Buttery Crumbl Cornbread Cookies with cornmeal, brown sugar, and a swirl of creamy frosting. Sweet, soft, and downright irresistible!
Okay, so let me tell you how this all started. I remember the first time I walked into Crumbl and saw their cornbread cookie on the menu. I did a double take. Cornbread? In cookie form? It sounded… kinda weird but totally genius at the same time. I mean, who doesn’t love cornbread with honey butter, right? So naturally, I had to try it.
One bite in, and I was transported back to my grandma’s kitchen in the summer. You know the scene—screen door creaking open, the smell of something sweet baking, and a giant slab of butter melting over warm cornbread. Except this time, it was a cookie, and it had this swirl of frosting on top that made me wonder why we weren’t frosting our cornbread all along.
Well, fast-forward to me, standing in my kitchen, determined to recreate that Crumbl Cornbread Cookie Recipe without breaking the bank. After a few (okay, a lot) of test batches, I finally nailed it. And if my kids are anything to go by, these cookies might even be better than the ones from Crumbl. But hey, you be the judge.
Why You’ll Love This Crumbl Cornbread Cookie Recipe?
Let’s be honest—sometimes you just want a cookie that surprises you. These are that cookie. They’re soft, thick, and have that unmistakable cornbread texture (but without feeling like you’re eating sandpaper—no one wants that). There’s a cozy, buttery flavor with a hint of sweetness, and that glaze? Oh, honey. It sinks in just enough to make these cookies magical.
The swirl of frosting on top makes them look all fancy, like something you’d bring to a bake sale and instantly become that mom. Plus, these are HUGE. Like, grab-a-glass-of-milk huge.
Ingredient Notes:
Alright, let’s talk ingredients because you’re gonna want to get these right for that bakery vibe.
- Butter (1/2 cup): Unsalted is best! But if you only have salted, skip adding extra salt later. Your call.
- Shortening (1/3 cup): Gives these cookies a fluffier, softer bite. If you’re anti-shortening (I get it), swap for butter. No drama.
- Cornmeal (1 cup): Use fine-ground. Trust me on this. We want flavor, not a trip to the dentist.
- Brown Sugar (1/3 cup): Light or dark—it’s up to you. Dark adds a deeper flavor. I’m team light brown on weekdays and dark brown when I’m feeling fancy.
- Corn Syrup (1 tbsp, optional): Adds chewiness and helps keep these cookies soft for days. But if you’re out? Skip it. No biggie.
- Powdered Sugar & Heavy Cream: Essential for that creamy frosting and glaze. Sift your powdered sugar if you want, but honestly, I usually don’t bother and it’s fine.
How To Make Crumbl Cornbread Cookie?
Let’s get baking! Grab your favorite apron (mine has a suspicious chocolate stain on it) and let’s do this.
Step 1: Preheat your oven to 350°F (convection if you’ve got it). Beat your softened butter and shortening until it’s pale and fluffy—like, off-white. Don’t rush this. It’s the base of your cookie love.
Step 2: Add both sugars. Beat again for a couple of minutes until everything’s creamy and smooth. You’ll know it’s ready when you kinda want to eat it with a spoon. (Not saying you should. But I won’t judge.)
Step 3: Crack in the egg, add vanilla, and the corn syrup if you’re using it. Mix until combined. This is where it starts smelling amazing.
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Step 4: Add your dry ingredients—flour, baking soda, baking powder, cornmeal, and salt. Mix on low (unless you want to wear flour). The dough will be thick and slightly crumbly. That’s what we want!
Step 5: Scoop the dough. I use a 1/3 cup scoop for that iconic Crumbl size, but go wild. Always, always bake a test cookie first. It’s like a first date—see how it behaves before you commit. Bake at 350°F for 11-12 minutes. Edges should be lightly golden, centers soft.
Step 6: If you’re happy with your test cookie, bake the rest! I usually get about 12 cookies. Once they’re baked, use a round cutter to swirl around the edges while they’re hot to make them picture-perfect. Or don’t. Up to you.
Step 7: Let them cool on the tray for 10 minutes. They finish setting up there. This is the hardest part for me, not gonna lie.
Step 8: Make the frosting. Whip butter until pale, then add powdered sugar and heavy cream until it’s fluffy. For the glaze, melt butter, whisk with powdered sugar and cream until smooth.
