Crumbl Cornbread Cookies
Sweet Meets Savory Sensation! These Crumbl Cornbread Cookies are a delightful surprise, bursting with warm cornbread flavor and studded with sweet honey and pecans. Imagine: soft and chewy cookies with a hint of buttery richness, all topped with a smooth honey buttercream and drizzle of honey. Every bite is a delightful balance of textures and tastes, guaranteed to challenge your taste buds in the best way possible.
Here’s why you’ll love them:
- Unique & Delicious: This recipe takes the classic comfort food of cornbread and transforms it into a unique and irresistible cookie experience.
- Easy to Make: Made with simple ingredients, these cookies come together quickly and easily, perfect for a fun baking adventure.
- Customizable Cravings: Get creative and add your favorite mix-ins like chocolate chips, dried fruit, or a sprinkle of cinnamon for a personalized flavor twist!
Ready to embrace a flavor adventure and experience the magic of Crumbl Cornbread Cookies? Continue reading for the recipe below and get ready to bake a batch of unexpected deliciousness!
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- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 14 cookies 1x
- Category: Dessert
Ingredients
Scale
- 1 1/2 stick butter softened
- 2 tablespoon vegetable or canola oil
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg at room temperature
- 1 1/2 tsp vanilla
- 1/2 tsp butter flavoring
- 1 Tbsp honey
- 1 1/2 cup all purpose flour
- 1/3 cup corn starch
- 1/2 teaspoon baking soda
- 1/2 tsp baking powder
- 1/4 tsp cream of tartar
- 3/4 cup cornmeal
- 1/2 tsp salt
Honey buttercream
- 6 Tbsp butter softened
- 3/4 cup powdered sugar
- 2 tsp honey
- 1 tsp vanilla
- heavy cream or milk to thin out buttercream
Instructions
- Preheat the oven to 350, then line a baking sheet with parchment paper and set aside.
- Cream the butter, oil, granulated sugar, and brown sugar until light and fluffy. Add in the egg, vanilla flavoring,butter flaving, and honey and mix until combined.
- Sift in the flour, corn starch, baking soda, baking powder, salt, and cream of tartar into the creamed butter mixture. Add in the corn meal and mix until the flour mixture disappears.
- Using a large cookie scooper, scoop out 14 equally sized cookie dough balls, gently flatten them with your hands to about 2 cm in thickness and bake in the preheated oven for 8-9 minutes.
- Cool the cookies on the baking sheet for 5 minutes before transferring them to a cooling rack to cool down fully.
Making the buttercream
- Cream the butter, powdered sugar, honey, and vanilla flavoring together until light and creamy. If the buttercream is too thick add in ½ tablespoon heavy cream or milk at a time and stir until the desired consistency is reached.
- Top each cooled down cookie with a dollop of honey buttercream and a drizzle of honey and enjoy.
Keywords: Dessert, Cookies, Cornmeal, Crumbl, Copycat
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