Crumbl Cornbread Cookies: The Irresistible Bakery-Style Treat You Can Make at Home
Bringing Crumbl into your own kitchen does more than save you a trip—it fills your house with the aroma of sweet, buttery corn goodness. These cornbread cookies are a delightful riff on classic Southern cornbread and the signature Crumbl cookie experience. The result? A soft, chewy cookie with a rich golden center, topped with a honey buttercream swirl that makes each bite melt on your tongue.
If you crave the warm, nostalgic taste of cornbread infused with sweetness and crave-worthy texture, this recipe will not disappoint. Let’s break down everything you need for authentic Crumbl-style cornbread cookies, including the essential techniques, expert tips, and options for storage and customizations.
Ingredients for Crumbl Cornbread Cookies
Every great cookie starts with quality ingredients. Here’s what I use for bakery-style results:
For the Cookies
- Unsalted butter (room temperature): Delivers savory, rich flavor and softness
- Vegetable oil: Keeps the cookies moist and chewy, even days after baking
- Granulated sugar and light brown sugar: White sugar assures crisp edges, while brown sugar boosts moisture and gives faint caramel notes
- Egg: Binds ingredients and gives structure, so the cookies aren’t crumbly or dry
- Vanilla extract and butter extract: Vanilla gives subtle warmth; butter extract enhances that cornbread richness
- Honey: A touch of honey echoes classic cornbread flavor and adds golden color
- All-purpose flour: The backbone of the cookie, providing body without heaviness
- Cornstarch: Creates a tender crumb and prevents the cookies from spreading too thin
- Baking soda, baking powder: Essential for lift; together, they help cookies puff and create that signature bite
- Cream of tartar: Promotes tenderness with a slight tang
- Fine or medium yellow cornmeal: The must-have for genuine cornbread flavor—fine cornmeal yields a smoother texture, while medium offers a bit more bite
- Salt: Pulls all the flavors into balance
For the Honey Buttercream Frosting
- Unsalted butter: The base for a creamy, spreadable frosting
- Powdered sugar: Sweetens and lightens the texture of the buttercream
- Honey: Adds natural sweetness and rich aroma
- Vanilla extract: Rounds out the sweetness with depth
- Heavy cream: Smooths the mix and makes for lush, glossy swirls
The Step-By-Step Method
1. Prep the Baking Sheet
Begin by preheating your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone mat. A prepared pan ensures the cookies bake evenly and lift off easily.
2. Cream the Fats and Sugars
In a mixing bowl, beat together the room-temperature butter, oil, granulated sugar, and brown sugar. Use a hand or stand mixer on medium speed for about 2-3 minutes, until the mixture looks pale and fluffy. This aeration helps your cookies stay light.
3. Add the Wet Ingredients
Crack the egg straight into the bowl, then pour in the vanilla extract, butter extract, and honey. Beat on low until the wet mixture is homogenous—smooth and golden.
4. Combine Dry Ingredients
In a separate bowl, whisk the flour, cornstarch, baking powder, baking soda, cream of tartar, cornmeal, and salt. Combining the dry elements beforehand ensures even distribution, which makes for a uniform cookie texture.
5. Bring the Dough Together
Add the dry mix to the wet ingredients in two batches. With each addition, mix on low speed until just combined. Overmixing at this stage makes cookies tough, so stop once the flour disappears. The finished dough will smell faintly like sweet cornbread batter.
6. Shape and Bake
Scoop large cookie dough balls—each about three tablespoons—onto the lined baking sheet. Space them about two inches apart, as these cookies spread. Bake for 8-10 minutes, just until the edges are golden and set but the centers still look slightly soft. Rest on the pan for 5 minutes, then transfer to a wire rack to finish cooling.
7. Make the Honey Buttercream Frosting
While the cookies cool, cream the butter in a clean bowl until silky smooth. Gradually add powdered sugar and continue beating until fully blended and fluffy. Drizzle in the honey and vanilla extract, mix again, and add heavy cream by the spoonful until the frosting reaches your desired consistency.
8. Frost and Finish
With the cookies completely cool, use a small spatula or piping bag to swirl the honey buttercream over each. For an extra touch, drizzle a hint of honey or finish with a sprinkle of flaky sea salt.
