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Crumbl Cornbread Cookies with Honey Buttercream Recipe

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4.3 from 14 reviews

This Crumbl Cornbread Cookie recipe combines the sweet, buttery goodness of classic cornbread with a soft, chewy cookie texture. Enhanced with honey buttercream frosting, these cookies offer a unique twist that's perfect for dessert or a sweet snack. With a balanced blend of cornmeal and traditional cookie ingredients, these treats are a delightful fusion of flavors and textures.

Ingredients

Cookie Dough

  • 1 & 1/2 sticks butter, softened
  • 1 tbsp vegetable or canola oil
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg, at room temperature
  • 1 & 1/2 tsp vanilla flavoring
  • 1/2 tsp butter flavoring
  • 1 tbsp honey
  • 1 & 1/2 cups all-purpose flour
  • 1/3 cup cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp cream of tartar
  • 3/4 cup cornmeal
  • 1/2 tsp salt

Honey Buttercream Frosting

  • 6 tbsp butter, softened
  • 3/4 cup powdered sugar
  • 2 tsp honey
  • 1 tsp vanilla flavoring
  • Heavy cream or milk, as needed to thin out buttercream

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C), then line a baking sheet with parchment paper to prevent the cookies from sticking and set aside.
  2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, vegetable or canola oil, granulated sugar, and brown sugar until the mixture is light and fluffy. This typically takes a few minutes with an electric mixer.
  3. Add Wet Ingredients: Beat in the egg, vanilla flavoring, butter flavoring, and honey until fully combined, ensuring a smooth batter.
  4. Combine Dry Ingredients: Sift together the all-purpose flour, cornstarch, baking soda, baking powder, salt, and cream of tartar into the wet mixture. Add the cornmeal and mix just until the flour mixture disappears, being careful not to overmix.
  5. Portion and Bake: Using a large cookie scooper, portion out 14 equally sized cookie dough balls. Optional: roll each dough ball in coarse cornmeal for added texture. Place them onto the prepared baking sheet and bake in the preheated oven for 8 to 9 minutes.
  6. Cool the Cookies: After baking, let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a cooling rack to cool completely before frosting.
  7. Prepare Honey Buttercream: In a clean bowl, cream together softened butter, powdered sugar, honey, and vanilla flavoring until the frosting is light and creamy. If the buttercream is too thick, add heavy cream or milk, 1/2 tablespoon at a time, stirring until desired consistency is reached.
  8. Frost and Serve: Top each fully cooled cookie with a generous dollop of honey buttercream, drizzle a little honey over the frosting if desired, and enjoy your delicious Crumbl Cornbread Cookies!

Notes

  • Rolling the cookie dough balls in coarse cornmeal before baking gives an extra crunchy texture.
  • Ensure the egg is at room temperature to help the batter mix evenly.
  • Do not overmix the dough after adding flour to keep the cookies tender.
  • If you prefer a thinner frosting, add more milk or heavy cream cautiously.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://recipefeastful.com/crumbl-cornbread-cookies-with-honey-buttercream-recipe/