Lemon Cornmeal Cookies (Cooking Light) Recipe

Name: Lemon Cornmeal Cookies (Cooking Light)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour (about 4 1/2 ounces); 1/3 cup yellow cornmeal; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/4 teaspoon ground ginger; 3/4 cup sugar, plus; 2 tablespoons sugar; 6 tablespoons butter, softened; 1 large egg; 1 tablespoon grated lemon rind

Servings: persons

1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup yellow cornmeal
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground ginger
3/4 cup sugar, plus
2 tablespoons sugar
6 tablespoons butter, softened
1 large egg
1 tablespoon grated lemon rind

1
Preheat oven to 350u00b0F.
2
Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and the next 4 ingredients (through ground ginger); stir with a whisk. Combine sugar and butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 5 minutes). Scrape sides of the bowl occasionally. Add egg; beat well. Beat in grated lemon rind. Add flour mixture to butter mixture, and beat at medium-low speed just until blended.
3
Spoon about 1 1/2 teaspoons batter 2 inches apart onto 2 parchment-lined baking sheets. Bake at 350u00b0F for 12 minutes or until lightly browned and almost firm. Remove from oven. Cool on pans for 2 minutes or until firm. Remove from pans. Cool completely on a wire rack.

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup all-purpose flour (about 4 1/2 ounces), 1/3 cup yellow cornmeal, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and more.

Yes, Lemon Cornmeal Cookies (Cooking Light) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Cornmeal Cookies (Cooking Light)

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