These Crumbl Cornbread Cookies have the good ol’ southern taste of cornbread and honey with the bakery-style touch of big, chewy cookies! The cookie is made with a delicious cornbread cookie base, sweet honey drizzled on top, and a dollop of yummy honey buttercream to give the full effect! 

So it turns out it’s now a 25 minute drive to Crumbl! Basically it’s a huge win when I can make Crumbl cookies at home because ain’t nobody got time to drive that far for a cookie that costs that much. If you agree, then let’s add a few more delicious Crumbl copycat recipes like my (Crumbl Copycat) Chocolate Oreo Cookies, Crumbl New York Cheesecake Cookies, and Crumbl Classic Peanut Butter Cookies are some delicious ones! 

A copycat Crumbl Cornbread Cookie topped with honey and a ball of butter.

Why This Recipe Works

  • Make Crumbl cookies at home. Trust me when I say I’ve spent a pretty penny on Crumbl cookies. I love trying their new flavors and making even better versions of them at home so I can bring these recipe to you! Now you can make essentially free cornbread cookies at home, in bulk, for way less money! 
  • Tastes like cornbread and honey in cookie form. If you love moist and warm cornbread with honey drizzled on top then you will love devouring a popular cornbread cookie! They are made with 1 cup of cornmeal to really play to that cornbread flavor. Then they are drizzled with some honey (best done when warm) and are topped with a dollop of frosting that looks just like butter (but is a honey buttercream frosting)!
  • Warm and delicious! I highly recommend you drizzle and dollop the cookies while warm because the butter melts slightly and you get the full affect of a warm Crumbl cornbread cookie!

Ingredient Notes

Ingredients used to make Cornbread Cookies portioned into glass bowls that are on a baking sheet.
  • Unsalted Butter: The butter for the cookies should be softened to room temperature. The butter for the honey buttercream should be slightly softened but still cold to the touch. If using salted butter in the cookies, you’ll want to reduce the amount of salt 1/4 of a teaspoon per 1/2 cup of butter in the recipe. 
  • Light Brown Sugar: These cookies have part brown sugar part granulated sugar. This gives us the chewy cookie texture from the brown sugar with a bit of the lighter cake-like texture of cornbread from the granulated sugar. 
  • Butter Extract: The butter extract really gives these cookies an added kick of butter flavor to bring home the cornbread cookie vibes.
  • Yellow Cornmeal: A whole cup of cornmeal in the cookie dough helps these cookies to taste like cornbread! It gives it a delicious cornbread flavor and texture. 
  • Honey: Drizzle the honey on top of the cookies while still warm so the honey can seep into the cornbread cookies better! 

Step-by-Step Instructions

  1. Make the cornbread cookie dough. Cream the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Once smooth, add the eggs, vanilla extract, and butter extract and mix again. Add the all purpose flour, cornmeal, baking soda, baking powder and salt to the bowl. Mix until the dough forms. 
Cornbread cookie dough in a glass bowl on a white background.
  1. Bake. Using a 1/4 cup, portion into dough balls. Place 6 on a baking sheet lined with parchment paper. Gently press down on each until they form into thick disks. Bake at 350°F for 12-14 minutes or until the edges are set and the tops are slightly crackly. Remove and let cool on a wire rack.
  1. Make the honey buttercream. Beat the butter until smooth. Add the powdered sugar and heavy cream. Beat until smooth.
  2. Decorate the cookies. While the cookies are still warm, drizzle with the honey and top with a dollop of honey buttercream in the center. Enjoy warm! 
A glass bowl filled with whipped butter.

Recipe Tips

Don’t over mix the dough once you add the dry ingredients. You want to mix until just combined. If you over mix, the dough will get tough and the cookies won’t be as delicate. 

Although corn meal is gluten free, these cornmeal cookies contain flour so they are not gluten free. 

Be sure to use cornmeal and not a cornbread mix. You want the classic yellow cornmeal to get the same flavor and texture as Crumbl’s cornbread cookies. 

If you put the honey drizzle and honey buttercream on the top of the cookies while they are still warm, the frosting will get a bit melty and it will look and taste a bit like melted butter frosting on top! 

Make Ahead, Storing, and Freezing

These cookies can be stored at room temperature if there isn’t honey buttercream on top of the cookie. The honey buttercream needs to be refrigerated due to the heavy cream.

Store the cookies in an airtight container at room temperature (if unfrosted) for 2-3 days or in the fridge for 4-5 days. 

