Lemon Black Pepper Cornmeal Cookies
Elevate your cookie game with these zesty Lemon Black Pepper Cornmeal Cookies, where classic citrus meets an unexpected savory twist. These golden cookies are made with a hearty blend of all-purpose flour and cornmeal, creating a tender, slightly crisp texture that's perfect for snacking or sharing. Freshly grated lemon zest and a splash of tangy lemon juice deliver a burst of vibrant flavor, while a sprinkle of freshly ground black pepper adds a subtle, sophisticated spice that will intrigue your taste buds. Perfectly balanced between sweet and savory, these unique cornmeal cookies are easy to prepare in under 30 minutes and are sure to become a standout addition to your dessert tray. Whether you're hosting a party or enjoying them with a cup of tea, these cookies are a delightful treat for adventurous bakers and flavor lovers alike!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 cups Cornmeal
- 1 teaspoon Baking powder
- 0.5 cups Unsalted butter (softened)
- 0.75 cups Granulated sugar
- 1 large Egg
- 1 tablespoon Lemon zest
- 1.5 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Freshly ground black pepper
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Be careful not to overmix.
Sprinkle the freshly ground black pepper evenly into the dough and gently fold it in using a spatula.
Using a small cookie scoop or a tablespoon, drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
Remove the cookies from the oven and allow them to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1175 mg | 51% | |
| Total Carbohydrate | 351.4 g | 128% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 152.3 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 96 mg | 7% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 463 mg | 10% | |
*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.
