Blueberry Cornbread Cookies with Maple Butter

Blueberry Cornbread Cookies - Soft and chewy cornmeal cookies, perfectly balanced with a rich maple butter topping and a tangy, sweet blueberry compote.

Cornbread and blueberries are a match made in heaven, and these blueberry cornbread cookies take that combination to the next level. A soft and chewy cornmeal cookie with a touch of honey, topped with whipped maple butter and a luscious fresh blueberry compote. The delightful crispy crunchy edge of the cookie pairs perfectly with the creamy butter and the tart berries, making this one of my favorite cookies I've ever made.

For more recipes like this one

• One Bowl Brown Butter Blondies 
• Buttery Yellow Cake with Chocolate Frosting
• Browned Butter Blueberry Cookies

Inspired by Jeni's Ice Cream

A while back, I saw that Jeni's Ice Cream released a blueberry cornbread recipe in frozen form, and I couldn't get it out of my head. The idea of plenty of blueberries nestled into something warm, buttery, and slightly sweet had me immediately brainstorming how to turn it into a baked treat. That's when it hit me-why not create a cookie inspired by the perfect combination of cornbread and blueberry pie? These blueberry cornbread cookies bring all the cozy flavors of cornbread into a cookie form.

Why You'll Love These Blueberry Cornbread Cookies

• Soft, chewy cookies with wonderful texture from cornmeal.
• The perfect amount of tang from the fresh blueberry compote.
• Buttery maple butter that melts into the cookie for an extra layer of crunch.
• A touch of honey and brown sugar for delicate sweet notes of corn.
• No chilling required-just a drop and scoop and bake!

Ingredients You'll Need

• Cornmeal - The base for that classic cornbread flavor.
• All purpose flour - The base for that classic cornbread flavor.
• Brown sugar and granulated sugar - A mix for the perfect balance of sweetness.
• Eggs and butter - Make sure they're at room temperature for the best texture.
• Maple Syrup and vanilla extract - Adds delicate sweet notes of corn to compliment
• Baking soda and baking powder - Helps create a light yet chewy cookie.
• Plenty of blueberries - For the blueberry dessert topping.
• Lemon juice and lemon zest - Brings out the brightness in the blueberries.
• Cornstarch - Thickens the blueberry pie compote.

How to Make These Blueberry Cornbread Cookies

• In a medium saucepan, combine fresh blueberries, sugar, and water.
• Cook over medium-low heat until the berries burst and create a sauce.
• Mix corn powder with water to create a slurry, then stir it into the hot mixture.
• Cook until the compote thickens and turns a deeper blue (not the entire cookie blue).
• Remove from heat, stir in lemon zest and lemon juice, and let cool.

Make the Cornbread Cookies

• Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
• In a bowl of a stand mixer with the paddle attachment, beat butter, brown sugar, and granulated sugar on low speed until light and fluffy.
• Add eggs one at a time, then mix in Maple, vanilla extract, and butter extract.
• In a medium bowl, whisk together the dry ingredients-flour mixture, cornmeal, cornstarch, baking soda, and salt.
• Gradually mix the flour mixture into the wet ingredients on low speed until just combined.
• Use a medium cookie scoop to scoop mounds of dough onto the prepared pan.
• Lightly press down the balls of dough to slightly flatten them.
• Bake for 8-10 minutes until golden brown around the edges.
• Let the cookies cool on the cookie sheets for 5 minutes, then transfer to a wire rack.

For the Maple Butter

• In a large bowl, beat room temperature butter until smooth.
• Add powdered sugar, then mix in maple syrup and a pinch of salt.
• Whip until fluffy and light.

Assemble the Cookies

• Once the cookies are cool, use a spoon to spread a layer of maple butter on top.
• Spoon some blueberry compote over the butter.
• If you're feeling extra, drizzle a little maple syrup for a finishing touch.

Tips for the Best Blueberry Cornbread Cookies

• Use finely ground cornmeal - This gives the cookies a soft, chewy texture without too much grit.
• Don't overmix the dough - It keeps the cookies tender.
• Use a medium cookie scoop for even-sized cookies that bake perfectly.
• Store cookies in an airtight container at room temperature for up to 3 days.
• Freeze for later - Place cooled cookies in a freezer bag for up to a month.

FAQs

Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 24 hours. Just let it sit at room temperature for 10-15 minutes before baking.

Can I swap the blueberries for another fruit?
Absolutely! 

How do I keep the cookies chewy?
Make sure to measure your dry ingredients correctly-too much flour can make them dry. Also, don't overbake! They should be golden brown on the edges but still soft in the center.

