Cardamom Lemon Polenta Cookies
Delightfully crisp on the edges and tender at the center, Cardamom Lemon Polenta Cookies are a sophisticated treat that brings together bold flavors and unique textures. Fragrant ground cardamom adds a warm, aromatic spice, while vibrant lemon zest imparts a refreshing citrusy zing. The use of polenta—or coarse cornmeal—not only gives these cookies a beautiful golden hue but also lends a distinctively rustic crunch that sets them apart. Perfect for tea time or as an elegant dessert, these cookies are made with simple ingredients like unsalted butter, egg yolks, and vanilla, ensuring a melt-in-your-mouth richness. A light dusting of powdered sugar adds the perfect finishing touch to these irresistible bites. Easy to prepare in under 30 minutes, this small-batch recipe yields 24 cookies that will charm anyone with their refined yet approachable flavor.
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Recipe Information
Ingredients
- 170 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 2 Egg yolks
- 150 grams All-purpose flour
- 100 grams Polenta (or coarse cornmeal)
- 1 teaspoon Ground cardamom
- 2 teaspoons Lemon zest
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 30 grams Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the egg yolks one at a time, beating well after each addition. Then mix in the vanilla extract and lemon zest until combined.
In a separate bowl, whisk together the all-purpose flour, polenta, ground cardamom, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; the dough will be soft and slightly sticky.
Using a small cookie scoop or a tablespoon, scoop out portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
Gently press each cookie ball down with the back of a spoon or your fingers to slightly flatten them.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may look a bit soft, but they will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Once the cookies are cool, dust them lightly with powdered sugar if desired before serving. Enjoy these crunchy yet tender delights with a cup of tea or coffee!
Nutrition Facts
Calories |
118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 42 mg | 2% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 5.5 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 5 mg | 0% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 23 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
