Ingredients for Lemon Cornmeal Cookies Cooking Light
- 1 1/2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- baking soda
- 1/2 teaspoon salt
- ground ginger
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter
- 1 large egg
- zest of 1 large lemon
- 1 teaspoon baking powder
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How to Make Lemon Cornmeal Cookies Cooking Light
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Lightly spoon 1 ½ cups all-purpose flour into a dry measuring cup, level with a knife. Set aside.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ½ cup cornmeal, 1 teaspoon baking powder, and ½ teaspoon salt.
- In a large bowl, cream together ½ cup (1 stick) unsalted butter and ¾ cup granulated sugar using an electric mixer until light and fluffy. Scrape down the sides of the bowl as needed.
- Beat in 1 large egg until well combined.
- Stir in the zest of 1 large lemon.
- Gradually add the dry ingredients (from step 3) to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Drop rounded tablespoons (about 1 ½ teaspoons) of batter onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 12-14 minutes, or until the edges are lightly golden brown and the centers are set.
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
19g
Fat
6g
Carbs
2g
