Welcome, fellow cookie lovers! If you’re in the mood for a treat that’s both zesty and sweet, you’ve come to the right place. Today, we’re diving into a delicious recipe for Lemon Cornmeal Cookies. These cookies are perfect for a midday snack or a delightful dessert after dinner. They have the right balance of sweetness and tang, making them irresistible. Let’s get baking and fill your kitchen with the aroma of lemony goodness!
Introduction
Lemon Cornmeal Cookies combine the tangy flavor of fresh lemon with the hearty texture of cornmeal, making them a unique addition to your cookie collection. These cookies are not only easy to make but also offer a delightful mix of crisp edges and soft, chewy centers.
Fun fact: The combination of cornmeal and lemon is common in many Italian and Southern U.S. desserts, offering a lovely contrast between the bright citrus flavor and the earthy corn texture. Plus, they’re perfect for tea time or to enjoy with a cup of coffee!
Ingredients
To prepare this comforting Lemon Cornmeal Cookies recipe, you’ll need the following ingredients:
- 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 egg
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 teaspoon vanilla extract
You can easily substitute the all-purpose flour for gluten-free flour if you have dietary restrictions. For a healthier twist, consider using a sugar alternative like coconut sugar, but keep in mind that this may slightly alter the flavor and texture of the cookies.
How to Make Lemon Cornmeal Cookies
Follow these steps to create your own batch of delicious Lemon Cornmeal Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. This step ensures even distribution of the dry ingredients.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
- Beat in the egg, lemon zest, lemon juice, and vanilla extract until fully combined. The mixture should look smooth and well incorporated.
- Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your warm, fresh-out-of-the-oven lemon cornmeal cookies!
Helpful Tips
- Zesting Lemons: For the best flavor, make sure to zest your lemons before juicing them. Use a fine grater and avoid the white pith, which can be bitter.
- Softening Butter: If you forgot to take your butter out of the fridge, you can soften it quickly by microwaving it in 10-second increments. Be careful not to melt it!
- Cookie Size: For even baking, try to ensure each cookie dough ball is roughly the same size.
Cooking Tips
- Use a Cookie Scoop: To make sure all your cookies are the same size and bake evenly, use a cookie scoop. This also helps with shaping the cookies neatly.
- Chilling the Dough: If you prefer a thicker, chewier cookie, chill the dough in the refrigerator for 30 minutes before baking. This helps the cookies hold their shape.
- Cornmeal Texture: For a finer texture, you can pulse the cornmeal in a food processor before adding it to the mix. This helps reduce the grittiness, if preferred.
Serving Suggestions
These Lemon Cornmeal Cookies are fantastic on their own, but here are some fun ways to serve them:
- Pair them with a cup of herbal tea or a latte for a cozy afternoon snack.
- Serve them with a scoop of vanilla ice cream for a refreshing summer dessert.
- You can even drizzle them with a simple lemon glaze (powdered sugar mixed with lemon juice) to enhance their citrusy goodness.
Nutritional Information
Lemon Cornmeal Cookies offer a delightful balance of taste and texture, but it’s always good to know their nutritional content:
Nutritional Information (per serving)
- Calories: 120
- Carbohydrates: 18g
- Protein: 2g
- Fat: 5g
- Saturated Fat: 3g
- Polyunsaturated Fat: 0.5g
- Monounsaturated Fat: 1.5g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 55mg
- Potassium: 35mg
- Fiber: 0.5g
- Sugar: 9g
- Vitamin A: 120 IU
- Vitamin C: 2mg
- Calcium: 15mg
- Iron: 0.7mg
These cookies are rich in Vitamin C from the lemon, and they contain a small amount of fiber from the cornmeal, making them a treat with some nutritional benefits.
Storage and Leftovers
To keep your Lemon Cornmeal Cookies fresh for days:
- Refrigerate: Store the cookies in an airtight container at room temperature for up to a week.
- Freeze: These cookies freeze beautifully! Place them in a single layer on a baking sheet, freeze for an hour, then transfer to a freezer-safe bag. They’ll last for up to 3 months.
- Reheat: To enjoy them warm again, pop the cookies in the oven at 300°F (150°C) for about 5 minutes or microwave for 10 seconds.
Frequently Asked Questions (FAQs)
Can I make these cookies gluten-free?
Yes, just swap the all-purpose flour for a gluten-free flour blend, and your cookies will turn out just as delicious.
What if I don’t have fresh lemons?
You can substitute fresh lemon juice with bottled lemon juice, but the flavor won’t be as vibrant. In a pinch, you can also use lime juice for a slightly different, but still tangy, flavor.
Can I use margarine instead of butter?
Yes, margarine can be used instead of butter, but it may affect the taste and texture slightly.
Related Recipes
If you enjoyed this Lemon Cornmeal Cookies recipe, here are some more delicious recipes to try:
Conclusion
These Lemon Cornmeal Cookies are sure to become a favorite in your home, with their refreshing lemon flavor and satisfying crunch. We hope you enjoy baking and eating them as much as we do! Don’t forget to share your results or any fun twists you added to the recipe. We’d love to hear your feedback!
Happy baking!
Print
Lemon Cornmeal Cookies – Sweet and Tangy Dessert Bites
Description
Welcome, fellow cookie lovers! If you’re in the mood for a treat that’s both zesty and sweet, you’ve come to the right place. Today, we’re diving into a delicious recipe for Lemon Cornmeal Cookies. These cookies are perfect for a midday snack or a delightful dessert after dinner. They have the right balance of sweetness and tang, making them irresistible. Let’s get baking and fill your kitchen with the aroma of lemony goodness!
Ingredients
- 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 egg
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 teaspoon vanilla extract
You can easily substitute the all-purpose flour for gluten-free flour if you have dietary restrictions. For a healthier twist, consider using a sugar alternative like coconut sugar, but keep in mind that this may slightly alter the flavor and texture of the cookies.
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. This step ensures even distribution of the dry ingredients.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
- Beat in the egg, lemon zest, lemon juice, and vanilla extract until fully combined. The mixture should look smooth and well incorporated.
- Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Zesting Lemons: For the best flavor, make sure to zest your lemons before juicing them. Use a fine grater and avoid the white pith, which can be bitter.
- Softening Butter: If you forgot to take your butter out of the fridge, you can soften it quickly by microwaving it in 10-second increments. Be careful not to melt it!
- Cookie Size: For even baking, try to ensure each cookie dough ball is roughly the same size.
