Tag Archives: cornmeal

Summer Lovin’ – Cornmeal Lemon Cookies

4 Jun

Here in good old western Pennsylvania, mother nature has our weather all over the place. Over Memorial Day weekend, the temps were in the high 80’s – low 90’s with hell on earth humidity. (I planted the garden in those temps. It was like taking a shower with your clothes on. meh) That being said, it’s not officially summer, but it’s hard not to think of summertime  flavors for desserts, snacks, and meals. Or the movie Grease…and the song Summer Nights….I remember a sleepover as a teen in the 90’s where I, along with 3 friends, re-enacted the scene in her living room. Ya. That’s how we roll. (Am I the only one that when someone says “oh, 10 years ago…” it makes me think of the 90’s? And then when I realize the 90’s were 20 years ago, I feel old.)  Here’s the video in case you want to give it a try yourself….

Ok…back on topic. Enter in the Cornmeal LEMON Cookie. Yep. LEMON. I love lemon. It’s got that bright tangy flavor that just makes me think of sunshiny poolside outdoor fun. Turn it into a cookie and you’ve got something magical. This recipe was originally found on thekitchn.com for a lime version. Now, I like lime too, but it’s just overpowering in comparison to lemon, so I adjusted the recipe to suit my tastes. There is more vanilla, and more lemon zest and juice because lemons are generally bigger than limes, and I used some big lemons. But the lemons do not overpower these cookies. The cornmeal gives them a nice flavor balance while making the texture more filling, rounded out. But not heavy. I’m not sure how they got only 14-16 cookies out of the recipe since my cookies were palm sized after baking – and I got exactly 24 cookies. But whatevs. The cookies are fantastic. They take almost no time to whip up. Great to take to a bbq, picnic, graduation party. Whatever you find yourself getting into this summer. Enjoy!

Cornmeal Lemon Cookies
Yield: 2 dozen cookies Adapted from thekitchn.com

For the Cookies:

1 1/2 cups whole-wheat flour ( I used white whole wheat)
3/4 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon kosher salt

2 sticks room temperature butter (16tbsps)

¾ cup sugar

Zest of 2 large lemons

Juice of 2 large lemons

1 teaspoon real vanilla extract (I used homemade)

2 large eggs


For the icing:

1 1/3 cups powdered sugar, sifted

Juice of 1 large lemon

Zest of 1 large lemon

Preheat your oven to 350 degrees.

In a medium mixing bowl, mix together your flour, cornmeal, baking powder and salt. Set aside.

Fit your stand mixer with a paddle attachment and add the butter and sugar to the bowl. Cream the butter and sugar together on medium-high speed until light and fluffy, about 3-5 minutes.

Add the zest of the 2 lemons and the vanilla and mix until just incorporated.

Scrape down the sides of the bowl and add your eggs. (The mixture will separate. Do not fret. It will come together at the end!)

Add your flour mixture in 3 stages, mixing well after each addition.

Using a small cookie scoop, drop by heaping scoopfuls onto 2 cookie sheets lined with parchment paper or silpat mats. Space the cookies 2-3 inches apart and press down with your fingers so the tops of the cookies are flat. Bake for 14 minutes, rotating the cookie sheets halfway through for even baking.

Allow cookies to cool completely.

Icing: in a small bowl, whisk together all of the ingredients. Spoon over the tops of your cooled cookies, letting it drip over the edges. (to help minimize the mess, I put a tea towel under the cooling racks to catch any runaway icing)

Store any leftovers in an airtight container and eat within 3 days. Can’t eat them that fast? Freeze them in a single layer. To serve after freezing, let thaw at room temp for 2hrs before serving. The icing will sweat out a little bit out moisture, but it’s all good. They taste as fantastic as they do freshly made! Enjoy!