Lemon Zucchini Cornmeal Cookies
Brighten up your cookie jar with these irresistibly unique Lemon Zucchini Cornmeal Cookies! Bursting with the zesty tang of fresh lemon and flecked with tender shreds of zucchini, these cookies strike the perfect balance between sweetness and a subtle earthiness. The addition of cornmeal provides a delightful texture—crispy on the edges and soft in the center—making every bite a pleasant surprise. Quick to prepare, these cookies come together in just under 30 minutes and are perfect for sharing or enjoying as a light treat. The optional dusting of powdered sugar adds a dainty finish, making them as pretty as they are delicious. Whether you’re looking for a creative way to use up summer zucchini or simply crave a citrusy twist on classic cookies, this easy recipe is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 cups Cornmeal
- 1 teaspoons Baking powder
- 0.25 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 1 tablespoons Lemon zest
- 1 tablespoons Lemon juice
- 1 large Egg
- 0.5 cups Shredded zucchini, excess moisture squeezed out
- 1 teaspoons Vanilla extract
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, and salt. Set aside.
In a large bowl, use a hand mixer or stand mixer to beat the softened butter, granulated sugar, and lemon zest until light and fluffy, about 2–3 minutes.
Add the egg, lemon juice, and vanilla extract to the butter mixture and beat until well combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Gently fold in the shredded zucchini until evenly distributed, being careful not to overmix the dough.
Using a tablespoon or small cookie scoop, drop rounded portions of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers have set.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
If desired, dust the cookies with powdered sugar before serving for a touch of sweetness and a decorative finish.
Nutrition Facts
Calories |
2483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1500 mg | 65% | |
| Total Carbohydrate | 354.0 g | 129% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 154.7 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 110 mg | 8% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 768 mg | 16% | |
*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.
