Go Back
–+ servings
Chewy Blueberry Corn Lemon Cookies for a Sweet Twist

Chewy Blueberry Corn Lemon Cookies for a Sweet Twist Delight

Discover Chewy Blueberry Corn Lemon Cookies for a Sweet Twist that combine juicy blueberries and crunchy corn with a zesty lemon touch.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 11 minutes
Cooling Time 10 minutes
Total Time 41 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 0.25 cup white sugar Adds sweetness and balances flavors; substitute with coconut sugar for a lower glycemic option.
  • 1 tablespoon freeze-dried corn powder Enhances corn flavor and texture; if unavailable, omit or increase cornmeal.
  • 1 cup bread flour Provides structure and chewiness; can substitute with all-purpose flour, but texture may vary.
  • 1.25 cup all-purpose flour Contributes to overall texture and stability.
  • 0.5 cup freeze-dried corn powder Intensifies the corn flavor for a unique twist; use additional cornmeal as an alternative.
  • 0.25 cup cornmeal Adds delightful crunch and extra corn essence; substitute with almond meal for a nuttier flavor.
  • 0.75 teaspoon baking soda Helps cookies rise and achieve the perfect texture.
  • 1 teaspoon salt Enhances sweetness and balances flavors.
  • 2 sticks butter Creates a rich, buttery flavor and soft texture; for a dairy-free version, use margarine or coconut oil.
  • 1.25 cup white sugar Main sweetener for the cookies; substitute coconut sugar for a more complex flavor.
  • 0.5 cup light brown sugar Adds depth and moisture to each bite; dark brown sugar can be used for a more robust flavor.
  • 1 teaspoon lemon zest Infuses a bright citrus note that complements the blueberries; lime zest can be substituted for a different flavor.
  • 1 tablespoon vanilla extract Enhances the overall flavor profile.
For the Toppings
  • 1 cup fresh blueberries Bursts of juicy flavor that make each cookie irresistible; replace with frozen blueberries, ensuring excess moisture is drained.
  • freeze-dried blueberries Offers concentrated blueberry flavor and texture; can be replaced with additional fresh blueberries.
  • freeze-dried corn Adds a crunchy and eye-catching detail on top; omit if not available.
  • blue cornflowers Beautiful edible flowers that elevate presentation; substitute with other edible flowers or omit if unavailable.
  • extra corn sugar For rolling the cookie dough, adding an inviting sweetness.

Equipment

  • Mixing bowls
  • Whisk
  • electric mixer
  • Cookie scoop
  • Baking Tray
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Prepare the Corn Sugar by combining 1 tablespoon of freeze-dried corn powder with ¼ cup of white sugar in a small mixing bowl. Whisk until blended and set aside.
  2. Preheat your oven to 350°F (175°C) while preparing your ingredients.
  3. Combine dry ingredients: In a large mixing bowl, whisk together 1 cup of bread flour, 1 ¼ cup of all-purpose flour, ½ cup of freeze-dried corn powder, ¼ cup of cornmeal, ¾ teaspoon of baking soda, and 1 teaspoon of salt.
  4. Cream the butter: Beat 2 sticks of room temperature butter in another large bowl until light and fluffy, about 2-3 minutes.
  5. Mix in the sugars: Add 1 ¼ cup of white sugar, ½ cup of light brown sugar, and 1 teaspoon of lemon zest to the creamed butter and beat until creamy.
  6. Incorporate eggs and vanilla: Blend 1 egg, 1 egg yolk, and 1 tablespoon of vanilla extract into the sugar-butter mixture.
  7. Add dry ingredients gradually while mixing on low speed until just combined; avoid overmixing.
  8. Fold in 1 cup of fresh blueberries using a rubber spatula, being careful not to crush them.
  9. Scoop the dough: Portion out dough onto a parchment-lined baking tray, leaving about 2 inches apart.
  10. Roll each cookie dough ball in the prepared corn sugar mixture before baking.
  11. Arrange and bake in the preheated oven for about 10-11 minutes.
  12. Shape cookies with a cookie cutter while still warm after removing from the oven.
  13. Cool completely on the baking tray and decorate with additional toppings if desired.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 3mgCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze cookies in an airtight container for up to 3 months.

Tried this recipe?

Let us know how it was!