These Lemon Cornmeal Shortbread Cookies are a perfect blend of buttery richness, subtle crunch, and bright citrus flavor. The addition of cornmeal gives them a lovely texture—crisp on the edges and tender in the center—while fresh lemon zest adds a refreshing twist that makes these cookies truly unforgettable.
Perfect for teatime, gift-giving, or whenever you need a little sunshine in cookie form!
Why You’ll Love This Recipe:
- 🧈 Buttery & Rich: Classic shortbread flavor with a Southern-inspired twist.
- 🌾🌽 Texture Perfection: The cornmeal adds just the right amount of crumble and crunch.
- 🍋 Bright & Fresh: Zesty lemon elevates the sweetness for a clean, satisfying finish.
- 🕒 Simple & Classic: No chilling required before baking—easy and reliable every time.
Ingredients (Makes about 24 bars):
For the Dough:
- 1 cup unsalted butter, softened (2 sticks)
- 1¼ cups all-purpose flour
- ¾ cup finely ground yellow cornmeal
- ½ teaspoon salt
- ¾ cup confectioners’ sugar
- 2 teaspoons lemon zest (about 1 large lemon)
- 1 teaspoon vanilla extract
For Topping Before Baking:
- 1 tablespoon granulated sugar (for sprinkling on top before baking)
Instructions:
Step 1: Prepare the Pan
Lightly spray a 9×9-inch baking pan with non-stick cooking spray. Line with parchment paper, leaving a 2-inch overhang on two opposite sides for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour , cornmeal , and salt until well combined. Set aside.
Step 3: Beat Butter and Sugar
In a large mixing bowl or stand mixer, beat the butter , confectioners’ sugar , lemon zest , and vanilla extract for about 3 minutes , or until light and fluffy.
Step 4: Add Dry Ingredients
Gradually add the dry ingredient mixture to the butter mixture. Mix on low speed until just combined and a soft dough forms.
Step 5: Press into Pan
Transfer the dough to the prepared pan. Using lightly floured hands or a spatula, press the dough evenly into the pan.
Step 6: Score and Chill
Using a knife, score the dough into 1½ x 3-inch bars . Poke small holes across the surface using a fork—this helps prevent puffing during baking.
Cover the pan with plastic wrap and chill in the refrigerator for at least 30 minutes (or up to overnight).
Step 7: Bake Until Golden
Preheat oven to 325°F (165°C) .
Sprinkle the granulated sugar evenly over the chilled dough.
Bake for 25–30 minutes , or until the edges are lightly golden and the centers are set. Rotate the pan halfway through for even baking.
Step 8: Cut While Warm, Cool Completely
While still warm, re-score along the pre-baked lines to ensure clean cuts.
Let cool in the pan for 10 minutes , then carefully lift out using the parchment paper overhang.
Transfer to a wire rack and let cool completely before breaking apart along the scored lines.
Tips for Success:
- 🍋 Use Fresh Lemon Zest: It gives the best flavor—avoid bottled zest if possible.
- 🧈 Room Temperature Butter: Ensures smooth mixing and even texture.
- 📦 Make Ahead Option: These keep well in an airtight container for up to 1 week.
- 🥣 Add Glaze (Optional): Whisk powdered sugar with a splash of lemon juice and drizzle over cooled bars.
Serving Suggestions:
- Enjoy with a cup of herbal tea, coffee, or lemonade.
- Serve alongside fresh berries or a dollop of whipped cream for a sweet treat.
- Pack as a homemade gift in a decorative tin or cellophane bag tied with ribbon.
Nutritional Information (per bar, approx. 24 servings):
- Calories: ~120 kcal
- Protein: ~1g
- Carbohydrates: ~12g
- Fat: ~7g
- Fiber: ~0.5g
- Sugar: ~5g
These Lemon Cornmeal Shortbread Cookies offer the perfect balance of crisp and tender, with a zesty pop of lemon that keeps you coming back for more. Whether enjoyed alone or shared with friends and family, they’re sure to become a favorite.
Try them today and savor the comforting charm of homemade shortbread with a sunny twist!
