Description
These Cornbread Cookies are a delightful Crumbl copycat recipe combining the rustic texture of cornmeal with the sweet, soft softness of traditional cookies. Topped with a luscious honey butter frosting and a drizzle of honey, these cookies offer a unique blend of flavors and a perfectly tender crumb—ideal for any sweet tooth craving something uniquely comforting.
Ingredients
Scale
Cookies
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- ½ cup (113 g) shortening
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
- 3 large eggs, room temperature
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 cup (122 g) yellow cornmeal
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
Frosting
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 2 cups (250 g) confectioners’ sugar
- 2–3 tablespoons honey
- 1 pinch kosher salt
- Honey, for drizzling
Instructions
- Preheat oven: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix wet ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened unsalted butter, shortening, granulated sugar, brown sugar, eggs, honey, and vanilla extract. Mix until well combined and creamy.
- Add dry ingredients: To the wet mixture, add the all-purpose flour, yellow cornmeal, cornstarch, kosher salt, baking powder, and baking soda. Mix on low speed until just incorporated to avoid overmixing.
- Portion dough: Using a ¼ cup measure or two 2-tablespoon scoops, portion the dough onto the prepared baking sheet, spacing each about 2 inches apart. If using two scoops, combine to form one large cookie.
- Flatten dough balls: Gently flatten each dough ball with your hand to ensure even baking and cookie shape.
- Bake: Bake the cookies for 14 to 16 minutes. Check at 14 minutes; the cookies should be slightly underbaked for optimal softness—avoid overbaking to prevent dryness.
- Cool cookies: Remove cookies from the oven and transfer them to a wire rack to cool completely before frosting.
- Prepare frosting: In a medium bowl, use a hand mixer to beat the softened butter, confectioners’ sugar, honey, and a pinch of kosher salt on low speed until combined, then increase to high speed and beat until the frosting is smooth and fluffy, about 2 minutes. Adjust the consistency with additional honey if needed.
- Frost and drizzle: Spread a small amount of frosting on each cooled cookie using an offset spatula, then drizzle honey over the frosted cookies to finish.
Notes
- Do not overbake the cookies; slightly underbaked cookies yield a softer texture.
- Room temperature butter and eggs help achieve a smoother dough and frosting consistency.
- Use parchment paper to prevent cookies from sticking and to make cleanup easier.
- Adjust the amount of honey in the frosting to your preferred sweetness and consistency.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cornbread cookies, Crumbl copycat, sweet cornmeal cookies, honey butter frosting, soft cookies
