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Crumbl Corn bread cookie Recipe

Crumbl Corn bread cookie Recipe
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★★★★★

5 from 22 reviews

This Crumbl Corn Bread Cookie recipe blends the comforting flavors of classic cornbread with the sweetness of a soft, buttery cookie. Enhanced by a rich honey buttercream frosting, these cookies offer a delightful combination of texture and taste, perfect for snack time or dessert.

Ingredients

Scale

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 cup 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

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

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
  2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, vegetable oil, granulated sugar, and brown sugar until the mixture is light and fluffy. This process incorporates air to give the cookies a tender texture.
  3. Add Wet Ingredients: Beat in the egg, vanilla flavoring, butter flavoring, and honey until all are well combined and the mixture is smooth.
  4. Sift and Combine Dry Ingredients: Sift together the all-purpose flour, cornstarch, baking soda, baking powder, salt, and cream of tartar. Gradually add these dry ingredients into the creamed mixture, stirring until nearly combined. Then fold in the cornmeal until the dough is uniform and no flour streaks remain.
  5. Portion Dough: Using a large cookie scooper, portion out 14 equal-sized dough balls. Optionally, you can roll each ball in coarse cornmeal for added texture before baking.
  6. Bake: Place the dough balls on the prepared baking sheet and bake for 8 to 9 minutes until the edges are set and lightly golden but the centers remain soft.
  7. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
  8. Make Honey Buttercream: In a clean bowl, cream the softened butter, powdered sugar, honey, and vanilla flavoring together until light and fluffy. Add heavy cream or milk in 1/2 tablespoon increments if the buttercream is too thick, mixing well after each addition until reaching the desired consistency.
  9. Assemble Cookies: Once cooled, top each cookie with a generous dollop of honey buttercream and drizzle with additional honey if desired. Serve and enjoy the sweet, corny goodness.

Notes

  • For best results, use room temperature egg and softened butter to ensure smooth mixing.
  • Rolling cookie dough balls in coarse cornmeal before baking adds a pleasant crunchy texture but is optional.
  • Adjust the consistency of the buttercream with milk or heavy cream as needed depending on humidity and butter temperature.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These cookies can be gently reheated in the microwave for a few seconds to refresh softness.

Nutrition

Keywords: cornbread cookie, honey buttercream, sweet cookie recipe, Crumbl copycat, cornbread dessert, soft cookies, flavored cookies

Find it online: https://thefoodrecipe.com/crumbl-corn-bread-cookie-recipe/