Lemon-Cornmeal Cookies

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Humble ingredients in these cornmeal-based cookies yield a light, subtly spiced sweet treat. The touch of lemon is a "refreshing surprise," says one reviewer.

Yield: 3 dozen (serving size: 1 cookie)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 55
  • Calories from fat: 34%
  • Fat: 2.1g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.7g
  • Carbohydrate: 8.6g
  • Fiber: 0.2g
  • Cholesterol: 11mg
  • Iron: 0.2mg
  • Sodium: 49mg
  • Calcium: 2mg

Ingredients

  • 1 cup all-purpose flour (about 4 1/2 ounces)
  • 1/3 cup yellow cornmeal
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 3/4 cup plus 2 tablespoons sugar
  • 6 tablespoons butter, softened
  • 1 large egg
  • 1 tablespoon grated lemon rind

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and the next 4 ingredients (through ground ginger); stir with a whisk. Combine sugar and butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 5 minutes). Scrape sides of the bowl occasionally. Add egg; beat well. Beat in grated lemon rind. Add flour mixture to butter mixture, and beat at medium-low speed just until blended.
  3. 3. Spoon about 1 1/2 teaspoons batter 2 inches apart onto 2 parchment-lined baking sheets. Bake at 350° for 12 minutes or until lightly browned and almost firm. Remove from oven. Cool on pans for 2 minutes or until firm. Remove from pans. Cool completely on a wire rack.
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