Cornbread Crumbl Cookie
The Cornbread Crumbl Cookie is a perfect blend of sweet and savory flavors, inspired by Southern cornbread and topped with a luscious honey butter glaze.
Equipment
- Mixing Bowls
- Hand or Stand Mixer
- Baking Sheet
- Parchment Paper
- Oven
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 cup cornmeal fine or medium grind
- 1 tsp baking powder
- 1/2 tsp salt
Honey Butter Glaze
- 1/4 cup unsalted butter melted
- 3 tbsp honey
- 2 tbsp heavy cream
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- In a separate bowl, whisk together flour, cornmeal, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Roll dough into 2-inch balls and slightly flatten onto the prepared baking sheet.
- Chill dough in the refrigerator for 20–30 minutes to enhance texture.
- Bake for 10–12 minutes or until edges are lightly golden. Let cool on the pan for 5 minutes, then transfer to a wire rack.
- While cookies cool, whisk together melted butter, honey, and heavy cream for the glaze.
- Drizzle or brush glaze over the cooled cookies. Enjoy!
Notes
For an extra indulgent treat, serve with a side of whipped honey butter. Store cookies in an airtight container for up to 3 days.