lemon cornmeal cookies

Not to knock cookie-jar standards, like chocolate chip, peanut butter, oatmeal raisin…but sometimes I want something different –this crunchy lemony cookie is yummy especially with a cup of tea.

  • 1 c. all-purpose flour
  • ½ c. yellow cornmeal
  • ½ tsp. baking soda
  • ¼ tsp. ground ginger
  • 6 tbsp. room temperature butter
  • ¾ c. sugar
  • 1 egg
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. lemon juice
  • 1 tsp. vanilla extract
  1. In medium bowl combine flour, cornmeal, baking soda, ginger and whisk together. In separate bowl combine butter and sugar, beat with a mixer until light and fluffy.
  2. Add egg to the butter mixture and beat well. Beat in lemon juice, lemon zest, and vanilla extract. Add flour mixture to butter mixture and beat until just blended.
  3. Spoon batter with a kitchen tbsp. onto parchment lined bake sheets, about 2 inches apart. Bake @ 350F for about 10-12 minutes or until slightly browned around the edges. Makes about 2 dozen.

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Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack