmeal might give a different texture. Also, I did not have heavy cream, so I used 4 Tbs butter 4T cream cheese, then added powdered sugar and honey until the frosting was thick. It was so good.
SO GOOD!!
I made one batch of these then instantly made two more batches plus a GF batch and they all turned out perfectly.
I didn’t use the ‘butter flavor’ cause that sounded weird but I don’t think anyone missed it.
I made one batch with a 1-1 gf flour (king arthurs) and it worked perfectly well. Highly recommend this recipe. It’s simple, straight forward, and delicious. Cookies were still great 3-4 days after baking.
P.S. I also used almost twice as much honey in the cookie itself as the recipe calls for. The first time it as an accident but it turned out so good I kept doing it!