Inspired by Crumbl Cookies cornbread cookie, these super chewy cookies are like cornbread in cookie form. With just the right amount of sweetness, these cookies will surprise you with their taste and texture. To keep the recipe simple yet tasty, only pantry staple ingredients are used.
Note: these are unfrosted cookies. Top with a simple drizzle of honey and/or sprinkling of flaky salt to balance out the flavors, if desired (you should desire, it's so good!). This recipe yields 10 big cookies.
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The right balance of sweetness and moistness
To keep these cookies moist and balance the sweetness of a cookie with the savoriness of a slice of cornbread, I tested many variations of this recipe until I got it just right. This recipe is easy enough for a beginner baker!
Here are some of the keys to getting that balance just right:
- A mixture of brown sugar and granulated sugar makes a cookie with some crispness on the outside from the granulated sugar and moisture inside from the brown sugar. The brown sugar helps to make for a soft cookie.
- Honey adds moisture and flavor, bringing out that classic cornbread flavor. Add a honey drizzle to the baked cookies for an extra dose of flavor!
- These cookies are coated in cornmeal before baking, giving them an added layer of texture and taste of cornbread.
- Two egg yolks add richness and a bit more yellow color to bring out the hue of cornbread.
Many Crumbl copycat recipes of these popular cornbread cookies include topping the cookies with a dollop of honey buttercream or honey butter frosting. I chose to leave this as a simple chewy cookie, unfrosted.
If you are seeking a copycat Crumbl cornbread cookie recipe with the frosting, a simple Google search will give you lots of options for the topping.
Ingredients needed to make chewy cornbread cookies
- Butter: Use room temperature butter that's unsalted. Be sure to remove the butter from the fridge at least 30 minutes prior to baking to ensure it has softened enough to be evenly incorporated into the batter. If using salted butter, cut in half the added salt in the recipe or omit altogether. Because salted butters vary in terms of their salt content, I recommend using unsalted butter and adding your own salt so you can control the level of salt in the recipe.
- Granulated sugar: regular white sugar should be used for this recipe. I would not recommend substituting with a sugar alternative.
- Brown sugar: Either light brown sugar or dark brown sugar will work in this recipe. Dark brown sugar has more molasses in it than does light brown sugar, giving more flavor and depth. Be sure to pack the brown sugar into the measuring cup when measuring your ingredients.
- Honey: adds moisture and flavor, bringing out that classic cornbread flavor. Add an extra honey drizzle to the baked cookies for an extra dose of flavor!
- Egg yolks: Two egg yolks add richness and a bit more yellow color to bring out the hue of cornbread. Be sure to remove the egg from the fridge at least 30 minutes prior to baking to ensure it has come to room temperature. Cold eggs will try to stay together when mixing into other ingredients, whereas room temperature eggs will incorporate much more evenly into the other ingredients when mixing. The goal is to have a mixture where all ingredients are evenly combined so the cake bakes up correctly. Save the egg whites for your morning omelette or whip up some Pillowy Angel Food Cake.
- Vanilla extract: I prefer to use real vanilla extract versus imitation vanilla. I think it makes a difference in the flavor of the baked cake. Use the highest quality vanilla you can afford.
- All-purpose flour: Use the scoop and level technique to measure your flour. Scoop the flour into the measuring cup then level the top with the back of the spoon or knife. This will assure you get the correct amount and the best texture. Alternatively, it's always a good idea to measure your flour with a kitchen scale. I provide my recipes by default in US customary measurements (cups), however, you can toggle the Metric button in the recipe card below to see the weight measurements (grams, milliliters) for all the ingredients.
- Cornmeal: For best results, look for fine grain yellow cornmeal or medium grain yellow cornmeal in the baking section of the grocery store.
- Salt: Feel free to adjust the amount of salt based on your preference. Note, although it seems counterintuitive, salt is a necessary ingredient in baking recipes. It helps to balance the sweetness without making your recipe taste salty
- Baking powder: Be sure to check the expiration date on your baking powder and baking soda before using these ingredients in your baking recipes. Expired leavening agents such as baking powder and baking soda may not allow your baked recipes to rise the way they should.
- Baking soda: Be sure to check the expiration date on your baking soda and baking powder before using these ingredients in your baking recipes. Expired leavening agents such as baking soda and baking powder may not allow your baked recipes to rise the way they should.
- Flaky salt for serving, if desired
How to make copycat crumbl cornbread cookies
Step 1
To the bowl of a stand mixer with the paddle attachment affixed, add the butter, granulated sugar, brown sugar, and honey. Mix on medium speed until creamed together and fluffy, about 2-3 minutes. Scrape down the sides and the bottom of the bowl with a spatula if needed.
