Blueberry Cornmeal Cookies

A tasty recipe for a rustic cornmeal cookie using dried blueberries, cornmeal, and corn flour that is easy to make.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 194 Calories

Ingredients

• 1 cup brown sugar
• 1 cup all-purpose flour
• 2 tablespoons milk
• 1 teaspoon salt
• 1 teaspoon cream of tartar
• 1 large egg
• nonstick cooking spray
• 1 cup dried blueberries
• 1 cup white masa harina (corn flour)
• 0.25 cup white sugar
• 0.5 cup cornmeal
• 0.5 cup unsalted butter, at room temperature

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray 2 baking sheets with nonstick cooking spray.

Step 2

Sift corn flour, flour, cornmeal, cream of tartar, and salt together into a large bowl and set aside.

Step 3

Beat brown sugar and butter in a second bowl with an electric mixer until creamy, 2 to 3 minutes. Add egg and beat until well combined. Add dry ingredients and mix until just combined. Add milk and blueberries.

Step 4

Using a medium cookie scoop, scoop out pieces of dough, shape into balls, and roll in white sugar. Place cookie balls 2 inches apart on the prepared baking sheets and flatten with the bottom of a glass.

Step 5

Bake in the preheated oven until the bottoms start to brown, 20 to 25 minutes.