Posted on by Lia Fireheart

Blueberry Cornmeal Cookies

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Blueberry Cornmeal Cookies

Ingredients

  • ¾ cup (170g) unsalted butter, softened

  • ½ cup (100g) granulated sugar

  • ¼ cup (50g) packed brown sugar

  • 1 large egg

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 teaspoon vanilla extract

  • ¾ cup yellow cornmeal

  • 1 ½ cups (186g) all-purpose flour

  • 1/2 cup dried blueberries

  • Granulated sugar for rolling

Directions

  • Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
  • Cream butter and both sugars using an electric mixer until fluffy. Mix in egg, baking soda, salt and vanilla. Add cornmeal and flour and mix until smooth.
  • Place a bit of granulated sugar in a small bowl.
  • Scoop 2 tablespoon balls of cookie dough and roll them between your palms. Roll the cookie dough in the granulated sugar and place 2-inches apart on cookie sheet.
  • Bake for 10-14 minutes or until lightly golden around the edges. Cool before removing from cookie sheets.
  • Store in an airtight container for up to 3 days or freeze for up to a month.

Notes