Step 2
With the mixer off, add in the egg yolks and vanilla. Turn the mixer on medium speed and beat until incorporated. Scrape down the sides and the bottom of the bowl with a spatula.
Step 3
Turn the mixer off and add in the dry ingredients: flour, cornmeal, baking soda, baking powder, and salt to the wet ingredients. Mix on low speed until just incorporated. Do not overmix.
Step 4
Using a large cookie or ice cream scoop, make 10 cookie dough balls. Roll each dough ball gently between the palms of your hands to make it smooth and round, then round them in the cornmeal to coat the outside of each dough ball.
Step 5
Place the dough balls on a parchment lined baking sheet or plate and transfer to the freezer to chill for 20-30 mins before baking.
Meanwhile, preheat the oven to 350˚F. Line a second baking sheet with parchment paper.
Step 6
After 20-30 minutes in the freezer, remove cookie dough from the freezer. Space the cookies out between the two prepared baking sheets.
Bake cookies for 15 minutes, or until the cookies just begin to brown around the edges. Remove from the oven and allow to cool on the cookie sheets for 10 minutes.
Step 8
Drizzle with honey and sprinkle with sea salt just before serving, if desired.
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How to store these cornmeal cookies to maintain freshness
To maintain their chewy texture, store cooled cookies at room temperature in an airtight container for up to 5 days.
To freeze, place cooled cookies on a parchment lined baking sheet in a single layer and freeze for at least one hour. Transfer frozen cookies to a freezer-safe ziplock bag and store in the freezer for up to 3 months. Thaw at room temperature.
To make ahead: Cookie dough can be frozen and baked later. When you reach step 5 in the recipe, wrap the cookie dough balls tightly in a double layer of plastic wrap and store in the freezer for up to 3 months.
When ready to bake, preheat the oven and remove the cookie dough from the freezer. Once the oven is preheated, continue with the recipe as written, checking the cookies for doneness after 15 minutes. They may need an extra minute or two to bake through.
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Ingredients
- 10 tablespoons unsalted butter room temperature
- ¼ cup honey plus more for serving
- ¼ cup sugar
- ½ cup brown sugar
- 2 egg yolks
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- ¾ cup cornmeal plus more for rolling
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- flaky salt for serving if desired
Instructions
- To the bowl of a stand mixer, add the butter, honey, sugar, and brown sugar. Mix on medium speed until creamed together and fluffy, about 2-3 minutes. Scrape down the sides and the bottom of the bowl with a spatula if needed.10 tablespoons unsalted butter, ¼ cup honey, ¼ cup sugar, ½ cup brown sugar
- With the mixer off, add in the egg yolks and vanilla. Turn the mixer on medium speed and beat until incorporated. Scrape down the sides and the bottom of the bowl with a spatula.2 egg yolks, 2 teaspoons vanilla extract
- Turn the mixer off and add in the flour, cornmeal, baking soda, baking powder, and salt to the wet ingredients. Mix on low speed until just incorporated. Do not overmix.1 ¼ cups all-purpose flour, ¾ cup cornmeal plus more for rolling, 1 teaspoon salt, ½ teaspoon baking powder, ½ teaspoon baking soda
- Using a large cookie or ice cream scoop, make 10 cookie dough balls. Roll each dough ball gently between the palms of your hands to make it smooth and round, then toss it in the cornmeal to coat the outside of each dough ball.
- Place the dough balls on a parchment lined baking sheet or plate and transfer to the freezer to chill for 20-30 mins before baking. Meanwhile, preheat the oven to 350˚F. Line a second baking sheet with parchment paper.
- After 20-30 minutes in the freezer, remove cookie dough from the freezer and spread out amongst the two baking sheets. Bake cookies for 15 minutes, or until the cookies just begin to brown around the edges. Remove from the oven and allow to cool on the cookie sheets for 10 minutes.
- Drizzle with honey and sprinkle with sea salt just before serving, if desired.flaky salt for serving
Notes
- To store: place cooled cookies at room temperature in an airtight container for up to 5 days.
- To freeze: place cooled cookies on a parchment lined baking sheet in a single layer and freeze for at least one hour. Transfer frozen cookies to a freezer-safe ziplock bag and store in the freezer for up to 3 months. Thaw at room temperature.
- Make ahead: Cookie dough can be frozen and baked later. When you reach step 5 in the recipe, wrap the cookie dough balls tightly in a double layer of plastic wrap and store in the freezer for up to 3 months. When ready to bake, preheat the oven and remove the cookie dough from the freezer. Once the oven is preheated, continue with the recipe as written, checking the cookies for doneness after 15 minutes. They may need an extra minute or two to bake through.