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
Scale
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