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 

0 Perfect Crispy & Chewy Oatmeal Cookies

Sorry mom, I have found THE perfect, buttery, crispy, chewy oatmeal cookie.

I have a few family favorite cookie recipes, like Applesauce Chocolate Chip or Super Soft Sugar Cookies, and grew up with this Oatmeal cookie until this one came along.

Give it a try. You won't be disappointed.

This recipe starts with browned butter. I use browned butter in my Old Spaghetti Factory Mizithra pasta recipe. Browned butter has a nutty, caramelized flavor, and it is perfect in this cookie.

Browned butter is very easy to make. Simply melt the butter over medium heat on the stove. It will foam, so stir it and when it turns a dark brown color after a couple of minutes, you are done. I love using this flat wire whisk for melting butter and making all my gravies & sauces.

Tip: Weigh your dry ingredients. Using a kitchen scale will help you get consistent results in chew & spread, every time. Look at this cookie. It has bump in the middle & didn't spread out very much. I didn't weigh my flour or oatmeal, so I'm guessing there's too much, which created a denser, smaller cookie.

Tip:  Don't add too many chocolate chips, nuts or raisins. If you add too many, the dough doesn't hold together very well, spilling chips onto the cookie sheet instead of staying in the cookie.

I love using a combo of butterscotch, semi-sweet (Choco/Scotch) or these Heath toffee bits in my oatmeal cookies.

Tip: Press your cookies slightly before baking.  Use a clear drinking glass to press the cookies slightly. This will help the cookies cook more evenly and prevent the "bump" that you see in the picture above. Two of my favorite baking tools are my 2Tablespoon Cookie scoop and Silpat baking sheets. Amazon carries a more budget friendly silicone baking sheet that works just as well.

Don't press too hard, or your cookie will fall apart. Just lightly flatten the tops.

Tip: After baking, leave cookies on the hot baking sheet for 5 minutes. The cookies will continue to bake (called Transfer Baking) and firm up.

After resting, transfer the cookies to a wire rack to cool.

Make these. Today.

Enjoy!

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Perfect Crispy & Chewy Oatmeal Cookies

by Frieda Franchina, from America's Test Kitchen July-9-2020

Follow the tips in this recipe for a crispy, chewy oatmeal cookie, every time. No need to chill the dough. Browning the butter adds a nutty caramel flavor to the cookie. Weigh your ingredients for consistent results & you won't be disappointed.

Ingredients

• 4 Tablespoons butter (reduce the salt if using salted butter)
• 3/4 cup (5.25 ounces) packed brown sugar
• 1/2 cup (3.5 ounces) granulated sugar
• 1/2 cup vegetable or canola oil
• 1 large egg, plus 1 egg yolk
• 1 teaspoon vanilla extract
• 3 cups (9 ounces) old fashioned rolled oats
• 1 cup (5 ounces) all purpose flour
• 3/4 teaspoon salt (reduce to 1/2 teaspoon if using salted butter)
• 1/2 teaspoon baking soda
• OPTIONAL: 1/4 teaspoon ground cinnamon, 1/2 cup of raisins, chocolate chips or toffee bits

Instructions

1. In a medium saucepan over medium heat, melt the butter, stirring constantly until butter has reached a deep brown color.2. In a stand mixer, combine brown sugar, granulated sugar and oil. Pour the browned butter into this mixture and combine.3. Add egg, egg yolk & vanilla extract to the sugar mixture, mixing well.4. In a large bowl, combine oatmeal, flour, salt & baking soda. Add this mixture to your stand mixer, a cup at a time, until incorporated. Mixture will be stiff.5. Add optional ingredients, making sure you don't exceed 1/2 cup.6. Using a 2 Tablespoon cookie scoop, portion dough onto parchment lined or Silpat baking sheets, 2 inches apart.7. Using the bottom of a drinking glass (or palm of your hand), flatten each ball of dough to about 2.5 inches.8. Bake in a preheated 375°F oven for 8-10 minutes, rotating baking sheet half way through baking, until lightly brown and centers are still soft.9.Remove from oven and allow cookies to sit on hot baking sheet for 5 minutes, then transfer to a wire rack to cool.

Details

Prep time: 10 mins Cook time: 10 mins Total time: 30 mins Yield: 26 cookies

0 Festive Holiday Gingerbread Cookie Ideas

Image: Simplycake.com

With a simple Gingerbread cookie recipe, there are so many things you can do...

