Description

These Crumbl Cornbread Cookies bring a delightful twist to traditional cornbread with a soft, fluffy texture and the perfect balance of sweetness. The combination of cornbread and honey buttercream frosting makes for an irresistible treat that’s both comforting and indulgent.

Ingredients

3/4 cup unsalted butter, softened

1 tablespoon vegetable oil

1/4 cup granulated sugar

1/2 cup light brown sugar, packed

1 large egg, room temperature

1 1/2 teaspoons vanilla extract

1/2 teaspoon butter extract

1 tablespoon honey

1 1/2 cups all-purpose flour

1/3 cup cornstarch

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon cream of tartar

3/4 cup yellow cornmeal

1/2 teaspoon salt

1/3 cup unsalted butter, softened (for frosting)

3/4 cup powdered sugar (for frosting)

2 teaspoons honey (for frosting)

1 teaspoon vanilla extract (for frosting)

Heavy cream (as needed for frosting)

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Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, beat together the softened butter, vegetable oil, granulated sugar, and brown sugar using a hand or stand mixer. Mix until the mixture becomes light, fluffy, and well-combined (about 2-3 minutes).
Add the egg, vanilla extract, butter extract, and honey to the creamed mixture. Mix on medium speed until fully incorporated.
In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, cream of tartar, cornmeal, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
Using a large cookie scoop (approximately 3 tablespoons per scoop), portion out 14 equal cookie dough balls and place them on the prepared baking sheet. Space the dough balls about 2 inches apart.
Bake in the preheated oven for 8-10 minutes or until the cookies are set and just beginning to turn golden around the edges. Be careful not to overbake for a soft and tender texture.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
For the frosting: In a medium bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, mixing until fully combined.
Stir in the honey and vanilla extract. If the frosting is too thick, add heavy cream, 1/2 tablespoon at a time, mixing until you reach your desired consistency.
Once the cookies have cooled, pipe or spread a generous dollop of honey buttercream onto each one. For an extra touch, drizzle a small amount of honey over the buttercream. Serve and enjoy!

Notes

Mix in some chopped nuts, like pecans or walnuts, or even a few chocolate chips for a different flavor.
Try using cream cheese frosting or a simple vanilla buttercream for a slightly different taste.
For mini cookies, use a smaller scoop and adjust the baking time (around 6-8 minutes).
Add a pinch of cinnamon to the cookie dough for a warm, spiced flavor.

Prep Time: 15 minutes
Cook Time: 8-10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 250 kcal
Sugar: 20 g
Sodium: 180 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 35 mg