Easy Crumbl Cornbread Cookie Copycat Recipe
Serves 1421 mins prep9 mins cook
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.
0 servings
What you need

cup cornmeal

cup all purpose flour

tsp baking powder

tbsp honey

tsp vanilla extract
tbsp vegetable oil

cup butter

tsp cream of tartar

cup brown sugar
egg

tsp baking soda

cup powdered sugar

fl oz heavy cream

cup granulated sugar

tsp table salt
tbsp liquid honey
Instructions
0 Preheat the oven to 350F, then line a baking sheet with parchment paper and set aside. 1 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. 3 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. 5 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. 6 Optional- Roll the cookie dough balls in coarse cornmeal before baking for an extra fun crunchy texture. 7 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 9 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. 11 Top each cooled down cookie with a dollop of honey buttercream and a drizzle of extra honey and enjoy.View original recipe

