Irresistible Lemon Glazed Cornmeal Cookies

These Irresistible Lemon Glazed Cornmeal Cookies are an easy and delicious finish to any summer picnic or backyard BBQ. Their fresh lemon taste and unique texture are sure to become a new favorite with your family.

For this recipe, you’ll need the juice and zest of two whole regular lemons. Although I love the more mellow flavor of Meyer Lemons, you really need the tartness of a regular lemon for these Irresistible Lemon Glazed Cornmeal Cookies.

When it comes to citrus, not all recipes call for using the whole of the fruit at one time. I like to keep a rotating stock of citrus zest in the freezer as a backup – just in case I have a future need for zest in my baking. To learn more, visit my post titled, Best 3 Ways to Maximize Your Citrus.

A quick guide to picking a good lemon for these Irresistible Lemon Glazed Cornmeal Cookies

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To make these Irresistible Lemon Glazed Cornmeal Cookies, you will need two whole lemons. On average, a normal-size lemon will yield anywhere from 2 -3 Tbsp. of juice and 1 Tbsp. of zest.

When choosing lemons at the store, don’t automatically reach for the biggest, prettiest lemon. Instead, compare their weight in your hand. The heavier the lemon, the more juice it will yield. I’ll take a smaller, heavy lemon any day over a big lightweight.

If you still end up needing a little more juice for your glaze, you can add a little water to bring the total amount to 1/4 cup of liquid. And it won’t dramatically impact the flavor of the glaze.

When it comes to cookies…go big, or small. Your call.

In this recipe for Irresistible Lemon Cornmeal Cookies, I call for using a 2-inch cookie scoop. This will yield 2 dozen cookies that are 4-inch in diameter. A very respectable cookie, indeed. However, if you want to serve these cookies alongside other bite-size desserts, use a 1-inch scoop instead and reduce the baking time to 15 – 18 minutes total. You’ll end up with 4 dozen, 2-inch cookies in the end.

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Irresistible Lemon Glazed Cornmeal Cookies

Recipe by Maria Ostrander Course: DessertCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

30

minutes

Baking time

24

minutes

Light, crumb texture with a bright burst of fresh lemon.

Ingredients

• For the cookies

• 1 1/2 cups unsalted butter

• 2 1/4 cups granulated sugar

• 1 Tbsp. fresh squeezed lemon juice

• 1 Tbsp. fresh lemon zest

• 3 large eggs

• 4 cups A.P. flour

• 1/3 cup yellow cornmeal

• 1 1/2 tsp. baking soda

• 3/4 tsp. salt

• 1/2 tsp. baking powder

• For the lemon glaze

• 1 Tbsp. lemon zest

• 2 1/4 cups powdered sugar

• 1/4 cup of fresh squeezed lemon juice.

Directions

• Preheat oven to 325 degrees F.
• Line a cookie sheets with parchment paper or a nonstick baking mat. Set aside.
• Making & Baking the Cookies
• In a separate bowl, combine the flour, baking powder, salt and baking soda. Whisk together to get out any lumps. Set aside the flour mixture.
• On medium-high speed, cream together the butter and sugar until light and fluffy.
• Add the lemon juice and lemon zest. Scrape down the sides of the bowl.
• Add the eggs one at a time. Scrape down the sides of the bowl between each addition. Whip on medium-high speed until fully incorporated and light and fluffy.
• Add the cornmeal and blend thoroughly. Scrape down the sides.
• On low speed, add the flour mixture and incorporate thoroughly. Scrape down the sides to ensure the dough is well blended.
• Chill the dough for 30 minutes in the refrigerator.
• Using a 2″ cookie scoop, place the dough a minimum of 4 inches apart in all directions. The cookies will spread to roughly 4 inches across.
• Bake for 22-24 minutes, rotating the pan half way through.
  
• Allow the cookies to cool on the tray for one minute before transferring them to a towel or cooling rack. The cookies are ready to glaze when they have cooled to room temperature.
• Making the Glaze & Glazing the Cookies
• In a small bowl, combine the powdered sugar, lemon zest and lemon juice. Whisk into a glaze.
• When the cookies have cooled to room temperature, spoon a teaspoon of the glaze over the top of the cookies and spread it in a circular motion over the surface of the entire cookie. You can use the back of the spoon or the tip of your finger to spread the glaze. The glaze will harden in 10 – 12 minutes.

Notes

• You’ll need two lemons for this recipe. An average-size lemon will yield anywhere from 2 -3 Tbsp. of juice and 1 Tbsp. of zest. If you end up needing a little more juice for your glaze, you can add a little water to bring the total amount to 1/4 cup of liquid.