Easy Blueberry Cornmeal Cookie Recipe

Ingredients

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

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Lightly spray two baking sheets with nonstick cooking spray.
2. In a large bowl, sift together corn flour, all-purpose flour, cornmeal, cream of tartar, and salt. Set aside the mixture.
3. In a separate bowl, use an electric mixer to beat brown sugar and butter until creamy, about 2 to 3 minutes. Add the egg and continue beating until well combined. Gradually add the dry ingredients and mix until just combined. Stir in the milk and blueberries.
4. Use a medium cookie scoop to portion the dough, shaping each portion into a ball. Roll each ball in white sugar. Place the sugared cookie balls 2 inches apart on the prepared baking sheets and gently flatten them with the bottom of a glass.
5. Bake in the preheated oven until the bottoms of the cookies start to turn golden brown, approximately 20 to 25 minutes.

Nutrition

• Calories: 194 kcal
• Fat Content: 6 g
• Fiber Content: 2 g
• Sugar Content: 20 g
• Sodium Content: 142 mg
• Protein Content: 2 g
• Cholesterol Content: 24 mg
• Carbohydrate Content: 34 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g