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Lemon-Zucchini Cornmeal Cookies

Recipe Summary

Yield: Makes 25 cookies

Ingredients

Ingredient Checklist

1/2 cup (1 stick) unsalted butter, room temperature

1 cup confectioners’ sugar

1/2 teaspoon pure vanilla extract

1 teaspoon packed finely grated lemon zest

1 teaspoon coarse salt

1 cup all-purpose flour (spooned and leveled)

1/2 cup fine cornmeal

1 medium zucchini, grated on small holes of a box grater (about 1 cup)

Gallery

Lemon-Zucchini Cornmeal Cookies

Recipe Summary

Yield: Makes 25 cookies

Lemon-Zucchini Cornmeal Cookies

Lemon-Zucchini Cornmeal Cookies

Lemon-Zucchini Cornmeal Cookies

Recipe Summary

Yield: Makes 25 cookies

Recipe Summary

Yield: Makes 25 cookies

Yield: Makes 25 cookies

Makes 25 cookies

Ingredients

Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon packed finely grated lemon zest
  • 1 teaspoon coarse salt
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/2 cup fine cornmeal
  • 1 medium zucchini, grated on small holes of a box grater (about 1 cup)

Directions

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

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

Reviews (3)

Add Rating & Review

132 Ratings

5 star values:

                                  25

4 star values:

                                  46

3 star values:

                                  41

2 star values:

                                  14

1 star values:

                                  6

Reviews (3)

Add Rating & Review

132 Ratings

5 star values:

                                  25

4 star values:

                                  46

3 star values:

                                  41

2 star values:

                                  14

1 star values:

                                  6

Add Rating & Review

132 Ratings

5 star values:

                                  25

4 star values:

                                  46

3 star values:

                                  41

2 star values:

                                  14

1 star values:

                                  6

132 Ratings

5 star values:

                                  25

4 star values:

                                  46

3 star values:

                                  41

2 star values:

                                  14

1 star values:

                                  6

132 Ratings

5 star values:

                                  25

4 star values:

                                  46

3 star values:

                                  41

2 star values:

                                  14

1 star values:

                                  6
  • 5 star values:
  • 25
  • 4 star values:
  • 46
  • 3 star values:
  • 41
  • 2 star values:
  • 14
  • 1 star values:
  • 6

Martha Stewart Member

Rating: 5 stars

07/20/2015

                These cookies turned out great and were a big hit at the party I brought them to. I followed other commenters' tips of making sure to use course salt, which I think is definitely the right thing to do. The only thing was that these cookies were flatter and thinner than the pictures, and less rounded at the edges.  

Martha Stewart Member

Rating: Unrated

09/05/2013

                These are mmmmmmmmm good.  They are addictive and the salt really pops.  They're crunchy outside and soft inside.  Highly recommended recipe!  

Martha Stewart Member

Rating: Unrated

09/12/2011

                These are delicious!  I'm not sure if grating the zucchini so finely made it juicier, but I squeezed as much moisture out as I could after grating, and the texture of the finished cookies was great.  The flecks of salt are so tasty.  I highly recommend giving these a try!  

Martha Stewart Member

Rating: 5 stars

07/20/2015

                These cookies turned out great and were a big hit at the party I brought them to. I followed other commenters' tips of making sure to use course salt, which I think is definitely the right thing to do. The only thing was that these cookies were flatter and thinner than the pictures, and less rounded at the edges.  

Rating: 5 stars

Rating: Unrated

09/05/2013

                These are mmmmmmmmm good.  They are addictive and the salt really pops.  They're crunchy outside and soft inside.  Highly recommended recipe!  

Rating: Unrated

Rating: Unrated

09/12/2011

                These are delicious!  I'm not sure if grating the zucchini so finely made it juicier, but I squeezed as much moisture out as I could after grating, and the texture of the finished cookies was great.  The flecks of salt are so tasty.  I highly recommend giving these a try!  

All Reviews for Lemon-Zucchini Cornmeal Cookies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Lemon-Zucchini Cornmeal Cookies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest