Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF

Vickys Cornmeal Cookies w Cinnamon Lemon Sugar, GF DF EF SF NF

This cookie recipe is adapted from a Native American Corn Cookie recipe, traditionally made in the Springtime to celebrate nature…more


24 servings

  1. Cookie Dough

  2. 100 g sugar (1/2 cup)

  3. 65 g gold foil-wrapped Stork margarine block (1/4 cup)

  4. 2 tbsp light coconut milk

  5. 1/2 tsp vanilla extract

  6. 65 g plain / gluten-free flour (1/2 cup)

  7. 35 g cornmeal / fine polenta (1/4 cup)

  8. 1/2 tsp ground cinnamon

  9. 3/4 tsp baking powder

  10. Zest of half a lemon (other half used in topping)

  11. Sugar Topping

  12. 50 g sugar (1/4 cup)

  13. Zest of half a lemon

  14. 1/2 tsp ground cinnamon


  1. Cream the sugar and margarine together until fluffy

  2. Mix in the milk and vanilla to loosen

  3. Combine the flour, cornmeal, cinnamon, baking powder and lemon zest

  4. Add to the creamed margarine and mix to form a soft, slightly sticky dough

  5. Put in the fridge for 2 hours to set

  6. Preheat the oven to gas 4 / 180C / 350F and line a baking sheet with parchment paper

  7. Mix the topping ingredients together in a bowl

  8. Flour your hands lightly and divide the well-chilled mixture into 24 small balls – it looks like not enough dough for 24 but trust me!

  9. Roll each ball in the sugar topping then place on the baking sheet

  10. Bake for 12 minutes, until turning golden on the edges

  11. Let cool and set on a wire rack and store in a lidded container for up to a week

  12. So delicious!!

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