Cornmeal Cookies

by Todd Leonard CEC on May 15, 2014
Todd Leonard CEC
Overall Rating: 4.9/5 | Kids Rating: 5/5


It's tough to find new cookies that don't taste like all the rest. Lemon extract and cornmeal make for a rare and tasty treat in this recipe.

Serves: 12

Prep Time: 10 min

Cook Time: 10 min

Total Time: 20 min

Total Time:
Prep Time:
Cook Time:
20 min
10 min
10 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


  • 3/4 c. butter, softened
  • 1 tsp. Baking Powder
  • 3/4 c. Cane Sugar
  • 1/4 tsp. Iodized Salt
  • 1 tbsp. Whole Egg Powder + 2 tbsp. water
  • 1 1/2 c. White Flour (All Purpose Unbleached Flour)
  • 1 tsp. lemon extract
  • 1/2 c. Craisins
  • 1/2 c. Cornmeal
  • 1 c. white chocolate chips

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  1. Preheat oven to 375 degrees F.
  2. Cream the butter and sugar together until light and fluffy. Mix in the egg and lemon extract. Blend well.
  3. In a separate bowl, combine the cornmeal, baking powder, salt, and flour.
  4. Add the flour mixture to the butter mixture and combine. Stir in Craisins.
  5. Drop batter by tablespoon onto a lightly greased cookie sheet. Bake at 375 degrees for 10–12 minutes, until the cookie bottoms are lightly browned.
  6. Let cookies cool for 2 minutes before placing them on a cooling rack.