These sweet and chewy cornbread cookies are topped with an irresistible honey butter frosting! Inspired by a favorite Crumbl Cookies recipe, now you can make this unique sweet treat at home!
Crumbl Cornbread Cookies
These cornbread cookies are inspired by — you guessed it — sweet cornbread topped with butter and honey! All of those flavors of the home cookin’ classic, but with the crave-able chewy texture of a bakery-style cookie. It’s the perfect ending to any meal.
This recipe is inspired by the limited-edition Crumbl Cornbread Cookies. If you haven’t tried Crumbl yet, they are one of the fastest-growing bakeries in the United States! Crumbl Cookies is known for their big, soft, fresh-baked cookies and their rotating menu — the menu is usually just a handful of items and changes weekly.
Crumbl has become a popular cookie destination, but now you can bring the popular Cornbread Cookie into your home with this easy copycat recipe. These cookies taste just like the ones from Crumbl and are so delicious. If you don’t live near a Crumbl, now you can experience the cornbread cookie yourself!
However, I must warn you…these are BIG cookies! They are thick, chewy, and decadent. And that frosting…oh that frosting! If you love honey butter then you will go crazy for this frosting like me!
Related: Love Crumbl cookies? Try our copycat Strawberry Pop Tart Cookies and Donut Cookies too!
Ingredients
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For the Cookies
- 1 cup unsalted butter, softened
- 1 cup shortening
- 2 cups light brown sugar
- 1 cup sugar
- 1/2 cup honey
- 4 large eggs
- 2 teaspoons vanilla extract
- 5 1/4 cups all purpose flour
- 2 cup yellow cornmeal
- 2 Tablespoons corn starch
- 2 teaspoons kosher salt
- 2 teaspoons baking powder
(Makes about 18 cookies)
For the Honey Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 Tablespoons honey
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/4 cup honey to drizzle on top of cookies
Note: A full printable copy of this recipe is available at the bottom of the post.
Kitchen Tools Used
- Cookie sheet
- Non-stick silicone baking mats
- Medium cookie scooper
- Wire cooling rack
- Stand Mixer or Electric Mixer
Instructions
Preheat oven to 350 degrees and line two cookie sheets with parchment paper or non-stick silicone baking mats.
To Make the Cookies
In the bowl of stand mixer (or in a large bowl with an electric hand mixer) beat together the butter, shortening, brown sugar, white sugar, eggs, honey, and vanilla until fully combined and fluffy.
In a separate large mixing bowl, whisk the flour, cornmeal, cornstarch, salt, and baking powder.
Gradually mix the dry ingredients into the bowl of wet ingredients, until a cohesive batter forms.
Use a medium cookie scooper to portion out the cookie dough (if you have a food scale, they should be around 2.5 ounces each). Place dough balls on the prepared baking sheet and gently press to form a flat disc.
Bake for 15-18 minutes or until surface is a light golden brown. Transfer cookies to a wire rack to cool while you make the frosting.
To Make the Frosting
Use your mixer to beat the butter, honey, powdered sugar, and vanilla together until smooth, but can hold a peak.
Drizzle honey on top of the cookies, then use a small cookie scooper to place balls of frosting in the middle of each cookie. It should look like a dollop of butter on top of a slice of cornbread.
Enjoy!
Frequently Asked Questions
What is the Best Way to Store these Cookies?
The cookies themselves do not need to be refrigerated. Rather, keep them in an airtight container at room temperature, for up to a week. I recommend NOT adding any frosting until you’re ready to serve.
The frosting can be stored at room temperature for up to a day, in a sealed container. If keeping longer, store in the fridge.
When you’re ready to frost the cookies, allow the frosting to warm to room temperature slowly, then whip up a bit before scooping onto the cookies.
Are These Cookies Gluten Free?
Because they are called cornbread cookies, you might be wondering if this is a gluten free treat. However, the recipe as written contains flour, so it is not gluten-free.
To make these cookies gluten free, simply swap the regular flour with a gluten-free all purpose flour blend. The cornmeal and all other ingredients are naturally gluten free. You may still want to check the labels on your products to be sure they are free from cross-contamination.
More of Our Favorite Unique Cookie Recipes
- Texas Sheet Cake Cookies
- Cornflake Chocolate Chip Marshmallow Cookies
- Almond Butter Chocolate Chip Cookies
- Raspberry Chocolate Chip Cookies
- Potato Chocolate Chip Cookies (Gluten Free)
- Amish Sugar Cookies
- Andes Mint Cookies
- Chocolate Avocado Cookies
- Pink Strawberry Champagne Cookies
- Cookie Monster Cookies
Grab a free printable copy of our Copycat Crumbl Cornbread Cookies recipe:
Love this recipe? Please rate it!
Cornbread Cookies (Crumbl Copycat)
Equipment
- 1 Electric mixer
- 1 Baking sheet
- 1 Wire cooling rack
- 2 Large Mixing Bowl
Ingredients
Cookie Ingredients
- 1 cup butter softened
- 1 cup shortening
- 2 cups light brown sugar
- 1 cup sugar
- 1/2 cup honey
- 4 large eggs
- 2 teaspoons vanilla extract
- 5 1/4 cups flour
- 2 cups yellow cornmeal
- 2 Tablespoons cornstarch
- 2 teaspoons kosher salt
- 2 teaspoons baking powder
Frosting Ingredients
- 1 cup unsalted butter softened
- 4 Tablespoons honey
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/4 cup honey to drizzle on top of cookies
Instructions
To Make the Cookies
- Preheat oven to 350 °F and line two cookie sheets with parchment paper or non-stick silicone baking mats.
- Beat the butter, shortening, brown sugar, sugar, eggs, honey, and vanilla until fluffy, using a stand mixer or electric hand mixer.
- In a separate large mixing bowl, whisk together the flour, cornmeal, cornstarch, salt, and baking powder.
- Slowly add dry ingredients to bowl of wet ingredients, stirring until a cohesive batter forms.
- Using a medium ice cream scooper to portion out dough into 18 balls (they should be about 2.5oz each if you have a food scale handy).
- Place dough balls on prepared cookie sheets and press to form flat discs (about 1/4-1/2" thick).
- Bake for 15-18 minutes or until light golden brown on edges.
- Transfer cookies to wire rack to cool.
To Make the Frosting
- Beat together the butter, honey, powdered sugar, and vanilla until smooth, but holds a peak.
- Drizzle the honey on top of cookies, then finish with a scoop of frosting in the middle of each cookie.
Notes
Nutrition
Pin our Crumbl Cornbread Cookies recipe on Pinterest:
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Elsie S. Stewart says
I tried this recipe and it’s really good.
Karen says
By shortening do you mean Crisco, or can it be butter?
Stacey aka the Soccer Mom says
Yes, Crisco would be a brand of shortening. You should be able to use butter instead (I haven’t personally tried it) — it might make the cookies spread slightly more.