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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 Kitchens® 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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