Filed Under: 20 Minute Supper Club, Bake Sale, Dessert, Family Gathering, Food, Less than 20 Minutes, Recipes, snack

Lemon Cornmeal Cookies

Cornmeal adds a beautiful texture and crunch to these sunny yellow lemon cookies

June 1st, 2012

Recipe by Paula Bowman

Makes 2 dozen cookies
Prep Time
20 minutes
Cook Time
35 minutes
  • Cookies:
  • 1 1/2 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1 tbsp finely grated lemon zest
  • 1/4 tsp Kosher salt
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • Lemon Glaze:
  • 1 cup icing sugar, sifted
  • 2 tbsp, plus 1-2 tsp fresh lemon juice
  • 1 tsp honey
  1. Preheat oven to 350ºF. Line two rimmed baking sheets with parchment and set aside.

  2. In a bowl, combine flour, cornmeal, lemon zest and salt and mix well.

  3. In a large bow, cream butter and sugar together with an electric mixer until ight and fluffy, about 2 minutes. Add egg and beat until well-blended. Turn mixer to low speed and gradually beat in flour mixture, mixing just until combined.

  4. Divide dough into 24 evenly-sized balls (about 2-tablespoons each) and arrange on baking sheets about 2-inches apart. Use floured fingertips or the bottom of a floured glass to flatten balls into 1/2-inch-thick circles.

  5. Bake until light golden-brown, about 15 mintues. Cool slightly, then transfer to wire racks to cool completely.

  6. To make icing: Combine sugar and 2 tbsps lemon juice and honey in a bowl, and mix until smooth. Consistency should be thick, but still pourable. Add more lemon juice to thin, or sugar to thicken, as needed. Use a small spoon or a piping bag to drizzle over cookies. Let glaze set for about 15 minutes. Store in an airtight container at room temperature for up to 3 days. Unglazed cookies will keep for 1 week.

  7. Chef's Tip: If you don't have a piping bag, fill a zippered sandwich bag with lemon glaze and seal shut. Snip the tip off a corner with a pair of scissors and squeeze gently until icing runs from the bag.

Lemon Cornmeal Cookies
Photography by Carlo Mendoza