Blueberry Cornmeal Lemon Zest Cookies
These Blueberry Cornmeal Lemon Zest Cookies are bursting with fresh flavor and a delightful crumbly texture. Perfect for a bright, sweet-tart snack or dessert!
Servings: 12 servings
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1/2 cup fresh blueberries
- 1 large egg
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 lemon zest zest of 1 lemon
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to ensure your cookies don’t stick and bake evenly.
- In a large mixing bowl, use an electric mixer or a sturdy whisk to cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Beat in the large egg, vanilla extract, lemon zest, and lemon juice until everything is well combined.
- In a separate bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Gently fold in the fresh blueberries using a spatula to avoid crushing them.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart. Bake for 12-15 minutes or until edges are golden and centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack. Serve once completely cooled and enjoy!
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Electric mixer or hand whisk
- Spatula
- Baking Sheet
- Parchment paper or silicone baking mat
- Zester or microplane
- Cooling Rack
Notes
- Store cookies at room temperature in an airtight container for up to 3 days or freeze for up to 3 months.
- For low-carb alternatives, substitute all-purpose flour with almond flour and sugar with a keto-friendly sweetener.
- To prevent blueberries from sinking, toss them in a little flour before folding into the dough.