Indulge in a delightful culinary experience with our tantalizing Lemon Cornmeal Cookies, a harmonious blend of zesty lemon and nutty cornmeal. These cookies are a true testament to the magic that happens when simple ingredients come together to create something extraordinary. With a crispy exterior and a soft, chewy interior, these cookies offer a delightful textural contrast that will keep you coming back for more. The bright citrus flavor of the lemon perfectly complements the earthy sweetness of the cornmeal, resulting in a symphony of flavors that dances on your palate. And to elevate the experience even further, we've included three irresistible variations: Lemon Blueberry Cornmeal Cookies, bursting with juicy blueberries; Lemon Coconut Cornmeal Cookies, featuring the tropical sweetness of coconut; and Lemon Poppy Seed Cornmeal Cookies, adding a delightful crunch and a hint of nutty flavor. Prepare to be captivated by these delectable treats that are perfect for any occasion, whether it's a casual gathering or a special celebration.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON CORNMEAL COOKIES
Anything lemon makes my day brighter and these soft cookies have a fabulous lemon aroma and a subtle lemon flavor. -Theresa Miller, Sault S Marie, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream the butter, cream cheese and sugars until light and fluffy. Beat in the egg, lemon juice, zest and poppy seeds. Combine the flour, cornmeal, baking soda, ginger and salt; gradually add to creamed mixture and mix well. Stir in chips., Drop by heaping tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets; flatten slightly with a glass. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks. Store in an airtight container.
Nutrition Facts : Calories 199 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 141mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON-BLACK PEPPER CORNMEAL COOKIES
Provided by Lori Longbotham
Categories Cookies Mixer Citrus Dessert Bake Lemon Cornmeal Spice Spring Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 dozen cookies
Number Of Ingredients 8
Steps:
- 1. Whisk the flour, cornmeal, black pepper, if using, and salt together in a medium bowl.
- 2. Beat the butter, sugar, and zest in a medium bowl with an electric mixer, beginning on low speed and increasing to medium-high speed, until light and fluffy. Add the egg yolks and beat to combine well. Reduce the speed to low, add the flour mixture, and beat on low speed just until blended; the dough will be crumbly.
- 3. Press the dough together with your hands and divide it in half. Place each half on a sheet of wax paper and form each piece into a 10-by-1 1/4-inch log. Smooth each log with dampened fingers. Chill the logs, wrapped in wax paper, for at least 3 hours, or until firm.
- 4. At least 25 minutes before baking, position a rack in the middle of the oven and preheat the oven to 400°F. Butter 2 large nonstick baking sheets.
- 5. Cut each log into 1/4-inch-thick rounds and arrange the rounds 2 inches apart on the baking sheets. Bake, 1 sheet at a time, for 10 minutes, or until the edges of the cookies are golden brown. Transfer the cookies to a wire rack and let cool.
LEMON CORNMEAL COOKIES (COOKING LIGHT)
Make and share this Lemon Cornmeal Cookies (Cooking Light) recipe from Food.com.
Provided by seesko
Categories Drop Cookies
Time 22m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- 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.
- Spoon about 1 1/2 teaspoons batter 2 inches apart onto 2 parchment-lined baking sheets. Bake at 350°F 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.
"ACCIDENTAL" LEMON CORNMEAL COOKIES
These cookies were created by accident,while trying to come up with a granola bar recipe using yellow cornmeal. Oh well,the granola bars never made it,but this is what came out of it.There is nothing extravagent about these simple and humble cookies,but they are sure to satisfy a sweet tooth craving.They are soft,slightly sweet, and delicious.When I first made them,I did not expect anything special,but we liked them so much ,that we couldn't stop eating them.Oh, and one more thing,they do not have any sugar in them other than honey,so you will not feel as guilty eating them :)
Provided by Baker30
Categories Dessert
Time 10m
Yield 72 cookies bars
Number Of Ingredients 10
Steps:
- In a medium pan ,heat the honey with the lemon zest and lemon juice for about 5 minutes.Add the cornmeal and puffed wheat and continue stirring for another 5 minutes or until everything is well combined and the honey is absorbed.
