Lemon Polenta Cookies

[Photograph: Carrie Vasios]

Sweet cornmeal cookies with a ton of bright lemon flavor.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Lemon Polenta Cookies

About This Recipe

Yield:makes about 2 dozen cookies
Active time:15 minutes
Total time:35 minutes
This recipe appears in: Cookie Monster: Lemon Polenta Cookies


  • 1/2 cup uncooked polenta
  • 1 1/2 cups (7 1/2 ounces) all purpose flour
  • 1/2 teaspoon salt
  • 1 cup (7 ounces) sugar
  • 12 tablespoons unsalted butter, at room temperature
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest from about 1 lemon
  • 2 tablespoons fresh juice from about 1 lemon


  1. 1

    Adjust oven rack to upper and lower positions and preheat oven to 350°F. Line two baking sheets with parchment paper. In a medium bowl, whisk together polenta, flour, and salt; set aside.

  2. 2

    In a large bowl, beat together sugar and butter until light and fluffy, about 3 minutes. Beat in egg and vanilla. Add dry ingredients and beat until just incorporated. Stir in lemon juice and zest.

  3. 3

    Drop dough by heaping tablespoon onto prepared baking sheet. Bake until lightly golden, about 18 minutes. Let cool 5 minutes on pan then transfer to a wire rack to continue cooling.


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