Crumbl Cornbread Cookie Copycat Recipe

Crumbl brought back their Cornbread Cookies this week as one of their featured flavors. It’s been a few months since they’ve had the cornbread cookie option but we never forgot it. When it came back this week, we were over the moon. Since sometimes we just can’t wait for certain flavors to cycle back around to the Crumbl stores, we thought we’d share a fantastic DIY Crumbl Cornbread Cookie copycat recipe with you.

I’m a huge cornbread fan. I love it with chili, jambalaya or any Southwest dinner. But as a dessert? Oh my gosh…YES! These cookies are soft, chewy, feature a delicious honey butter flavor and are topped with a honey buttercream frosting that makes it taste like cornbread in cookie form.

If you want to check out some of the other copycat cookie flavors, may we suggest you start with these: Lemon Glaze Cookies, Funfetti Milkshake Cookies, Peanut Butter Cup Cookies, Ultimate Peanut Butter Cookies, Crumbl Turtle Cookies, Chocolate Ft. York Cookies, Crumbl Dirt Cake Cookies, Muddy Buddies, Mini Twix, Pink Confetti Cake Cookies or the Churro Cookies. 

MINI CRUMBL COOKIES ARE THE WAY TO GO

Yes, I love Crumbl’s giant cookies but I love my mini cookies more. Dare I say that Crumbl’s cookies are too big and they make me feel guilty. In fact, they list each cookie as 3-4 servings in their stores. I don’t know about you, but I hate to share my cookies, but feel guilty if I eat an entire Crumbl cookie. I like my own perfectly round, un-touched cookie so mini cookies are right up my alley.

This Cornbread Cookie recipe makes 32 cookies because I recommend making them MUCH smaller than Crumbl would. Instead of a “shareable cookie”, this is a bite-sized cookie that you won’t feel so guilty eating. Three bites and it’s gone. Have two or three, no one is judging! I would assume Crumbl uses at least 1/4 of a cup of cookie dough for each cookie and I suggest about 1 tablespoon of dough in order to make these a more manageable size.

CORNBREAD COOKIE INGREDIENTS

3/4 cup Butter – The butter for this recipe should be softened and salted or unsalted will work.

1/4 cup Granulated Sugar

1/2 cup Brown Sugar

2 TBSP Vegetable Oil

1 Egg

1 1/2 tsp Vanilla Extract

1/2 tsp Butter Flavoring

1 TSBP Honey

1 1/2 cups Flour – Regular, old, all-purpose flour

1/3 cup Corn Starch

1/2 tsp Baking Soda

1/2 tsp Baking Powder

1/2 tsp Salt

1/4 tsp Cream of Tartar

3/4 cup Cornmeal

HONEY BUTTERCREAM

6 TBSP BUTTER

3/4 cup Powdered Sugar

2 tsp Honey

1 tsp Vanilla Extract

HOW TO MAKE CORNBREAD COOKIES

1. Preheat oven to 350 degrees.  Use parchment paper or a silpat mat to line a baking sheet. 

2. Cream the butter, oil, sugar, and brown sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.

3. Add in the egg, vanilla, butter flavoring, and honey and beat until combined.

4. Add in flour, cornstarch, baking soda, salt, cream of tartar and baking powder. Mix until all combined. Add in corn meal and mix until combined.

5. Scoop out dough and roll into balls. Scoop out 1 TBSP dough for smaller cookies (or 1/4 cup dough for BIG cookies). Place dough balls on prepared pan (12 cookies to a pan if smaller cookies) and slightly flatten with your hand to about 3/4 – 1 inch thick.

6. Bake for 8-9 minutes. Cool cookies cookie sheet for 10 minutes before removing to cooling rack. NOTE: If you decide to make the bigger cookies, you’ll need to bake them for 13-15 minutes.

7. While cookies are cooling, make the frosting.

HONEY BUTTERCREAM FROSTING DIRECTIONS

1. In stand mixer, cream butter, powdered sugar, honey and vanilla until smooth. If the frosting is too thick, add more heavy cream a teaspoon at a time to get the consistency you are looking for. If frosting is too thin, add more powdered sugar.

2. Top each cookie with a small scoop of honey buttercream frosting and drizzle with honey.