Baking Tips for the Best Cornbread Cookies
Perfecting these copycat cookies comes down to small details. Here are a few tips worth following:
- Use ingredients at room temperature—cold butter makes the dough lumpy and hard to mix
- For a classic Crumbl look, stick to big, bakery-sized cookies by using a large scoop
- Prefer subtle crunch? Medium-ground cornmeal will add rustic texture
- Avoid overbaking; take them out when the edges turn golden and the centers are set but still tender
- To frost with a swirl, fill a plastic bag with buttercream, snip the tip, and pipe a spiral from the center outward
Ingredient Table: Quantities for Batch of 14 Cookies
| Ingredient | Cookies | Frosting |
|---|---|---|
| Unsalted butter | ½ cup | ½ cup |
| Vegetable oil | ¼ cup | — |
| Granulated sugar | ½ cup | — |
| Light brown sugar | ⅓ cup | — |
| Egg | 1 | — |
| Vanilla extract | 1 tsp | 1 tsp |
| Butter extract | ½ tsp | — |
| Honey | 2 Tbsp | 2 Tbsp |
| All-purpose flour | 1¾ cups | — |
| Cornstarch | 2 Tbsp | — |
| Baking powder | 1 tsp | — |
| Baking soda | ¼ tsp | — |
| Cream of tartar | ¼ tsp | — |
| Yellow cornmeal | ⅓ cup | — |
| Salt | ½ tsp | Pinch (on top) |
| Powdered sugar | — | 2 cups |
| Heavy cream | — | 2-3 Tbsp |
Customizations and Variations
Crumbl’s cornbread cookie is a versatile base. Here are customizations you can try:
- For crunchy bits, fold in a small handful of chopped toasted pecans after mixing the dough
- Add a touch of cinnamon to the dry ingredients for subtle warmth
- Swap out the honey in the frosting for maple syrup for an autumn-inspired twist
- For gluten-free cookies, replace all-purpose flour with a GF baking blend cup-for-cup
- Top with a thin drizzle of honey right before serving for a glossy finish
Storage and Make-Ahead Tips
To keep these soft and chewy:
- Allow cookies to cool completely before storing
- Arrange in a single layer in an airtight container (parchment paper between layers helps prevent sticking)
- At room temperature, they’ll keep fresh 2-3 days; in the fridge, up to one week
- For longer storage, freeze unfrosted cookies in a zip-top freezer bag up to three months; thaw before frosting and serving
- For best texture, frost and drizzle honey shortly before eating
If you love serving warm cookies, a quick 8-second zap in the microwave brings them back to life—just add the frosting after heating.
Serving Suggestions
These cornbread cookies shine at backyard barbecues, birthday parties, or as a sweet finish to any Southern-style meal. If you like, pair them with a mug of hot tea or an iced coffee. They’re a great match for lemonade in the summer or apple cider in the fall.
Set out a platter with extra honey or a sprinkle of powdered sugar for an inviting look. They’re as striking as they are delicious—sure to inspire requests for the recipe.
Conclusion: The Charm of Cornbread in Cookie Form
The best part of these copycat Crumbl Cornbread Cookies is how well they combine the character of classic cornbread with the satisfaction of a bakery treat. You get chewiness, sweetness, and a hint of that rustic corn flavor in one pretty package. With the honey buttercream icing on top, they’re both nostalgic and new.
Once you’ve made a batch (or two), you’ll see why these cookies have earned a devoted following. They’re simple enough for a weeknight but special enough for any occasion. Grab your favorite mixing bowl and enjoy the sweet taste of cornbread—now available in cookie form.
Crumbl Cornbread Cookies
These copycat Crumbl cornbread cookies are so easy to make at home! They’re soft and chewy. The honey buttercream frosting is the same one you know and love.
Ingredients
- 1/4 teaspoon cream of tartar
- Heavy cream, as needed
- 2 teaspoons honey
- 1/2 cup light brown sugar, packed
- 1 tablespoon vegetable oil
- 1/2 teaspoon baking soda
- 3/4 cup powdered sugar
- 1/2 teaspoon salt
- 3/4 cup yellow cornmeal
- 1 1/2 cups all-purpose flour
- 1/3 cup cornstarch
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon butter extract
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1 tablespoon honey
- 1/3 cup unsalted butter, softened
- 3/4 cup unsalted butter, softened
- 1 large egg, room temperature
- 1/2 teaspoon baking powder
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, beat the softened butter, vegetable oil, granulated sugar, and brown sugar together using a hand or stand mixer. Mix until the mixture is light, fluffy, and well-combined, about 2-3 minutes.
- Add the egg, vanilla extract, butter extract, and honey to the creamed mixture. Mix on medium speed until fully incorporated.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, cream of tartar, cornmeal, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Using a large cookie scoop (approximately 3 tablespoons per scoop), portion out 14 equal cookie dough balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 8-10 minutes or until the cookies are set and just beginning to turn golden around the edges. Avoid overbaking for a soft and tender texture.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- In a medium bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, mixing until fully combined.
- Stir in the honey and vanilla extract. If the buttercream is too thick, add heavy cream 1/2 tablespoon at a time, mixing until the desired consistency is achieved.
- Once the cookies have cooled, pipe or spread a generous dollop of honey buttercream onto each one. For a finishing touch, I always drizzle a small amount of honey over the buttercream. Serve and enjoy!