These copycat Crumbl cornbread cookies are a delicious twist on traditional cornbread! They're soft and chewy with a buttery flavor, just like the originals.
I have a hard time passing up stopping by a Crumbl cookie store, but this recipe perfectly recreates their famous cornbread treats right in your own kitchen. It's totally spot-on!
And the creamy honey buttercream frosting on top is the icing on the cake. (I mean cookie!)
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I just love how these chewy cookies practically melt in your mouth! The sweet cornbread and honey buttercream frosting go perfectly together.
The best part is, you can have them ready in 30 minutes or less. I always make a double batch because these sweet treats disappear fast!
Whenever I serve these cookies to family and friends, they always beg me to share my secrets!
Ingredients for Crumbl Cornbread Cookies
For the Cookies
- Unsalted Butter: Creates a rich, tender texture and keeps the cookies moist, plus, it adds the butter flavoring. I like to use unsalted vs. salted butter to cut down on the saltiness. Be sure to use it at room temperature.
- Vegetable Oil: Adds extra moisture and helps keep the cookies soft and chewy even after cooling.
- Granulated and Light Brown Sugar: Granulated sugar creates crispy edges, while light brown sugar adds moisture and a subtle molasses flavor. They also bring the sweet cornbread flavor to the cookies.
- Egg: Provides structure and richness to hold the cookies together.
- Vanilla Extract and Butter Extract: Vanilla extract adds classic warmth to the cookie dough, while butter extract boosts the buttery cornbread flavor.
- Honey: Contributes moisture and sweetness and helps achieve a golden-brown color.
- All-Purpose Flour: The main structure of the cookie.
- Cornstarch: It makes them extra tender and ensures the cookies spread well during baking.
- Baking Soda and Powder: Baking soda and baking powder help the cookie dough rise and create perfect texture.
- Cream of Tartar: Helps activate the baking soda and creates a softer, more tender crumb.
- Cornmeal: Yellow cornmeal provides the signature cornbread flavor and makes the cookies incredible. I use fine or medium-ground for best results.
- Salt: Enhances all flavors and balances the sweetness.
For the Honey Buttercream Frosting
- Unsalted Butter: Makes the honey frosting rich, creamy, and smooth. Just like with the cookies, I always use unsalted butter to control the flavor.
- Powdered Sugar: Sweetens the frosting and helps to keep it light and fluffy.
- Honey: The natural sweetness makes these cookies taste even better!
- Vanilla Extract: It adds warmth and balance to the sweet cornbread cookies.
- Heavy Cream: Makes the frosting smoother. A little goes a long way, so I add this gradually.
How to Make Copycat Crumbl Cornbread Cookies
This copycat recipe is full of delicious buttery cornbread flavor. Once you see how easy these Crumbl cornbread cookies are to make at home, you might skip the store altogether!
1. PREHEAT. Set the oven to 350°F (175°C) and prepare a baking sheet. Line it with parchment paper or a silicone mat.
2. CREAM. Beat the butter, oil, granulated sugar, and brown sugar in a large bowl until light and fluffy (2-3 minutes), using a hand or stand mixer.
3. ADD. Mix in the egg, vanilla extract, butter extract, and honey until fully incorporated.
4. COMBINE. Whisk the flour, cornstarch, baking soda, baking powder, cream of tartar, yellow cornmeal, and salt in a separate medium bowl.
5. MIX. Gradually add the dry ingredients to the wet mixture and mix the cookie dough on low speed until just combined.
6. PORTION. Scoop 14 cookie dough balls (about 3 tablespoons each) and place on the prepared baking sheet 2 inches apart. These cookies are big, so give 'em enough room!
7. BAKE. Bake for 8-10 minutes until the edges are golden. Cool for 5 minutes on the baking sheet, then transfer to a wire rack.
8. MAKE FROSTING. Beat the softened butter until smooth and gradually mix in the powdered sugar to make the honey buttercream frosting.
9. FINISH FROSTING. Stir in the honey and vanilla. If it's too thick, I add a little heavy cream to adjust the consistency.
10. COOL. Let the cookies cool completely on a wire rack.
11. FROST. Spread or pipe the honey butter frosting after the cookies cool, drizzle honey on top, and serve!
Tips for the Best Crumbl Cornbread Cookies
For a bakery-worthy Crumbl cookies experience, here are some of my best tried-and-true tips for perfect copycat treats!
- Room temperature is key. For the best results, I keep the butter, eggs, and other refrigerated ingredients at room temperature for even mixing.
- Choose your consistency. I like to use fine yellow cornmeal for a smoother cookie texture. Medium cornmeal makes these cornbread cookies more rustic and hearty.
