These Crumbl Cornbread Cookies deliver a soft, tender crumb with just the right hint of cornmeal crunch. They taste lightly sweet, buttery, and a touch honeyed, with a smooth honey buttercream on top and a sprinkle of flaky sea salt to balance the sweetness.
Why make these? They are quick to mix, use simple pantry staples, and give you a fun twist on classic cookies that kids and adults both love.
Why You’ll Love This Recipe
- Ready with simple pantry ingredients and a small time investment
- Textured: soft center with tiny cornmeal crunch
- Sweet and savory balance from honey buttercream and flaky sea salt
- Fun to serve for gatherings, lunchboxes, or an after-school treat
Ingredients for Crumbl Cornbread Cookies
For the Cookies
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Frosting & Topping
- Honey buttercream frosting (about 1 cup)
- Honey, for drizzling
- Flaky sea salt, for topping
Step-by-Step Instructions of Crumbl Cornbread Cookies
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the softened butter and sugar together in a bowl until light and fluffy.
- Beat in the eggs one at a time, then stir in the milk until smooth.
- Whisk the flour, cornmeal, baking powder, baking soda, and salt in a separate bowl.
- Fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
- Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Spread or pipe honey buttercream on top of cooled cookies, drizzle with honey, and finish with a pinch of flaky sea salt.
Tips for Success
- Chill the dough briefly if it feels too soft; it’s easier to shape.
- Use room-temperature eggs and butter so the batter blends smoothly.
- Don’t overbake the cookies should be set but still soft in the center for best texture.
Substitutions & Variations of Crumbl Cornbread Cookies
To Make It Vegan/Gluten-Free: Use a dairy-free butter and plant-based milk, replace each egg with 1/4 cup applesauce or a flax egg, and swap all-purpose flour for a gluten-free flour blend that includes xanthan gum.
Variations:
- Add a handful of mini-chocolate chips or chopped pecans for extra texture.
- Stir in a teaspoon of cinnamon or a tablespoon of maple syrup for fall flavor.
- For a simpler cookie night, try a different family favorite like 4-Ingredient Peanut Butter Cookies if you want fewer steps and fewer ingredients.
Storage Instructions of Crumbl Cornbread Cookies
Refrigerator: Store frosted cookies in an airtight container in a single layer (or with parchment between layers) for up to 4 days.
Freezer: Freeze unfrosted cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw and frost when ready to serve.
Make-Ahead: Bake the cookies up to 2 days ahead and keep them unfrosted. Frost them the same day you plan to serve for the freshest texture.
Frequently Asked Questions (FAQ) of Crumbl Cornbread Cookies
Can I make these without cornmeal? Yes you can replace the cornmeal with an equal amount of all-purpose flour, but you will lose the cornbread texture and flavor.
How do I prevent the cookies from spreading too thin? Chill the dough for 15–20 minutes before scooping. Also make sure your baking soda and powder are fresh.
Can I pipe the frosting? Absolutely. Let the cookies cool completely before piping. If the buttercream is too soft, chill it briefly so it holds shape.
Final thoughts
Crumbl Cornbread Cookies are a friendly, down-to-earth treat that brings a little country charm to your cookie plate. They’re easy enough for busy weeks and special enough for weekend baking sessions. Try the recipe, leave a comment about how yours turned out, and drop a star rating I’d love to hear which variation became your favorite.
Print
Crumbl Cornbread Cookies
These cookies deliver a soft, tender crumb with a hint of cornmeal crunch, topped with honey buttercream and flaky sea salt.
- Total Time: 27 minutes
- Yield: 12 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Honey buttercream frosting (about 1 cup)
- Honey, for drizzling
- Flaky sea salt, for topping
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the softened butter and sugar together in a bowl until light and fluffy.
- Beat in the eggs one at a time, then stir in the milk until smooth.
- Whisk the flour, cornmeal, baking powder, baking soda, and salt in a separate bowl.
- Fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
- Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Spread or pipe honey buttercream on top of cooled cookies, drizzle with honey, and finish with a pinch of flaky sea salt.
Notes
Chill the dough briefly if it feels too soft; use room-temperature eggs and butter for best results. Don’t overbake for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian