One bite of these gluten free cornbread cookies and you will be hooked! They are topped with a honey butter, then a honey drizzle. This new Crumbl Cornbread Cookie copycat recipe is easy to make with just a few simple ingredients.
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Cornbread is a popular bread that has a slight sweetness from the corn flour. I was able to replicate that slight sweetness. This soft cornbread cookie is then topped with a sweet honey butter. It truly is a great recipe!
When Crumbl released a cornbread cookie earlier in the year, it was wildly popular. It was released this past week and cookie fans have been raving about it all over the internet. I knew I had to make a gluten free version for my readers.
All of my Crumbl copycat cookie recipes have been getting great reviews from everyone. Drop me a message to let me know which you have made so far!
Crumbl Copycat Flavors:
Why These Cookies Are So Great:
- This gluten free cornbread cookies recipe makes delicious cornbread flavored cookies. They will quickly become a family favorite!
- They honey butter is so easy to make and it really catapults this cookie over the top in flavor!
- You can freeze them so you can enjoy these cookies any time.
- These homemade cornbread cookies are so easy to make, and you find the ingredients at any grocery store.
This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)
Ingredient Notes:
- Gluten Free Flour Blend - For this recipe, I used Pillsbury Gluten Free Flour Blend. I also tested it with King Arthur Measure for Measure. I am certain other blends will work well, just be sure to keep an eye on the moisture level as some blends are very starchy.
- Xanthan Gum - If your blend doesn't have xanthan or guar gum, add one teaspoon!
- Corn Flour- For best results, I used a finely ground gluten free corn flour. I recommend using gluten free cornmeal so you do not end up getting cross-contaminated with gluten. You do not want to use any gritty corn meal because it will make your cookies texture too crunchy.
- Sugar - Regular white sugar.
- Eggs - Use size large.
- Butter - I recommend unsalted butter
- Salt - I used sea salt but kosher salt is also fine.
- Honey - You can use any variety.
Recipe Step By Step Directions:
Step 1: Place the butter in a microwave safe dish and heat it for 25 seconds to soften it. Add the butter, sugar, and eggs into the large bowl of a standing mixer. Use the whisk attachment to whip these ingredients.
Step 2: Add the gluten free flour, corn flour, baking powder, and salt. Switch the to a paddle attachment and whip into a cookie dough on medium speed.
Step 3: This is what your cornbread cookie dough will look like. I covered the bowl with plastic wrap and refrigerated the dough for 10 minutes.
Preheat the oven to 350º F and be sure the oven rack is set to the middle setting.
Step 4: Use a large
Step 5: Bake the cookies for 10-12 minutes. The baking time will vary depending on how large you make your cookies. Move the baked cookies to a wire rack to cool.
Step 6: Whip up the honey butter while the cookies are cooling. Add the honey and butter to a microwave-safe bowl and heat for 15 seconds. Mix them and then add the powdered sugar. Chill the honey butter for 15-30 minutes.
Step 7: Use a small scoop or two spoons to drop honey butter over each gluten free cornbread cookie. Drizzle with honey, and enjoy!
Cookie Baking Tips:
- Take special care to measure correctly. If you add in too much gluten free flour or other ingredients, it can mess with the cookies as they bake. If they don't have the proper ratios of ingredients, you may end up with a disaster.
- Chill the dough when possible. I know you are probably ready to eat your cookies right now, but taking a few minutes to chill the batter makes them less likely to spread.
- Don't let the cookies sit on the pan too long. After they have baked, only let them sit up to 5 minutes on the baking sheet. The pan will still be hot and continue baking them otherwise.
Tips and Recipe FAQ:
A cornbread cookie is a cross between cornbread and a sugar cookie.
I do not recommend cornmeal due to its grittiness. It will make hard bits in your cookies.
Store these cookies in an airtight container for up to 4 days in the refrigerator.
I prefer to store them in the freezer. You can chill the cookies in the refrigerator to harden the honey butter, then transfer the cookies to a zipper-style freezer bag. They will keep fresh in the freezer for up to 4 months.
More Gluten Free Cookies Recipes:
- Easy Gluten Free Chocolate Chip Cookies
- Gluten Free Peanut Butter Cookies
- The Best Gluten Free Peanut Butter Blossoms
- Gluten Free Chocolate Chip Oatmeal Cookies
📖 Recipe
Gluten Free Cornbread Cookies {Crumbl Copycat}
Ingredients
- ¾ cup gluten free flour blend * see note
- ¾ cup corn flour or masa * see note
- ½ cup brown sugar
- ¼ cup sugar
- ⅛ teaspoon sea salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup butter softened, unsalted
- 2 large eggs
- 1 teaspoon pure vanilla extract
Honey Butter Topping
- ¼ cup butter room temperature
- 3 teaspoons honey any variety flavor
- ⅔ cup powdered sugar
- 1 tablespoon honey for the drizzle on top of the cookies
Instructions
- In the bowl of a standing mixer, add the softened butter, eggs, vanilla extract, and sugar. Use the whisk attachment to whip the wet ingredients together. You can also use a hand held electric mixer.
- Switch to a paddle attachment on the mixer. Add in the flours, salt, baking soda, and powder. Mix up the cornbread cookie dough by starting on low speed and gradually increase the speed to medium. Whip for 15 seconds.
- Place plastic wrap over the mixing bowl and chill the dough for 15 minutes.
- Preheat the oven to 350º F and set the oven rack to the middle position.
- Line a cookie sheet with parchment paper. Use a large cookie scoop to drop dough balls onto the cookie sheet. Use your hand to gently press the dough down a little.
- Bake the cookies for 10-12 minutes. The actual time will depend on the size of cookies you make. Remove from the oven and allow the cookies to cool on a cooling rack.
- Add the honey butter ingredients to a small mixing bowl and mix well. You can chill the honey butter or top the cookies with it when it is room temperature.
- Use two spoons or a small cookie scoop to drop honey butter onto each cooled cookie. Top with a honey drizzle.
Notes
- I used Pillsbury gluten free flour blend to make this recipe. I have also made it with King Arthur's Measure for Measure. Other blends should work, but keep an eye on the dough consistency. Some blends are very starchy and so they may need more or less flour.
- Xanthan Gum - If your blend doesn't contain this or guar gum, you will need to add 1 teaspoon.
- Use unsalted butter.
- Corn flour - Use gluten free corn flour. I do not recommend corn meal because it is too gritty.
- Store the cookies in an airtight container in the fridge. You can also freeze the cookies in a freezer bag for up to 4 months.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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