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Triple Ginger Lemon Cornmeal Cookies

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes total
  • Servings: 16 cookies
  • Course: Dessert

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 1 roll Pillsbury™ refrigerated sugar cookie dough 
  • 1/2 cup stone-ground or yellow cornmeal 
  • 1/2 cup finely chopped pecans 
  • 1/2 cup (about 3 oz) finely chopped crystallized ginger 
  • 1 teaspoon finely chopped gingerroot 
  • 1 teaspoon grated lemon peel 
  • 1/4 teaspoon Watkins™ Ground Ginger 


Step 1

PREHEAT oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line 2 cookie sheets with Reynolds® Parchment Paper.

Step 2

BREAK up cookie dough in a large bowl. Add remaining ingredients. Mix with wooden spoon, or knead with hands until well blended.

Step 3

SHAPE dough into 16x2-inch log. Cut dough into 1-inch slices with sharp knife. Place 2 inches apart on cookie sheet.

Step 4

BAKE 10 to 12 minutes or until center is set and edges are dry to the touch.

Step 5

COOL 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes. Store covered.

Pillsbury Bake-Off

Bake-Off is a registered trademark of General Mills ©2014

Contest Name: Bake-Off® Contest 47, 2014
Contestant Name: Jennifer Gentry
City: Steamboat Springs
State: CO

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