Cornbread Cookies (Crumbl Copycat) with Whipped Honey Butter
If you’ve ever had a warm cornbread cookie from Crumbl, you already know—it’s not just a cookie, it’s an experience. That soft, buttery bite with just a hint of grit from the cornmeal, topped with sweet, salty whipped honey butter… it’s next-level.
I set out to recreate that exact magic at home, and after a little tweaking (okay, a 33% increase because one dozen simply wasn’t going to cut it), I can confidently say—this version is spot on.
These cookies come out soft, tender, and perfectly balanced. The cookie itself isn’t overly sweet, which makes the whipped honey butter the real star. Together? Absolute perfection.
Why You’ll Love These
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Soft + slightly crumbly texture with that signature cornbread grit
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Perfectly balanced flavor—not too sweet, not too salty
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Big bakery-style cookies (5 tablespoons each!)
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Best served warm for that melt-in-your-mouth moment
A Note on the Recipe
I adapted this from Cake Bake Bakery’s Instagram and increased the measurements by 33% to yield 16 cookies instead of just 7 larger cookies. Trust me—you’ll be glad you have extras.
Ingredients
Cornbread Cookies
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1 cup butter
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2/3 cup sugar
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1/3 cup brown sugar
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2 eggs + 1 egg yolk
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2 1/2 tablespoons honey
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2 1/2 teaspoons vanilla
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1 teaspoon butter extract
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2 cups flour
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1 teaspoon salt
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1/3 cup cornstarch
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1/3 teaspoon baking soda
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3/4 teaspoon baking powder
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1 1/3 cups cornmeal
Whipped Honey Butter
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8 tablespoons butter
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1 cup powdered sugar
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1/4 cup honey
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Pinch of salt
Instructions
1. Make the Cookie Dough
Cream together the butter, sugar, and brown sugar until light and fluffy. Add in the eggs and yolk, mixing well. Then blend in the honey, vanilla, and butter extract.
In a separate bowl, sift then whisk together the flour, salt, cornstarch, baking soda, baking powder, and cornmeal. Gradually mix the dry ingredients into the wet ingredients until fully combined.
2. Shape the Cookies
Scoop 5 tablespoons of dough per cookie or use a 5 tablespoon ice cream scoop and roll into balls. Slightly flatten them to about 3/4” thick to get that classic thick cookie shape.
You should end up with 16 large cookies.
3. Bake
Bake at 375°F for 9 minutes, or until the edges are set and the centers are shiny and look underdone. Don’t overbake—you want that tender, melt-in-your-mouth texture.
4. Make the Whipped Honey Butter
Beat the butter until smooth and fluffy. Add powdered sugar, honey, a pinch of salt, and your liquid (milk or cream works great) until light and spreadable.
5. Assemble & Serve
Top each warm cookie with a generous scoop of whipped honey butter.
Take a bite… and prepare yourself.
It’s that instant eyes-rolling-back kind of good.
Tips for the Best Results
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Serve warm for the ultimate experience
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If cookies cool, remove the butter and microwave for 10 seconds
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Don’t skip the cornstarch—it keeps them soft
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Slightly underbaking = perfect texture
Final Thoughts
These cookies hit every note—soft, buttery, slightly gritty, and perfectly balanced with that sweet, creamy topping. They’re indulgent without being overwhelming, and honestly? They taste just like the bakery version.
Maybe even better… because you made them at home.
Cornbread Cookies (Crumbl Copycat)
Ingredients
Cookies
- 1 c salted butter (2 sticks) softened
- 2/3 c sugar
- 1/3 c light brown sugar packed
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 2 3/4 tbsp honey
- 1 tsp butter extract
- 2 1/2 tsp vanilla
- 2 c flour
- 1/3 c cornstarch
- 1/3 tsp baking soda
- 3/4 tsp baking powder
- 1 tsp kosher salt
- 1 1/3 c cornmeal
Whipped Butter Spread
- 1/2 c salted butter (1 stick) softened
- 1 c powdered sugar
- 1/4 c honey
- pinch of kosher salt
Instructions
- Preheat oven to 375 degrees
- Sift together the flour, cornstarch, baking soda, baking powder and salt. To the bowl add the cornmeal and whisk everything until fully combined. Set aside.
