Lemon juice and fresh blueberries give these Lemon Blueberry Cornmeal Cookies a delicious punch of flavor. Cornmeal in the batter adds great texture to these cookies!
Jump to:
Why Make This Recipe
- Great Flavor Combination: Lemon and blueberries pair deliciously with cornmeal.
- Perfect Texture: Chewy but with a pleasing cornmeal bite.
- Something Special: These unique cookies made a delicious addition to a cookie assortment.
🥗 Ingredients
- Sugar: This lemon blueberry cookie recipe calls for both granulated sugar and light brown sugar—you can switch to all granulated if you like, though we like the deeper flavor from the brown sugar addition.
- Butter: We recommend using unsalted butter for this recipe. If you only have salted butter, add only ¼ teaspoon of kosher salt.
- Lemon: Fresh-squeezed juice is always best! And lemon zest adds to the flavor. So start with a whole lemon for this recipe.
- Cornmeal: Choose a finely ground cornmeal so that your cookies have a pleasing texture. Coarsely ground cornmeal will be too gritty.
- Blueberries: We recommend using fresh blueberries for these cookies, but you can use frozen blueberries as well. Thaw and pat dry very well with paper towels before adding into the batter.
🥣 Step-by-Step Instructions
Step 1
In the microwave, heat 1 stick butter in a large microwave-safe bowl until very soft and partly melted.
Step 2
Whisk in ½ cup granulated sugar and ⅓ cup brown sugar. Let cool for a minute or two if your bowl is hot.
Step 3
Whisk in 1 egg, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract.
Step 4
In a separate bowl, whisk together 1 ¾ cups flour, ½ cup cornmeal, 1 teaspoon baking soda, 1 teaspoon lemon zest, and ½ teaspoon kosher salt.
Step 5
Stir dry ingredients into the wet ingredients with a sturdy wooden spoon.
Step 6
Gently stir in blueberries. Put bowl in the refrigerator and chill dough for 30 minutes.
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Step 7
Use a medium cookie scoop to scoop out cookie dough, then roll into balls with your hands. Place on baking sheet.
Step 8
Bake blueberry lemon cookies for 12-14 minutes, until just starting to brown around the bottom edges. Remove baking sheet from oven.
Let cookies sit for 2 minutes, then remove and let cool on a rack.
Storing Lemon Blueberry Cornmeal Cookies
Store cookies in an airtight container at room temperature. They will last for 3-4 days. You can also freeze these cookies. Fully cool after baking, then freeze in a ziptop freezer bag for up to 3 months. Defrost at room temperature before eating.
🧐 Recipe FAQs
Yes, if you aren’t a cornmeal fan, just replace the cornmeal with ¼ cup regular flour.
Your cookies are ready when they start to smell delicious, and the edges are just beginning to brown. They will continue to cook a little on the hot baking sheet when you take them out of the oven, so for chewy cookies, you want to take them out before they brown too much.
👩🍳 Expert Tips for Lemon Blueberry Cookies
Using a cookie scoop makes scooping cookies so easy! We highly recommend this tool for all your cookie-baking needs. For bigger cookies, just overfill the scoop a bit, then roll with your hands.
Watch how much time you let the cookie dough sit in the refrigerator before scooping. Cookies will get harder to scoop and roll the longer they chill.
Try to be gentle when stirring in the blueberries. If you mash them as you are combining them, they will smear the dough purple.
If you’d like to make these blueberry cookies ahead of time, you can freeze the lemon blueberry cookie dough balls. Just put them on a parchment-lined plate in the freezer until they are frozen. Then pull them off and store in a freezer bag. You can bake them directly from frozen, but note that you may need to add a couple of minutes to the bake time.
Want more lemon flavor in these cookies? Add another ½ tablespoon of lemon juice or double the lemon zest. And if you are a huge lemon fan, be sure to check out our Lemon Shortbread Cookies and Lemon White Chocolate Cookies.
Love berries in your cookies? Try these Raspberry White Chocolate Cookies next!
Other Deliciously Unique Cookie Recipes
We love cookies here, especially when you add in some fun flavors. And check out our entire Dessert archive for more delicious ideas.
If you try this Lemon Blueberry Cookies recipe, we would love to hear from you! Please rate this recipe and leave a comment below—your feedback is invaluable to us.
And please follow along on Instagram, Pinterest, and Facebook or subscribe to our newsletter. We'd love to inspire you with more delicious, healthy, and seasonal recipes!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Vanilla Bean Cuisine.
📖 Recipe
Lemon Blueberry Cookies
Lemon juice and fresh blueberries give these Lemon Blueberry Cornmeal Cookies a delicious punch of flavor.
Ingredients
- ½ cup unsalted butter (1 stick)
- ½ cup granulated sugar (105g)
- ⅓ cup light brown sugar, packed (60g)
- 1 large egg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 ¾ cups flour (220g)
- ½ cup cornmeal (80g)
- 1 teaspoon baking soda
- 1 teaspoon lemon zest
- ½ teaspoon kosher salt
- 1 cup fresh blueberries (135g)
Instructions
- In the microwave, heat butter in a large microwave-safe bowl until very soft and partly melted.
- Whisk in granulated and brown sugars. Let cool for a minute or two if your bowl is hot.
- Whisk in egg, lemon juice, and vanilla.
- In a separate bowl, whisk together flour, cornmeal, baking soda, lemon zest, and salt.
- Stir dry ingredients into the wet ingredients with a sturdy wooden spoon.
- Gently stir in blueberries.
- Put bowl in the refrigerator and chill dough for 30 minutes.
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper.
- Scoop out cookie dough, then roll into balls with your hands.
- Place 2 inches apart on the baking sheet.
- Bake for 12-14 minutes, until just starting to brown around the bottom edges. Remove baking sheet from oven.
- Let cookies sit for 2 minutes, then remove and let cool on a rack.
Notes
Storage Tips
Store cookies in an airtight container at room temperature. They will last for 3-4 days. You can also freeze these cookies. Fully cool after baking, then freeze in a ziptop freezer bag for up to 3 months. Defrost at room temperature before eating.
Expert Tips
Using a cookie scoop makes scooping cookies so easy! We highly recommend this tool for all your cookie-baking needs.
Watch how much time you let the cookie dough sit in the refrigerator before scooping. Cookies will get harder to scoop and roll the longer they chill.
Try to be gentle when stirring in the blueberries. If you mash them as you are combining them, they will smear the dough purple.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 218Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 168mgCarbohydrates: 33gFiber: 1gSugar: 15gProtein: 3g
Nutrition information is provided as a general reference for users courtesy of the online nutrition calculator Nutritionix.
Instagram Users: Now that you've made this Lemon Blueberry Cornmeal Cookies recipe, tag us @vanillabeancuisine or #vanillabeancuisine because we'd love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
Leave a Reply