Cornbread cookies are the kind of treat that makes you pause after the first bite in a good way.
They’re soft and chewy like a cookie, but they have that warm, cozy cornbread flavor that feels a little different from the usual sugar cookie.
Sweet, slightly buttery, and just a tiny bit “golden,” they’re perfect when you want something comforting.
What makes them special is the texture. Cornmeal adds a gentle crunch, while the cookie dough keeps everything tender and fluffy.
You can keep them simple with a bit of sugar on top, or make them extra fun with honey, a drizzle of glaze, or even a buttery frosting if you like sweeter desserts.
If you like cornbread and cookies, this mash-up might become your new favorite.
Why Cornbread Cookies Are Trending Right Now
Cornbread cookies are trending because they feel like a fun mash-up: soft and sweet like a cookie, but with that cozy cornbread flavor and a slightly “gritty” cornmeal texture that stands out from regular cookies.
TikTok plays a considerable role here; people love filming the bite, the crumb, and honey-butter-style toppings, and the hype grows fast when a treat looks different on camera.
A big push also comes from Crumbl, whose rotating Cornbread Cookie has become a repeated TikTok favorite that people talk about whenever it’s off the menu.
On top of that, a major brand gave the idea fresh spotlight in 2025: Trader Joe’s crowned Honey Gochujang Corn Cookie Ice Cream Sandwiches as its Store Recipe Contest winner.
Mixing cornbread-style cookies with honey, ice cream, and a spicy-sweet twist so the trend feels new again, not just a copycat cookie.
How to make Cornbread Cookies (Crumbl-style)
These cornbread cookies are thick, soft, and a little “crumbly” in the best way, just like the Crumbl-style ones people rave about.
The mix of butter + shortening helps them stay bakery-soft, and the honey butter frosting is what makes them feel extra special.
Ingredients You’ll NeedBase (Cookies)
Honey Butter Frosting
|
Recipe Notes
| INFORMATION | DETAILS |
|---|---|
| Prep Time | 20–25 minutes |
| Cook Time | 13–15 minutes |
| Cooling Time | 20–30 minutes (so frosting doesn’t melt) |
| Total Time | ~40–55 minutes |
| Oven Temp | 350°F / 175°C |
| Method | Mixing + Baking + Frosting |
| Yield | 16–18 large cookies (Crumbl-size) |
| Cuisine | American, Dessert |
Step-by-Step Instructions to make Crumbl-style Cornbread Cookie
These Crumbl-style cornbread cookies are thick, soft, and topped with sweet honey butter frosting. Follow these steps for the right texture and flavor.
Step 1: Preheat and Prep your Pans
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This helps the cookies bake evenly and keeps the bottoms from over-browning.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 cup yellow cornmeal, ¼ cup cornstarch, 1 tsp baking powder, and 1 tsp salt. Set this aside so it’s ready to add all at once.
Step 3: Cream the Fats and Sugars
In a large bowl, beat ¾ cup softened butter and ¼ cup shortening until smooth.
Add 1 cup packed light brown sugar and ½ cup granulated sugar, then beat for 1–2 minutes until the mixture looks lighter and fluffier.
Step 4: Add eggs, flavoring, and honey
Beat in 2 eggs, one at a time. Mix in 1 tsp vanilla extract and ¼ tsp butter extract (optional).
Add about ¼ cup of honey to the dough and mix just until combined, saving the remaining honey for topping later.
Step 5: Combine and Shape the Cookie Dough
Add the dry ingredients to the wet ingredients and mix on low just until no dry flour remains.
Scoop about ¼ cup of dough per cookie (around 60–70 g) and place on the baking sheets with space between them. Lightly press the tops just a little so they bake evenly while staying thick.
Step 6: Bake and Cool
Bake for 13–15 minutes, until the edges look set and the centers still look soft and pale. Let the cookies cool on the pan for 10 minutes, then move them to a rack and cool completely before frosting.
Step 7: Make the Honey Butter Frosting
Beat ½ cup softened butter until smooth. Add 1 ½ cups of powdered sugar and mix until combined.
Add ¼ cup honey, ½ tsp vanilla extract, and a pinch of salt, then beat until fluffy. If needed, add 1 tbsp heavy cream (a tiny bit more only if necessary) until spreadable.
