Lemon-Cornmeal Cookies

Vegetarian
Lemon-Cornmeal Cookies
45 min.
36
53kcal

Suggestions


Indulge in the delightful taste of Lemon-Cornmeal Cookies, a perfect treat for any dessert lover! These vegetarian cookies are not only easy to make but also offer a refreshing twist with the zesty flavor of lemon. With just 45 minutes of preparation time, you can whip up a batch of 36 cookies that are sure to impress your family and friends.

Each cookie is a harmonious blend of sweet and tangy, featuring the unique texture of cornmeal that adds a delightful crunch. The combination of butter, sugar, and a hint of ground ginger creates a light and fluffy base, while the grated lemon rind infuses each bite with a burst of citrusy goodness. At only 53 calories per cookie, you can enjoy these treats guilt-free!

Whether you're hosting a gathering or simply craving something sweet, these Lemon-Cornmeal Cookies are the ideal choice. They are perfect for pairing with a cup of tea or coffee, making them a wonderful addition to your afternoon snack routine. So, gather your ingredients and get ready to bake a batch of these irresistible cookies that will leave everyone asking for more!

Ingredients

  • 0.5 teaspoon baking soda 
  • tablespoons butter softened
  • large eggs 
  • 4.5 ounces flour all-purpose
  • 0.3 teaspoon ground ginger 
  • tablespoon lemon rind grated
  • 0.3 teaspoon salt 
  • 0.8 cup sugar 
  • 0.3 cup cornmeal yellow

Equipment

  • bowl
  • baking sheet
  • oven
  • knife
  • whisk
  • wire rack
  • blender
  • measuring cup

Directions

  1. Preheat oven to 35
  2. Lightly spoon flour into a dry measuring cup, and level with a knife.
  3. Combine flour and the next 4 ingredients (through ground ginger); stir with a whisk.
  4. 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.
  5. Add egg; beat well. Beat in grated lemon rind.
  6. Add flour mixture to butter mixture, and beat at medium-low speed just until blended.
  7. Spoon about 1 1/2 teaspoons batter 2 inches apart onto 2 parchment-lined baking sheets.
  8. Bake at 350 for 12 minutes or until lightly browned and almost firm.
  9. Remove from oven. Cool on pans for 2 minutes or until firm.
  10. Remove from pans. Cool completely on a wire rack.

Nutrition Facts

Calories53kcal
Protein5.24%
Fat35.88%
Carbs58.88%

Properties

Glycemic Index
7.32
Glycemic Load
5.51
Inflammation Score
-1
Nutrition Score
0.91391304847987%

Nutrients percent of daily need

Calories:53.44kcal
2.67%
Fat:2.16g
3.32%
Saturated Fat:1.26g
7.9%
Carbohydrates:7.98g
2.66%
Net Carbohydrates:7.72g
2.81%
Sugar:4.2g
4.67%
Cholesterol:10.18mg
3.39%
Sodium:48.51mg
2.11%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.71g
1.42%
Selenium:1.77µg
2.53%
Vitamin B1:0.03mg
2.2%
Manganese:0.04mg
1.94%
Folate:7.73µg
1.93%
Vitamin B2:0.03mg
1.59%
Iron:0.24mg
1.33%
Vitamin A:65.9IU
1.32%
Vitamin B3:0.25mg
1.25%
Phosphorus:10.49mg
1.05%
Fiber:0.25g
1.01%
Source:My Recipes