Chewy Blueberry Corn Lemon Cookies

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Chewy Blueberry Corn Lemon Cookies

These chewy blueberry corn lemon cookies are everything you love about cornbread, blueberry pie and lemon cake in cookie form! These cookies develop a delightful crispy crunchy edge while staying ultra-soft and chewy inside. The cookies have a wonderful texture from the cornmeal and are loaded with the delicate sweet notes of corn from the freeze dried corn powder. Fresh blueberries are key here, they add the perfect amount of tang and freshness without staining the entire cookie blue. A quick roll in corn sugar makes these cookies sparkle while adding a bit of crunch. Finish these cookies with freeze dried corn and freeze dried blueberries for an extra layer of crunch.

Add a few petals of dried blue corn flowers to make these cookies look extra extra pretty!

Chewy Blueberry Corn Lemon Cookies

Serving: Makes 12 cookies

Ingredients:

Corn Sugar

  • ¼ cup white sugar (50 grams)

  • 1 tablespoons of freeze dried corn powder (~8 grams)

Blueberry Corn Lemon Cookies

  • 1 cup bread flour (120 grams)

  • 1 1/4 cup of all-purpose flour (150 grams)

  • 1/2 cup of freeze dried corn powder (60 grams)

  • 1/4 cup of cornmeal (30 grams)

  • 3/4 teaspoon baking soda

  • 1 teaspoon salt

  • 2 sticks of butter, at room temperature (226 grams)

  • 1 1/4 cup of white sugar (150 grams)

  • 1/2 cup light brown sugar (100 grams)

  • 1 teaspoon lemon zest

  • 1 egg

  • 1 egg yolk

  • 1 tablespoon vanilla extract

  • 1 cup fresh blueberries (200 grams)

To Top

  • Freeze dried blueberries

  • Freeze dried corn

  • Blue cornflowers

  • Extra corn sugar

Method:

Make the Corn Sugar

  1. Make the corn sugar by adding the freeze dried corn powder into the sugar and mixing until fully combined.

    • ¼ cup white sugar (50 grams)

    • 1 tablespoons of freeze dried corn powder (~8 grams)

Make the Blueberry Corn Lemon Cookies

  1. Preheat your oven to 350 degrees.

  2. In a medium bowl, combine the bread flour, all purpose flour, freeze dried corn powder, cornmeal, baking soda and salt. Whisk everything until incorporated. Set aside.

    • 1 cup bread flour (120 grams)

    • 1 1/4 cup of all – purpose flour (150 grams)

    • 1/2 cup of freeze dried corn powder (60 grams)

    • 1/4 cup of cornmeal (30 grams)

    • 3/4 teaspoon baking soda

    • 1 teaspoon salt

  3. In a stand mixer or with an electric mixer, beat the butter for about a minute on medium speed until fluffy and light.

    • 2 sticks of butter, at room temperature (226 grams)

  4. Add the white sugar, lemon zest and light brown into the butter and beat for another 2 to 3 minutes until light in color and creamy.

    • 1 teaspoon lemon zest

    • 1 1/4 cup of white sugar (150 grams)

    • 1/2 cup light brown sugar (100 grams)

  5. Add the egg, the egg yolk and the vanilla extract into the creamed butter/sugar mixture and beat for 2 to 3 minutes or until the mixture is well combined.

    • 1 egg

    • 1 egg yolk

    • 1 tablespoon vanilla extract

  6. In batches, add the flour mixture to the wet mixture and blend on low speed until barely combined.

    • Note: Make sure to scrape the sides and bottom of the bowl to get any dry bits that haven’t been incorporated.

  7. Once barely combined, add the fresh blueberries. Using a rubber spatula, gently fold the blueberries into the cookie dough until evenly distributed.

    • 1 cup fresh blueberries (200 grams)

  8. Using a large cookie scoop (roughly 4 tablespoon) measure out the cookie dough onto a parchment lined tray. You should get around 12 cookies.

  9. Gently roll each ball of cookie dough in the corn sugar.

  10. Place 5 balls of dough on a 1/2 sheet baking tray, leaving about 2 inches or more of space between each and bake for 8 minutes. Pull the cookies out and give them a big whack on your counter top. This encourages the cookie to deflate and develop more ripples. Bake for another 2- 3 minutes or or just until the edges or the cookie are set, for a total of 10-11 minutes.

    • Note - It’s okay if the cookies look slightly under baked in the center, they will firm up as they cool.

  11. While the cookies are still hot, scoot them with a cookie cutter to get round cookies.

  12. Once the cookies have cooled to room temperature (about 15- 20 minutes) decorate them with crushed freeze dried corn, freeze dried blueberries, blue cornflower petals and the extra corn sugar. Enjoy!

    • Freeze dried blueberries

    • Freeze dried corn

    • Blue cornflowers

    • Extra corn sugar