This post may contain affiliate links. Please read our disclosure policy.
This is a spot-on copycat recipe of the Crumbl Cornbread Cookie. A southern-inspired warm cornmeal cookie that is topped with a delicate honey glaze and a thick honey buttercream.
Crumbl Cornbread Cookie Copycat
You asked and I listened! This is a copycat recipe for the ultra popular Crumbl Cornbread Cookie. It is everything you want a rich cornbread-inspired cookie to be and more. With cornmeal actually in the dough, this cookie is soft with the textbook cornbread texture. Then it is brushed with a rich honey glaze and finished off with a thick scoop of honey buttercream. It feels southern & homey & innovative in all of the delicious ways. I recommend trying this at least once in your life (but good luck resisting after that first bite!).
Ingredients
*You can find instructions and exact quantities in the recipe card at the bottom of this post.
Honey Glaze
- Salted butter, softened – I use salted butter, but you can sub in unsalted butter if that’s your preference!
- Honey
- Powdered sugar
- Vanilla
Cornbread Cookie
- Salted butter, softened – Again, you can choose to use unsalted butter. I would just add an extra pinch of salt to the dough.
- Granulated sugar
- Eggs
- Vanilla – This provides a nice deep flavor base.
- Butter flavoring – This supports the cornbread feel, but you could sub with more vanilla if desired.
- All-purpose flour
- Corn meal – The corn meal is key to giving this a cornbread texture + flavor.
- Baking powder
- Salt
Honey Buttercream
- Salted butter, softened – Yes, unsalted butter will work here too.
- Honey
- Powdered sugar
- Vanilla
- Milk – You will use just enough milk to help bring the buttercream together. You want this frosting to be thick!
How to Make Crumbl Cornbread Cookies
- Make the honey glaze by combining the butter, honey, powdered sugar, and vanilla in a sauce pan over medium heat. Stir constantly until fully combined. Turn down the heat to low and keep the glaze on the stove, stirring periodically, while you make the cookies.
- Preheat the oven to 350°F (180°C) and line a cookie sheet with parchment paper or a silicone mat.
- To make the cookies, cream together the butter and sugar with a stand mixer. Mix for 2 minutes or until the mixture is light in color and fluffy in texture.
- Scrape the sides and add in the eggs, vanilla extract, and butter flavoring. Mix until well combined.
- Next, add the flour, corn meal, baking powder, and salt to the mixer and mix until the cookie dough comes together.
- Portion out the dough using a #12 scoop (1/3 cup) and press down on the top of each scoop to flatten just slightly.
- Bake at 350° for 12-14 minutes or until the cookies no longer look wet and glossy on top.
- Pull the cookies out of the oven and brush the top of each cookie with glaze. Allow the cookies to cool on the pan for 10 minutes before moving to a wire rack to completely cool.
- While the cookies are cooling, make the buttercream by mixing the butter and honey until smooth and creamy.
- Add 1/2 cup of powdered sugar at a time, mixing until incorporated before adding more. Add a splash of milk as needed to bring the mixture together. Repeat until all the powdered sugar is added.
- Add in the vanilla and mix on high speed until nice and fluffy. You’re looking for a consistency that will scoop with a cookie scoop and keep its shape. Do not over whip or else you will lose that scoop-able buttercream.
- Once the cookies are cool, use a small cookie scoop (#40) to drop a dollop of buttercream in the middle of each cookie. ENJOY!
- Store at room temperature in an air tight container for 3-5 days.
How should I store these cookies?
Once cooled, store your cookies in an airtight container on the counter for 3-5 days!
Can I freeze these cookies?
Yes! You can freeze these cookies with or without the frosting for up to 3 months! If freezing with frosting, place all cooled cookies onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies.
Karli’s Kitchen Faves
Here are a few of my favorite kitchen tools that I used to make this recipe!
- Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer is also an excellent option for when you don’t want to mix things by hand.
- Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
- Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
- Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #12 scoop for the cookie dough and a #40 scoop for the buttercream frosting.
Other Crumbl Copycats
Crumbl Cornbread Cookie
This is a spot-on copycat recipe of the Crumbl Cornbread Cookie. A southern-inspired warm cornmeal cookie that is topped with a delicate honey glaze and a thick honey buttercream.
Ingredients
Honey Glaze
- 6 Tbsp salted butter, softened
- 1/4 cup honey
- 1 cup (107g) powdered sugar
- 1 tsp vanilla
Cornbread Cookie
- 1 1/2 cups (333g) salted butter, softened
- 1 1/2 cups (345g) granulated sugar
- 3 eggs
- 1 tsp vanilla
- 1/2 tsp butter flavoring
- 3 1/2 cups (532g) all-purpose flour
- 1 1/2 cups (234g) corn meal
- 3 tsp baking powder
- 1/2 tsp salt
Honey Buttercream
- 1/2 cup (111g) salted butter, softened
- 1/4 cup honey
- 2 1/2 cups (268g) powdered sugar
- 1 tsp vanilla
- 1 Tbsp milk
Instructions
- Make the honey glaze by combining the butter, honey, powdered sugar, and vanilla in a sauce pan over medium heat. Stir constantly until fully combined. Turn down the heat to low and keep the glaze on the stove, stirring periodically, while you make the cookies.6 Tbsp salted butter, softened , 1/4 cup honey, 1 cup (107g) powdered sugar, 1 tsp vanilla
- Preheat the oven to 350°F (180°C) and line a cookie sheet with parchment paper or a silicone mat.