Step 9: Brush glaze over the warm cookies. Dollop frosting in the center. You can pipe it, but I usually just spoon it on because life’s too short.
Storage Options:
You can store these cookies in an airtight container on the counter for up to 5 days. I’ve never had them last that long because family, but you do you. Pop them in the fridge for up to 10 days if you want them firmer. Freeze unfrosted cookies for up to 2 months, then frost them fresh!
Variations and Substitutions:
Want to make them your own? Here’s some fun ideas:
- Gluten-Free: Swap in a gluten-free 1-to-1 flour blend. I like Bob’s Red Mill.
- Honey Glaze: Mix honey with melted butter instead of a sugar glaze for more cornbread vibes.
- Mini Cookies: Use a tablespoon scoop and bake for 8-9 mins. Great for parties!
- Maple Buttercream: Add a few drops of maple extract to your frosting for a fall twist.
What to Serve with Crumbl Cornbread Cookie?
These babies are a snack all on their own, but if you want to pair them, here’s some ideas:
- Coffee or Tea: Perfect for a lazy Sunday afternoon.
- BBQ Feast: Serve these after pulled pork sandwiches and slaw. Best backyard dessert ever.
- Vanilla Ice Cream: Warm cookie, cold ice cream… chef’s kiss.
Frequently Asked Questions:
Do I have to use corn syrup?
Nope! It helps with chewiness but they’re still delish without it.
Can I skip the shortening?
Totally. Use all butter. The texture changes a bit—softer, but still amazing.
Can I freeze these cookies?
Absolutely! Freeze unfrosted cookies and frost after thawing for best texture.
So, are you ready to bake? I’d love to hear if you try these out! Drop me a comment, tell me what you think, or let me know how you made them your own. Can’t wait to hear from you!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crumbl Cornbread Cookie Recipe
Ingredients
For the Cookies:
- ½ cup unsalted butter softened
- ⅓ cup vegetable shortening or substitute with additional butter
- 2 tablespoons vegetable oil
- ⅓ cup packed brown sugar light or dark
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tablespoon corn syrup optional, enhances softness
- 1 cup finely ground cornmeal
- 1⅔ cups all-purpose flour
- 1 tablespoon cornstarch optional, improves tenderness
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt omit if using salted butter
For the Glaze:
- ½ cup powdered sugar
- 2 tablespoons unsalted butter melted
- 1 to 2 tablespoons heavy cream or milk
For the Frosting:
- ¼ cup unsalted butter softened
- ½ cup powdered sugar
- 1 to 2 tablespoons heavy cream
Instructions
Prepare the Oven and Baking Equipment
- Preheat the oven to 350°F (175°C), preferably using the convection setting for even baking. Line baking sheets with parchment paper or silicone baking mats.
Cream the Fats and Sugars
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and vegetable shortening. Beat for 3 to 5 minutes until the mixture is light and fluffy in appearance.
Incorporate Sugars and Wet Ingredients
- Add the packed brown sugar and granulated sugar to the mixture. Continue beating for approximately 2 minutes until fully combined. Add the egg, vanilla extract, and corn syrup (if using). Mix until smooth and cohesive.
Combine the Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, finely ground cornmeal, cornstarch (if using), baking soda, baking powder, and salt.
Form the Dough
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough forms. The dough should be slightly dense but pliable.
Portion the Dough
- Using a ⅓ cup measuring scoop, portion the dough into balls and place them onto the prepared baking sheets. As a precaution, bake one test cookie first to assess spreading and ensure even baking.
Bake the Cookies
- Bake each batch for 11 to 12 minutes or until the edges are lightly golden and the centers appear set. If desired, use a circular cookie cutter to gently shape the cookies immediately upon removal from the oven for uniformity.
Cool the Cookies
- Allow the cookies to rest on the baking sheets for 10 minutes before transferring them to wire racks to cool completely.
Prepare the Glaze and Frosting
- For the glaze, whisk together the powdered sugar, melted butter, and heavy cream until smooth and free of lumps. For the frosting, whip the softened butter until pale and fluffy, then incorporate the powdered sugar and heavy cream until a creamy consistency is achieved.
Decorate the Cookies
- Brush each cooled cookie with the prepared glaze using a pastry brush. Then, place a dollop of frosting in the center of each cookie. Serve and enjoy.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
