A catering size copycat of the Crumbl Cornbread Cookie, executed to absolute perfection. This soft cornmeal cookie is brushed with a honey butter glaze and topped with a dollop of honey buttercream.

A single catering size dupe of the Crumbl cornbread cookie.

Catering Size Cornbread Cookies

You guys have been waiting for this one for a while (I’m sorry). But I can happily say that the wait was worth it. These Mini Crumbl Cornbread Cookies are a spot-on copycat for the real deal. If you’ve never tried them before, they taste even better than you’re imagining a cornbread cookie to taste! The base cookie has actual cornmeal in the dough, but is totally soft and sweet. Next it is topped with honey butter glaze and some honey buttercream that I could honestly eat by the spoonful.

Pile of cornbread-inspired cookies topped with honey buttercream.

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post.

Honey Glaze:

Salted butter – I use salted butter, but you can sub in unsalted butter if that’s your preference!
Honey
Powdered sugar
Vanilla

Cornbread Cookie:

Salted butter, softened – Again, you can choose to use unsalted butter. I would just add an extra pinch of salt to the dough.
Granulated sugar
Egg + 1 egg yolk – The extra egg yolk adds some fat to help create a more rich and moist texture which is needed with the addition of the cornmeal.
Vanilla – This provides a nice deep flavor base.
Butter flavoring – This supports the cornbread feel, but you could sub with more vanilla if desired.
All-purpose flour
Corn meal – The corn meal is key to giving this a cornbread texture + flavor.
Baking powder
Salt

Honey Buttercream:

Salted butter, softened – Yes, unsalted butter will work here too.
Honey
Powdered sugar
Vanilla
Milk – You will use just enough milk to help bring the buttercream together. You want this frosting to be thick.

Mini cornbread cookies on a wire cooling rack.

How to Make Mini Cornbread Cookies

Make the honey glaze by combining the butter, honey, powdered sugar, and vanilla in a sauce pan over medium heat. Stir constantly until fully combined. Turn down the heat to low and keep the glaze on the stove, stirring periodically, while you make the cookies.
Preheat the oven to 350°F (180°C) and line a cookie sheet with parchment paper or a silicone mat.
To make the cookies, cream together the butter and sugar with a stand mixer. Mix for 2 minutes or until the mixture is light in color and fluffy in texture.
Scrape the sides and add in the eggs, vanilla extract, and butter flavoring. Mix until well combined.
Next, add the flour, corn meal, baking powder, and salt to the mixer and mix until the cookie dough comes together.
Portion out the dough using a #40 scoop (1 1/2 Tbsp) and press down on the top of each scoop to flatten just slightly.
Bake at 350° for 10-12 minutes or until the cookies no longer look wet and glossy on top.
Pull the cookies out of the oven and brush the top of each cookie with glaze. Allow the cookies to cool on the pan for 10 minutes before moving to a wire rack to completely cool.
While the cookies are cooling, make the buttercream by mixing the butter and honey until smooth and creamy.
Add 1/2 cup of powdered sugar at a time, mixing until incorporated before adding more. Add a splash of milk as needed to bring the mixture together. Repeat until all the powdered sugar is added.
Add in the vanilla and mix on high speed until nice and fluffy. You’re looking for a consistency that will scoop with a cookie scoop and keep its shape. Do not over whip or else you will lose that scoop-able buttercream.
Once the cookies are cool, use a small cookie scoop (I used my 1/2 tsp scoop) to drop a dollop of buttercream in the middle of each cookie. ENJOY!
Store at room temperature in an air tight container for 3-5 days.

Aerial view of a pile of cornbread cookies (like Crumbl's!)

How should I store these cookies?

Once cooled, store your cookies in an airtight container on the counter for 3-5 days!

Can I freeze these cookies?

Yes! You can freeze these cookies with or without the frosting for up to 3 months! If freezing with frosting, place all cooled cookies onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies.

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer is also an excellent option for when you don’t want to mix things by hand.
Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #40 scoop for the cookie dough and a ½ tsp scoop for the buttercream frosting.

Close up of a copycat of the Crumbl Cornbread Cookie (the mini catering size!).

More Crumbl Copycats

A pile of the catering size Crumbl cornbread cookies.

Mini Crumbl Cornbread Cookie

A catering size copycat of the Crumbl Cornbread Cookie, executed to absolute perfection. This soft cornmeal cookie is brushed with a honey butter glaze and topped with a dollop of honey buttercream.

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Prep Time: 40

Cook Time: 10

Servings: small cookies

Ingredients

Honey Glaze

3 Tbsp salted butter, softened
2 Tbsp honey
1/2 cup (54g) powdered sugar
1/2 tsp vanilla

Cornbread Cookie

3/4 cup (167g) salted butter, softened
3/4 cups (173g) granulated sugar
1 egg + 1 egg yolk
1/2 tsp vanilla
1/4 tsp butter flavoring
1 3/4 cups (266g) all-purpose flour
3/4 cups (117g) corn meal
1 1/2 tsp baking powder
1/4 tsp salt

Honey Buttercream

1/4 cup (56g) salted butter, softened
1/8 cup honey
1 1/4 cups (134g) powdered sugar
1/2 tsp vanilla
1/2 Tbsp milk

Instructions

Make the honey glaze by combining the butter, honey, powdered sugar, and vanilla in a sauce pan over medium heat. Stir constantly until fully combined. Turn down the heat to low and keep the glaze on the stove, stirring periodically, while you make the cookies.
3 Tbsp salted butter, softened , 2 Tbsp honey, 1/2 cup (54g) powdered sugar, 1/2 tsp vanilla
Preheat the oven to 350°F (180°C) and line a cookie sheet with parchment paper or a silicone mat.
To make the cookies, cream together the butter and sugar with a stand mixer. Mix for 2 minutes or until the mixture is light in color and fluffy in texture.
3/4 cup (167g) salted butter, softened, 3/4 cups (173g) granulated sugar
Scrape the sides and add in the eggs, vanilla extract, and butter flavoring. Mix until well combined.
1 egg + 1 egg yolk, 1/2 tsp vanilla, 1/4 tsp butter flavoring
Next, add the flour, corn meal, baking powder, and salt to the mixer and mix until the cookie dough comes together.
1 3/4 cups (266g) all-purpose flour, 3/4 cups (117g) corn meal, 1 1/2 tsp baking powder, 1/4 tsp salt
Portion out the dough using a #40 scoop (1 1/2 Tbsp) and press down on the top of each scoop to flatten just slightly.
Bake at 350° for 10-12 minutes or until the cookies no longer look wet and glossy on top.
Pull the cookies out of the oven and brush the top of each cookie with glaze. Allow the cookies to cool on the pan for 10 minutes before moving to a wire rack to completely cool.
While the cookies are cooling, make the buttercream by mixing the butter and honey until smooth and creamy.
1/4 cup (56g) salted butter, softened, 1/8 cup honey
Add 1/2 cup of powdered sugar at a time, mixing until incorporated before adding more. Add a splash of milk as needed to bring the mixture together. Repeat until all the powdered sugar is added.
1 1/4 cups (134g) powdered sugar, 1/2 Tbsp milk
Add in the vanilla and mix on high speed until nice and fluffy. You’re looking for a consistency that will scoop with a cookie scoop and keep its shape. Do not over whip or else you will lose that scoop-able buttercream.
1/2 tsp vanilla
Once the cookies are cool, use a small cookie scoop (I used my 1/2 tsp scoop) to drop a dollop of buttercream in the middle of each cookie. ENJOY!
Store at room temperature in an air tight container for 3-5 days.