Best 2 Lemon Zucchini Cornmeal Cookies Recipes
Indulge in a delightful symphony of flavors with our tantalizing lemon zucchini cornmeal cookies, a delectable treat that combines the refreshing zest of lemon, the subtle sweetness of zucchini, and the rustic charm of cornmeal. These cookies are not your ordinary sweet treats; they offer a captivating blend of flavors and textures that will awaken your taste buds.
Our recipe collection also includes a delightful vegan alternative, ensuring that everyone can savor the goodness of these cookies. The vegan version seamlessly replaces butter with coconut oil and eggs with flax eggs, resulting in a guilt-free indulgence that maintains the same delectable taste and texture.
Furthermore, we present a gluten-free variation that caters to those with dietary restrictions. By using a gluten-free flour blend and omitting the cornmeal, these cookies become accessible to individuals seeking a gluten-free delight.
No matter your dietary preferences, our collection of lemon zucchini cornmeal cookies provides a delectable option for every palate. Embark on a culinary adventure and discover the harmonious balance of flavors and textures that make these cookies truly exceptional.
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
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
Tips:
- Zucchini can be substituted with other vegetables like carrots, sweet potatoes, or apples for added texture and flavor.
- Use fresh zucchini to ensure maximum moisture and flavor in the cookies.
- Grate the zucchini finely to ensure even distribution throughout the batter.
- Adding lemon zest enhances the flavor profile of the cookies by adding a bright, citrusy note.
- Using a combination of cornmeal and all-purpose flour creates a delightful texture with a slight crunch.
- Do not overmix the batter, as this can result in tough cookies.
- Use a cookie scoop to ensure uniform cookie sizes and even baking.
- Bake the cookies until the edges are golden brown and the centers are set, but not dry.
- Cool the cookies completely before storing them in an airtight container at room temperature.
Conclusion:
Lemon Zucchini Cornmeal Cookies offer a unique blend of flavors and textures that make them a delightful treat. By following the tips mentioned above, you can create perfectly balanced cookies with a moist, tender crumb and a delightful crunch. Whether you enjoy them as a snack, dessert, or packed lunch addition, these cookies are sure to satisfy your craving for something sweet and wholesome. So, gather your ingredients, put on your apron, and embark on a delightful baking journey to create these irresistibly delicious Lemon Zucchini Cornmeal Cookies. Happy baking!
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