Copycat Crumbl Cornbread Cookie

Name: Copycat Crumbl Cornbread Cookie
Yield: 7
Ingredients: 3/4 cup unsalted butter (slight chilled); 1/2 granulated sugar; 1/4 cup light brown sugar; 1 whole egg; 1 egg yolk; 2 tablespoons honey; 2 teaspoons vanilla extract; 3/4 teaspoon butter extract; 1 1/2 cup all purpose flour; 3/4 teaspoon salt; 1/4 cup corn starch; 1/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1 cup cornmeal; 6 tablespoons unsalted butter (softened); 3/4 cups powder sugar; 3 tablespoons honey; Pinch of salt

An image of Copycat Crumbl Cornbread Cookie

soft, chewy, and bursting with sweet cornbread flavor, topped with a luscious honey buttercream frosting and a drizzle of honey for the perfect sweet treat.

Ingredients

3/4 cup unsalted butter (slight chilled)

1/2 granulated sugar

1/4 cup light brown sugar

1 whole egg

1 egg yolk

2 tablespoons honey

2 teaspoons vanilla extract

3/4 teaspoon butter extract

1 1/2 cup all purpose flour

3/4 teaspoon salt

1/4 cup corn starch

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1 cup cornmeal

6 tablespoons unsalted butter (softened)

3/4 cups powder sugar

3 tablespoons honey

Pinch of salt

Instructions

For the cookies
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper and set them aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the slightly chilled unsalted butter, granulated sugar, and light brown sugar on medium speed. Continue mixing until the mixture is light and fluffy, about 2-3 minutes. (This step is crucial for helping the cookies hold their shape.)
Scrape down the sides and bottom of the bowl with a rubber spatula. Add the whole egg and mix for 30 seconds. Scrape down the sides and bottom of the bowl again. Add the egg yolk and repeat.
Add the honey, vanilla extract, and butter extract to the mixture. Mix on low speed until well combined, scraping down the sides of the bowl as needed.
Add the all-purpose flour, salt, cornstarch, baking soda, baking powder, and cornmeal to the bowl. Mix on low until evenly combined, being careful not to overmix.
Using a 3-tablespoon-sized cookie scoop, scoop out two balls of dough at a time and roll them together. You should end up with about 7 large cookie balls.
Place the cookie balls on the prepared baking sheets, spacing them about 2 inches apart. Gently press each ball down to slightly flatten. Aim for a diameter of about 3 inches with a flat top.
Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are lightly golden and the centers are set. The cookies will continue to firm up as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
For the Honey Buttercream:
In a medium bowl, beat the softened unsalted butter until smooth and creamy using an electric mixer on medium speed.
Add the powdered sugar and mix on low speed until fully incorporated. Then, add the honey and a pinch of salt, and mix on medium speed until the buttercream is light and fluffy.
Once the cookies are completely cooled, use a 1-tablespoon scoop to place a dollop of honey buttercream in the center of each cookie. Drizzle honey over the cookies before serving.