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Lemon Cornmeal Cookies

Lemon cornmeal cookies

These cookies are nice on their own but really shine next to a scoop of mango sorbet or vanilla ice cream.


Makes 2-3 dozen cookies

  • 1 cup room-temperature butter (2 sticks)
  • 1 cup sugar
  • 1 large egg
  • The zest (the yellow peel) of 1 lemon, finely grated
  • 1/4 tsp. salt
  • 1 1/2 cups flour
  • 1 cup cornmeal
  • 1 cup sifted confectioner’s sugar
  • 2-4 Tbsp. lemon juice


  1. Preheat the oven to 350 degrees.
  2. Make the cookie dough: With a hand mixer, cream together butter and sugar until light and fluffy. Blend in the egg and zest. With the mixer on low speed, blend in the salt, flour and cornmeal.
  3. Divide the dough into two portions and roll each into a log (about 1 1/2 to 2 inches) wrapped in parchment or wax paper. Chill in the refrigerator for several hours, preferably overnight (you can also wrap the dough and freeze it at this time).
  4. Slice the cookie dough into 1/4″ slices. Lay them 1 1/2″ apart on a parchment lined or greased baking sheet. Bake 10-14 minutes, until the cookies are browned on the edges and bottom.
  5. Let the cookies cool while you make the glaze.
  6. Stir 2 tablespoons of lemon juice into the confectioner’s sugar. Stir in more as needed to bring the glaze to a pourable consistency.
  7. Spoon or drizzle the glaze over the cookies.