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!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 12

Total Time 32

Servings cookies

Calories 416kcal

Author Whitney Wright

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