Description
Delight in these Crumbl-inspired Corn Bread Cookies featuring a unique blend of cornmeal and classic cookie ingredients. Soft, buttery, and slightly sweet with a smooth honey buttercream topping, these cookies offer a perfect balance of textures and flavors, perfect for a comforting treat or dessert.
Ingredients
Cookie Dough
- 1 & 1/2 sticks butter (softened)
- 1 tbsp vegetable or canola oil
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg (at room temperature)
- 1 & 1/2 tsp vanilla flavoring
- 1/2 tsp butter flavoring
- 1 tbsp honey
- 1 & 1/2 cups all-purpose flour
- 1/3 cup cornstarch
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp cream of tartar
- 3/4 cup cornmeal
- 1/2 tsp salt
Honey Buttercream
- 6 tbsp butter (softened)
- 3/4 cup powdered sugar
- 2 tsp honey
- 1 tsp vanilla flavoring
- Heavy cream or milk (to thin out buttercream as needed)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside to prepare for baking the cookies.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, vegetable or canola oil, granulated sugar, and brown sugar until light and fluffy for a smooth base.
- Add Wet Ingredients: Add the egg, vanilla flavoring, butter flavoring, and honey to the creamed mixture and mix until fully combined to incorporate all flavors.
- Add Dry Ingredients: Sift together the all-purpose flour, cornstarch, baking soda, baking powder, salt, and cream of tartar. Gradually add this dry mixture to the wet ingredients, mixing in the cornmeal until all flour disappears and the dough is evenly combined.
- Shape Cookies: Using a large cookie scooper, portion out 14 equally sized balls of dough. Optionally, roll these dough balls in coarse cornmeal for added texture before baking.
- Bake Cookies: Place the dough balls on the prepared baking sheet and bake in the preheated oven for 8-9 minutes until lightly golden and cooked through.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely to avoid breaking.
- Prepare Honey Buttercream: In a clean bowl, cream together the softened butter, powdered sugar, honey, and vanilla flavoring until light and creamy. If the buttercream is too thick, add heavy cream or milk one half tablespoon at a time, mixing well until the desired spreading consistency is achieved.
- Assemble: Once cookies are completely cooled, spread or dollop a generous amount of honey buttercream on top of each cookie. Optionally drizzle with additional honey before serving.
Notes
- Rolling the cookie dough balls in coarse cornmeal adds a delightful crunchy texture and fun visual appeal.
- Ensure the egg is at room temperature to help the dough blend more smoothly and evenly.
- If desired, you can store cooled cookies without frosting in an airtight container for up to 3 days.
- For longer storage, prepare cookies and buttercream separately and assemble just before serving.
- Adjust the consistency of buttercream with heavy cream or milk carefully to avoid making it too runny.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
