Name: crumbl cornbread cookie recipe
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: 1 cup all-purpose flour; ½ cup yellow cornmeal; 2 tablespoons cornstarch; ½ teaspoon baking powder; ¼ teaspoon salt; 6 tablespoons unsalted halal butter, softened; ¼ cup granulated sugar; ¼ cup light brown sugar, packed; 1 large egg; 3 tablespoons honey; 1 teaspoon vanilla extract (alcohol-free); 1 cup powdered sugar; 1 tablespoon honey; 3 tablespoons unsalted halal butter, softened; 2 tablespoons heavy cream or milk; ½ teaspoon vanilla extract (Alcohol free); Extra honey for drizzling

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If you’ve ever tried Crumbl’s famous cornbread cookies, you know they’re absolutely addictive! The good news? You can make them at home with simple halal ingredients.

Trust me, these are SO much better fresh from your oven, and way cheaper too!

These cookies taste like sweet cornbread and sugar cookies had a baby – in the best way possible!

They’re soft, slightly dense, and topped with the most amazing honey buttercream.

Plus, they’re perfect for sharing (or not – no judgment here!).

Quick Info:
⏰ Prep Time: 15 minutes
⏰ Bake Time: 12-14 minutes
⏰ Total Time: 40 minutes
🍪 Makes: 8 large cookies
📊 Level: Beginner-Friendly

Why You’ll Love These Cookies

✨ Tastes just like Crumbl – Seriously, no one will know the difference!
🥄 Super easy – Perfect for first-time bakers
💰 Way cheaper – Make 8 cookies for the price of 1 from the bakery
🕌 100% Halal – All ingredients are halal-certified
👨‍👩‍👧‍👦 Family favorite – Kids and adults love them
🏠 No special equipment – Just basic kitchen tools

What You’ll Need

For the Cookies:

Dry Ingredients:

1 cup all-purpose flour
½ cup yellow cornmeal (regular, not cornbread mix!)
2 tablespoons cornstarch
½ teaspoon baking powder
¼ teaspoon salt

Wet Ingredients:

6 tablespoons unsalted halal butter (softened)
¼ cup white sugar
¼ cup light brown sugar (packed)
1 large egg
3 tablespoons honey
1 teaspoon vanilla extract

For the Honey Buttercream:

3 tablespoons unsalted halal butter (softened)
1 cup powdered sugar
1 tablespoon honey
2 tablespoons heavy cream (or milk)
½ teaspoon vanilla extract

For Topping:

Extra honey for drizzling

Important Halal Notes

🕌 Butter: Use halal-certified butter. Most regular butter is halal, but check the label to be sure!

🥚 Eggs: Regular eggs are halal.

🍯 Honey: Pure honey is naturally halal.

🥛 Cream: Regular heavy cream or milk is halal.

🌾 Flour & Cornmeal: These are naturally halal.

✅ Vanilla Extract: Use alcohol-free vanilla extract or vanilla paste for 100% halal compliance. You can find these at Islamic grocery stores or online.

Step-by-Step Instructions (Super Easy!)

Step 1: Get Ready (5 minutes)

First things first – preheat your oven to 350°F (175°C). This is important! Your oven needs to be hot when the cookies go in.

Line a large baking sheet with parchment paper. Don’t skip this step – it prevents sticking!

Beginner Tip: Take your butter out of the fridge 30 minutes before starting. Room temperature butter mixes much easier!

Step 2: Mix the Dry Ingredients (2 minutes)

In a medium bowl, whisk together:

Flour
Cornmeal
Cornstarch
Baking powder
Salt

Just mix them with a whisk or fork until everything looks evenly combined. Set this bowl aside.

Why this matters: Mixing dry ingredients first ensures even distribution – no lumps of baking powder in your cookies!

Step 3: Cream the Butter and Sugars (3 minutes)

In a large bowl, use a hand mixer (or a wooden spoon and some muscle!) to beat together:

Softened butter
White sugar
Brown sugar

Beat for about 2-3 minutes until it looks light and fluffy. It should look almost like frosting!

What “fluffy” means: The mixture will get lighter in color and increase in volume. That’s air being whipped in – that’s what makes your cookies soft!

Step 4: Add the Wet Ingredients (2 minutes)

Add to the butter mixture:

Egg
Honey
Vanilla extract

Mix on medium speed until everything is combined and smooth. Scrape down the sides of the bowl with a spatula to make sure everything is mixed in.

Step 5: Combine Everything (2 minutes)

Now, add your dry ingredients (from Step 2) to your wet mixture.

