One bite of a Crumbl Honey Bun Cookie and I completely lost my mind. I drove back to Crumbl twice that same week just to get another box of those thick, soft, honey-glazed cookies. Then I told myself: I’m figuring this out at home.
So I got to work. I’ve spent a lot of time recreating Crumbl copycat recipes in my kitchen, and this one quickly became a favorite. That hand-pressed swirl on top, the warm honey glaze brushed right over the cookie, the soft center that just melts. You can have all of that ready in about 34 minutes. Trust me, you’re going to want to make these right now.
Why You Will Love These Crumbl Honey Bun Cookies
Honestly, where do I even start? Here’s why this recipe is going straight to the top of your baking list:
- They’re ready in just 34 minutes, start to finish. Weeknight baking win.
- The dough comes together so easily, even if you don’t bake often.
- That glossy honey glaze on top is absolutely next-level. Sweet, warm, and perfectly sticky.
- Pressing that hand-swirled honey bun design into each cookie is genuinely so fun to do.
- One batch makes 24 cookies, which means plenty to share, gift, or just keep all to yourself.
- The flavor tastes just like the real thing, soft, buttery, and full of warm cinnamon honey goodness.
Crumbl Honey Bun Cookies Ingredients
Before you start, pull your butter and eggs out early. Softened butter and room temperature eggs are not optional here. They make a real difference in how the dough comes together, so don’t skip that step.
Here’s everything you need for the cookie dough:
- 1 cup unsalted butter, softened
- ⅔ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla
- 3 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt (not table salt)
And for that gorgeous honey glaze:
- ¼ cup unsalted butter, softened
- ⅔ cup powdered sugar
- 2 tablespoons honey
- 2 tablespoons milk
Crumbl Honey Bun Cookies Ingredient Notes and Substitutions
The cornstarch in this dough is doing something really important. It softens the texture of the cookie and keeps that center thick and tender instead of cakey. Don’t leave it out.
Cinnamon is what ties everything together and gives these cookies that real honey bun flavor. It’s subtle but you’d notice if it was missing.
If you only have table salt, use about half the amount since it’s finer and saltier by volume.
Whole milk gives the glaze the best consistency, but oat milk or almond milk work fine in a pinch.
Dark brown sugar can swap in for light brown sugar if that’s what you have. It just adds a slightly deeper, more molasses-forward flavor, which honestly isn’t a bad thing at all.
Equipment You Will Need to Make Crumbl Honey Bun Cookies
Nothing fancy here, just a few key tools that make the whole process smooth and easy.
- Stand mixer
- Two cookie sheets
- Parchment paper or silicone baking mats
- Medium cookie scoop
- Kitchen scale
- Bamboo skewer or stick for the swirl
- Small saucepan
- Pastry brush
How to Make Crumbl Honey Bun Cookies
Okay, let’s get into it. These come together faster than you’d think, and every step matters for that perfect thick, soft result.
- Preheat your oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper or silicone baking mats and set them aside. Getting this done first means your oven is ready when the dough is.
- Cream the butter and sugars. Add the softened butter, granulated sugar, and brown sugar to your stand mixer. Beat them together until the mixture looks pale, fluffy, and almost cloud-like. This usually takes about 2 to 3 minutes. Don’t rush it.
- Add the eggs and vanilla. Beat them in until everything is just combined. Scrape down the sides of the bowl so nothing gets left behind.
- Whisk your dry ingredients separately. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, cinnamon, and salt. Doing this separately makes sure everything distributes evenly before it hits the wet mixture.
- Combine wet and dry. Gradually add the dry ingredients into the mixer on low speed. Stop mixing the moment a soft dough forms. Seriously, walk away from that mixer. Over-mixing is how you end up with tough cookies.
- Portion and shape the dough. Use your cookie scoop and kitchen scale to measure out 2.5 oz portions. Roll each one into a smooth ball and place them on the prepared sheets. Lightly flatten each ball to about 1.5 inches thick.
- Make the swirl. This is the fun part. Take your bamboo skewer and gently press a spiral pattern into the top of each cookie, starting from the center and working outward. Use light, confident pressure. You’re just indenting the surface, not dragging through the dough. If the dough starts to tear, your skewer is going too deep.
- Bake for 12 to 14 minutes, until the edges look set and the tops are just barely golden. They might look slightly underdone in the center and that is completely fine. Let them cool on the pan for 15 full minutes before you even think about the glaze. This cooling time is not optional.
- Make the glaze. In a small saucepan over medium heat, combine the butter, powdered sugar, honey, and milk. Stir constantly until the butter melts and the sugar fully dissolves. Remove it from the heat as soon as it comes together and looks smooth.
- Glaze the cookies. Use your pastry brush to coat each cooled cookie with a generous layer of that warm glaze. Then let them sit for at least 10 minutes so the glaze can set into that gorgeous, slightly shiny finish. I know it’s hard to wait, but it’s worth it.
Tips for Perfect Crumbl Honey Bun Cookies
A few things I’ve learned from making these more times than I can count:
- Stop mixing the dough as soon as the flour disappears. Over-mixing develops gluten and makes your cookies tough instead of tender.
- Use a kitchen scale for every single cookie. Consistent weight means consistent size, and consistent size means everything bakes evenly at the same time.
- Pull the cookies out when the edges look set but the centers still look a little soft. They firm up beautifully as they cool on the pan.
- If your glaze starts thickening up before you finish brushing, just put the saucepan back over low heat for a minute and stir it back to life.