Step 8: Frost and finish
Spread or swirl frosting onto the cooled cookies. Drizzle or lightly brush the tops with the reserved honey, and add a tiny sprinkle of flaky salt if you like that sweet-salty finish.
Nutrition Facts
Here are accurate, calculated nutrition facts for Crumbl-style cornbread cookies (with frosting + honey drizzle), assuming the recipe makes 16 large cookies.
| Nutrient | Per 1 cookie (1/16 batch) | Per 100 g (approx.) |
|---|---|---|
| Calories (kcal) | 453 | 422 |
| Protein (g) | 3.7 g | 3.5 g |
| Fat (g) | 19.0 g | 17.7 g |
| Carbohydrates (g) | 68.4 g | 63.8 g |
| Sugar (g) | 43.6 g | 40.6 g |
| Fiber (g) | 1.0 g | 0.9 g |
| Sodium (mg) | 205 mg | 190 mg |
Disclaimer: Your exact numbers can shift a bit depending on cookie size (16 vs 18), frosting thick ness, and how much honey you actually drizzle.
Some variations to try
Once you’ve made the classic Crumbl-style cornbread cookies, it’s fun to switch up the flavor without changing the whole recipe. These variations keep the same soft, bakery-style texture, but add a new twist so it doesn’t feel like the same cookie every time.
1. Cinnamon Honey Butter Cornbread Cookies
This version tastes warmer and cozier, kind of like cornbread with a hint of spice.
Ingredient: Add 1 tsp ground cinnamon to the dry mix (optional: a tiny pinch of nutmeg).
How to make it: Mix and bake the cookies the same way as the original recipe. When they’re completely cool, frost with the honey butter frosting as usual, then finish with a light dusting of cinnamon on top. The cinnamon makes the honey flavor pop and gives the cookies a “bakery warm” taste.
2. Maple Glaze Cornbread Cookies
If you like sweeter, shiny-topped cookies, this one is perfect and feels like a brunch treat.
Ingredients: Swap honey drizzle for 2–3 tbsp maple syrup in a quick glaze (maple syrup + powdered sugar).
How to make it: Bake the cookies the same, but skip the frosting. Stir powdered sugar with maple syrup until it becomes a thick drizzle, then spoon it over cooled cookies. Let it set for 10–15 minutes so the tops get that smooth glazed finish.
3. Strawberry Honey Cornbread Cookies
This one tastes bright and fun, and the fruity topping makes it feel extra special.
Ingredients: Add 2–3 tbsp strawberry jam to the frosting (or swirl jam on top after frosting).
How to make it: Bake the cookies like normal and let them cool completely. Frost with honey butter frosting, then either mix a little strawberry jam into the frosting for a soft pink flavor boost or swirl a small spoon of jam on top of each cookie. It adds a sweet-tart bite that balances the buttery cookie really well.
Baking and Storage Tips
These tips help your cornbread cookies stay thick, soft, and bakery-style from the first batch to the last. They’ll also keep the frosting smooth and the leftovers tasting fresh.
- Chill the dough for 20–30 minutes if your kitchen is warm, so the cookies stay thick instead of spreading too much.
- Pull them out when the edges look set, but the centers still look soft. Overbaking is the fastest way to dry them out.
- Cool the cookies completely before frosting, or the frosting will melt and slide off.
- Store frosted cookies in an airtight container in the fridge for up to 4 days, and let them sit at room temperature for 10–15 minutes before eating.
- If storing unfrosted cookies, keep them airtight at room temperature for 2–3 days, then frost right before serving for the best texture.
Wrapping up
Crumbl-style cornbread cookies are the perfect treat when you want something sweet, cozy, and a little different from regular cookies.
They’re soft and buttery, with that warm cornmeal texture, and the honey butter frosting takes them over the top in the best way.
Once you’ve made them once, you can easily make them your own. Add cinnamon for a cozy twist, try a glaze for a lighter topping, or swirl in fruit for something fun.
Just remember the simple keys: don’t overbake, let them cool before frosting, and store them the right way so they stay soft.
If you try these, tell me which variation you liked most or what topping you’d add next.
