Crumbl Cornbread Cookies
Sweet, golden, and buttery with rich, velvety honey buttercream and the nostalgic warmth of vanilla and cornmeal. Crumbl Cornbread Cookies blend the best of a classic cookie and Southern cornbread, topped with luscious honey buttercream that makes every bite dreamy comfort food.
14
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.
Notes
To store: Let cookies cool completely before storing in an airtight container. If frosted, keep in a single layer and refrigerate for 4–5 days. For longer storage, freeze unfrosted cookies up to 2 months; thaw and frost before serving.
Substitutions: Swap honey for maple syrup, use gluten-free flour if needed, or try orange zest in the buttercream for a citrus twist.
Nutrition
Calories: 290kcal | Carbohydrates: 39g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 86mg | Potassium: 45mg | Fiber: 0.5g | Sugar: 21g | Vitamin A: 355IU | Calcium: 20mg | Iron: 1.2mg