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Corn Cookies » Simple and Healthy Recipe! ✅

These sweet and chewy corn cookies They are covered in an irresistible honey buttercream frosting! Inspired by a favorite Crumbl cookie recipe, now you can make this unique treat at home!

Crumbl Cornbread Cookies

These Cornbread Cookies are inspired by, you guessed it, sweet cornbread topped with butter and honey! All those flavors of classic home cooking, but with the deliciously chewy texture of a baked cookie. It is the perfect ending to any meal.

This recipe is inspired by the limited edition Crumbl Cornbread Cookies. If you haven’t tried Crumbl yet, they are one of the fastest growing bakeries in the US! Crumbl Cookies is known for its big, soft, fresh-baked cookies and its rotating menu — the menu is usually just a handful of items and changes weekly.

Crumbl has become a popular cookie destination, but now you can bring the famous cornbread cookie home with this easy copycat recipe. These cookies taste just like Crumbl’s and are delicious. If you don’t live near a Crumbl, now you can try the cornbread cookie yourself!

I must warn you though…these are BIG cookies! They are thick, chewy and decadent. And that icing… oh that icing! If you love honey butter, you will go crazy for this frosting just like me!

Related: Also try our Strawberry Shortcake Cookies, another delicious copycat recipe from Crumbl!

ingredients

For your convenience, I have included shoppable ad links to some of the products used to make this recipe. Disclosure Policy available here.

for the cookies

  • 1 cup unsalted butter, softened
  • 1 cup of butter
  • 2 cups light brown sugar
  • 1 cup of sugar
  • 1/2 cup of honey
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 5 1/4 cups all-purpose flour
  • 2 cups of yellow cornmeal
  • 2 tablespoons cornstarch
  • 2 teaspoons kosher salt
  • 2 teaspoons of baking powder

(Makes about 18 cookies)

For the honey buttercream frosting

  • 1 cup unsalted butter, softened
  • 4 tablespoons of honey
  • 4 cups of powdered sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup of honey to sprinkle on the cookies

Note: A full printable copy of this recipe is available at the bottom of the post.

used kitchen utensils

Instructions

Preheat oven to 350 degrees and line two baking sheets with parchment paper or nonstick silicone pans.

to make cookies

In the bowl of the planetary mixer (or in a large bowl with an electric mixer), mix the butter, fat, brown sugar, white sugar, eggs, honey and vanilla until foamy.

In a separate large bowl, whisk together the flour, cornmeal, cornstarch, salt, and baking powder.

Gradually mix the dry ingredients into the bowl of wet ingredients, until a cohesive dough forms.

Use a medium cookie scoop to portion out the cookie dough (if you have a food scale, they should be about 2.5 ounces each). Place the balls of dough on the prepared baking sheet and press gently to form a flat disk.

Bake for 15-18 minutes or until top is lightly browned. Transfer the cookies to a wire rack to cool while you make the glaze.

to make the icing

Use your mixer to cream the butter, honey, powdered sugar, and vanilla until smooth but can hold a peak.

Pour honey over cookies, then use a small cookie scoop to pipe balls of icing into the center of each cookie. It should look like a tablespoon of butter on top of a slice of cornbread.

To a good time!

Frequent questions

What is the best way to store these cookies?

The cookies themselves do not need to be refrigerated. Rather, store them in an airtight container at room temperature, for up to a week. I recommend NOT adding any frosting until ready to serve.

Frosting can be stored at room temperature for up to a day, in a sealed container. If you keep it longer, store it in the refrigerator.

When you’re ready to frost the cookies, let the frosting slowly warm to room temperature, then give it a little shake before pouring it over the cookies.

Are these cookies gluten free?

Since they’re called corn crackers, you might be wondering if this is a gluten-free treat. However, the recipe as written contains flour, so it is not gluten free.

To make these cookies gluten-free, simply replace the regular flour with a gluten-free all-purpose flour mix. Cornmeal and all other ingredients are naturally gluten free. You may still want to check your product labels to make sure they are free of cross-contamination.

More of Our Favorite Unique Cookie Recipes

Get a free printable copy of our Crumbl Copycat Cornbread Cookies recipe:

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Print Recipe

Crumbl Copycat Cookies

These sweet and chewy corn cookies They are covered in an irresistible honey buttercream frosting! Inspired by a favorite Crumbl cookie recipe, now you can make this unique treat at home!

Preparation time 20 min

Cooking time 15 min

Total time 35 minutes

Course: Dessert

Cuisine: American, Kids

Keyword: cookies, cornbread

Servings: 18 cookies

Calories: 575kcal

Author: Stacey, also known as the soccer mom.

Ingredients for cookies

  • 1 cup softened butter
  • 1 cup of butter
  • 2 cups light brown sugar
  • 1 cup of sugar
  • 1/2 cup of honey
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 5 1/4 cups of flour
  • 2 cups of yellow cornmeal
  • 2 tablespoons cornstarch
  • 2 teaspoons kosher salt
  • 2 teaspoons of baking powder

Ingredients for the glaze

  • 1 cup softened unsalted butter
  • 4 tablespoons of honey
  • 4 cups of powdered sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup of honey to sprinkle on the cookies

to make cookies

  • Preheat oven to 180°C and line two baking sheets with parchment paper or non-stick silicone baking sheets.

  • Beat butter, fat, brown sugar, sugar, eggs, honey and vanilla until foamy, using a planetary mixer or electric mixer.

  • In a separate large bowl, whisk together the flour, cornmeal, cornstarch, salt, and baking powder.

  • Slowly add dry ingredients to bowl of wet ingredients, mix until cohesive dough forms.

  • Using a medium ice cream scoop, divide the dough into 18 balls (should be about 2.5 ounces each if you have a food scale handy).

  • Place balls of dough on prepared baking sheets and press into flat disks (about 1/4-1/2″ thick).

  • Cook for 15-18 minutes or until golden around the edges.

  • Transfer the cookies to a wire rack to cool.

to make the icing

  • Beat butter, honey, powdered sugar and vanilla until smooth but with a peak.

  • Sprinkle honey over cookies, then finish with a dollop of frosting in the center of each cookie.

Nutrition information is an estimate only and will vary based on ingredients used and serving size. Does not include icing.

Calories: 575kcal | Carbs: 85g | Protein: 7g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated fat: 4g | Monounsaturated fat: 8g | Trans Fat: 2g | Cholesterol: 63mg | Sodium: 363mg | Potassium: 196mg | Fiber: 3g | Sugar: 43g | Vitamin A: 368 IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 3mg

Pin our Crumbl Cornbread Cookies Recipe on Pinterest:

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Crumbl Frozen Hot Chocolate Cookies

“Red Velvet Crepe Cookies

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