Kitchen Tools Used

• Stand mixer with paddle attachment (or hand mixer)
• Large bowl and medium bowl for mixing
• Small bowl for the cornstarch slurry
• Measuring cups and spoons
• Rubber spatula for scraping down the bowl
• Baking sheets
• Parchment paper or silicone baking mats
• Medium cookie scoop for even dough portions
• Wire rack for cooling
• Saucepan for making the blueberry compote
• Wooden spoon or silicone spatula for stirring the compote
• Zester for lemon zest

Storing and Freezing Instructions

To store cookies before assembling, keep the blueberry cornbread cookies in an airtight container at room temperature for up to 3 days. If you want to freeze them, place cooled cookies in a freezer bag, separating layers with parchment paper, and store them for up to 3 months. Let them thaw at room temperature before assembling.

The blueberry compote and maple butter should be stored separately.

• Blueberry compote: Keep in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months-just thaw and stir before using.

Assembled Cookies (Best for Short-Term Storage)

If the cookies are already topped with maple butter and blueberry compote, store them in a single layer in an airtight container in the fridge. Because of the frosting and fruit topping, they're best enjoyed within 1-2 days.

For freezing fully assembled cookies, flash-freeze them on a baking sheet until solid, then transfer to a freezer bag with layers separated by parchment paper. Freeze for up to 1 month. Thaw in the fridge before eating.

• Tasty Lemon Blueberry Muffin Cookies 
• The Best Blueberry Buckle Cake
• Easy No Bake Blueberry Cheesecake Recipe

If you loved this blueberry cornbread cookies don't forget to leave a 5-star rating and a comment! I'd love to hear your feedback or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms.

Recipe

Blueberry Cornbread Cookie

Molly Murphy

soft and chewy cornmeal cookies, perfectly balanced with a rich maple butter topping and a tangy, sweet blueberry compote.

5 from 3 votes

Print Recipe Pin Recipe

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Blueberry Compote (do this first):

• 2 tablespoons water
• 1 cup blueberries
• ½ cup granulated sugar
• 1 tablespoon cornstarch
• ⅓ cup water for the slurr

For the cookies

• ¾ cup unsalted butter slight chilled
• ½ granulated sugar
• ¼ cup light brown sugar
• 1 whole egg
• 1 egg yolk
• 2 tablespoons pure maple syrup
• 2 teaspoons vanilla extract
• ¾ teaspoon butter extract
• 1 ½ cup all purpose flour
• ¾ teaspoon salt
• ¼ cup corn starch
• ¼ teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup cornmeal

For the maple buttercream

• ½ unsalted butter softened
• ¾ cups powder sugar
• 3 tablespoons pure maple syrup
• Pinch of salt

Instructions

 

For the blueberry compote (do this first):


• In a small saucepan over medium heat, combine 2 tablespoons of water, 1 cup of blueberries, and ½ cup of granulated sugar. Stir until combined and let it cook until the blueberries start to burst and release their juices, creating a sauce.
• In a separate small bowl, mix ⅓ cup of water with 1 tablespoon of cornstarch to make a slurry. Once the blueberry compote is hot, slowly add the slurry while stirring continuously. The mixture will turn a light purple at first-keep cooking until it darkens and thickens. This helps cook out the raw cornstarch flavor.
• Remove from heat and let the compote cool to room temperature. Place plastic wrap directly on top to prevent a skin from forming. As it cools, it will thicken more. If you want to speed up the process, pop it in the fridge.

For the cookies:


• Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), cream the slightly chilled butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes. This step helps the cookies hold their shape.
• Scrape down the sides of the bowl, then add the whole egg and mix for 30 seconds. Scrape down the bowl again, add the egg yolk, and mix for another 30 seconds.
• Add the maple syrup, vanilla extract, and butter extract, mixing on low speed until combined. Scrape down the sides of the bowl as needed.
• Add the all-purpose flour, salt, cornstarch, baking soda, baking powder, and cornmeal to the bowl. Mix on low speed until just combined, being careful not to overmix.
• Using a 4-tablespoon cookie scoop, portion out the dough and place it on the prepared baking sheets, spacing them about 2 inches apart. Gently press each dough ball down slightly to flatten, aiming for about a 3-inch diameter with a flat top.
• Bake for 8-10 minutes, or until the edges are lightly golden and the centers are set. The cookies will continue to firm up as they cool. Let them rest on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

For the maple buttercream:

• In a medium bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy. Add the powdered sugar and mix on low speed until fully incorporated. Pour in the maple syrup and a pinch of salt, then mix on medium speed until the buttercream is light and fluffy.

To assemble:


• Once the cookies are completely cool, use a 1-tablespoon scoop to place a dollop of maple butter in the center of each cookie. Lightly press down the top of the dollop with the back of a spoon. Spoon a bit of the blueberry compote over the maple butter. If you're feeling extra, drizzle a little maple syrup on top for the perfect finishing touch!

Tried this recipe?Let us know how it was!