I have been experimenting with combining lemon and cornmeal. I have an excellent lemon cornmeal cake recipe, that has yet to make an appearance on this blog, but since then, I’ve been looking for a cookie matchup for this combination. In my latest attempt, I’ve crafted a lemon and cornmeal spin off of a snickerdoodle. These cookies have a light, melt in your mouth, buttery texture, underlined with a slightly chewy cornmeal crunch, and a bright lemon flavor – What more could you want?

Recipe makes ~24 cookies.

Ingredients:

• 1 cup (2 sticks or 8oz) Butter (room temp.)
• 1 1/2 cups Sugar + 1/4 cup Sugar for dusting
• 1 Egg
• 1/2 tsp Salt
• 1 1/2 cups Flour
• 1 cup Cornmeal
• 1 tsp Baking Soda
• 1/2 tsp Baking Powder
• 2 lemons (I used Meyer, but regular lemons are fine too)

Directions:

1. Preheat oven 350 F (~177 C).
2. Cream together the butter and the sugar.
3. Beat in the egg, lemon zest, lemon juice, and salt.
4. Sift together the flour, baking powder, and baking soda.
5. Add the cornmeal to the dry ingredients.
6. Combine the wet with the dry until fully integrated.
7. Grease or line baking sheets.
8. Roll the dough into inch sized balls.
9. Dredge the dough balls in the remaining sugar.
10. Arrange the balls on the cookie sheet leaving plenty of space for growth.
11. Bake for ~ 8 minutes.