Cornbread Cookies (Crumbl Copycat)
Cornbread Cookies (Crumbl Copycat)
Scroll to find recipe and step by step instructions.
Serving Size:
recipe makes about 12 cookies
Measurments:
1/2 cup butter
1/3 cup shortening (you can replace with butter)
2 tbsp vegetable oil
1/3 cup of packed brown sugar (light or dark)
1/2 cup white granulated sugar
1 large egg
2 tsp of vanilla extract
1 tbsp corn syrup (optional)
1 cup corn meal
1 2/3 cup of All-purpose flour
1 tbsp corn starch (optional)
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp of salt (optional if you used salted butter)
Glaze:
1/2 cup powdered sugar
2 tbsp butter
1 - 2 tbsp heavy cream/milk
Frosting:
1/4 cup butter
1/2 cup powdered sugar
1-2 tbsp heavy cream
(Or you can use our bakery style buttercream recipe!)
*You can also do an optional honey drizzle*
Step By Step
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Step 1
Preheat oven to convection 350 degrees fahrenheit.
Beat room temperature butter and shortening in stand mixer/by hand for 3-5 minutes (or until butter turns off-white).
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Step 2
Add in brown sugar and white sugar. Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).
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Step 3
Add your large egg and stir into mixture.
Mix in vanilla and corn syrup.
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Step 4
Add flour, baking soda, baking powder, corn meal, and salt to form your dough. If using a stand mixer, mix on low. If mixing by hand, use a spatula.
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Step 5
Use a 1/3 cup scoop (or however much your heart desires) and place a single ball of dough on baking tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.
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Step 6
After baking your test cookie, place cookie dough balls on your tray. Use your test cookie to estimate how many cookies you can fit on your tray.
Bake cookies for 11-12 minutes (for 1/3 cup scoop).
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Step 7
For perfectly circular cookies, use a circular bowl/cup and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.
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Step 8
For frosting, whip butter until it turns an off-white color, and then add powdered sugar. Lastly add your heavy cream until you get desired consistency.
For glaze, combine all of the ingredients and stir/whisk until there are no powdered sugar clumps.
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Step 9
Use a silicone brush to spread glaze on top of cookies.
Lastly place a tbsp of frosting in the center, and you’re done!
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Step 10
You can store these at room temperature for up to 10 days or in fridge for up to 12!