The above Gingerbread tree uses 20 star cookies, using the Wilton Cookie Tree Cutter Set.

Here are some creative ideas you can use to decorate gingerbread men/women/persons/animals.

 You can even turn the gingerbread man cookie cutter upside down and make these cute reindeer!

Here's another upside down cookie, using a heart cookie cutter.

Here are some other fun shapes for gingerbread cookies. I like using this recipe for Sugar Cookie Glaze instead of Royal Icing. You can also find my Buttercream icing on the same page as well.

These assorted snowflake cookies are so pretty!

These Christmas trees look simple and fun...

0 Cake Mix Ice Cream Sandwiches

It hot. HOT outside, and I don't feel like baking or cooking.

I do feel like eating ice cream, though.

Even better, eating cold ice cream that is sandwiched between two fudgey, soft cookies.

The problem with most homemade cookies, is that they become rock hard in the freezer, but not these cookies.

Enter the Cake Mix Cookie! Originally, these cookies were part of a recipe for homemade Oreos that were filled with a cream cheese frosting.  I even used a variation of this cookie, using a Spice cake mix for a shortbread type cookie coated with powdered sugar. 

Cake MIx Cookies only use 3 ingredients: Cake mix, shortening, and eggs.

That's it! It couldn't be easier.

1. Dump cake mix into bowl of electric stand mixer. You can use any flavor cake mix you like.

2. Add 3/4 cup vegetable shortening. Mix.

3. Add 2 eggs. Mix well.

4. Using a 2 Tablespoon cookie scoop, scoop onto ungreased baking or Silpat baking sheet. These cookies will spread, so place them about 3 inches apart.

5. Bake for 9-10 minutes, and allow to cool on the cookie sheet.

6. Place cooled cookie upside down and put a generous scoop of your favorite ice cream on top using a large 2.25" ice cream scoop.

7. Put a piece of plastic wrap on top and using a small plate, or flat bottom of a cup, smoosh the ice ice cream till it reaches the size of the cookie.

8. Place another cookie on top, and decorate the ice cream with sprinkles, if desired.

Enjoy right away, wrap with plastic wrap or put into freezer baggies and place in the freezer to enjoy later.

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Cake Mix Cookie Ice Cream Sandwiches

by Frieda Franchina,  July 20, 2017

Use cake mix to make these fudgey, chewy cookies that stay soft, even when frozen! I like to use chocolate, or Devil's Food chocolate cake mix.

Ingredients

• 1 package Cake Mix, any flavor
• 3/4 cup vegetable shortening
• 2 eggs
• Vanilla Ice cream, nuts, sprinkles

Instructions

1. Pour cake mix into bowl of electric stand mixer.2. Add shortening. Mix well.3. Add eggs. Mix completely.4. Using a 2 Tablespoon cookie scoop, portion out the dough onto an ungreased cookie sheet, placing balls of dough 3 inches apart.5. Bake in a 350°F oven for 9-10 minutes.6. Cool completely on the cookie sheet. Cookies will appear puffy, then flatten out.
*You can use a smaller cookie scoop and bake for less time, 8-9 minutes.
Put a large scoop of vanilla ice cream on one cookie, and top with another cookie, pressing with a small plate until ice cream reaches the sides of the cookie. Dip edges of cookie into nuts or sprinkles. 

Details

Prep time: 5 mins Cook time: 10 mins Total time:  15 mins Yield: 20 cookies, 3.25" diameter

0 Cool Kitchen Tool: OXO Dish Brush

I love OXO products ~ they are well designed and last a long time. I have had this OXO Good Grips Dish Brush set for a little over 5 years and I use it every - single - day. I have pushed that little black button so many times that it developed a little crack and needed a replacement.

Using the OXO dish brush is very simple. Open the end cap and fill it with your favorite dish detergent.

Put the cap back on, lightly push the rubber button, and a pre-measured squirt of dish soap comes out.

The nylon bristles do a great job of scrubbing and is safe to use on non stick cookware.

There's even a little scraper at the tip of the brush for baked on foods.

The brush holder has a non-skid base, catches any drips, keeping the brush dry - There is a little open slit near the bottom of the holder - Tip the holder and the excess soapy water runs out into the sink. It is important to do this every so often... if you forget, the soapy water will start to smell. Ask me how I know...

