Delicious Crumbl Cornbread Cookies Recipe
Skip the drive and make these irresistible Crumbl cornbread cookies at home! They’re soft, buttery, and have a delightful flavor that will leave you craving more!
Rich honey, brown sugar, and cornmeal come together to create the perfect sweet-and-savory cookie texture you’re sure to love. Topped with creamy honey buttercream, these cookies are the ultimate indulgence.
The best part? You can whip them up in 30 minutes or less! You might want to make a double batch because these babies will disappear fast!
Why You’ll Love These Crumbl Cornbread Cookies
The Ultimate Crumbl Copycat: If you love Crumbl’s cornbread cookies, this recipe is your ticket to recreating that bakery-style indulgence at home.
Perfectly Soft Texture: These cookies achieve an irresistibly tender and melt-in-your-mouth consistency, setting them apart from traditional cornbread.
Versatile Crowd-Pleaser: Whether for brunch, dessert, or a potluck, these cookies shine on any occasion.
Quick and Easy: Forget waiting in bakery lines! These cookies come together in under 30 minutes.
Ingredients
- Unsalted Butter: Creates a rich, tender texture and adds necessary moisture.
- Vegetable Oil: Provides extra moisture, keeping the cookies soft and chewy.
- Granulated Sugar and Light Brown Sugar: White sugar crisps the edges, while brown sugar adds moisture and a subtle molasses flavor.
- Egg: Offers structure and richness to the cookies.
- Vanilla Extract and Butter Extract: Vanilla adds warmth, and butter extract enhances the buttery cornbread flavor.
- Honey: Contributes moisture and sweetness, also providing a lovely golden-brown color.
- All-Purpose Flour: The foundation for the cookie’s structure.
- Cornstarch: Ensures extra tenderness and controls spreading during baking.
- Baking Soda and Baking Powder: Create a perfect rise and texture.
- Cream of Tartar: Activates baking soda and ensures a soft, tender crumb.
- Cornmeal: Delivers authentic cornbread texture and flavor—opt for fine or medium-ground for best results.
- Salt: Balances sweetness and enhances all the flavors.
- Honey Buttercream: A sweet, creamy concoction that combines buttery goodness with natural honey sweetness.
How to Make Crumbl Cornbread Cookies
Once you see how easy these are to create, you might end up skipping the store altogether!
1. Preheat the oven.
Set the oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a silicone mat.
2. Cream the wet ingredients.
In a large mixing bowl, beat together the butter, oil, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
3. Add the extracts and honey.
Next, mix in the egg, vanilla extract, butter extract, and honey until everything is fully incorporated.
4. Combine the dry ingredients.
In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, cream of tartar, cornmeal, and salt.
5. Mix the dough.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
6. Portion the dough.
Scoop out 14 cookie dough balls (each about 3 tablespoons) and place them on the baking sheet, leaving about 2 inches between each ball.
Bake for 8-10 minutes, or until the edges are golden. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
8. Prepare the buttercream base.
In a separate mixing bowl, beat the softened butter until smooth, then gradually mix in the powdered sugar.
9. Finish the buttercream.
Stir in the honey and vanilla, adjusting the consistency with heavy cream if necessary.
Once the cookies have cooled, spread or pipe the buttercream onto each cookie, then drizzle a little honey on top before serving!
Tips for the Best Crumbl Cornbread Cookies
Follow these tips to ensure your cookies are Crumbl-worthy!
- Room temperature is key: For the best results, make sure your butter, eggs, and any refrigerated ingredients are at room temperature for even mixing and optimal texture.
- Choose your cornmeal: Use fine cornmeal for a smoother texture that blends well, or medium cornmeal for a heartier bite—choose based on your preference.
- Measure with care: Utilize the spoon-and-level method for measuring flour and cornmeal to avoid packing ingredients, which can lead to dense cookies.
- Don’t overmix! When blending wet and dry ingredients, mix just until combined to ensure tenderness; overmixing can create dense and dry cookies.
- Let it chill: If the dough seems too sticky, refrigerate it for about 30 minutes before baking to prevent excessive spreading.
- Perfect your scoop size: Use a #20 cookie scoop (3 tablespoons) for the Crumbl-sized cookies or a #40 scoop (1.5 tablespoons) for smaller treats.
- Make them pretty: For visual appeal, sprinkle a tiny pinch of coarse sugar or flaky sea salt over the frosted cookies for a flavor contrast.
- Get ahead of the game: You can prepare the cookie dough up to 2 days in advance and refrigerate it. To freeze, shape the dough into balls, freeze on a baking sheet until firm, then transfer to an airtight container or freezer bag for up to 3 months. Increase the baking time by 2-3 minutes when using frozen dough.
How to Store
Keep your cookies fresh and delicious with these simple storage methods.
To Store: Place fully cooled cookies in an airtight container with parchment paper between them to prevent sticking. They will stay fresh in the refrigerator for up to one week.
To Freeze: Skip the buttercream before freezing. Lay the cooled cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe container. Remove excess air and freeze for up to 3 months. Add buttercream after thawing for optimal taste and texture.
