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crumbl cornbread cookie recipe

Crumbl Cornbread Cookie Recipe

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Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup (125g) all-purpose flour
  • ¾ cup (105g) fine yellow cornmeal
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 large egg
  • 1 egg yolk
  • 2 tbsp sour cream
  • 1 tsp vanilla extract
  • 1 tbsp honey
  • ½ cup (115g) unsalted butter, softened (for frosting)
  • 1½ cups (180g) powdered sugar, sifted
  • 2 tbsp honey (for frosting)
  • 2 tbsp heavy cream
  • ¼ tsp salt (for frosting)

Method
 

  1. Beat ½ cup softened butter with ¾ cup granulated sugar and ¼ cup brown sugar on medium for 3 minutes, until pale and fluffy.
  2. Add the egg, egg yolk, 2 tbsp sour cream, 1 tsp vanilla, and 1 tbsp honey; beat on medium for 1 minute until smooth.
  3. Fold in the flour, cornmeal, baking powder, baking soda, and ½ tsp salt with a spatula until just combined, about 20 to 25 folds.
  4. Scoop into 8 balls of about 80g each on parchment-lined baking sheets, flatten to ¾ inch, and bake at 375°F (190°C) on the middle rack for 11 to 13 minutes until the edges are set. Cool completely.
  5. Beat the frosting butter for 2 minutes, add powdered sugar, 2 tbsp honey, 2 tbsp heavy cream, and ¼ tsp salt, and beat on medium-high for 2 minutes until light and spreadable.
  6. Swirl frosting onto each cooled cookie, leaving a ½-inch border, and finish with a drizzle of honey.

Notes

These cookies are meant to be large, Crumbl-style. Resist the urge to make them smaller or the thick, cakey texture won't come through the same way. The frosting can be made up to 2 days ahead and kept in the fridge; just bring it back to room temperature and give it a quick stir before spreading.