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Crumbl Cornbread Cookie Recipe

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4.4 from 3 reviews

Crumbl Cornbread Cookie is a delightful fusion of classic cornbread flavors with the sweet, soft texture of a cookie. Made with a blend of yellow cornmeal and all-purpose flour, these cookies feature a subtle buttery sweetness infused with vanilla and butter extract. Finished with a generous drizzle of honey and a dollop of creamy honey buttercream, they offer a perfect balance of rich, sweet, and slightly crunchy textures. Ideal for a unique dessert or a sweet snack, these cookies are baked to golden perfection and sure to impress.

Ingredients

Cornbread Cookies

  • 1 cup unsalted butter (softened to room temperature)
  • 1 cup light brown sugar (packed)
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter extract
  • 2 1/2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Honey Buttercream

  • 1/2 cup unsalted butter (slightly softened but still semi-chilled)
  • 3/4 cup powdered sugar
  • 2 tablespoons heavy cream (more or less to thin)
  • Honey (for drizzling on the baked cookies)

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and set it aside.
  2. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream the softened unsalted butter, light brown sugar, and granulated sugar together for about 2 minutes until well combined and fluffy.
  3. Add Eggs and Extracts: Add the eggs, vanilla extract, and butter extract to the creamed mixture. Mix until everything is thoroughly combined and smooth.
  4. Incorporate Dry Ingredients: Add the all-purpose flour, yellow cornmeal, baking powder, baking soda, and salt to the wet ingredients. Mix until just incorporated, making sure no flour pockets remain but avoid overmixing.
  5. Shape Cookies: Using a 1/4 cup measuring cup or scoop, portion the dough into balls. Place six balls on the prepared baking sheet. Use the palm of your hand to gently press down each dough ball into a thick disk shape.
  6. Bake Cookies: Bake the cookies in the preheated oven for 12 to 14 minutes. You'll know they're done when the edges are set, and the tops appear slightly crackly.
  7. Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
  8. Prepare Honey Buttercream: While cookies cool, make the honey buttercream by beating together the semi-chilled unsalted butter, powdered sugar, and heavy cream until smooth and creamy. Adjust the cream quantity to reach your desired consistency.
  9. Assemble Cookies: Drizzle honey over each cooled cookie, then add a generous dollop of the honey buttercream in the center.
  10. Serve and Enjoy: Serve your Crumbl Cornbread Cookies fresh and enjoy the delightful blend of flavors and textures.

Notes

  • Softening butter to room temperature is crucial for proper creaming and texture.
  • Pressing the dough balls gently yields a thick cookie; avoid flattening too thin.
  • Use parchment paper for easy cleanup and to prevent sticking.
  • Adjust heavy cream in buttercream to achieve your preferred frosting thickness.
  • Honey drizzling adds extra sweetness and a lovely shine to the finished cookies.
  • Store cookies in an airtight container at room temperature for up to 3 days for best freshness.

Find it online: https://recipeplenty.com/crumbl-cornbread-cookie-recipe/