- To make the cookies, cream together the butter and sugar with a stand mixer. Mix for 2 minutes or until the mixture is light in color and fluffy in texture.1 1/2 cups (333g) salted butter, softened , 1 1/2 cups (345g) granulated sugar
- Scrape the sides and add in the eggs, vanilla extract, and butter flavoring. Mix until well combined.3 eggs, 1 tsp vanilla, 1/2 tsp butter flavoring
- Next, add the flour, corn meal, baking powder, and salt to the mixer and mix until the cookie dough comes together.3 1/2 cups (532g) all-purpose flour, 1 1/2 cups (234g) corn meal, 3 tsp baking powder, 1/2 tsp salt
- Portion out the dough using a #12 scoop (1/3 cup) and press down on the top of each scoop to flatten just slightly.
- Bake at 350° for 12-14 minutes or until the cookies no longer look wet and glossy on top.
- Pull the cookies out of the oven and brush the top of each cookie with glaze. Allow the cookies to cool on the pan for 10 minutes before moving to a wire rack to completely cool.
- While the cookies are cooling, make the buttercream by mixing the butter and honey until smooth and creamy.1/2 cup (111g) salted butter, softened, 1/4 cup honey
- Add 1/2 cup of powdered sugar at a time, mixing until incorporated before adding more. Add a splash of milk as needed to bring the mixture together. Repeat until all the powdered sugar is added.2 1/2 cups (268g) powdered sugar, 1 Tbsp milk
- Add in the vanilla and mix on high speed until nice and fluffy. You’re looking for a consistency that will scoop with a cookie scoop and keep its shape. Do not over whip or else you will lose that scoop-able buttercream.1 tsp vanilla
- Once the cookies are cool, use a small cookie scoop (#40) to drop a dollop of buttercream in the middle of each cookie. ENJOY!
- Store at room temperature in an air tight container for 3-5 days.
Nutrition
Calories: 551kcal | Carbohydrates: 76g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 270mg | Potassium: 161mg | Fiber: 2g | Sugar: 48g | Vitamin A: 788IU | Vitamin C: 0.05mg | Calcium: 47mg | Iron: 2mg
Like this recipe? Rate and comment below!
I’m so excited to try this recipe, but I noticed that the flour measurements don’t add up. All purpose flour is universally recognized as 120g per cup. The recipe calls for 3.5c which should be 420g however it’s listed as 532g which comes out to just under 4.5c. Can you please verify the correct amount of flour in grams?
Hi! Metric weights actually depend on how the cup was measured, there isn’t actually one universal standard! I walk through the details why here if you’re curious: https://cookingwithkarli.com/metric-measurements/.
As soon as I saw Karli’s post about this recipe I knew what I was doing after putting the kids to bed! I am a huge sweet for bread lover and cornbread cookies just rang all the right bells for me. These baked up beautifully. Super soft, super decadent and not overly sweet which is a huge bonus. I did not add the butter cream topping as I’m not an overly sweet cookie person and the glaze was stupendous enough. Definitely will make these again for company or a special bake sale. Thank you Karli!
This is one of my favorite Crumbl cookies and this tastes exactly like it! I am so glad I found your recipes because I can now just make them at home whenever I want!
This recipe looks amazing I’d love to try it out but I was wondering if you used fine or medium grind corn meal, thanks!
I used fine!
How many grams of corn meal, please?
Hi, sorry I missed that! The measurement is in the recipe card now.
Hi Karli And thank you for everything that you do for all of us. The honey cornbread cookie I have two questions. Because I need to heat seal them in cellophane bags, Will the glaze harden so it doesn’t smear and is the buttercream necessary because like I said I have to bag my cookies? Thank you very much. 🙏🏼
Hi! The glaze is a very thin layer and kind of seeps into the cookie a little bit. I think you will be fine to package! And the buttercream is not necessary if you’d like to omit.
So yummy! Can the Buttercream sit out for a few days
Yes, the sugar in the frosting will stabilize it so it is safe at room temperature for a few days.
Everyone in my family loved these. Really nice to add some variety. Really does just taste like cornbread in cookie form.
These came out great!!!! Maybe the best cookie recipe I’ve tried!!! I only used 2 cups of powdered sugar for the frosting and added a dash of the butter flavor and it was perfect ❤️
These are incredible – honestly just like crumbl maybe even better!