Lemon-Zucchini Cornmeal Cookies

I love, love, love the sugar cookies with lime zest found here on this blog, but a nice (dare I say, “healthy”?) variation is this recipe of lemon-zucchini cornmeal cookies. They’re fast, easy, and they offer a convenient way to use up some of your summer zucchini. I made them for the parents and boys of my soccer team yesterday—I would recommend not mentioning that they are made with zucchini …

1/2 c. butter, room tempLemon-Zucchini Cornmeal Cookies

1 cup powdered sugar

1/2 t. vanilla

1 t. finely grated lemon zest

1/2 t. coarse salt

1 c. flour

1/2 c. fine cornmeal

1 medium zucchini, finely grated (about 1 cup)

1. Preheat oven to 325˚. In a large bowl, mix the butter and sugar until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until the mixture is crumbly. Add zucchini and stir until a thick dough forms.

2. Drop dough by rounded tablespoons, 2 inches apart, onto two parchment-lned baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through.


2 thoughts on “Lemon-Zucchini Cornmeal Cookies

  1. Natalie says:

    I have to say, unlike Rex, I’m not a fan of coarse salt in baked goods. I prefer just table salt. As you can see, this is a matter of discussion here (and preference to all), but I thought I’d put it out there.


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