cornbread cookie recipe
CRUMBL Cornbread Cookie Recipe is a thick, soft, and chewy cookie, with a smooth honey butter frosting and a rich drizzle of honey.
These cornbread cookies, inspired by Crumbl’s delectable version, are a delightful treat that captures the essence of sweet, buttery cornbread. Recreating these gems at home ensures you can savor their goodness any time of the year.
“Make delicious cornbread cookie recipe with the perfect combination of sweet cornmeal, honey, and honey butter frosting  a homemade delight inspired by the famous crumble treat.”
What sets cornbread cookies apart is their thick, chewy texture with a hint of cornmeal, which is perfectly complemented by the sweet combination of sugar and honey. The pièce de résistance is the honey butter frosting that melts beautifully into the warm cookie. Don’t be intimidated by the term “cornbread” These cookies are a culinary masterpiece that you must experience.
But my previous easy Felix Cookie Recipe with few ingredients is also very delicious. If you want the recipe, go to my website Crispy Cookies, and see the ingredients for this recipe.
This is the best Cornbread cookie ever!
These cornbread cookies offer a delightful balance of sweet and salty flavors, reminiscent of traditional cornbread. With each bite, you’ll taste a blend of vanilla and buttery notes, just like your favorite cornbread. The cookies are topped with a honey drizzle and a homemade honey buttercream frosting, adding a perfect finishing touch. These cookies are easy to make and make a great dessert for Memorial Day or any gathering. They’re sure to impress your guests with their unique flavor and presentation.
Copycat Crumbl Cookies
Crumbl cookies have gained massive popularity with their oversized, unique flavors, but sometimes your favorite flavor isn’t available, or it’s gone for good. Fortunately, copycat recipes allow you to recreate these iconic cookies at home. Whether it’s a classic chocolate chip or a limited-edition flavor, you can enjoy your favorite Crumbl-style cookie anytime. With the right ingredients and simple steps, you can bake these soft, giant cookies that taste just like the ones from the bakery, perfect for satisfying cravings whenever they strike.
For this homemade delight, gather these ingredients cornbread cookie recipe
- Unsalted Butter
- Shortening
- Granulated Sugar
- Honey
- Light Brown Sugar
- Eggs
- All-Purpose Flour
- Vanilla Extract
- Butter Extract
- Cornmeal
- Cornstarch
- Baking Powder
- Salt
Honey Butter Frosting:
- Unsalted Butter
- Honey
- Powdered Sugar
- Vanilla Extract
- Salt
- Heavy Cream
Instruction for cornbread cookie recipe
Here’s a step-by-step guide to crafting these heavenly cornbread cookies:
- Prepare Oven and Pans: Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Cream Ingredients: In a large bowl or stand mixer, beat together butter, shortening, honey, brown sugar, and granulated sugar until light and fluffy.
- Incorporate Eggs and Extracts: Add eggs and extracts to the mixture, beating until well combined. Ensure even incorporation by scraping down the sides periodically.
- Combine Dry and Wet Ingredients: In a separate bowl, whisk together flour, cornmeal, cornstarch, baking powder, and salt. Gradually add these dry ingredients to the wet mixture in three parts, mixing until just combined each time.
- Scoop Dough Balls: Use a large cookie scoop to measure about â…“ cup of dough onto the prepared baking sheets. Space the dough balls evenly as they will spread during baking.
- Bake: Bake for 13-15 minutes until the edges are set. The canter may seem under baked, but it will firm up as the cookies cool. Optionally, flatten the tops with a glass right after baking.
- Cool and Drizzle Honey: Allow cookies to cool on the baking sheet for 4-5 minutes before transferring to a rack. Brush the warm cookies with melted honey.
For Honey Butter Frosting:
- Cream Butter and Honey: Beat butter and honey until fluffy.
- Add Ingredients and Frost: Incorporate powdered sugar, vanilla, salt, and cream into the mixture. Beat until light and fluffy. Place a dollop of frosting on each cooled cookie and drizzle with honey.
Tips for Perfect Cornbread Cookie recipe
- Bake them big for an authentic Crumbl experience.
- Avoid overbaking remove from the oven when slightly underbaked for a soft center.
- Butter extract enhances flavor but is optional.
- Gently shape misshapen cookies after baking.
- Don’t skip the honey glaze it elevates the cookies.
Storing Leftover cornbread Cookie recipe
- Keep baked and frosted cookies airtight at room temperature for up to 5 days or refrigerate for 7 days.
- Freeze cookie dough or baked cookies for up to 3 months. Reheat unfrosted cookies for 20 seconds in the microwave, top with frosting, and enjoy.
FAQÂ Crumbl Cornbread Cookie recipe
How should I store Crumbl Cornbread Cookies?
Keep these cookies in an airtight container at room temperature for up to 4 days. Alternatively, store in the fridge for a week or freeze for two months in an airtight container. Remember to thaw them in the fridge overnight before savoring.
What do Crumbl Cornbread Cookies taste like?
Indulge in the delightful taste of a sweeter cornbread soft, chewy, and infused with subtle notes of butter and honey. Topped with a velvety honey buttercream and a drizzle of honey, they evoke the comforting flavors of grandma cornbreads.
Crumbl Cornbread Cookies
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NUTRITION
Calories:Â 319CaloriesCarbohydrates:Â 39gProtein:Â 2gFat:Â 17gSaturated Fat:Â 10gTrans Fat:Â 1gCholesterol:Â 39mgSodium:Â 270mgPotassium:Â 68mgFiber:Â 1gSugar:Â 20gVitamin A:Â 452IUVitamin C:Â 1mgCalcium:Â 22mgIron:Â 1mg
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I hope you enjoy this delicious cornbread cookie recipe as much as my family and I have. If you have any family recipe stories, share them in the comments.
CRUMBL CORNBREAD COOKIE RECIPE WITH HONEY BUTTERCREAM
Ingredients
- Unsalted Butter
- Shortening
- Granulated Sugar
- Honey
- Light Brown Sugar
- Eggs
- All-Purpose Flour
- Vanilla Extract
- Butter Extract
- Cornmeal
- Cornstarch
- Baking Powder
- Salt
Instructions
- Prepare Oven and Pans: Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Cream Ingredients: In a large bowl or stand mixer, beat together butter, shortening, honey, brown sugar, and granulated sugar until light and fluffy.
- Incorporate Eggs and Extracts: Add eggs and extracts to the mixture, beating until well combined. Ensure even incorporation by scraping down the sides periodically.
- Combine Dry and Wet Ingredients: In a separate bowl, whisk together flour, cornmeal, cornstarch, baking powder, and salt. Gradually add these dry ingredients to the wet mixture in three parts, mixing until just combined each time.
- Scoop Dough Balls: Use a large cookie scoop to measure about â…“ cup of dough onto the prepared baking sheets. Space the dough balls evenly as they will spread during baking.
- Bake: Bake for 13-15 minutes until the edges are set. The canter may seem under baked, but it will firm up as the cookies cool. Optionally, flatten the tops with a glass right after baking.
- Cool and Drizzle Honey: Allow cookies to cool on the baking sheet for 4-5 minutes before transferring to a rack. Brush the warm cookies with melted honey.
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