Copycat Crumbl Cornbread Cookie Recipe

Copycat Crumbl Cornbread Cookie Recipe

This Copycat Crumbl Cornbread Cookie recipe features thick, soft, and chewy buttery vanilla cookies with a balanced sweet and salty flavor and slightly coarse cornbread-like texture because of yellow cornmeal.

Course Dessert

Cuisine American

Keyword Cornbread Cookie, Cornbread Cookie Recipe, Crumbl Cornbread Cookie, Crumbl Cornbread Cookie Recipe

Prep Time 20

Cook Time 10

Cool Time 30

Servings servings

Calories 196kcal

Author Faith Gorsky

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)

US Customary - Metric

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