The first time the cornbread cookie debuted on the Crumbl Cookies menu, it was a hit. Everyone loves cornbread, especially lathered up with butter and honey, so it just made sense to make it into an actual dessert. But the flavor rotates into stores randomly, so you can’t just indulge in this cookie whenever you want. This recipe is a take on the Crumbl cornbread cookie, but it’s better, in my opinion. It’s sweet and salty, with a chewy cornbread cookie base and a salted honey butter frosting—and you can make it at home whenever you want.
How To Make Cornbread Cookies
If you’ve only ever made cornbread from a box, you might be surprised to know that this cookie recipe doesn’t use any cornbread mix! This cookie dough recipe is very similar to that of my Crumbl-Style Taylor Swift Chai Cookies; they have the same base. You only need a handful of ingredients, one of which is cornmeal. I recently realized how cheap cornmeal is and how good it is in cookies. It gives them more structure and makes them satisfyingly chewy. This recipe, which would otherwise be a too-sweet basic sugar cookie, is beefed up by the cornmeal. It makes the cookies more interesting both in flavor and texture.
You don’t even need baking soda or baking powder to make this recipe; omitting them ensures the cookies don’t spread as much while baking, so it’s easier to get them into perfect little squares. The cookies have granulated sugar, brown sugar, and honey, so the sweetness is more complex than the stark sweetness of a classic sugar cookie.
Bake Notes
- If, at any point while cutting, your cookie dough get’s too warm, just pop it into the freezer for a few minutes so it will be easier to shape.
- The cookies will spread from their perfect square shapes in the oven, but you can fix them! Right when they come out of the oven, use a square cookie cutter that’s slightly bigger than the baked cookie and tap the cookie against the sides of the cookie cutter to form it back into a square with straight edges.
- If you don’t have or don’t want to buy both salted and unsalted butter, go with unsalted butter. You can use it in the frosting and just add 1/4 tsp salt.
- You can store these cookies on the counter for a few days in an airtight container, but if you like chilled desserts, try keeping them in the fridge.
Copycat Crumbl Cornbread Cookies Recipe
- Total Time: 2.5 hours
- Yield: 20 cookies 1x
Description
This Crumbl copycat cornbread cookies recipe will teach you how to make honey butter cornbread cookies at home with just a few ingredients.
Ingredients
For the Cookies
- 1 cup unsalted butter, room temp
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/4 cup honey
- 1 egg yolk
- 1 tsp vanilla
- 3/4 tsp salt
- 2 cups all-purpose flour
- 1 cup cornmeal
For the Frosting
- 1/3 cup salted butter, softened
- 1/2 cup powdered sugar
- 3 tbsp honey
- Flaky salt, for sprinkling
Instructions
- In a large bowl (or a stand mixer) cream together butter and both sugars with a hand mixer until very light and fluffy (3-5 minutes).
- Add the honey, vanilla, salt, and egg yolk, and cream together for another 1-2 minutes.
- Add the flour and the cornmeal and mix slowly until incorporated; you should have a cohesive cookie dough that’s not sticky or wet but also not dry or crumbly.
- Use a spatula to scoop half of the dough onto a large sheet of parchment paper. Press the dough down a bit to flatten it. Fold the parchment paper over the dough into a square or rectangle; the paper should cover both sides of the dough. Flip the parchment paper over so the flat side is facing up and the side with the paper seams is facing down.
- Use a rolling pin to roll the dough so that it fills out the parchment paper shape; it should press into the edges and corners so that the dough makes a smooth square or rectangle. Try to make the shape evenly flat.
- Repeat with the other half of the cookie dough.
- Place both sheets of parchment-paper-wrapped cookie dough on top of one another on a baking sheet. Refrigerate for at least 2 hours.
- In the meantime, make the frosting: combine butter, honey, and powdered sugar in a small bowl and beat or whisk until smooth.
- Preheat the oven to 350 F.
- Remove the dough from the fridge and unwrap one sheet. Use a small or medium square cookie cutter to cut the dough into squares. Place on a baking sheet 2 inches apart (they only spread slightly).
- Bake for 15 minutes or until the edges are just starting to brown but the tops are still light yellow.
- Remove from the oven and immediately use a slightly larger square cookie cutter to tap the edges of each cookie so it forms back into a straight square.
- Let set on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
- Once cooled, frost each cookie and sprinkle with flaky salt.
- Prep Time: 15
- Cook Time: 15 minutes
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