Name: Crumbl Cornbread Cookies
Prep time: 20 min
Cook time: 10 min
Ingredients: ¾ cup unsalted butter (softened); 1 tablespoon vegetable oil; ¼ cup granulated sugar; ½ cup light brown sugar (packed); 1 large egg (at room temperature); 1½ teaspoons vanilla extract; ½ teaspoon butter extract; 1 tablespoon honey; 1½ cups all-purpose flour; ⅓ cup cornstarch; ½ teaspoon baking soda; ½ teaspoon baking powder; ¼ teaspoon cream of tartar; ¾ cup yellow cornmeal; ½ teaspoon salt; ⅓ cup unsalted butter (softened); ¾ cup powdered sugar; 2 teaspoons honey; 1 teaspoon vanilla extract; Heavy cream (as needed (approximately ½ to 1 tablespoon))

These Crumbl Cornbread Cookies are soft, buttery, and topped with dreamy honey buttercream. Made with cornmeal, honey, and vanilla.

I’ll admit it—I was skeptical. Cornbread in cookie form? That sounded like something a confused Southern grandma might dream up after a night of too much peach schnapps. But there I was, standing in Crumbl, stomach growling, eyes wandering from the usual cookie lineup to this oddball newbie with honey buttercream on top. It looked strange. I bought one anyway.

And y’all… I took one bite and audibly gasped. Right there in the car, parked outside the store. Alone.

It was warm, sweet, and rich—but not too sweet. The texture? Soft and chewy, with a little grainy bite from the cornmeal that reminded me of warm cornbread straight from a cast iron skillet. And that frosting? Like honey butter had a glow-up.

So, naturally, I went back the next day… and they were gone. Limited-time. Typical.

That’s when my mildly obsessive brain kicked in. I spent days testing and tweaking until I got it right. And now I’m sharing this Crumbl Cornbread Cookies recipe with you—not because I’m generous (though yes, obviously), but because nobody should be denied the joy of this cookie just because Crumbl’s feeling moody.

Why You’ll Love This Crumbl Cornbread Cookies Recipe?

Honestly, I didn’t expect to become this emotionally attached to a cookie. But here we are.

These aren’t your average copycat cookies. They’re comfort food disguised as dessert. Each bite tastes like a warm hug. They’ve got that golden-brown, buttery softness you want in a cookie… and then a whisper of rustic cornbread texture. It’s like your favorite biscuit fell into a honey jar, high-fived a sugar cookie, and decided to stay for good.

And while the base is incredible, that honey buttercream is the real drama queen here. Sweet, creamy, with just enough richness to feel like you’re spoiling yourself—because you are.

This isn’t a cookie you make in a rush before soccer practice. This is the kind of cookie you make when you’re barefoot in the kitchen, maybe blasting a little Fleetwood Mac, maybe dipping a spoon into the frosting just to “check the flavor.”

Ingredient Notes:

I used to skip this part in recipes. Now I read them like bedtime stories. Here’s what makes this one tick:

Butter (¾ cup, unsalted): Real butter, softened—not melted. You want that creamed texture, not pancake batter vibes.
Vegetable oil (1 tbsp): Sounds weird, but it keeps the cookies chewy in a way that straight butter can’t.
Granulated + brown sugar: That combo gives it both crisp edges and soft centers. Trust me, both matter.
Egg (1): Room temp. Just let it hang out on the counter while you preheat the oven.
Vanilla + butter extract: Vanilla is a must, but butter extract is the secret weapon. It makes it taste like bakery-level magic.
Honey (1 tbsp): Adds that warm, golden sweetness. Also makes the cookie taste like it came from a picnic.
All-purpose flour (1½ cups): Nothing fancy, just your basic hero.
Cornstarch (⅓ cup): This helps with that tender texture. You don’t have to understand the science—just trust it.
Baking soda, baking powder, cream of tartar: These do the lifting and softening. It’s a team effort.
Yellow cornmeal (¾ cup): The wild card. It’s what gives these cookies their signature personality.
Salt (½ tsp): Always. Always. Don’t skip.

