Crumbl Cornbread Cookie Recipe
Soft and tender Crumbl Cornbread Cookies made with cornmeal, butter, and brown sugar, finished with a sweet glaze and creamy frosting. A perfect balance of sweet and savory, these bakery-style cookies are simple to prepare and ideal for any occasion.
12 Servings
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
To prepare these Crumbl Cornbread Cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure the cornmeal is certified gluten-free, and verify that all other ingredients, including baking powder and cornstarch, are labeled gluten-free to avoid cross-contamination.