Lemon Cornmeal Cookies Lemon Cornmeal Cookies

Author: Canadian Living

These rustic S-shaped cornmeal cookies are a delicious change of pace from traditional sweet cookies. The cornmeal gives them a pleasant crunch that goes well with a cup of tea. Dust them with icing sugar, if desired.

  • Portion size 84 servings
  • Credits : Canadian Living Magazine: November 2012



In large bowl, whisk flour with cornmeal; using pastry blender or 2 knives, cut in butter until crumbly.

Beat egg yolks, brown sugar and vanilla until thickened, 5 minutes. Scrape over flour mixture. Add lemon zest; beat at medium speed just until blended. (Dough will be stiff.)

On work surface and working with 1/4 cup batter at a time, roll and shape into 15-inch (38 cm) long ropes. Cut into 3-inch (8 cm) lengths; bend into S shapes. Place, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Refrigerate for 30 minutes.

Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until golden, 10 to 12 minutes.

Let cool on pans on racks for 3 minutes. Transfer cookies to racks; let cool. (Make ahead: Layer between waxed paper in airtight container and store for up to 4 days or freeze for up to 1 month.)

Nutritional facts Per cookie: about

  • Sodium 33 mg
  • Protein 1 g
  • Calories 65.0
  • Total fat 3 g
  • Cholesterol 20 mg
  • Saturated fat 2 g
  • Total carbohydrate 8 g


  • Iron 2.0
  • Folate 3.0
  • Calcium 1.0
  • Vitamin A 3.0
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Baking & Desserts

Lemon Cornmeal Cookies