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Lemon cornmeal cookies are arranged haphazardly in short stacks on a wire rack, on a brown background.

Lemon Cornmeal Cookies

  • Author: Shanna Mallon
  • Total Time: 45 minutes
  • Yield: 24 cookies 1x


You need to try our lemon cornmeal cookies ASAP. These crisp citrus-infused biscuits taste like shortbread, with a burst of tart flavor.


  • 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


  1. Prepare two baking sheets by lining them with parchment paper or silicone mats.
  2. In a small bowl, whisk together flour, cornmeal, lemon zest and salt.
  3. In the bowl of a stand mixer, combine the butter, sugar, and egg. Stir with the paddle attachment on medium speed until fully mixed. Stir in the lemon juice.
  4. Gradually add the dry ingredients until just combined, mixing fully between additions.
  5. Roll dough into about two dozen balls, using approximately 1 ½ tablespoons of dough for each. Place on the prepared baking sheets, spacing them 2 inches apart. Press down on the top of each ball of dough to flatten it into a 3/4-inch-thick disc.
  6. Freeze the dough on the prepared sheet pans for 15 minutes. While the dough is chilling, preheat oven to 350°F.
  7. Bake until very lightly browned around the edges, about 20-25 minutes. Transfer to racks to cool completely. Cookies may be stored for 3-5 days in an airtight container.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert

Keywords: lemon, cornmeal, cookies, butter cookies, dessert