Crumbl Cornbread Cookies (Soft Honey Butter Copycat Recipe)
These Crumbl cornbread cookies are thick, soft, and made with real cornmeal for an authentic cornbread flavor, then topped with a smooth honey butter frosting and golden honey drizzle. This easy copycat recipe creates bakery-style cookies with a tender crumb, crisp edges, and the perfect balance of sweet and buttery flavors—just like the famous Crumbl version.
Servings 12 large cookies
Calories 420kcal
Cost $8 for entire recipe
Equipment
- Stand mixer or hand mixer
- Large mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Large cookie scoop (or ¼ cup measure)
- Baking Sheets
- Parchment paper
- Cooling rack
Ingredients
🍪 Cookies
- ¾ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ¼ cup full-fat sour cream
- 1 ¾ cups all-purpose flour
- ½ cup fine yellow cornmeal
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
🍯 Honey Butter Frosting
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 2 tablespoons honey
- 1–2 tablespoons heavy cream
- pinch of salt
Instructions
Step 1: Cream Butter and Sugars
- In a large bowl, beat butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy.
Step 2: Add Wet Ingredients
- Add eggs one at a time, mixing well after each. Mix in vanilla extract and sour cream until smooth.
Step 3: Mix Dry Ingredients
- In a separate bowl, whisk together flour, cornmeal, cornstarch, baking powder, baking soda, and salt.
Step 4: Combine
- Gradually add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
Step 5: Chill Dough
- Cover and chill the dough for 20–30 minutes to help the cookies stay thick.
Step 6: Shape Cookies
- Scoop large portions (about ¼ cup each), roll into balls, and gently flatten into thick discs.
Step 7: Bake
- Preheat oven to 350°F (175°C). Bake for 10–12 minutes until the edges are set and the centers remain soft.
Step 8: Cool
- Let cookies cool on the baking sheet for 10–15 minutes, then transfer to a rack to cool completely.
Step 9: Make Frosting
- Beat butter until creamy. Add powdered sugar, honey, salt, and enough heavy cream to reach a smooth, spreadable consistency.
Step 10: Frost
- Spread frosting over completely cooled cookies. Optionally drizzle with extra honey.
Notes
- Use fine yellow cornmeal for the best soft texture—coarse cornmeal will make the cookies gritty and dry instead of tender and bakery-style.
- For authentic Crumbl-style cornbread cookies, slightly underbake the centers so they stay soft and thick after cooling.
- Chilling the dough for 20–30 minutes is essential to prevent spreading and achieve that signature thick cookie shape.
- Measure flour correctly using the spoon-and-level method to avoid dense or dry cookies.
- Full-fat sour cream adds moisture and richness, giving these cookies their soft, tender crumb.
- Let cookies cool completely before adding the honey butter frosting so it stays smooth and doesn’t melt.
- For extra flavor and visual appeal, drizzle a small amount of honey over the frosting before serving.
- Store cookies in an airtight container to maintain freshness and softness for several days.