Crumbl Copycat

Cornbread Cookies

By An Edible Mosaic

These cookies freeze well! Just leave off the buttercream until they’re thawed and you want to serve them.

Pro tip

Step 1

Add the butter, sugars, honey, and flavorings to a large bowl. Beat until well-combined, then beat in the egg. Add the dry ingredients and beat just until combined.

Scribbled Underline

Step 2

Chill the dough for 10 minutes. Use a 1.5-tablespoon scoop to measure out the dough and arrange it evenly on 2 baking trays lined with parchment paper or silpat baking mats.

Scribbled Underline

Step 3

Bake at 350F until the cookies are light golden and set on the outside, about 10 minutes, rotating the trays once halfway through. Cool to room temperature before frosting.

Scribbled Underline

Step 4

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.

Scribbled Underline

Step 5

Dollop about 1 tablespoon of buttercream on top of each cookie. If desired, drizzle a little honey on top.

Scribbled Underline

Chewy like a cookie with sweet corn flavor & the slightly coarse texture of cornbread.