- Don't overmix! When combining the wet and dry ingredients, mix just until incorporated. Overmixing will make them dense or dry.
- Perfect your scoop size. I always use a #20 cookie scoop (3 tablespoons) for Crumbl-sized cookies or a #40 scoop (1.5 tablespoons) for smaller, more manageable portions.
- Make them pretty. Sprinkle a tiny pinch of coarse sugar or flaky sea salt over the frosted cookies, add powdered sugar, or give them an extra honey drizzle.
- Go gluten-free. For a gluten-free version, substitute the all-purpose flour with your choice of gluten-free flour.
How to Store
Have leftover copycat Crumbl cornbread cookies you want to keep fresh? Follow my easy steps to keep them moist and delicious!
To Store: Let the cookies cool completely to room temperature and place in an airtight container. I always layer parchment paper between them to prevent sticking. They'll keep in the refrigerator for up to a week.
To Freeze: Skip the buttercream frosting and freeze the cooled cookies in a single layer on a baking sheet until solid. Transfer to a freezer-safe bag or airtight container. Remove the excess air, and store for up to 3 months. Add a dollop of honey buttercream frosting after thawing for the best results.
More Crumbl Copycat Recipes You'll Love
Crumbl Churro Cookies Copycat Recipe
Copycat Crumbl Birthday Cake Cookies
Crumbl Caramel Pumpkin Cookies
Crumbl Triple Chocolate Chip Cookies
Recipe FAQs
Cornmeal has a warm, slightly sweet, and nutty flavor that comes with classic cornbread.
Yes, they have a slightly sweet, buttery corn flavor with a soft, chewy texture. They're like a cross between cornbread and sugar cookies.
That dreamy honey butter glaze is a simple mix of butter, honey, and powdered sugar. It soaks right into the cookies to take them over the top!
Yes! You can prepare the cookie dough up to 2 days ahead and refrigerate. To freeze, shape into cookie dough balls, freeze on a baking sheet until firm, then transfer to an airtight container or freezer bag for up to 3 months. Bake the frozen cookie dough balls for an extra 2-3 minutes, watching for doneness. Add a dollop of honey buttercream after the cookies cool.
Crumbl Cornbread Cookies
14
servings20
minutes10
minutes349
kcalThese copycat Crumbl cornbread cookies are so easy to make at home! They're soft, chewy, and have the same honey buttercream frosting you know and love.
Ingredients
- For the Cookies:
3/4 cup unsalted butter, softened
1 tablespoon vegetable oil
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg, room temperature
1 1/2 teaspoons vanilla extract
1/2 teaspoon butter extract
1 tablespoon honey
1 1/2 cups all-purpose flour
1/3 cup cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon cream of tartar
3/4 cup yellow cornmeal
1/2 teaspoon salt
- For the Honey Buttercream Frosting:
1/3 cup unsalted butter, softened
3/4 cup powdered sugar
2 teaspoons honey
1 teaspoon vanilla extract
Heavy cream, as needed
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, beat the softened butter, vegetable oil, granulated sugar, and brown sugar together using a hand or stand mixer. Mix until the mixture is light, fluffy, and well-combined, about 2-3 minutes.
- Add the egg, vanilla extract, butter extract, and honey to the creamed mixture. Mix on medium speed until fully incorporated.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, cream of tartar, cornmeal, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Using a large cookie scoop (approximately 3 tablespoons per scoop), portion out 14 equal cookie dough balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 8-10 minutes or until the cookies are set and just beginning to turn golden around the edges. Avoid overbaking for a soft and tender texture.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- In a medium bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, mixing until fully combined.
- Stir in the honey and vanilla extract. If the buttercream is too thick, add heavy cream 1/2 tablespoon at a time, mixing until the desired consistency is achieved.
- Once the cookies have cooled, pipe or spread a generous dollop of honey buttercream onto each one. For a finishing touch, I always drizzle a small amount of honey over the buttercream. Serve and enjoy!
Nutrition
- Total number of serves: 14
- Calories: 349kcal
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 65mg
- Sodium: 151mg
- Potassium: 86mg
- Carbohydrates: 38g
- Fiber: 1g
- Sugar: 19g
- Protein: 3g
- Vitamin A: 644IU
- Calcium: 33mg
- Vitamin D: .55mg
- Vitamin E: .67mg
- Vitamin K: 3mg
- Vitamin B6: .07mg
- Vitamin B12: .08mg
- Folate: 30mg
- Magnesium: 14mg
- Zinc: .46mg
- Selenium: 7mg
- Copper: .05mg
- Manganese: .16mg
