Lemon Corn Meal Cookies

Food Medicine

Lemon Corn Meal Cookies

1 cup all purpose flour

1/3 cup corn meal

1/2 teaspoon baking powder

1/4 teaspoon salt

6 tablespoons butter, softened

3/4 sugar

2 eggs

1 tablespoon vanilla extract

1 tablespoon lemon zest

Preheat oven to 350 degrees F

In a large bowl whisk together the flour, baking powder, salt, and corn meal. In the bowl of a stand mixer beat together the butter and sugar on med-high speed until light and airy (about 4 minutes) scraping down the sides of the bowl occasionally. Add the lemon zest, eggs, and vanilla extract and beat for another 3 minutes. Add in the flour and mix on low speed until smooth. Scoop 2 tablespoons of the onto a lined baking sheet 3 inches apart. Bake for 12 minutes until almost firm, let them cool on the baking sheet until firm (about 2 minutes), finish cooling on a wire rack. Dust with powdered sugar or eat them plain, Enjoy!! 

Cooks Notes:

These cookies spread quite a bit so make sure to leave enough room in between them before baking.

Feel free to add different flavorings into the cookies, I think gingerbread spice, almond, or cardamom would be delicious!

You can make these gluten free but I wouldn’t use corn meal in place of the flour, I would recommend using gluten free all purpose or rice flour, etc. If you use corn meal they will be very dense.

If you want more of a bit to the cookies you can use a rougher corn meal like polenta or grits.

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