Crumbl Cornbread Cookie
A soft cornbread-inspired cookie topped with honey butter glaze and a sweet honey buttercream frosting.
Equipment
- Mixing Bowls
- Stand Mixer
- Baking Sheets
- Parchment Paper
Ingredients
Cornbread Cookie Dough
- 11 tbsp unsalted butter softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 2 tsp baking powder
- 3/4 tsp salt
Honey Butter Glaze
- 1/4 cup honey
- 4 tbsp butter
Honey Buttercream Frosting
- 1/4 cup unsalted butter softened
- 2 tbsp honey
- 1 cup powdered sugar
- 1 1/2 tsp heavy cream or evaporated milk
Instructions
- In a stand mixer, cream together the softened butter and granulated sugar until smooth.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, cornmeal, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until combined.
- Scoop dough onto a tray, cover, and chill for 1-3 hours.
- Preheat the oven to 325°F (165°C) and line baking sheets with parchment paper.
- Place dough balls on the sheet, flatten slightly, and bake for 15-17 minutes until lightly golden.
- Prepare the honey butter glaze by melting honey and butter together.
- Brush the warm cookies with the honey butter glaze and let them cool.
- For the frosting, beat softened butter and honey until smooth, then gradually mix in powdered sugar and heavy cream.
- Once the cookies have cooled, top each with a dollop of honey buttercream frosting.
Notes
For an extra touch, drizzle a little more honey on top before serving!