Sweet, golden, and buttery with a rich velvety frosting—the dreamy scent of vanilla and warm cornmeal will hit you before these Crumbl Cornbread Cookies even finish baking. With just butter, honey, brown sugar, and cornmeal, they cozy up to your senses like a favorite sweater that happens to also be edible.
Sometimes you just want a cookie that tastes like comfort food whispered your name. These might look like dessert (and technically, yep, they are), but there’s a dash of Southern side dish baked in. Best of both. The edges are golden and just tender enough to sink your teeth into without a full commitment. The buttercream? Creamy and sweet, with a delicate hint of honey. It’s not trying to be loud. It’s just right. And if you’re the kind of person who loves that little sugary grit from cornmeal and wants frosting alongside it? Buddy, you’re about to meet your match.
Table of Contents
Why You’ll Love this Crumbl Cornbread Cookies
These aren’t your average cookies, but not in a look-at-me kind of way. Just a gentle surprise to your brain and taste buds.
- That crumbly-meets-chewy texture: Somewhere between a sugar cookie and a warm square of cornbread, but less fussy than either.
- Honey buttercream frosting magic: It’s luscious without being cloying, and a tiny drizzle of honey brings it all together.
- Sweet with a savory whisper: The cornmeal keeps things grounded while still letting the sugar shine.
- Frosted, fancy, yet super chill to make: They look bakery-made, but your stand mixer’s doing half the work (yay for machines).
- Perfect for sharing (or hoarding): That generous frosting swirl turns heads at potlucks, yet they’re humble enough for Tuesday night cravings.
- Make-ahead friendly: These guys keep well, and that’s saying something for a soft cookie with frosting.
Ingredient Notes
There’s a little pantry-meets-fridge situation going on here, but nothing tricky or overly niche.
- Unsalted butter: You’ll need it for both the cookie and the buttercream. Make sure it’s softened or you’ll be wrestling lumps.
- Vegetable oil: Adds extra moisture and a bit of chew. You could sub in melted coconut oil if that’s your style.
- Light brown sugar and granulated sugar: Both sugars play together to give sweetness plus a touch of caramel depth.
- Cornmeal: The star player! Go with yellow cornmeal, not coarse or stone-ground. You want that fine texture.
- Honey: Adds smooth, mellow sweetness and ties the whole cornbread theme together.
- Butter extract: This one gives buttery depth without extra fat. Optional, but really takes things up a notch.
- All-purpose flour and cornstarch: The cornstarch softens the bite just enough to make these cloud-like at the center.
- Cream of tartar, baking soda, baking powder: That trio makes for slight lift and signature “sugar cookie” chew with a soft crumb.
How To Make This Crumbl Cornbread Cookies
Okay, ready? These come together faster than you’d expect for cookies with frosting and flair.
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Start by preheating that oven: Set it to 350°F (175°C) and line your baking sheets with parchment paper. Silicone mats work too, and they help those cookie bottoms stay golden, not scorched.
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Cream the fats and sugars: Beat your softened butter, oil, and both sugars till things look fluffy, like sugary clouds. Go for 2–3 minutes on medium-high. Sounds like a workout, but the mixer handles it.
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Add egg, extracts, and honey: Toss in the egg (room temp is ideal), vanilla, butter extract, and that lovely spoon of honey. Blend until everything looks smooth and smells even smoother.
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Whisk your dry ingredients: In a bowl, combine flour, cornstarch, baking soda, baking powder, cream of tartar, cornmeal, and salt. Give it a good stir so no baking soda clumps sneak through later.
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Mix the dry into the wet: Pour the dry mix into the butter mixture a little at a time, blending on low. Don’t overthink or overmix. Once combined, stop.
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Scoop and space them out: Use a big cookie scoop (3 tablespoons or so) and space the dough balls about 2 inches apart on your sheet. You should get around 14 hefty cookies.
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Bake (but not too long): Slide those trays in for 8–10 minutes. The edges will be ever-so-slightly golden, and the centers still soft. Don’t be tempted to overbake.
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Let them cool—yes, really: Give them 5 minutes on the hot sheet, then transfer to a wire rack to cool fully before frosting. Yes, this part matters. Warm cookies plus frosting = slippery goop.
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Whip the honey buttercream: Beat the softened butter, then gradually mix in powdered sugar. Add honey and vanilla. If it’s thick or stiff, use a splash of cream at a time until you get frosting that feels like soft peaks of birthday wishes.
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Frost and finish: Pipe or shmear your buttercream right on top. For extra charm, drizzle a tiny bit of honey on each cookie. That final flourish? Chefs kiss.
Storage Options
Alright, so you’ve made the cookies (or you will, I believe in you), and now you’ve got frosting under your fingernails and a dozen sweetly golden discs of joy. But what about leftovers?
Let them cool completely before storing. If they’re already frosted, it’s best to keep them in a single layer in an airtight container. Fridge is your friend here! They’ll stay happy and fresh for about 4–5 days. The buttercream firms up slightly, but the cookie itself keeps that soft, pillowy character.
Thinking ahead? You absolutely can freeze the cookies—just freeze without frosting. Stack them with parchment between layers, and they’ll keep in the freezer for about 2 months. When ready to serve, thaw at room temp, make your fresh buttercream, and dress them up. Honestly, the frosting only takes five minutes, and you’ll be glad it’s fresh.