IMPORTANT: Mix on LOW speed and stop as soon as you don’t see any more dry flour. Don’t overmix!

Why: Overmixing makes tough cookies. We want soft, tender cookies!

The dough will be thick – that’s perfect!

Step 6: Shape the Cookies (3 minutes)

Use a ¼ cup measuring cup or an ice cream scoop to portion out the dough. You should get about 8 large cookies.

Roll each portion into a ball, then place on your prepared baking sheet. Leave about 3 inches between each cookie – they spread!

Gently flatten each ball slightly with your hand (they should look like thick discs).

Beginner Tip: Wet your hands slightly if the dough is sticky – it makes shaping easier!

Step 7: Bake (12-14 minutes)

Pop the baking sheet in your preheated oven and bake for 12-14 minutes.

What to look for: The edges should be lightly golden, but the centers will still look slightly underdone. That’s PERFECT! They’ll continue cooking on the hot pan after you remove them.

Don’t overbake! It’s better to slightly underbake than overbake. Overbaked cookies are hard and crunchy – we want soft and chewy!

Step 8: Cool (10 minutes)

Let the cookies sit on the baking sheet for 5 minutes. They need this time to firm up – if you move them too soon, they’ll break!

After 5 minutes, transfer them to a cooling rack (or a plate) and let them cool for another 5-10 minutes.

Step 9: Make the Honey Buttercream (5 minutes)

While cookies cool, make the frosting:

In a medium bowl, beat together:

Softened butter
Powdered sugar
Honey
Heavy cream
Vanilla extract

Beat until smooth and fluffy (about 2 minutes). If it’s too thick, add a tiny bit more cream. If it’s too thin, add more powdered sugar.

The texture you want: Thick enough to hold its shape but soft enough to spread easily.

Step 10: Frost and Serve!

Once cookies are cool (or still slightly warm – your choice!), add a dollop of honey buttercream on top of each cookie. You can use a spoon, a piping bag, or even a ziplock bag with the corner cut off.

Drizzle with extra honey on top for that authentic Crumbl look!

Pro tip: If you want that “melted butter” effect like at Crumbl, frost them while still warm. The frosting will melt slightly and look amazing!

Beginner Baking Tips

🥄 Measuring flour correctly: Spoon flour into your measuring cup and level it off. Don’t pack it down! Packed flour = dry cookies.

🧈 Butter temperature matters: If your butter is too cold, it won’t mix well. Too soft/melted? Your cookies will spread too much. Room temperature is key!

🥚 Room temperature eggs: Take your egg out 15 minutes before baking. It mixes better with butter.

⏰ Every oven is different: Start checking at 12 minutes. Your oven might be hotter or cooler than mine.

📏 Even-sized cookies: Use the same measuring tool for each cookie so they all bake at the same rate.

Common Mistakes to Avoid

❌ Overmixing the dough: Mix just until combined once you add the flour. Overmixing = tough cookies!

❌ Skipping the cornmeal: This is what makes them taste like cornbread! Don’t substitute.

❌ Overbaking: They should look slightly underdone in the center when you take them out.

❌ Frosting hot cookies: Unless you want melted frosting (which is tasty but messy!), wait until they’re cool.

Storage Tips

Room Temperature: Store unfrosted cookies in an airtight container for 3-4 days.

Frosted Cookies: Because of the cream in the frosting, store frosted cookies in the fridge for up to 5 days. Let them sit at room temperature for 10 minutes before eating.

Freezing: Freeze unfrosted cookies for up to 2 months. Thaw at room temperature and frost fresh!

Pro Tip: I like to freeze the cookies without frosting, then make fresh buttercream when I’m ready to serve. It takes 5 minutes and tastes so much better!

FAQs

Can I make these without cornmeal? No, cornmeal is essential for that cornbread flavor and texture. It’s available at any grocery store – look in the baking aisle!

Is this recipe really halal? Yes! All ingredients listed are halal. Just make sure to use alcohol-free vanilla extract instead of regular extract.

Can I use salted butter? You can, but reduce the salt in the recipe to just a pinch. I prefer unsalted so I can control the saltiness.

Why are my cookies flat? Your butter was probably too warm/melted. Make sure it’s softened but still holds its shape. Also, check your oven temperature!

Can I make them smaller? Absolutely! Use less dough per cookie and reduce baking time to 10-12 minutes.

Do they really taste like Crumbl? Yes! Many people say these are even better because they’re fresh from the oven!