Name: Lemon Cornmeal Cookies Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 cup yellow cornmeal; 1 tablespoon finely grated lemon zest; Pinch of salt; 12 tablespoons unsalted butter, softened (1 1/2 sticks); 3/4 cup sugar; 1 large egg; Juice of 1/2 lemon

If you’re searching for a bake that packs sunshine into every bite, these Lemon Cornmeal Cookies are your new go-to delight. Imagine crisp, golden biscuits with a zing of fresh lemon — a treat that’s just as perfect alongside afternoon tea as it is for gifting to friends. Their secret? Sweet, crumbly cornmeal mingled with bold citrus peel, bringing a buttery texture and a brightness that dances across your taste buds. Once you try a batch of Lemon Cornmeal Cookies, you’ll see why these little gems have quickly become a kitchen favorite!

Lemon Cornmeal Cookies Recipe - Recipe Image

Ingredients You’ll Need

Making fantastic Lemon Cornmeal Cookies doesn’t require a long shopping list — just a handful of everyday staples. Each ingredient plays a crucial role, creating the ideal balance of texture and flavor that makes these cookies so memorable.

All-purpose flour: Forms the backbone of the cookie, giving them structure without heaviness.
Yellow cornmeal: Adds signature crunch and a subtle golden color, for that irresistible rustic touch.
Finely grated lemon zest: Delivers pure lemon aroma and a vibrant citrus punch. Use fresh lemons for best results.
Pinch of salt: Rounds out the sweetness and sharpness, making all the other flavors sing.
Unsalted butter, softened: Brings rich creaminess that melts into every bite.
Sugar: Sweetens the dough and helps create a lovely, light crispness as the cookies bake.
Large egg: Binds the ingredients together and helps the cookies hold their delightful shape.
Juice of 1/2 lemon: Amplifies the fresh lemon taste for a bright, tangy finish.

How to Make Lemon Cornmeal Cookies

Step 1: Prep the Baking Sheets

Start by lining two baking sheets with parchment paper or silicone mats. This step ensures your Lemon Cornmeal Cookies will release easily after baking and helps them brown evenly.

Step 2: Mix the Dry Ingredients

In a small mixing bowl, whisk together the all-purpose flour, cornmeal, finely grated lemon zest, and a generous pinch of salt. Combining these dry ingredients before adding them to the wet mixture keeps everything distributed, so each cookie is filled with flavor.

Step 3: Cream Together Wet Ingredients

Using a stand mixer fitted with a paddle attachment, beat the softened butter, sugar, and egg together on medium speed until the mixture is light and smooth. Stir in the fresh lemon juice — it’s the splash that gives your Lemon Cornmeal Cookies their signature zing!

Step 4: Combine Wet and Dry Mixtures

Scatter the dry mixture into the wet ingredients in several additions, stirring gently and scraping down the sides as needed. Mix only until just combined; this keeps the cookies tender and avoids overworking the dough.

Step 5: Shape and Flatten the Cookies

With clean hands, roll the dough into evenly sized balls (about 1 and 1/2 tablespoons each) and arrange them on your prepped baking sheets, leaving about 2 inches between each. Use your palm to gently press each ball down into a disc — aim for a thickness of around 3/4 inch for perfect Lemon Cornmeal Cookies.

Step 6: Chill the Dough

Place the shaped cookies in the freezer for 15 minutes. This quick chill helps them keep their lovely round shape while baking and results in that craveable crisp edge.

Step 7: Bake to Perfection

While the dough chills, preheat your oven to 350°F. Bake the Lemon Cornmeal Cookies for 20 to 25 minutes, or until the edges just start to turn golden brown. Let them cool on racks so they firm up beautifully — if you can resist eating them warm!

How to Serve Lemon Cornmeal Cookies

Garnishes

For a showstopping finish, sprinkle your Lemon Cornmeal Cookies with a dusting of powdered sugar or an extra flick of fresh lemon zest right before serving. A drizzle of simple lemon glaze (just powdered sugar and lemon juice) is also a fun twist if you want a little extra sparkle and tang.

