I feel like a presidential candidate or something, because I am now “announcing my intention” to enter into the State Fair baking competition this year. I’ve been pouring over the rules and trying to make sense of all the categories, and now I’m trying to come up with what I want to enter. I’ve got lots of recipes to try and perfect over the next few months, and lots of narrowing down to do when it comes to flavors and options!

These corn blueberry cookies were an idea I had a while ago, and I feel like a strong contender for one of the cookie categories. And they’re very tasty! But is it exactly what they’re going to be looking for?? Is it too complicated? Too sweet or too salty? Too chewy? What do they want?!?

I liked the blueberry frosting, but I wonder whether it was strong enough. I think this corn cookie could also pair really well with a honey or a plain frosting. Sort of like a cornbread themed cookie, that allows the corn to be the more center-stage element. Maybe the judges would like that better too? Something simpler and more focused on one flavor?

Regardless, I think I really nailed the cookie part. It tastes like a Milk Bar corn cookie, but I used a different Milk Bar recipe and adapted it. So it’s good to know you can reach that result using different recipes! I’ll stick with the cookie base, but maybe think of different frosting pairings.

I just hope my family doesn’t get too tired of corn cookies! I’ll have to rotate through which recipes I’m working on so they don’t get too tired of sampling.

Corn Blueberry Cookies

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Author: Audrey

Ingredients

For the Corn Cookies:

1 stick unsalted butter, room temp
3/4 cups granulated sugar
1 tbsp corn syrup
1 egg
1 tsp vanilla extract
1 1/4 cups flour
1/3 cup corn powder
1 tsp cream of tartar
1/2 teaspoon baking soda
3/4 tsp kosher salt

For the Blueberry Frosting:

1 stick unsalted butter, at room temperature
1.5 to 2 cups confectioners’ sugar, sifted
1⁄8 teaspoon salt
1 oz bag of freeze dried blueberries
1 tablespoons heavy cream

Instructions

Make the Cookies:

Combine the butter, sugar, and glucose in the bowl of an electric mixer fitted with a paddle attachment and cream together on medium-high for 2-3 minutes. Scrape down the sides, add in the eggs and vanilla and beat for 7-8 minutes.
Reduce mixer speed to low and add in the flour, corn powder, cream of tartar, baking soda, and salt. Mix just until the dough comes together – no longer than 1 minute. Scrape down the sides of the bowl.
Using a 2 3/4 oz. ice cream scoop (1/3 cup measure) portion out the dough onto a parchment paper lined baking sheet – you should get 15-20 large balls of dough. Pat the tops of the cookie balls flat – wrap the sheet pan tightly in plastic wrap and chill for at least 1 hour or up to 1 week. Do not bake the cookies from room temp – they will not bake properly!
Heat the oven to 350°F. Arrange the chilled dough at least 4 inches apart on the baking sheet and bake for 18 minutes – the cookies will puff, crackle and spread. The cookies should look lightly browned on the edges (golden brown on the bottom) – the centers will show just the beginning signs of color. If they haven’t reached that color yet, leave them in a for an extra minute or two. Cool the cookies completely on the sheet pans before frosting.

Make the frosting:

Pulverize your freeze dried blueberries in a food processor until they are a dust, with no big chunks. You can run it through a fine mesh sieve to make the frosting come out smoother, if desired, but it’s not necessary.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until soft, about 1 minute.
Add 1.5 cups of the confectioners’ sugar, the salt, and vanilla. Beat on low speed until the sugar is well incorporated.
Add your freeze dried blueberries, another ½ cup sugar and the cream. Add more sugar as needed to thicken the frosting. Beat on medium speed until the frosting is smooth and fluffy, about 4 minutes.
Frost cookies generously. Fill a bowl with sprinkles. Place cookies frosting side down into bowl of sprinkles and press firmly to coat.