Virtual Cookie Exchange: Lemon Cornmeal Cookies


Welcome to our Virtual cookie exchange, where you can participate without consuming any calories because it’s all virtual!

Got a favorite recipe you want to share? It doesn’t have to be original if you can cite the source. You just need a picture! Fill out this form to be included.

virtual cookie exchange

Today’s recipe is from contributor Heather, who also has a cooking blog, Girl and Her Kitchen.

 Lemon Cornmeal Cookies

1 8.5 ounces package of corn muffin mix ( I always use Jiffy)
1/2 cup quick-cooking rolled oats
1/4 cup sugar
2 tbsp butter, softened
2 tsp milk
1 egg, beaten
2 tsp finely shredded lemon peel

  1. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. In a medium bowl, stir together muffin mix, oats, sugar, butter, milk, egg, and lemon peel until well combined.
  2. Form a tablespoon-sized ball of dough and evenly spaced on the cookie sheet. These do spread while baking more than you would anticipate, so space them well.
  3. Bake for 8-10 minutes or until lightly browned. Transfer to a wire rack and let cool. You may store them at room temperature for up to 3 days or freeze them for later use. (Which I always do!)
lemon cornmeal cookies

Now it’s your turn! Please share your favorite recipe with us! Follow the instructions above OR share a link to the recipe, pin, etc., in the comments!

Want more easy and fun recipes? Find all our favorite recipes here.

Virtual Cookie Exchange: Lemon Cornmeal Cookies
About Melissa Haak 626 Articles
Melissa is mom to 4. She used to dream of traveling the world, now she dreams of a clean kitchen. She can be found on most social media sites as @PBinmyHair because with this much hair and four kids, you're bound to find something in it.

Be the first to comment

Leave a Reply

Your email address will not be published.