One bite of these gluten free cornbread cookies, and you will be hooked! They are topped with honey butter, then a honey drizzle. This new Crumbl Cornbread Cookie copycat recipe is easy to make with simple ingredients.
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Cornbread is a popular bread with 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 received great reviews from everyone. Send me a message to tell me what you have made so far!
What I love about these cornbread cookies:
- This gluten free cornbread cookies recipe makes delicious cornbread-flavored cookies. They will quickly become a family favorite!
- The honey butter is so easy to make, and it 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 easy to make, and you can find the ingredients at any grocery store.
Allergen Information:
These homemade cornbread cookies are gluten-free, soy-free, nut-free, and oat-free. Make them dairy-free by using dairy-free butter.
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
- Pillsbury Gluten Free—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend— Add 3/4 teaspoon if your blend doesn’t have xanthan or guar gum!
- Corn Flour– For best results, I used finely ground gluten free corn flour. I recommend using gluten free cornmeal so you do not get cross-contaminated with gluten. You do not want to use any gritty cornmeal because it will make your cookie’s 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.
You may also want to try my homemade gluten free cornbread mix recipe. It is easy to make and conveniently stored in your pantry.
Step-By-Step Photos and 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 cookie dough quickly.
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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.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Preheat the oven to 350º F, and be sure the oven rack is set to the middle setting.
Step 4: Drop dough balls onto a parchment paper-lined
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 on the baking sheet for up to 5 minutes. The pan will still be hot and continue baking them otherwise.
Frequently Asked Questions:
A cornbread cookie is a cross between cornbread and a sugar cookie.
I do not recommend cornmeal due to its grit. It will make hard bits in your cookies.
Store these cookies in the refrigerator in an airtight container for up to 4 days.
I prefer to store them in the freezer. You can chill the cookies in the refrigerator to harden the honey butter, then transfer them to a zipper-style freezer bag. They will keep fresh in the freezer for up to four months.
More Crumbl Copycat Flavors:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
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 cane sugar
- ⅛ teaspoon sea salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup unsalted butter softened,
- 2 large eggs
- 1 teaspoon pure vanilla extract
Honey Butter Topping
- ¼ cup unsalted butter room temperature
- 3 teaspoons honey any variety flavor
- ⅔ cup powdered sugar
- 1 tablespoon honey for the drizzle on top of the cookies
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Instructions
- In the bowl of a standing mixer, add the softened ½ cup unsalted butter, 2 large eggs, 1 teaspoon pure vanilla extract, ½ cup brown sugar, and ¼ cup cane sugar. Use the whisk attachment to whip the wet ingredients together. You can also use a handheld electric mixer.
- Switch to a paddle attachment on the mixer. Add in the ¾ cup gluten free flour blend, ¾ cup corn flour or masa, ⅛ teaspoon sea salt, ½ teaspoon baking soda, and 1 teaspoon baking powder. Mix up the cornbread cookie dough by starting at a low speed and gradually increasing 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 softened ¼ cup unsalted butter, ⅔ cup powdered sugar, and 3 teaspoons honey 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, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
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.
Hi, this recipe looks amazing and I can’t wait to try it! Do you think it could work with vegan butter?
Vegan butter should work well. Please keep me posted which brand to use. I have used Smart Balance.
I am impatiently waiting for Crumbl Cookie to open near me, but this recipe definitely helped hold me over! The honey butter and honey drizzle… oh my god, so good!
LOL, I always wonder if they could do gluten free safely given how small their kitchen is. If they do, I hope they are made at a safer off-site.