For the honey buttercream frosting:

Butter (⅓ cup): The smoother, the better.
Powdered sugar (¾ cup): Makes it thick and creamy.
Honey (2 tsp): Brings that Southern charm.
Vanilla (1 tsp): Optional, but c’mon… why wouldn’t you?
Heavy cream: Just enough to get the perfect spreading consistency.

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How To Make Crumbl Cornbread Cookies?

Step 1: Preheat + Line
Crank your oven to 350°F. Line a baking sheet with parchment paper or a silicone mat. You don’t want your cookies stuck to the tray when they’re already trying to live their best lives.

Step 2: Cream the fats + sugars
In a big bowl, beat together the butter, oil, white sugar, and brown sugar until it’s light and fluffy. It should look like something you’d want to taste straight off the spatula. (And you probably will.)

Step 3: Add the flavor crew
Mix in your egg, vanilla, butter extract, and honey. Things are starting to smell amazing, right?

Step 4: Combine the dry stuff
In another bowl, whisk together flour, cornstarch, baking soda, baking powder, cream of tartar, cornmeal, and salt. Slowly mix that into the wet stuff. Don’t overdo it—you’re not making bread dough here.

Step 5: Scoop + Space
Use a big scoop (like 3 tbsp worth). Space them out—these babies like room to spread their wings.

Step 6: Bake
Pop them in the oven for 8–10 minutes. They should look just set and barely golden. If they’re brown on top, you went too far. (Still edible though. Ask me how I know.)

Step 7: Cool off
Let them chill on the tray for a few minutes, then move them to a wire rack. Or just eat one warm. I mean, they’re your cookies.

Step 8: Frost it up
Whip your frosting ingredients together until it’s dreamy and thick but spreadable. If it’s too stiff, add a splash of cream. Frost generously—and if you drizzle a little extra honey on top? You’re my kind of person.

Storage Options:

Keep them in an airtight container at room temp for 2–3 days. That’s if they last that long. Frosted cookies can be stacked, but use parchment between layers unless you want cookie sandwiches (which honestly doesn’t sound bad).

Want to freeze them? Freeze the unfrosted cookies and frost fresh. Works like a charm.

Variations and Substitutions:

No butter extract? Use more vanilla. It won’t be exact, but you’ll still love it.
Add a pinch of cinnamon for a cozy autumn vibe.
Use maple syrup instead of honey in the frosting. Wild? Yes. Delicious? Also yes.
Top with flakey sea salt. IYKYK.
Mini cookies? Smaller scoop, shorter bake time. Great for brunch spreads or… portion control (ha).

What to Serve with Crumbl Cornbread Cookies?

A hot mug of tea or coffee
Vanilla ice cream—yes, like a sandwich
Fruit salad (if you’re pretending to be balanced)
Or, honestly? Just serve ‘em with more cookies. Cookie charcuterie board, anyone?

Frequently Asked Questions:

Can I skip the cornmeal?
Not really. Then they’re just cookies. Still tasty, but not the point.

Can I use margarine?
Please don’t. These cookies deserve real butter.

Can I make these ahead?
Yes! Bake the cookies, freeze, then frost the day you’re serving them. Or just make ‘em all and eat half while watching Netflix. Your call.

So, are these Crumbl Cornbread Cookies the exact same as the ones from the store? Honestly? I think they’re better. They’ve got heart. And butter. And that makes all the difference.

Give them a try and let me know—did they blow your mind like they did mine? Did you tweak them? Add cinnamon? Eat four while hiding from your kids in the pantry? I want all the details.

Drop a comment, shoot me a message, tag me in your photos. I love seeing your kitchen wins.

Let’s keep the cookie magic going.

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Planning to try this recipe soon? Pin it for a quick find later!

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Planning to try this recipe soon? Pin it for a quick find later!

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