Cornbread Cookies combine the flavors and texture of sweet cornbread with rich honey buttercream frosting. It is a Crumbl cookie copycat (at least the idea is!) that is a unique and delicious twist for those who love cornbread! For another large, soft Crumbl cookie copycat, be sure to try my Churro Cookies, too!
Ingredients & Substitutions
Room Temperature Ingredients: To achieve the best results, use room temperature ingredients, such as butter, shortening, and eggs. Allow butter to naturally reach room temperature, around 65°F, without microwaving. Cut it into small pieces and let it sit out if you forgot to take it out of the refrigerator.
Shortening: Shortening (hydrogenated vegetable oil) is any fat or oil that is solid at room temperature. If you have heard of or seen a big can of Crisco, that is shortening. It can be stored at room temperature and has a long shelf life. Because shortening is all fat, it is hard to make substitutions. If you do have to substitute for shortening, your best bet is lard because it is also 100% fat. If using lard in place of shortening, use 2 tablespoons less of lard for every one cup of shortening.
Honey: Honey is added to the cookie dough and the frosting. Have a little extra for drizzling over the frosting, too!
Cornmeal: Just like cornmeal is added to cornbread, it is also added to the cookie dough to replicate a similar flavor. Look for yellow cornmeal (as opposed to white) for a stronger flavor.
Cornstarch: Using cornstarch keeps the large cookies together, but still soft.
Frosting: The honey buttercream is adapted from my American Buttercream recipe, which you will want to have on hand for cupcakes and cakes, too. You can enjoy the cookies without the frosting since they do have a tasty cornmeal flavor on their own. But, the frosting adds a sweet and buttery contrast.
Can I Make The Dough Ahead Of Time?
Yes, you can get a head start on making these cookies by mixing the dough and freezing it until ready to bake. To freeze the dough, place the balls of dough onto a baking sheet lined with parchment paper. Place the baking sheet in the freezer for 1-2 hours, or until the dough balls are completely frozen. Once frozen, transfer the dough to freezer-safe zipper bags. When ready to bake, simply bake as many of the cookies as you need from frozen. (You may have to let them thaw for a few minutes to soften the dough enough to slightly flatten.) You may need to increase the baking time by 2-3 minutes.
How To Store Cornbread Cookies
Once frosted, store the cookies in an airtight container at room temperature. They will last up to 3-5 days. For longer storage, freeze the cookies.
To Freeze: Cornbread cookies can be frozen with or without the frosting. To store without the frosting, let them cool completely and store them in a freezer-safe container. If frosted, place the cookies onto a baking sheet and freeze them until solid. Then, store the frozen frosted cookies in a freezer-safe container for up to 2-3 months. Check out more helpful tips about freezing, baking, and storing cookies!
Cornbread Cookies {Crumbl Copycat}
Ingredients
Cookies
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- ½ cup (102.5 g) shortening
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
- 3 large eggs, room temperature
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 cup (122 g) yellow cornmeal
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
Frosting
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 2 cups (250 g) confectioners' sugar
- 2-3 tablespoons honey
- 1 pinch kosher salt
- honey, for drizzling
Instructions
Cookies
- Preheat the oven to 325°F. Line a baking sheet with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, shortening, granulated sugar, brown sugar, eggs, honey, and vanilla.
- To the butter mixture, add the flour, cornmeal, cornstarch, salt, baking powder, and baking soda. Mix until the ingredients are incorporated.
- Using a ¼ cup (or 2 scoops of dough with a 2 tablespoon scoop), drop portions of dough onto the lined cookie sheet, about 2 inches apart. (If using two 2-tablespoon scoops, combine the scoops of dough into one large cookie.)
- Using your hand, gently flatten each ball of dough.
- Bake for 14-16 minutes. (Do not overbake these cookies. They are perfect when slightly under-done. And over-baked cookie will be dry. Test the first batch to make sure 14 minutes is right in your oven.)
- Once baked, remove the cookies from the oven and allow them to cool on a wire rack while you prepare the frosting.
Frosting
- In a medium bowl, using a hand mixer, mix the butter, sugar, and 2 tablespoons of honey on low speed until the ingredients are incorporated. Increase the mixing speed to high and beat until smooth and fluffy, about 2 minutes. Adjust consistency with more honey if needed.
- Using an offset spatula, spread a small amount of frosting on each cooled cookie. Drizzle with honey.
Video
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What the Test Kitchen had to say about this recipe:
Autumn
If you like cornbread you are going to love these cookies! The honey buttercream and extra honey drizzle will remind you of the real deal!
Elizabeth
I am a fan of cornbread, so I was excited to try these cookies! They did remind me of a piece of cornbread with a cakey texture, and the frosting was so sweet and delicious!
Rachael
Cornbread lovers beware! These are a fantastic twist on a traditional cornbread and the honey frosting is just the icing on top (literally)!
Bella
This is a great way to turn classic cornbread into a pleasant dessert. Perfect texture and sweetness. The honey buttercream ties it all together!
Annabelle
If you like cornbread, you'll love these! The honey frosting elevates this and complements the cookie so well!
Selena
I absolutely love these. They are like a sweet corn cake, and the addition of the frosting and drizzle of honey is just perfection.
I don’t use shortening, may I use butter?
What type of cornmeal did you use? Is it just plain yellow cornmeal or is it self rising or white cornmeal? I’ve always used white cornmeal because that’s what my Mama has always used. When I think of yellow cornmeal I think of Jiffy mix.
I gave these a try. Turned out yummy. Thanks. I have yet to frost them. I may leave that part off. They are still really sweet. I’m not a big frosting fan normally. But they do look really pretty frosted.