Reheating isn’t necessary, but if you like a slightly warm cookie, give it a few seconds in the microwave (frosting-free).
Variations and Substitutions
If you’re feeling adventurous—or just short that one pesky ingredient—there are a few ways to tweak without turning the whole thing upside-down.
- Use maple syrup instead of honey: It changes the flavor a tad, but maple plays surprisingly well with cornmeal too.
- Sub in white whole wheat flour for a nutty edge: You’ll need to scale it back slightly and expect a denser cookie, but it works.
- Try orange zest in the buttercream: One tiny tweak adds a bright, citrusy contrast that makes things pop.
- Add a sprinkle of flaky salt on top: Especially if you like your sweets with a savory wink (I do this a lot).
- Go gluten-free with a 1:1 flour blend: Make sure your cornmeal is also certified GF, and you’re golden.
- Can’t do dairy? Try using plant-based butter for both cookies and frosting. It may be softer, but still tasty.
What to Serve with Crumbl Cornbread Cookies
These cookies thrive in just about any setting, but here are a few pairings that might surprise you (or at least get you thinking outside the usual cookie-and-milk box).
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If you’re making them brunch-style, serve them alongside something savory to balance the sweetness. I like them with a light soup or even a cozy plate of pan-seared cod and greens. Sweet cookie dessert after fish? Trust me.
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Speaking of brunch, coffee and these cookies are a dreamy combo. Go for a strong brew with a nutty roast to play off the cornmeal. A little cream in your cup mellows it all out.
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Hosting a dinner party or shower? Set these out platter-style next to something lingering with fall spices, like these pumpkin cinnamon rolls. Contrast works every time.
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For a full-on Southern-inspired spread, serve with bacon, eggs, and maybe something fried on the side. Cornbread cookies aren’t trying to replace biscuits, but… maybe they could?
Frequently Asked Questions
Do I have to use butter extract?
Nope, you can skip it if it’s not hanging out in your pantry already. But if you do have it, or feel like grabbing a tiny bottle, it adds a deeper, almost nostalgic “bake sale” vibe. Totally worth it in my opinion, but your cookies will still be tasty without.
Can I make the dough ahead of time?
Yes! You can chill the dough for up to 2 days. Just wrap it tight or store in an airtight container. Before baking, let the dough sit at room temp for 15–20 minutes so it scoops easily. Or go wild and portion the dough into balls ahead, ready to bake whenever cookie cravings strike.
Why do you use both cornstarch and cream of tartar?
The cornstarch helps create a soft, light interior without too much spread. The cream of tartar adds that teeny-tiny tang while helping the cookies stay chewy and tall. Combined, they basically make the texture magic happen.
Can I freeze these with the frosting?
Technically yes, but I recommend freezing the cookies and frosting separately. The buttercream can pick up weird freezer flavors or texture if frozen on the cookie. If you’re in a pinch, freeze them frosted, but double-wrap and plan to eat them within a month for best results.
Crumbl Cornbread Cookies
Ingredients
For the Cornbread Cookies
- 1/2 cup (113 g) unsalted butter softened
- 1/4 cup (60 ml) vegetable oil
- 1/2 cup (100 g) light brown sugar packed
- 1/3 cup (67 g) granulated sugar
- 1 large egg room temperature
- 2 tbsp (30 ml) honey
- 1 tsp vanilla extract
- 1/2 tsp (0.5 tsp) butter extract optional, but recommended
- 1 1/2 cups (190 g) all-purpose flour spooned & leveled
- 1/4 cup (34 g) fine yellow cornmeal not stone-ground or coarse
- 2 tbsp (16 g) cornstarch
- 1/2 tsp (0.5 tsp) baking soda
- 1/2 tsp (0.5 tsp) baking powder
- 1/2 tsp (0.5 tsp) cream of tartar
- 1/4 tsp (0.25 tsp) salt
For the Honey Buttercream
- 6 tbsp (85 g) unsalted butter softened
- 1 1/4 cups (155 g) powdered sugar
- 1 tbsp (15 ml) honey
- 1/2 tsp (0.5 tsp) vanilla extract
- 1-2 tbsp (15-30 ml) heavy cream or milk as needed for consistency
For Topping
- honey for drizzling
Equipment
- Stand Mixer or Hand Mixer
- Mixing bowls
- Baking sheet
- Parchment paper or silicone baking mat
- Wire Cooling Rack
- Cookie Scoop
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl (or stand mixer), beat softened butter, vegetable oil, brown sugar, and granulated sugar together on medium-high speed until fluffy, about 2–3 minutes.
- Add the egg, honey, vanilla extract, and butter extract (if using). Mix until smooth and creamy.
- Whisk together flour, cornmeal, cornstarch, baking soda, baking powder, cream of tartar, and salt in a separate bowl.
- Gradually add dry ingredients to wet ingredients, mixing on low just until combined. Do not overmix.
- Use a large (3-tablespoon) cookie scoop to portion out dough balls. Arrange 2 inches apart on prepared baking sheets (about 14 cookies).
- Bake for 8–10 minutes, until edges are lightly golden and centers look set but still soft. Do not overbake.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- For the honey buttercream: Beat softened butter until creamy. Gradually add powdered sugar, then honey and vanilla, beating until fluffy. Add cream/milk a little at a time until smooth and spreadable.
- Frost cooled cookies with honey buttercream. Drizzle each with a little extra honey for the perfect finish.