- In a bowl or stand mixer fitted with the paddle attachment, cream together the softened butter, sugar and brown sugar. Beat on medium speed for 3 minutes. You want it to look fluffy. If you underbeat the butter and sugar, your cookies will spread too much during baking.
- Scrape the bowl and add the eggs and egg yolk, one at a time, beating in between each.
- Add the honey, vanilla, butter extract and beat until well combined.
- Slowly add the dry ingredients and mix on low until everything just comes together. Scrape the bowl with a scraper.
- Line large cookie sheets with parchment paper. Using a 5 tablespoon ice cream scoop, scoop out the dough. Press the dough balls down into discs about a half inch thick. Bake 5 cookies at a time at least 2 inches apart for 9 minutes in the middle rack. The cookie edge should be a light golden brown and the center should look underdone. Your oven may take less time. Check at 8 minutes.
- Let the cookies sit on the hot sheet pan for 5 minutes before transfrerring to a wire rack to cool for 15 minutes.
- For the butter spread add the softened butter, powdered sugar, honey and salt to a bowl and start the beater on low, working your way to high speed. Scrape the bowl.
- Add 3/4 tablespoon balls of the sweetened whipped butter to each cookie. Drizzle with honey and top with flaky sea salt (optional). Enjoy WARM.
- To reheat, remove the butter and cook for 10 seconds in a microwave. This is a must for room temperature cookies.
Cornbread Cookies (Crumbl Copycat)
Ingredients
Cookies
- 1 c salted butter (2 sticks) softened
- 2/3 c sugar
- 1/3 c light brown sugar packed
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 2 3/4 tbsp honey
- 1 tsp butter extract
- 2 1/2 tsp vanilla
- 2 c flour
- 1/3 c cornstarch
- 1/3 tsp baking soda
- 3/4 tsp baking powder
- 1 tsp kosher salt
- 1 1/3 c cornmeal
Whipped Butter Spread
- 1/2 c salted butter (1 stick) softened
- 1 c powdered sugar
- 1/4 c honey
- pinch of kosher salt
Instructions
- Preheat oven to 375 degrees
- Sift together the flour, cornstarch, baking soda, baking powder and salt. To the bowl add the cornmeal and whisk everything until fully combined. Set aside.
- In a bowl or stand mixer fitted with the paddle attachment, cream together the softened butter, sugar and brown sugar. Beat on medium speed for 3 minutes. You want it to look fluffy. If you underbeat the butter and sugar, your cookies will spread too much during baking.
- Scrape the bowl and add the eggs and egg yolk, one at a time, beating in between each.
- Add the honey, vanilla, butter extract and beat until well combined.
- Slowly add the dry ingredients and mix on low until everything just comes together. Scrape the bowl with a scraper.
- Line large cookie sheets with parchment paper. Using a 5 tablespoon ice cream scoop, scoop out the dough. Press the dough balls down into discs about a half inch thick. Bake 5 cookies at a time at least 2 inches apart for 9 minutes in the middle rack. The cookie edge should be a light golden brown and the center should look underdone. Your oven may take less time. Check at 8 minutes.
- Let the cookies sit on the hot sheet pan for 5 minutes before transfrerring to a wire rack to cool for 15 minutes.
- For the butter spread add the softened butter, powdered sugar, honey and salt to a bowl and start the beater on low, working your way to high speed. Scrape the bowl.
- Add 3/4 tablespoon balls of the sweetened whipped butter to each cookie. Drizzle with honey and top with flaky sea salt (optional). Enjoy WARM.
- To reheat, remove the butter and cook for 10 seconds in a microwave. This is a must for room temperature cookies.