Side Dishes

These cookies shine brightest next to a steaming mug of herbal tea, a citrusy sorbet, or a bowl of fresh seasonal berries. The gentle crunch and lemon flavor will play off the tartness or smoothness of your chosen side, making every bite a small celebration.

Creative Ways to Present

Stack the Lemon Cornmeal Cookies in a clear glass jar, tie with a ribbon, and you have the perfect homemade food gift. For parties, arrange them on a tiered tray with other citrus treats — they’ll stand out thanks to that gorgeous color and crumbly appeal!

Make Ahead and Storage

Storing Leftovers

Keep your leftover Lemon Cornmeal Cookies in an airtight container at room temperature. They stay fresh and delightfully crisp for up to 5 days, although they’re so snackable you might not have any left that long.

Freezing

To enjoy the cookies later, freeze them baked or unbaked. If freezing baked cookies, let them cool completely before layering them between sheets of parchment in a freezer-safe container. If freezing unbaked dough balls, shape and flatten as usual, freeze on a tray, then transfer to a bag or container. Frozen cookies or dough last up to 2 months.

Reheating

If you love warm cookies, pop them in a 300°F oven for 2 to 3 minutes. This quick reheating refreshes their crunch and brings the lemon aroma back to life. No need to thaw frozen dough balls — just add an extra minute or two to the baking time.

FAQs

Can I use white cornmeal instead of yellow?

Absolutely! White cornmeal will yield a similar texture but the cookies may look a bit paler. The flavor will still complement the lemon beautifully, so feel free to substitute if that’s what you have on hand.

Do I need a stand mixer to make Lemon Cornmeal Cookies?

Nope! While a stand mixer makes things quick and easy, you can achieve fantastic results with a handheld mixer or even some good old-fashioned elbow grease and a sturdy spoon.

Why is chilling the dough important?

Chilling firms up the dough, keeping the cookies from spreading too much in the oven. This step creates cookies with crispy edges and the perfect soft-but-crumbly interior.

Can I freeze the dough for baking later?

Definitely! Shaped dough discs freeze beautifully. Bake straight from frozen, adding a minute or two to the baking time for fresh and fragrant Lemon Cornmeal Cookies anytime.

Is it possible to make these cookies gluten free?

Yes. Swap the all-purpose flour for a gluten free flour blend and ensure your cornmeal is gluten free. The texture may be slightly more delicate, but the cookies will still be packed with citrusy goodness.

Final Thoughts

Few things spark baking joy like a batch of Lemon Cornmeal Cookies: they’re crisp, vibrant, and guaranteed to brighten anyone’s day. Give this recipe a try and see how quickly these cheerful, lemony treats win fans in your kitchen!

Lemon Cornmeal Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 12 reviews

These lemon cornmeal cookies are a delightful treat with a perfect balance of citrusy zest and sweet cornmeal crunch. Easy to make and even easier to devour, these cookies are a must-try for any cookie enthusiast.

Author: Paula
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Dry Ingredients:

1 1/2 cups all-purpose flour
1 cup yellow cornmeal
1 tablespoon finely grated lemon zest
Pinch of salt

Wet Ingredients:

12 tablespoons unsalted butter, softened (1 1/2 sticks)
3/4 cup sugar
1 large egg
Juice of 1/2 lemon

Instructions

Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone mats.
Mix Dry Ingredients: Combine flour, cornmeal, lemon zest, and salt in a small bowl.
Prepare Wet Ingredients: In a stand mixer, mix butter, sugar, and egg. Add lemon juice.
Combine Ingredients: Gradually add dry ingredients to wet mixture until just combined.
Shape Dough: Roll dough into balls and flatten into discs on baking sheets. Freeze for 15 minutes.
Bake: Preheat oven to 350°F. Bake cookies for 20-25 minutes until lightly browned. Cool on racks.