Description
Lemon Rosemary Cornmeal Cookies are delicate, buttery cookies with a hint of citrus and fresh rosemary. Their golden color and subtle crunch make them an unforgettable, lightly sweet treat perfect for tea time or gifting.
Ingredients
Units
Scale
- 250g type 00 flour
- 110g cornmeal
- 8g baking powder (leavener)
- 2 teaspoons fresh rosemary, finely chopped
- Pinch of salt
- 140g butter, softened
- 130g granulated sugar
- Zest of 1 lemon
- 2 eggs
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cornmeal, baking powder, chopped rosemary, and salt.
- In another bowl, cream softened butter, granulated sugar, and lemon zest until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Gradually add the dry mixture to the wet ingredients and stir until just combined. Chill dough for 15–20 minutes if needed.
- Scoop tablespoon-sized portions onto the baking sheet, spacing them 5 cm (2 inches) apart.
- Bake for 12–15 minutes until edges are lightly golden.
- Cool on the tray for 5 minutes, then transfer to a wire rack. Dust with powdered sugar once cooled, if desired.
Notes
- Use fresh rosemary for best flavor.
- Avoid overbaking—the cookies firm up as they cool.
- Chill the dough to help shape and reduce spreading.
- Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg