Cornmeal Lime Cookies

After a disastrous and disappointing baking fail over the weekend I was looking for a little pick-me-up, something to get me back in the game. Cookies seemed like the logical choice. They’re hard to mess up, don’t take a lot of time, and everyone loves a tasty cookie.

I decided to leave my stand mixer where it sat and use a bowl and wooden spoon instead. I needed to get back to the basics and find my baking mojo again.

Cornmeal Lime Cookies

Cornmeal Lime Cookies

I had forgotten what it was like to cream butter and sugar by hand, forgotten that it was even possible without the help of my modern appliances. But they blended together just nicely, all it took was a little elbow grease.

As you’re mixing these cookies together you may think you’re adding too much lime, but resist the urge to stop zesting after only two or three limes. Follow the recipe exactly and you’ll have yourself a cookie with just the right amount of tartness, enough to please lime enthusiasts, but not too much to overwhelm everyone else.

Cornmeal Lime Cookies

Cornmeal Lime Cookies

The cookies are almost like little cakes, very soft and tender. The cornmeal flavor and texture is there, but subtle. Sometimes cornmeal can be too overpowering in a recipe, I’ve found, and make the product grainy, but not here. The glaze is really “the icing on the cake”, and is perhaps my favorite part about this cookie.

All in all, I’d say this recipe is a real winner. I bet you haven’t made a cookie quite like this one and I think you probably should. I urge you to mix them by hand too, that helps to make them all the more rewarding and enjoyable.

Cornmeal Lime Cookies

Cornmeal Lime Cookies
Yield: 2 dozen cookies
For the cookies:
  • 1 cup (228 grams) unsalted butter, at room temperature
  • ¾ cup + 2 tablespoons (175 grams) sugar
  • 2 tablespoons lime zest (from about 4 limes)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (280 grams) all-purpose flour
  • ½ cup (100 grams) cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon coarse salt
For the glaze:
  • 1 cup (140 grams) powdered sugar, sifted
  • Juice of 1 lime
  • Zest of 1 lime
  • Water
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In the bowl of a stand mixer fitted with a paddle attachment or with a wooden spoon, mix the butter and sugar until light and fluffy (this will take up to 10 minutes if mixing by hand). Add the lime zest and mix for 1 minute. Add the eggs one at a time, mixing after each, then the vanilla extract.
  3. In a separate bowl, combine the flour, cornmeal, baking powder, and salt. Add to the wet ingredients and mix until just combined.
  4. Roll by the scant ¼ cup and place on the prepared sheet pan, about 2 inches apart. Gently press each ball with the palm of your hand to flatten slightly.
  5. Bake until the edges are just turning golden brown and centers are still pale, about 17-20 minutes. Do not over bake. Let cool on the sheet pan for 15 minutes, then remove to a cooling rack to cool completely.
  6. To make the glaze, whisk together the powdered sugar, lime zest, and lime juice. Add water 1 teaspoon at a time to reach the consistency you want. It should be thin enough to spread over the cookies.
  7. Glaze the cookies on a wire rack with a sheet pan placed underneath to catch excess glaze. Let the glaze harden for several minutes before serving.
  8. These cookies are best served the day they are made, but will keep in an airtight container at room temperature for a few days.
Adapted from Flour Cookbook.

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6 Responses to Cornmeal Lime Cookies

  1. glad you got your mojo back 🙂 We all fail in the kitchen from time to time. At least you didn’t set your oven on fire (I’ve done that!)

  2. I had a baking fail recently too. I made a very anticipated batch of muffins and when they were all done, I took a big bite but then it tasted completely off. I realized moments later that I completely forgot to add the sugar. I got so pissed I dumped the entire batch in the trash. But then other food bloggers said I should have just slathered butter on it. Maybe I shouldn’t have gotten so angry, right?

    Anyway, these cookies look quite tasty. I absolutely love the addition of cornmeal in these.

  3. Shannon Wood says:

    These look wonderful, I always love to use lime and cornmeal in desserts. And, whenever I have a baking (or cooking) disaster, I always resort to chocolate chip cookies later that day or week, because I know I can make those taste good.

  4. these look awesome! i have a real lime lover at home who will love these!!

  5. Flavia says:

    I know what it feels like to temporarily lose your baking/cooking mojo. I think it happens to the best of us. These look delightful and lime is the only citrus my husband will eat. Your pictures are always so lovely.

  6. I made these late last night (sans the icing), and they turned out so well that I had to knock on my neighbour’s door at 11pm to offer her a few! That really nice cakey-crumbliness is great, and they’re not overly sweet, which is usually my main gripe when baking biscuits. I will definitely be making these again. Thank you so much for sharing!

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