3 Crumbl Cornbread Cookie Copycat

 

These popular cornbread cookies only come every once in a while, so here's my recipe to satisfy your Crumbl craving! Warm cookies, brushed with a honey butter glaze and a dollop of honey buttercream frosting on top are sure to fit the bill.

A friend of mine saw my Crumbl Chocolate Chip Cookie recipe and gave me a challenge, should I choose to accept it, to make her Crumbl favorite Cornbread cookie. She and her family became my taste testers, giving me feedback while I tweaked the recipe.

Scoop the dough before chilling

If you enjoy the taste of cornbread, cornbread pancakes or cornbread muffins, I know you'll enjoy these cookies. These large 3.5" cookies are made with a #16 (1/4 cup) cookie scoop, then chilled for at least an hour before baking.

IMPORTANT: Flatten the tops of these chilled cookies slightly. Otherwise, they will look like domes after baking.

I put the plastic wrap over the cookie and smoosh it with a drinking glass to about 2.5".

Right after baking, these warm cookies are brushed with a honey butter glaze that soaks into the cookie...

While the cookies are cooling on the baking sheet, make the fluffy Honey Buttercream frosting.

Using my small, 1 Tablespoon cookie scoop, I put a dollop of creamy honey buttercream frosting on top of each cookie.

Ooooops....they are a little too warm! The frosting begins to slide off the cookie...

Once cooled and frosted, these cookies were gobbled up quickly! 

I hope you enjoy this recipe as much as my friend and our family did. 😍

Crumbl Cornbread Cookie Copycat

Yield: 10 extra large cookies

Author: Frieda Franchina, adapted from several recipes

Prep time: 15 min
Cook time: 17
Total time:  45 min

These simple cookies are brushed while warm with honey butter, topped with whipped honey buttercream frosting & taste like a warm corn muffin fresh from the oven.

Ingredients:

• 11 Tablespoons unsalted butter (156g)
• 1/2 cup + 2 Tablespoons granulated sugar (117g)
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all purpose flour (180g)
• 1 cup yellow cornmeal (139g)
• 2 teaspoons baking powder
• 3/4 teaspoons salt (reduce to 1/2 teaspoon if using salted butter)

Honey Butter Glaze

• 1/4 cup honey
• 4 Tablespoons butter

Honey Buttercream Frosting

• 1/4 cup unsalted butter, room temperature soft
• 2 Tablespoons honey
• 1 cup powdered sugar
• 1 1/2 teaspoons heavy cream or evaporated milk

Instructions:

Crumbl Cornbread Cookies

1. In an electric stand mixer with paddle attachment, cream the butter and sugar until smooth.
2. Add the eggs, one at a time, mixing well. 
3. Add vanilla extract.
4. In a separate bowl, combine flour, cornmeal, baking powder and salt.
5. Add the dry ingredients to the butter/sugar mixture on low speed until just combined. Do not over-mix.
6. Using a large #16 cookie scoop (1/4 cup), scoop the cookies onto a plastic lined tray or plate.
7. Cover with lid or plastic wrap and place cookie dough in the fridge to chill for 1-3 hours.
8. Preheat oven to 325°F. Line two baking sheets with parchment or silicone baking mats.
9. Place 6 chilled cookies on each prepared baking sheet.
10. Before baking, flatten each cookie with a flat bottom drinking glass, to about 2.5" in diameter.
11. Bake for 15-17 minutes, or till cookies are a light golden color and tops are just beginning to set. Cookies will appear to be under baked, but will continue to bake while cooling on the baking sheet.
12. Remove baking sheet from oven & allow cookies to cool on the baking sheet. 
13. Prepare the Honey butter glaze: warm together in microwave or sauce pan and brush cookies while they are warm & continuing to cool on the baking sheet.
14. Prepare Honey Buttercream Frosting: Cream together honey & butter with electric mixer. Add halft of the powdered sugar, mixing on low speed. Add milk, mixing well. Add rest of powdered sugar on low speed, then mix on med-high speed for about 2 minutes until light and fluffy. 
15. Frost cooled cookies with honey buttercream frosting. Enjoy!

Notes: Cookie dough can be frozen up to three months. Bake as directed, straight from the freezer, adding 1-2 minutes to bake time.

Baked & cooled cookies store well in the freezer for up to 3 months. Place parchment or foil between cookies and store in a freezer safe baggie, removing as much air as possible. To thaw, remove cookies from the container and allow to come to room temperature before serving