Store the frosting in an airtight container in the fridge for up to 7 days or in the freezer for up to 2 months. Remove from the freezer and let thaw in the fridge overnight. Remove and let come to room temperature. Beat to return to a light and fluffy texture. 

To freeze these cornbread cookies, let cool completely and then wrap individually in plastic wrap and store in an airtight container in the freezer for 2-3 months. Remove and let thaw in the fridge overnight or at room temperature unwrapped. 

My post on Freezing Cookie Dough goes through everything you need to know about storing cookie dough, freezing cookie dough, and baking frozen cookie dough! Then check out my Freezing Cookies post for tips and tricks to get the best results on how to freeze baked cookies. 

Cornbread cookies topped with honey and a small butter ball on top of each cookie.

Recipe FAQs

What does cornbread taste like?

Cornbread is a quick bread made primarily with yellow cornmeal. It has a sweet delicate flavor with a slightly crumbly texture (due to the cornmeal in the batter). It’s common in the southern United States and is often served with butter and honey and as a side dish to many meals. 

Can you make cookies with cornmeal?

Yes you can! This Crumbl cornbread cookies recipe is evident of that! They are super tasty and are the perfect combination of cornbread and cookie.

Why are my cornbread cookies hard?

If your cookies are hard, they probably were over baked. You want to pull the cookies out of the oven when the edges are set and the centers are no longer shiny and are slightly crackly. They will continue to cook as they sit on the pan for 5 minutes. 

Can I use polenta?

So the difference between cornmeal and polenta is the texture. Polenta is more grainy than cornmeal. I haven’t made these cookies with polenta so I’m not sure how the thicker grainy texture would affect things. In theory it should still work! If you use polenta, let me know how it turns out. 

A cornbread cookie topped with honey and a butter ball frosting, cut in half on a tan parchment paper.

More Crumbl Cookies

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A butter ball on top of a honey drizzled Crumbl Cornbread Cookie.
Print Review
5 from 1 vote

Crumbl Cornbread Cookie

If you like cornbread, you will love these cookies! A delicious cornbread cookie is topped with a drizzle of honey and a slightly sweetened butter ball. I highly recommend you drizzle and dollop the cookies while warm because the butter melts slightly and you get the full affect of a warm Crumbl cornbread cookie!
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Servings: 14 cookies

Ingredients
 

Cornbread Cookies

  • 1 cup unsalted butter - softened to room temperature
  • 1 cup light brown sugar - packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter extract
  • 2 1/2 cups all purpose flour
  • 1 cup yellow cornmeal
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • honey - for drizzling on the baked cookies

Honey Buttercream

  • 1/2 cup unsalted butter - slightly softened but still semi-chilled
  • 3/4 cup powdered sugar
  • 2 tablespoons heavy cream - more or less to thin

Instructions
 

Cornbread Cookies

  • Preheat oven to 350°F. Line baking sheet with parchment paper and set aside. 
  • In a bowl of a stand mixer fitted with paddle attachment cream butter, brown sugar, and granulated sugar about 2 mins. Add the eggs, vanilla, and butter extract and mix to combine. 
  • Add the flour, cornmeal, baking powder, baking soda, and salt. Mix to incorporate. 
  • Portion into ¼ cup sized balls. Place 6 balls of dough on the baking sheet. Use the palm of your hand and press down on each cookie dough ball until it creates a thick disk. Bake for 12-14 mins. The edges will be set and the tops will appear sligthly crackly. 
  • Remove from oven and let cool on baking sheet for 5 mins then transfer to wire rack. 

Honey Buttercream

  • Make the honey buttercream by beating the butter, powdered sugar, and heavy cream until smooth. 

Assembly

  • Drizzle honey over each cookie then dollop the honey buttercream in the center of each cookie. Enjoy!

Notes

Store the cookies in an airtight container at room temperature (if unfrosted) for 2-3 days or in the fridge for 4-5 days. 

Nutrition

Calories: 416kcal (21%)Carbohydrates: 51g (17%)Protein: 5g (10%)Fat: 22g (34%)Saturated Fat: 13g (65%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 81mg (27%)Sodium: 141mg (6%)Potassium: 143mg (4%)Fiber: 2g (8%)Sugar: 25g (28%)Vitamin A: 678IU (14%)Vitamin C: 0.01mgCalcium: 47mg (5%)Iron: 2mg (11%)
Course: Dessert
Cuisine: American
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