Lemon Cornmeal Cookies

I am mere hours away from the end of my summer vacation so I decided to commemorate my last moments of freedom with some cookies. I found this recipe online but it had crazy amounts of sugar in it so I tweaked it a bit and added even more lemon.

These are soft cookies and are reminiscent of mini cornbreads. I decided to refrigerate the dough for a couple of hours which makes cookies even softer than normal so if you so desire, you can omit the refrigeration part.

Get to baking y'all!

Lemon Cornmeal Cookies

Ingredients

1 cup all-purpose flour

1/3 cup yellow cornmeal

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp ground ginger

6 tbsp vegetable oil spread, softened (53% vegetable oil, I use this instead of butter)

1/3 cup truvia baking blend (or 3/4 cups granulated sugar)

1 egg

The grated rind of one lemon

Directions

1. In a large mixing bowl, add the first five ingredients and whisk together.
2. In a mixer, add the softened spread/butter with the sugar and beat until fluffy or about 3-5 minutes.
3. Add in the egg to the butter and sugar mix and mix until smooth. 
4. Add in the lemon rind and mix until incorporated.
5. Add in the flour mixture and mix slowly until a dough forms.
6. Refrigerate for at least one hour.
7. Prepare enough cookie sheets to hold about two dozen cookies and preheat oven to 350.
8. Make teaspoon sized balls of dough and spread them evenly across the sheets about 1-2" apart.
• If you want them to come out flat, push down on them slightly or else they will maintain a rounded shape.
9. Bake for 12 minutes.
10. Remove and allow to cool before eating.

Nutritional Information (23 servings)

Calories 54, Total Fat 2.4g, Cholesterol 7mg, Sodium 91mg, Carbohydrates 8.4g, Dietary Fiber 0.3g, Sugars 0.0g, Protein 1.0g