- For a clean swirl, chill your shaped dough balls in the fridge for 10 minutes before pressing the pattern. Cold dough holds the design much better.
Crumbl Honey Bun Cookies Variations
Once you’ve nailed the base recipe, it’s so fun to play around with it. Here are a few of my favorite ways to switch things up:
- Swap the honey in the glaze for pure maple syrup. It gives the whole cookie a warm, slightly smoky sweetness that’s honestly incredible.
- Mix half a cup of finely chopped pecans right into the dough before scooping. That little crunch against the soft cookie is everything.
- Add a pinch of nutmeg to the dry ingredients alongside the cinnamon. It deepens that classic honey bun flavor in the best way.
- Drizzle a simple cream cheese glaze over the top after the honey glaze sets. Just beat softened cream cheese with powdered sugar and a splash of milk until smooth and drizzle away.
Serving Suggestions for Crumbl Honey Bun Cookies
These cookies are honestly good any way you serve them, but here are my favorite ways to enjoy them:
- Warm with a tall glass of cold milk. Classic for a reason.
- Alongside a hot cup of coffee or chai tea. The spiced cinnamon flavor pairs so well with both.
- Arranged on a dessert platter for a party or potluck. They look gorgeous and disappear fast, trust me.
- Wrapped up in a little gift box as a homemade treat for a friend. Tie a ribbon on it and you’ve got the sweetest gift.
How to Store Crumbl Honey Bun Cookies
These cookies are absolutely best the day you make them. That glaze is just perfect when it’s fresh. But if you have leftovers, here’s what to do:
- Store them in an airtight container at room temperature for up to 4 days. Stack them carefully with a sheet of parchment paper between layers so the glaze doesn’t stick.
- Want to freeze them? Freeze the unglazed cookies in a zip-top bag for up to 2 months. Thaw at room temperature, then make a fresh batch of glaze.
- To reheat, pop a cookie in the microwave for about 10 seconds. It brings back that soft, just-baked feel almost instantly.
Crumbl Honey Bun Cookies Nutrition Information
Here’s a quick look at the estimated nutrition per cookie. Keep in mind these are just estimates and your actual values may vary depending on the specific ingredients and brands you use.
- Calories: 180
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 12g
- Protein: 2g
- Cholesterol: 30mg
- Sodium: 100mg
Frequently Asked Questions About Crumbl Honey Bun Cookies
Can you make the dough ahead of time?
Yes! You can make the dough, wrap it tightly, and refrigerate it for up to 48 hours. Just let it sit at room temperature for about 15 minutes before scooping so it’s easier to work with.
Why did my Crumbl Honey Bun Cookies spread too much?
This usually happens when the butter is too warm or the dough got over-mixed. Make sure your butter is softened but not melted, and stop mixing as soon as the dough comes together.
Can I use salted butter instead of unsalted?
You can, but skip the kosher salt in the recipe if you do. Too much salt will throw off the flavor balance.
How do I get a clean swirl on top?
Use a bamboo skewer and press gently in a slow spiral motion. Don’t rush it. Light, steady pressure gives you the cleanest lines without cracking the dough.
Do I need a stand mixer for this recipe?
A hand mixer works just fine. You just want to make sure you cream the butter and sugars long enough to get that light, fluffy texture before adding anything else.
Share Your Crumbl Honey Bun Cookies
Did you try this recipe? I’d love to hear how your cookies turned out! Drop a star rating and leave a comment below. It really does make my day to read your results.
If you snapped a photo, share it on social media and tag me so I can see your beautiful honey bun swirls. Did you add your own twist, like a cream cheese drizzle or a handful of pecans? Tell me everything!
Print
Crumbl Honey Bun Cookies You’ll Bake Twice a Week
- Total Time: 34 minutes
- Yield: 24 cookies 1x
- Diet: Vegan
Description
Delicious Crumbl Honey Bun Cookies with a sweet glaze.
Ingredients
- 1 Cup unsalted butter, softened
- ⅔ Cup granulated sugar
- ½ Cup brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoon pure vanilla extract
- 3 Cups All-purpose flour
- 2 Tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ Cup unsalted butter, softened (for glaze)
- ⅔ Cup powdered sugar (for glaze)
- 2 Tablespoons honey (for glaze)
- 2 Tablespoons milk (for glaze)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper or silicone baking mats and set aside.
- Using a standing mixer, cream together the butter, sugar, and brown sugar until light and fluffy.
- Beat in the eggs and vanilla until combined.
- In a large bowl, whisk the flour, cornstarch, baking powder, baking soda, cinnamon and salt.
- Gradually beat in the dry ingredients into the wet until a soft dough has formed. Do not over-mix.
- Using a medium cookie scoop and weight scale, measure out 2.5 oz cookie dough. Roll the cookie dough into balls and place onto the cookie sheet. Lightly flatten the cookie to about 1 ½ in thickness.
- Using a bamboo stick, make the indent of the honey bun swirl on top.
- Bake for 12-14 minutes or until light golden brown. Remove and allow to cool for 15 minutes.
- In a small pot over medium heat, melt the butter, powdered sugar, honey and milk. Consistently stir the mixture until the powdered sugar is dissolved. Remove from the heat.
- Using a pastry brush, brush the cookies with the glaze and allow the glaze to set for 10 minutes before enjoying!
Notes
- Store cookies in an airtight container.
- These cookies are best enjoyed fresh.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg