Crumbl Cornbread Cookie Recipe
Soft cornbread-inspired cookies made with butter, honey, cornmeal, and brown sugar, then topped with honey buttercream and a sweet honey drizzle.
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Servings: 14 cookies
Ingredients
Cornbread Cookies
- 1 ½ sticks butter softened
- 1 tbsp vegetable oil or canola oil
- ¼ cup granulated sugar
- ½ cup brown sugar
- 1 large egg at room temperature
- 1 ½ tsp vanilla flavoring
- ½ tsp butter flavoring
- 1 tbsp honey
- 1 ½ cups all-purpose flour
- ⅓ cup cornstarch
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp cream of tartar
- ¾ cup cornmeal
- ½ tsp salt
Honey Buttercream
- 6 tbsp butter softened
- ¾ cup powdered sugar
- 2 tsp honey
- 1 tsp vanilla flavoring
- Heavy cream or milk as needed to thin the buttercream
Optional Topping
- Coarse cornmeal for rolling the cookie dough balls
- Honey for drizzling
Instructions
Prepare the baking sheet.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
Cream the butter, oil, and sugars.
- In a large mixing bowl, combine the softened butter, vegetable or canola oil, granulated sugar, and brown sugar. Beat until the mixture is light, smooth, and fluffy.
Add the wet ingredients.
- Add the egg, vanilla flavoring, butter flavoring, and honey. Mix until fully incorporated and smooth.
Combine the dry ingredients.
- Sift the all-purpose flour, cornstarch, baking soda, baking powder, salt, and cream of tartar into the butter mixture.
Add the cornmeal.
- Add the cornmeal to the bowl and mix until the dry ingredients are just incorporated and no visible flour remains. Avoid overmixing.
Portion the dough.
- Using a large cookie scoop, divide the dough into 14 evenly sized cookie dough balls.
Add optional texture.
- If desired, roll each cookie dough ball in coarse cornmeal before baking for additional texture.
Bake the cookies.
- Place the cookie dough balls on the prepared baking sheet, leaving space between each one. Bake for 8 to 9 minutes, or until the edges are set and the centers remain soft.
Cool the cookies.
- Allow the cookies to cool on the baking sheet for 5 minutes. Transfer them to a cooling rack and allow them to cool completely before frosting.
Prepare the honey buttercream.
- In a mixing bowl, beat the softened butter, powdered sugar, honey, and vanilla flavoring until light and creamy.
Adjust the buttercream consistency.
- If the buttercream is too thick, add heavy cream or milk ½ tablespoon at a time, mixing after each addition, until the desired consistency is reached.
Frost the cookies.
- Once the cookies have cooled completely, top each cookie with a dollop of honey buttercream.
Finish and serve.
- Drizzle honey over the buttercream-topped cookies. Serve immediately or store as directed.
Notes
To make this recipe gluten-free, replace the all-purpose flour with a gluten-free 1:1 baking flour blend.
Use certified gluten-free cornmeal, as some cornmeal may be processed in facilities that handle wheat.
Confirm that the cornstarch, baking soda, baking powder, powdered sugar, flavorings, and honey are labeled gluten-free.
Use gluten-free vanilla flavoring and butter flavoring, as some flavor extracts may contain gluten-based additives.
Prepare the cookies on clean, gluten-free surfaces to avoid cross-contamination.
Use certified gluten-free cornmeal, as some cornmeal may be processed in facilities that handle wheat.
Confirm that the cornstarch, baking soda, baking powder, powdered sugar, flavorings, and honey are labeled gluten-free.
Use gluten-free vanilla flavoring and butter flavoring, as some flavor extracts may contain gluten-based additives.
Prepare the cookies on clean, gluten-free surfaces to avoid cross-contamination.