Easy Crumbl Cornbread Cookie Copycat Recipe
Serves 14
21 mins prep
9 mins cook
30 mins total
Soft, buttery, and topped with creamy honey butter frosting, these Copycat Crumbl Cornbread Cookies taste just like the real thing! Easy to make and perfectly sweet, they’re a crowd-pleaser for any occasion.
Honey buttercream
Preheat the oven to 350F, 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 extract, butter flavoring, and honey and mix until combined.
cup butter
tbsp Vegetable or canola oil
cup granulated sugar
cup brown sugar
egg
tsp vanilla extract
tsp butter flavoring
tbsp honey
Sift in the flour, cornstarch, 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.
cup all purpose flour
cup cornstarch
tsp baking soda
tsp baking powder
tsp cream of tartar
cup cornmeal
tsp salt
Using a large cookie scooper(4tbsp cookie dough), scoop out 14 equally sized cookie dough balls, and bake in the preheated oven for 8-9 minutes.
Optional- Roll the cookie dough balls in coarse cornmeal before baking for an extra fun crunchy texture.
Cool the cookies on the baking sheet for 5 minutes before transferring them to a cooling rack to cool down fully.
Make the honey buttercream
Cream the butter, powdered sugar, honey, and vanilla extract 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.
tbsp Butter softened
cup Powdered sugar
tsp Honey
tsp Vanilla extract
heavy cream or milk to thin out buttercream
Top each cooled down cookie with a dollop of honey buttercream and a drizzle of extra honey and enjoy.
