These Crumbl Copycat Cornbread Cookies are SO GOOD! My husband’s absolute favorite and he says it’s better than the original! It’s a family favorite and the best part is, you get over a dozen BIG COOKIES for a fraction of the cost! We just love Crumbl cookies and they come up with so many yummy flavors to inspire me to create my own take on their recipes!
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You will need:
For the cookies:
1 cup salted butter, room temperature
¾ cup light brown sugar, packed
¼ cup granulated sugar
2 eggs
1 tsp vanilla extract
1 ¾ cups all-purpose flour
¾ cup yellow cornmeal
1 TB honey
2 tsp baking powder
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Mix butter, brown sugar and granulated sugar in a stand mixer until fluffy. Add eggs one at a time. Mix in vanilla and honey. Combine flour, cornmeal and baking powder in a medium bowl and slowly add to the mixer bowl. Mix just until combined, don’t overmix. Chill 10-15 minutes.
Using about ¼ cup of dough, roll into balls and flatten a little on a cookie sheet lined with parchment paper. I put 6 cookies to a sheet.
Bake at 350 degrees for 14 minutes.
Let cool.
For the frosting:
½ cup softened butter
2 cups powdered sugar
2 TB honey
1 teaspoon vanilla extract
Heavy cream or milk to thin frosting if needed.
Mix softened butter until fluffy. Slowly add in the powdered sugar and mix.
Mix in the honey and vanilla extract. Add heavy cream or milk a Tablespoon at a time to thin frosting if needed.
Use a mini scoop (Tablespoon size) and place a scoop of frosting on top of the cookie. Drizzle the top of the frosting and cookie with honey.
Makes 14-15 large cookies
These Crumbl Copycat Cornbread Cookies are SO GOOD! Check out my Crumbl Original Pink Sugar Cookie recipe here (you know, the GOOD one before they changed their recipe!) or my favorite, the Crumbl Banana Cream Pie Cookie. Or just scroll down to the bottom of the page and type in Crumbl in my Search box
Crumbl Copycat Cornbread Cookies
These Crumbl Copycat Cornbread Cookies are so good and easy to make, we think they're better than the original!
Ingredients
- For the cookies:
- 1 cup salted butter, room temperature
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- ¾ cup yellow cornmeal
- 1 TB honey
- 2 tsp baking powder
- For the frosting:
- ½ cup softened butter
- 2 cups powdered sugar
- 2 TB honey
- 1 teaspoon vanilla extract
- Heavy cream or milk to thin frosting if needed.
Instructions
- For the Cookies:
- Mix butter, brown sugar andgranulated sugar in a stand mixer until fluffy. Add eggs one at a time. Mix in vanilla and honey. Combine flour, cornmeal and baking powder in
a medium bowl and slowly add to the mixer bowl. - Mix just until combined, don’t overmix. Chill 10-15 minutes.
- Using about ¼ cup of dough, roll into balls and flatten a little on a cookie sheet lined with parchment paper. I put 6 cookies to a sheet.
- Bake at 350 degrees for 14 minutes.
- Let cool.
- For the frosting:
- Mix softened butter until fluffy. Slowly add in the powdered sugar and mix.
- Mix in the honey and vanilla extract. Add heavy cream or milk a Tablespoon at a
time to thin frosting if needed. - Use a mini scoop (Tablespoon size) and place a scoop of frosting on top of the cookie. Drizzle the top of the frosting and cookie with honey.
- Makes 14-15 large cookies
