• Hands-on Time

    15 min

  • Total Time

    15 min

  • Difficulty


  • Servings

    48 (1 cookie per serving)

Take me to the recipe

Lemon Cornmeal Cookies


  • 3/4 cup unsalted butter, softened
  • Grated zest of two lemons
  • 1/4 cup granulated sugar
  • 1/3 cup honey
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cup flour
  • 1 cup cornmeal
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. In a mixer with paddle attachment, mix the softened butter, lemon zest, sugar and honey on low until fully combined, about 2 minutes.
  3. Add egg and vanilla to mixer, scraping down the bowl to ensure all the ingredients are incorporated.
  4. Add flour, cornmeal, baking soda and salt to the mixer and allow all the ingredients to come together in a nice dough, about 2 minutes.
  5. Scoop cookies onto sheet. Leave only about an inch in between each cookie as they will not spread too much.
  6. Bake for 15 minutes or until the cookie turn slightly golden brown on the edges. Move cookies to a cooling rack and allow to cool. Store tightly sealed for up to one week.