Crumbl Cornbread Cookies
Crumbl Cornbread Cookies are a delightful twist on a classic Southern staple, combining the sweetness of cornbread with the indulgence of freshly baked cookies.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Provides structure
- 1 cup Cornmeal Adds texture and sweetness
- 1 tbsp Baking powder Leavening agent
- 1 tsp Baking soda Works with baking powder for rise
- 1 tsp Salt Enhances flavor
Wet Ingredients
- 1 cup Unsalted butter Adds richness and moisture
- 1 cup Granulated sugar Light crispiness
- 1/2 cup Brown sugar Depth of flavor
- 2 Eggs Binds ingredients and adds moisture
- 1/2 cup Whole milk Contributes creaminess
- 1 tsp Vanilla extract Elevates overall flavor
Toppings and Garnishes
- 2 tbsp Honey Sweet finishing touch
- to taste Sea salt Balances sweetness
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, and salt.
- In another bowl, cream together the unsalted butter and both sugars until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Gradually stir in the whole milk and vanilla extract.
- Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Drop dollops of the dough onto your prepared baking sheet, spacing them a few inches apart.
- Bake the cookies for 10 to 12 minutes, or until the edges are golden and the centers are set.
- Let the cookies cool before frosting them with honey buttercream and drizzling with honey, followed by a sprinkle of sea salt.
Notes
Make sure your butter, eggs, and milk are at room temperature for a smooth batter. Experiment with mix-ins for a unique touch.