Lemon Polenta Cookies

Cookie Monster

Weekly recipes to serve with a glass of milk.

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

  • Yield:makes about 2 dozen cookies
  • Active time: 15 minutes
  • Total time:35 minutes


  • 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.