Blueberry Cornmeal Cookies with Lemon Blueberry Glaze
Delightful cookies that blend sweet blueberries, crunchy cornmeal, and vibrant lemon for a unique treat.
Ingredients
For the cookies
- 1 Zest from 1 fresh lemon
- 10 tbsp melted unsalted butter
- 3/4 cup white sugar, divided
- 1/4 cup light brown sugar
- 1 large chilled egg
- 1/2 tsp fine sea salt
- 1/2 tsp baking soda
- 1 1/2 cups all-purpose flour
- 1/2 cup finely ground cornmeal
For the glaze
- 2 tbsp freshly squeezed lemon juice, plus extra if needed
- 2 cups powdered sugar
- 2 tbsp finely crushed freeze-dried blueberries
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line two baking trays with parchment paper.
- In a large bowl, whisk together the lemon zest, melted butter, 1/2 cup of the white sugar, and brown sugar until smooth and glossy.
- Add the egg and salt; whisk until fully incorporated.
- Stir in the baking soda.
- Fold in the flour and cornmeal using a spatula until a soft dough forms with no dry streaks.
Baking
- Place the remaining 1/4 cup sugar in a shallow bowl.
- Scoop portions of dough (about 1 1/2 tablespoons each), roll them in the sugar, and arrange them on prepared baking sheets.
- Bake for 9–11 minutes, rotating the trays halfway through until the edges are lightly golden while the centers remain soft.
- Let the cookies cool completely on the trays.
Glazing
- While the cookies cool, prepare the glaze by squeezing the reserved lemon juice and combining 2 tablespoons of it with powdered sugar and crushed blueberries.
- Whisk until smooth and easy to drizzle, adding more lemon juice if necessary.
- Drizzle the blueberry glaze over the cooled cookies and let the topping set for a few minutes before serving.
Notes
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a single layer until solid, then transfer to a resealable plastic bag or airtight container for up to three months.