Crumbl Cornbread Cookies

Listen, I’m not going to pretend these cookies are some revolutionary health food. They’re pure indulgence – a mashup of two comfort foods that shouldn’t work but absolutely do. Imagine taking the best parts of cornbread and transforming them into a cookie that’s soft, slightly crumbly, and topped with a honey buttercream that’ll make you want to cancel all other dessert plans.

These aren’t your grandma’s standard chocolate chip cookies. They’re inspired by the Crumbl bakery style – massive, perfectly round cookies that are more like a dessert experience than a simple sweet treat. The cornmeal gives them a unique texture that’s somewhere between a traditional cookie and a slice of warm cornbread.

I’ll be honest – these take a bit more effort than dumping chocolate chips into dough, but they’re worth every single minute of prep. The honey buttercream is so good you might find yourself licking the spatula when no one’s looking.

What You’ll Need

For the Cornbread Cookies:

• 1/2 cup butter
• 1/2 cup shortening
• 1 cup light brown sugar
• 1/2 cup white sugar
• 1/4 cup honey
• 2 eggs
• 1 tsp vanilla
• 2 3/4 cups flour
• 1 cup cornmeal
• 1 tbsp cornstarch
• 1 tsp salt
• 1 tsp baking powder

For the Honey Buttercream:

• 1/2 cup butter
• 2 tbsp honey
• 2 cups powdered sugar
• 1 tsp vanilla

Steps

1. Preheat the oven to 350°F. Combine butter, shortening, brown sugar, and white sugar in a large bowl or stand mixer. Mix for 3-4 minutes until well combined.
2. Add eggs, honey, and vanilla. Mix again until combined.
3. Add flour, cornmeal, cornstarch, salt, and baking powder. Mix until just combined. Dough should be quite thick and not too sticky.
4. For large, Crumbl-like cookies, scoop 1/2 cup of dough and roll into a ball. Place up to 6 dough balls on a baking sheet. Bake for 13-15 minutes. The cookies should look like they’re not quite done, and should look slightly doughy. This is perfect!
5. Take the cookies out of the oven and using a cup with a flat bottom, flatten the cookies into thick disks (instead of rounded balls).
6. Let the cookies cool on the pan for 5 minutes, then transfer to a cooling rack and let cool completely.
7. While the cookies are cooling, make the honey buttercream. Combine butter and honey in a bowl. Mix for 2-3 minutes until well combined. Add powdered sugar and vanilla, and mix again for 1-2 minutes until smooth.
8. Add a scoop of the honey buttercream on top of each cookie. If you want, drizzle a little extra honey on top and dive in.

Substitutions That Actually Work

• No shortening? Use all butter, but the texture might be slightly different
• Dairy-free? Try plant-based butter alternatives
• Want less sweetness? Reduce both sugars by 2-3 tablespoons

Making It Diabetes-Friendly

• Use a sugar substitute like monk fruit
• Reduce overall sugar content
• Portion into smaller cookies

Tips & Storage

• Store in an airtight container for 3-4 days
• Freeze unfrosted cookies for up to a month
• Best served slightly warm with the buttercream just starting to melt