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Lavender Blue Corn Cookes

Course baked goods, Snack
Cuisine New Mexican
Author adriennekatzkennedy


  • 1/3 cup (57g) dark brown sugar
  • 1/3 cup (57g) golden caster sugar
  • 1 cup (250g) salted butter, room temperature
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup (105g) corn masa I buy mine from Cool Chile Company
  • 1 cup (110g) plain white flour
  • 1 tbsp mixture of fresh rosemary, lavender & thyme, picked and finely chopped you choose the ratio of herbs
  • 1 tsp. dried thyme


  • In a large mixing bowl cream together butter and sugars until creamy and smooth. Then add eggs and vanilla and stir.
  • Separately in a medium sized bowl mix together the blue corn, flour and baking powder.
  • Slowly pour flour mixture into your wet mixture, stirring until smooth and well combined. Add your herbs and mix once again until well dispersed.
  • Using a spoon scoop rounds onto a baking tray, lined with parchment paper – making sure not to crowd your trays as cookies will spread as they cook. Bake for 10-12 minutes at 160C/350F.
  • Let cool for a minute before gently transferring from the baking tray to a wire rack to cool fully.