Copycat Crumbl Cornbread Cookies

If you have ever had a Crumbl cookie, then you know why people can’t get enough of them! Each and every flavor is super soft and perfectly sweet.

If you have never heard of Crumbl cookies, they are a chain of drive-thru cookie stores that rotate flavors every single week.

Their menu is pure genius! I once tried their cornbread cookie and was amazed at how simple and delicious it was.

Before I let myself get too sad about not getting to try it again for a really long time, I decided to make them myself, and I have to say, this recipe nailed it!

These cookies really do taste like buttery cornbread, with a touch of honey and a decadent buttercream on top. The secret is adding cornmeal to the recipe; it’s a must for that perfect flavor!

For the buttercream, I suggest getting high-quality salted butter. It adds such amazing flavor.

Why Does This Recipe Need Margarine And Butter?

This recipe uses both because butter adds the flavor and margarine really does help the cookie keep its shape while baking.

If you don’t want to use margarine, you can use a full cup of butter, but I would suggest keeping the dough in the fridge for 1 hour before baking so they don’t go flat when you bake them.

What If I Don’t Have Fine Cornmeal?

If you only have medium or coarse cornmeal, you can grind it in a coffee grinder to make it a bit more smooth. It will be a bit too crunchy if you don’t have fine cornmeal. 

Can I Replace Baking Powder With Baking Soda?

Yes, you definitely can! Just use ⅓ of a teaspoon of baking soda instead of the full teaspoon. 

How Long Will These Cookies Last?

These cookies will last for up to 3 days, though I doubt they’ll make it that far; they are too delicious! This dough is also freezable if you want to double up on the recipe.

How To Make Copycat Crumbl Cornbread Cookies

Step 1

Assemble your ingredients.

Preheat the oven to 350°F. Line a baking sheet with parchment paper. 

Add the butter, margarine, and sugars to a mixing bowl or stand mixer, and mix until it has a creamy texture, about 3 minutes. If you are using a stand mixer, the paddle attachment is best for this step.

Step 2

Now add the eggs, vanilla, and honey to the bowl and mix until smooth. 

Step 3

Add the dry ingredients to the wet ingredients and mix until the dough just comes together. 

Step 4

To make large Crumbl-sized cookies, use a ½ cup measuring cup to scoop out the dough.

Roll the dough into a ball and place it on the cookie sheet. 6 cookies will fit at a time. 

Step 5

Bake the cookies for 15 minutes or until you see the edges of the cookie are slightly brown but the middle is still a little soft. 

Step 6

While the cookies are cooling, make the honey buttercream by adding the honey, butter, and vanilla to a mixing bowl and beat for 5 minutes. The air will help the butter double in size.

Now add the powdered sugar to the butter and beat for another 5 minutes until you have a smooth frosting. You can add a splash of milk while mixing if you need more moisture in the buttercream. 

Once the cookies are completely cooled, use a piping bag to add a large dollop of buttercream to the top of the cookie. 

Drizzle with honey and enjoy!

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Copycat Crumbl Cornbread Cookies

Yield: 12 cookies

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

These cookies are a fantastic recreation of the iconic dessert from the Crumbl menu!

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Ingredients

For the cookies

• 2 ¼ cups all purpose flour
• 1 cup light brown sugar
• ½ cup white sugar
• ½ cup salted butter
• ½ cup margarine
• 1 cup fine cornmeal
• 2 eggs
• ¼ cup honey
• 1 tbsp vanilla extract
• 1 tbsp cornstarch
• 1 tsp salt
• 1 tsp baking powder

For the honey buttercream frosting

• ½ cup salted butter
• 2 tbsp honey
• 1 tsp vanilla extract
• 3 cups powdered sugar

Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. 
2. Add the butter, margarine, and sugars to a mixing bowl or stand mixer, and mix until it has a creamy texture, about 3 minutes. If you are using a stand mixer, the paddle attachment is best for this step.
3. Now add the eggs, vanilla, and honey to the bowl and mix until smooth. 
4. Add the dry ingredients to the wet ingredients and mix until the dough just comes together. 
5. To make large Crumbl-sized cookies, use a ½ cup measuring cup to scoop out the dough. Roll the dough into a ball and place it on the cookie sheet. 6 cookies will fit at a time. 
6. Bake the cookies for 15 minutes or until you see the edges of the cookie are slightly brown but the middle is still a little soft. 
7. While the cookies are cooling, make the honey buttercream by adding the honey, butter, and vanilla to a mixing bowl and beat for 5 minutes. The air will help the butter double in size.
8. Now add the powdered sugar to the butter and beat for another 5 minutes until you have a smooth frosting. You can add a splash of milk while mixing if you need more moisture in the buttercream. 
9. Once the cookies are completely cooled, use a piping bag to add a large dollop of buttercream to the top of the cookie.
10. Drizzle with honey and enjoy!

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 573Total Fat: 24gSaturated Fat: 12gTrans Fat: 2gUnsaturated Fat: 11gCholesterol: 72mgSodium: 378mgCarbohydrates: 86gFiber: 1gSugar: 59gProtein: 5g

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