Chewy Honey Cornbread Cookies Recipe

5 from 1 vote

Chewy Honey Cornbread Cookies Recipe

Inspired by Crumbl's Cornbread Cookie, these chewy cookies bring cornbread to life in dessert form! Made with pantry staples, they're unfrosted but perfect with a honey drizzle or flaky salt. Recipe makes 10 large cookies.

Prep Time15

Cook Time15

Chilling time30

Total Time1

Course: All Recipes, Baking, Dessert, Snack

Cuisine: American

Keyword: cornbread, cornbread cookies, crumbl copycat, crumbl copycat recipe

Servings:

Calories: 304kcal

Author: Kimberlee Ho

Equipment

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

US Customary - Metric

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.

Nutrition