Italian Cookies Recipe


lemon cornmeal cookies recipe

A fantastic and delicious recipe to make soft lemon cornmeal cookies.

Makes 27 cookies


  • ½ cup light butter, softened
  • 2 tablespoons vegetable oil
  • ¾ cup granulated sugar
  • 1 tablespoon vanilla extract
  • ¼ cup egg substitute
  • 3 tablespoons lemon juice
  • 1 tablespoon grated lemon zest
  • 1 ½ cups all-purpose flour
  • ¼ cup cornmeal
  • 1 teaspoon baking powder
  • ⅛ teaspoon ground nutmeg


  1. In a mixing bowl, blend butter, oil, sugar, and vanilla until combined. Add egg substitute, lemon juice, and zest; mix to combine.
  2. Add flour, cornmeal, baking powder, and nutmeg. Mix just until dough comes together; do not overmix.
  3. Divide dough in half. Roll each half into a log about 1” in diameter. Cover with plastic wrap and refrigerate 1–2 hours.
  4. Preheat oven to 325°F. Lightly grease a baking sheet.
  5. Remove dough from refrigerator and cut into ¼” thick slices. Place cookies on prepared baking sheet.
  6. Bake 8–10 minutes or until lightly browned. Cool slightly, then transfer to a wire rack to cool completely.



lemon cornmeal cookies recipe

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