- Remove from heat and let cool completely.At this point,I usually refrigerate the mixture (atleast an hour ) in order to allow the flavours to set in and blend together.It's also easier to work with this way because it will not be as sticky after refrigeration. If you decide to proceed with the rest of the steps immediately,then I think it would work as well,although I haven't tried it before. At your own risk :).
- In a separate bowl,combine the flour,salt,and baking soda and mix well.Gradually add this to the cornmeal mixture and work with you fingers breaking the mixture down until it resembles bread crumbs.
- In a separate dish,lightly beat the eggs and combine with the melted butter.Now slowly pour this into the cornmeal /flour mixture until well incorporated.I found it easier to work with my hands as the dough will be stiff and still a bit crumbly at this point.
- Finally,add the milk ,a tablespoon at a time, until the dough holds it's shape well and could be easily shaped into cookies.
- The first time I made these cookies,I simply shaped them into 1 inch balls and flattened them on the baking sheet.However,the second time around, I used a different technique ,which saved me a lot of time and which I found to be much better.What I did ,is I took some of the dough and rolled it ( approximately 1/4 inches thick) on a parchment paper right on the baking sheet ,until it covered most of the baking sheet forming a large rectangle.Then I sliced it into small squares and baked.
- Bake these cookies at 350 degrees F for about 10-13 minutes.
- After baking,if using the second technique for shaping the cookies,you will need to use a knife or a dough cutter to separate the cookie squares ,as they might stick to each other a bit.
- Let the cookies cool completely and store in a sealed container.
Nutrition Facts : Calories 61.5, Fat 1.6, SaturatedFat 0.9, Cholesterol 9.3, Sodium 46.2, Carbohydrate 11.1, Fiber 0.4, Sugar 3.9, Protein 1.1
LEMON-ZUCCHINI CORNMEAL COOKIES
This is a light crunchy cookie and a good way to use up all that summer zucchini, other than zucchini bread.
Provided by Linda O.
Categories Drop Cookies
Time 45m
Yield 2 dozen
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 325 degrees;. In a large bowl, mix the butter and sugar until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until the mixture is crumbly. Add zucchini and stir until a thick dough forms.
- 2. Drop dough by rounded teaspoons, 2 inches apart, onto two parchment-lned baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through.
Nutrition Facts : Calories 998.4, Fat 48, SaturatedFat 29.5, Cholesterol 122, Sodium 1007.7, Carbohydrate 134.4, Fiber 5, Sugar 61.7, Protein 10.6
GLAZED LEMON-ORANGE CORNMEAL COOKIES
This is a wonderful tasting cookie, great for those Church gatherings, and family get-togethers, something just a little different - got the recipe from America's Test Kitchen
Provided by Chef mariajane
Categories Dessert
Time 16m
Yield 24 cookies
Number Of Ingredients 14
Steps:
- The dough formed into a log, wrapped in parchment paper, and then in plastic wrap, will keep in the refrigerator for up to three days or in the freezer for up to two weeks. The cookies are best eaten the day they are glazed.
- FOR THE COOKIES:.
- Adjust oven racks to upper-middle and lower-middle positions; heat oven to 375°F.
- IN food processor, process granulated sugar, orange zest, and lemon zest until sugar looks damp and zest is thoroughly incorporated, about 30 seconds. Add flour, cornmeal, salt, and baking powder; pulse to combine, about 10 one-second pulses. In measuring cup or small bowl, beat together lemon juice, egg yolk, and vanilla with fork to combine. With machine running, add juice/yolk mixture in slow, steady stream (process should take about 10 seconds); continue processing until dough begins to form a ball, 10-15 seconds longer.
