Copycat Crumbl Cornbread Cookies
User Reviews
4.8
Copycat Crumbl Cornbread Cookies
Description
This cookie recipe uses softened butter and shortening creamed with light brown sugar, granulated sugar, eggs, honey, and vanilla extract for a fluffy wet mixture. Dry ingredients including flour, yellow cornmeal, cornstarch, salt, and baking powder are mixed in gradually to form dough. The dough is portioned and pressed into flat discs before baking at moderate heat until edges turn light golden.
The baked cookies have a moist, tender crumb with the characteristic texture of cornbread, balanced by the rich sugars and honey flavor. The accompanying frosting is made by creaming butter, honey, powdered sugar, and vanilla until it holds peaks, then spread atop cooled cookies and drizzled with extra honey for gloss and extra sweetness.
These cookies offer a different take on cornbread by using cookie techniques, providing a sweet treat that can work for dessert or snack. The recipe notes that nutrition information varies by ingredients and serving size, and that frosting is not included in the nutrition estimate.
Ingredients
Cookie Ingredients
- 1 cup butter softened
- 1 cup shortening
- 2 cups light brown sugar
- 1 cup sugar
- 1/2 cup honey
- 4 egg large
- 2 teaspoons vanilla extract
- 5 1/4 cups flour
- 2 cups cornmeal yellow
- 2 Tablespoons cornstarch
- 2 teaspoons kosher salt
- 2 teaspoons baking powder
Frosting Ingredients
- 1 cup butter softened, unsalted
- 4 Tablespoons honey
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/4 cup honey to drizzle on top of cookies
Instructions
To Make the Cookies
- To Prep: Preheat oven to 350 °F and line two cookie sheets with parchment paper or non-stick silicone baking mats.
- In a large mixing bowl, whisk together the flour, cornmeal, cornstarch, salt, and baking powder.
- In a separate bowl, beat the butter, shortening, brown sugar, sugar, eggs, honey, and vanilla until fluffy, using a stand mixer or electric hand mixer.
- Slowly add dry ingredients to bowl of wet ingredients, stirring until a cohesive batter forms.
- Using a medium ice cream scooper to portion out dough into 18 balls (they should be about 2.5oz each if you have a food scale handy). Place dough balls on prepared cookie sheets.
- Press to form flat discs about 1/2 inch thick.
- Bake for 15-18 minutes or until light golden brown on edges. Transfer cookies to wire rack to cool.
To Make the Frosting
- Beat together the butter, honey, powdered sugar, and vanilla until smooth, but holds a peak.
- Drizzle the honey on top of cookies.
- Finish with a scoop of frosting in the middle of each cookie.
Notes
- Nutrition estimates exclude the frosting and will vary based on ingredient brands and serving sizes.
- Spread cookies evenly on lined baking sheets for uniform baking and crisp edges.
- Press dough balls gently to create 1/2 inch thick discs to ensure even baking throughout.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Cookies
Amount Per Serving
Calories 575 kcal
% Daily Value*
| Calories | 575kcal | 29% |
| Carbohydrates | 85g | 28% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 2g | 100% |
| Cholesterol | 63mg | 21% |
| Sodium | 363mg | 15% |
| Potassium | 196mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 43g | 86% |
| Vitamin A | 368IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 56mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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