Description
Sweet and tangy lemon cornmeal cookies with a unique texture that combines the richness of butter and the brightness of lemon.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the flour, cornmeal, baking powder, and salt in a medium bowl.
- Cream the softened butter and granulated sugar together with an electric mixer until light and fluffy.
- Add the lemon zest, lemon juice, and vanilla extract, mixing until fully combined.
- Gradually incorporate the dry mixture into the wet ingredients until just combined.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for about 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet before transferring to a wire rack.
Notes
Chill the dough for 30 minutes before baking for enhanced flavor and reduced spreading.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: lemon cookies, dessert, sweet treats, baking, cornmeal
