Go Back

Cornbread Cookies (Crumbl Copycat)

Your favorite Crumbl cookie at home! Perfectly soft, with that signature grittiness from the cornmeal and a to-die-for whipped honey butter on top!
No ratings yet
Print Recipe Pin Recipe
Course Dessert
Servings 0

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.
Tried this recipe?Let us know how it was!