Copycat Crumbl Cornbread Cookies Recipe

Cornbread cookies are a fun way to make this Southern dish more of a dessert. A copycat Crumbl cornbread cookie recipe you’ll love. Bake with a drizzle of honey on top when done, or roll in powdered sugar to make crinkle cookies style instead.

Copycat Crumbl Cornbread Cookie

If you have only made this in a square baking dish to serve with chili you have a surprise coming to you with these. We have been messing around with this Southern favorite dish in a number of different ways. You can add fruit like we did with our Banana Cornbread, and now make them into a yummy treat.

Normally this batter is quite loose. In this case the ingredients make it thicker so it is more of a pliable dough consistency. Here we baked them in the oven which is the most common method. There are others though in case you want to use a small countertop appliance instead like Toaster Oven Cookies.

Cornbread Crumble Cookie

If you don’t have one of those but want to make a small batch, follow the timing for Air Fryer Cookie Dough instead. A great way to bake without heating up your whole house. If there are only a few of you at home you can make a few each day and save the rest in the fridge. Just defrost for about 30 minutes ahead of time and you’re good to go.

• 1 1/4 c butter at room temperature
• Granulated sugar
• Brown sugar
• 1 tsp honey + more at end for the top
• 1 tsp vanilla
• Eggs
• 2 3/4 c all purpose flour
• Corn flour
• 1 1/2 tsp baking powder
• Cornstarch
• 1 pinch salt

Really you could transform a regular batter, or even Sweet Potato Cornbread into this. You just need less liquid to make it thicker to form into balls, like dough vs. batter.

You always want the dough to be the same size so the timing will work for each one. If one is much larger it will be undercooked and gooey which is no good. If making a copycat Crumble cookie then you’d want it larger, that will take longer. You’d likely need 12 minutes vs. 8. The longer you bake the crispier they’ll get.

Corn Flour Cookies

Instead of cornmeal like in a batch of Jiffy Cornbread in Cast Iron Skillet, you’ll use corn flour which is different in a number of different ways. First off the texture isn’t as gritty, which you wouldn’t really want in a treat.

Corn flour is often used as a thickening agent which helps transitioning this from a batter to more of a thicker dough you could shape. This is naturally gluten-free, making it suitable for people with gluten sensitivities or those following a gluten free diet.

• In a large bowl with a stand mixer, beat together butter and sugar.
• Add eggs, beat together until you get a smooth mixture. Fold in honey and vanilla.
• In another bowl mix together dry ingredients.
• Slowly incorporate into the butter bowl to create a smooth batter.
• Line baking sheet with parchment paper or spray with non stick spray.
• Preheat oven to 350 degrees F.
• Use a small cookie scoop to create dollops of cookie dough of the same size on the sheet with space in between them.
• Bake dough balls for 8 minutes until edges are beginning to crack, tops are golden brown and middle no longer looks wet.
• Remove to keep them chewy when done.
• Allow to cool for 5 minutes on baking sheet, then transfer to cooling rack.

Top with butter and honey when served or enjoy sweet cornbread bites as is right off the sheet. Other times I have made a honey buttercream frosting and spooned some on once cooled which was great.

Cornbread Dessert Recipe

Let’s talk about a few tips on getting the perfect chewy cookie shall we? First off let’s not let them stick, so prepared baking sheets are a must. You can do this with a little non stick spray or better yet use a sheet of parchment paper or silpat silicone mat.

Butter should be at room temperature and NOT melted, that will ruin the texture overall. I prefer butter over shortening because of the flavor. Always wait until the oven is preheated before adding the pan on the middle rack. Start with the minimum bake time and check every minute after that.

As soon as the middle isn’t wet looking anymore and all around the outsides it is stiffening and starting to crack take them out. Do not remove them yet though, they need to solidify on the hot pan for a bit. At least 5 minutes they should remain on there, many times I will leave on their until cooled if taking them out a bit underbaked.

Store leftovers once cooled in an airtight container at room temperature to keep them soft, not in the fridge or they will become firm. Enjoy within 3 days for best results as they will begin to dry out day after day while they sit. We have a lot of Leftover Cornbread Recipes you can make with it, crumbled or left whole. Jump to recipe and let us know what you think.