There are so many things that need hand washing - this Kitchen Aid Flex Edge beater needs to be hand washed. Cookie sheets, Silpat Baking mats, and other large items that don't fit well in my dishwasher are easy to clean with the OXO dish brush. I use it for any kitchen utensil that has a wooden handle, such as steak knives.

Every few days, I will take the brush off and let the dishwasher give it a good cleaning. The replacement brushes come in a two-pack and are handy to have while one is being washed.

If you are single, or living with roommates at school, washing a dish or two is so much easier than letting them pile in the sink or wait for a full load in the dishwasher. I love having this dish brush handy to wash my Kitchen Aid bowl in between mixing sugar cookies and making frosting.

Does this OXO Dish Brush meet my Cool Tool Requirements?
Comfortable to use? Yes - fits well in my hand and is easy to use.
Easy to store? Yes - it has a permanent home on the counter near my sink.
Easy to clean? Yes - throw the brush into the dishwasher at least once per week.
Serve more than one purpose? No - but it does its only job very well!
Good quality for the price; durable? Yes! I got this for about $10 and it lasted me 5 years of daily use!
Use often? Yep! Every single day!

I know you will love having this OXO Dish Brush as a daily cleaning companion. OXO products are well designed and will serve you well.

I was not compensated to write this post - I simply love OXO products and use them in my kitchen. All opinions expressed in this post are mine, but you can find out how great this Cool Kitchen Tool is for yourself.  :-)

0 8 Family Favorite Cookies + Frozen Cookie Dough Gifts

SOFT CHRISTMAS SUGAR COOKIES

When celebrating or giving edible gifts, cookies are always a favorite. The ingredients are readily available, they are easy to make, don't take much time, and best of all, they are enjoyed by everyone!

These soft sugar cookies are something that can be enjoyed year round ~ there are birthdays, holidays, family reunions, baby and wedding showers. That's the fun of a sugar cookie ~ it can be custom made for just about any occasion. I have found several tips that can make your sugar cookie baking and frosting experience quick and enjoyable. Just click on the link under the picture.

Coconut Oatmeal Chocolate Chip Cookies

These crispy, chewy oatmeal cookies are so versatile! You can add chocolate chips, butterscotch chips, toffee pieces, chopped nuts, raisins, craisins, or spice it up with cinnamon and cloves. I love how you can get so many tastes and varieties out of one cookie recipe. 

Applesauce Chocolate Chip Cookies

These ultra-soft, cake-like, pillowy cookies are filled with melty chocolate chips and scented with cinnamon, cloves and nutmeg. We have been enjoying these cookies as long as I can remember. These cookies were an excellent sweet gift for an elderly neighbor who could only have soft foods. 

Soft, Chocolate Crackle Cookies

This Chocolate Crackle cookie has a crispy/chewy/sweet exterior and a puffy, soft exterior that is a perfect fit for any chocolate lover. This recipe came from a cafeteria recipe that called for 36 cups of flour. Don't worry, I downsized the recipe just for you!

Spice Shortbread Cookies

These Spice Shortbread cookies are .... get this... made from a cake mix. A crunchy cookie that is rolled in powdered sugar that is both crispy and chewy. These are a nice, sweet change from a traditional butter or chocolate cookie. 

Buttery Shortbread Cookies

In the same vein as the Spice Shortbread cookies, these simple, buttery shortbread cookies are light and crispy. Take these cookies up a notch and drizzle them with melted caramel, chocolate, and sprinkle with chopped nuts. Or, spread some jam on top of the cookie and sprinkle a crumbled up cookie on top. For a more festive flavor, you can add eggnogg, diced ginger, butter rum extract or toasted pecans to the dough.

How to Freeze Cookie Dough

Sometimes, the BEST gift is one that can be saved and enjoyed later. You can portion, freeze and label just about any drop cookie dough recipe. After freezing, put cookie dough into freezer safe baggies, label with cookie name, directions, and date.

Puffy Snickerdoodle Cookies

This soft, puffy cookie is a classic take of a buttery sugar cookie that is rolled in a cinnamon sugar mix. This is a perfect cookie to add to a collection of cookies on a party tray.

Soft Gingerbread Men Cookies

For many families, it is a tradition to make and decorate Gingerbread Men...I've also seen these cookies turned upside down and decorated as reindeer....I need to try that this year! This recipe uses butter, which gives this cookies a soft texture. They have the perfect blend of spices, which always remind me of the holidays.

Enjoy!