- Turn dough and any dry bits onto counter; working quickly, gently knead together to ensure that no dry bits remain and dough is homogenous. Shape dough into log about 10 inches long and 2 inches in diameter, wrap in parchment, and twist parchment to seal. Chill dough until firm and cold, about 45 minutes in freezer or 2 hours in refrigerator.
- Line 2 baking sheets with parchment paper. Remove dough log from wrapping and , using sharp chef's knife, slice dough into rounds, 3/8 inch thick; place on prepared baking sheets, spacing them about 1-inch apart. Bake until centers of cookies just befin to color and edges are golden brown, 14-16 minutes, rotating sheets front to back and top to bottom halfway through baking time. Cool cookies on baking sheet about 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature before glazing.
- FOR THE GLAZE:.
- Whisk cream cheese and lemon juice in medium nonreactive bowl until no lumps remain. Add confectioners'sugar and whisk until smooth.
- TO GLAZE THE COOKIES:
- When the cookies have cooled, working one at a time, spoon scant teaspoon glaze onto each cookie and spread evenly with back of spoon. Let cookies stand on wire rack until glaze is set and dry, about 1 hour.
LEMON-CORNMEAL COOKIES
Sometimes, you just gotta have a cookie. That's how I felt the other night, but I didn't want to go into a long and laborious, time consuming cookie making session. Those times are left to Christmas when I want to make special recipes that are a bit more involved and require a bit of attention to detail. No, I wanted something...
Provided by cassie thornburg
Categories Other Snacks
Time 1h25m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350. In a small bowl, whisk together four, cornmeal, lemon zest and salt.
- 2. a large bowl mix butter, sugar, and egg until combined. Gradually add dry ingredients until moistened.
- 3. Pinch off and roll dough between hands to form balls, each equal to 1 1/2 TBL (I used a small cookie scoop for uniform size). Place on 2 baking sheets, about 2 inches apart. With fingers or palm of hand, flatten balls to 3/4 inch thickness.
- 4. Bake until lightly browned around edges, 20-25 minutes; transfer to racks to cool completely. enjoy!
LEMON-ZUCCHINI CORNMEAL COOKIES
Steps:
- 1. Preheat oven to 325˚. In a large bowl, mix the butter and sugar until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until the mixture is crumbly. Add zucchini and stir until a thick dough forms. 2. Drop dough by rounded teaspoons, 2 inches apart, onto two parchment-lned baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through
LEMON CORNMEAL COOKIES
Steps:
- Lightly spoon flour into dry measuring cup and level with knife. Combine flour and next 4 ingredients (through ginger); stir with whisk. Combine sugar and butter in large bowl; beat with mixer at medium speed til light and fluffy (5 min). Scrape sides occasionally. Add egg; beat well. Beat in lemon zest. Add flour mixture; beat at med-low just til blended. Spoon about 1 1/2 t of batter 2 inches apart onto parchment-lined baking sheet. Bake 12 min til lightly browned and almost firm. Cool on pans for 2 min or til firm. Cool completely on wire rack.
The Lemon Cornmeal Cookies recipe provided by AliceRecipes is a delicious treat that combines the zesty flavor of lemon with the nutty texture of cornmeal.
Tips:
- To achieve the perfect balance of flavors, use fresh lemons for a vibrant citrus taste.
- If you prefer a milder lemon flavor, reduce the amount of lemon zest or use a combination of lemon and orange zest.
- For a crispy cookie, bake for the full time recommended in the recipe. For a softer cookie, reduce the baking time by a few minutes.
- Allow the cookies to cool completely before storing them in an airtight container. This will help preserve their texture and flavor.
- To add a special touch, drizzle the cookies with a simple lemon glaze or sprinkle them with powdered sugar before serving.
Conclusion:
The Lemon Cornmeal Cookies are a delightful blend of citrusy freshness and nutty goodness. With their chewy texture and bright flavor, these cookies are sure to be a hit with family and friends. Whether you're looking for a sweet treat to enjoy with a cup of tea or a festive addition to your cookie tray, these cookies are a perfect choice.
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