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–+ servings
stacked of blueberry cornbread cookies

Blueberry Cornbread Cookies (Easy 3-Ingredient Recipe)

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A simple, five-ingredient cookie recipe utilizing boxed cornbread mix, freeze-dried blueberries, and whipped egg whites for a unique, tender texture.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Dough
  • 1 box Jiffy corn muffin mix 8.5oz box
  • 20 g freeze-dried blueberries smashed
  • 0.5 cup whipped egg whites whipped to medium peaks
Glaze
  • 1 cup powdered sugar
  • 2 tbsp milk adjust as needed for consistency

Equipment

Cookie Scoop
Cookie Scoop
Mixing Bowl
Mixing Bowl
Baking Sheet
Baking Sheet
Wire Rack
Wire Rack

Method
 

  1. Add your egg whites to a clean bowl and whip until they hold medium peaks.
  2. Place the freeze-dried blueberries in a bag and crush them into small pieces and powder.
  3. In a large bowl, combine the Jiffy mix and crushed blueberries. Gently fold in the whipped egg whites until a sticky dough forms.
  4. Using a medium cookie scoop, portion the dough onto a parchment paper lined baking sheet.
  5. Bake at 350°F (175°C) for 9 to 10 minutes until the edges are golden brown. Remove and let cool completely on a wire rack.
  6. Whisk together the powdered sugar and milk in a medium bowl until smooth, then dip the cooled cookies into the glaze and let set.

Nutrition

Calories: 110kcalCarbohydrates: 22gProtein: 2gFat: 2g

Notes

Blueberry Cornbread Cookies Tips & Expert Strategy

TEXTURE EXPECTATION: Because this recipe uses cornmeal instead of traditional all-purpose flour, expect a tender, slightly crumbly interior similar to a muffin top, rather than a dense, chewy traditional cookie.
INGREDIENT SUBSTITUTION WARNING: Do not swap the freeze-dried blueberries for fresh or frozen. Fresh berries will release too much water during the baking process and turn this specific whipped egg-white dough into a soggy mess.
THE MELLOWING EFFECT: These cookies are fantastic immediately after the glaze sets on the wire rack, but allowing them to sit in an airtight container overnight softens the cornmeal crumb slightly, resulting in a more cohesive bite the next day.
PROFESSIONAL FINISHING TOUCH: For the best eating experience, serve these at room temperature alongside a cup of black coffee, or slice them in half to make incredible homemade ice cream sandwiches with a scoop of vanilla ice cream.

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