Cornmeal Lime Cookies
These cookies have a soft crumbly texture and deliver a punch of tart lime flavor.
When it comes to cookies, chocolate chip gets all the glory. I love a good chocolate chip cookie as much as the next gal, but there are so,so many other great cookies that deserve their day in the sun.
Like these light and zesty cornmeal lime cookies!
They’ve been on my site for over 5 years and I thought it was only fair to take them out of the archives, dust ’em off, and remind us all of how fabulous they are.
I can’t take credit for this recipe, however. It comes from Joanne Chang of the renowned Flour Bakery in Boston and I snagged it from her cookbook Flour: A Baker’s Collection of Spectacular Recipes. The last time I was in Boston I was thrilled to see these cornmeal lime cookies behind the display case and I can report that this recipe is every bit as delicious as the original.
True story— while I was at Flour Bakery I also picked up a box of several cookies to bring home and share with my family. Only, I ate every single one on the flight home. We’re talking maybe six or seven cookies, all by myself, in just a few hours. Oops.
These cornmeal lime cookies are simple and unique. They’re cake-like with a subtle cornbread-esque texture and lots of lime flavor throughout, and I just love the drizzle of lime icing. These cookies are perfect for any occasion— a picnic, barbecue, or whenever that cookie craving hits!
baking tip:The importance of creaming butter and sugar when making cookies
When you beat butter and sugar together in a cookie recipe, you’re not just combining ingredients. You’re aerating the dough, and creating tiny pockets of air that puff up once the cookies hit the oven. When not done properly, your cookies will end up dense and flat, and no one wants that! Here are a few things to remember to ensure you’re creaming the right way:
- Make sure your butter is at room temperature, but not too warm. Here’s 4 ways to bring butter to room temperature quickly.
- Use an electric mixer! Doing it by hand it just far too difficult to do sufficiently, make it easier on yourself.
- Beat for 4-5 minutes. You’re looking for a pale, fluffy mixture.
- Don’t forget to scrape down the bowl, 1-2 times during creaming and 1 more time after adding the eggs. This way you’ll have a consistent dough.
- Use cold eggs to bring the temperature of the butter back down after it’s been creamed with the sugar.
Cornmeal Lime Cookies
For the cookies:
- 1 cup unsalted butter , at room temperature (228 grams)
- 3/4 cup + 2 tablespoons granulated sugar (175 grams)
- 2 tablespoons lime zest , from about 4 limes
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (240 grams)
- 1/2 cup cornmeal (100 grams)
- 2 teaspoons baking powder
- 1/2 teaspoon coarse salt
For the glaze:
- 1 cup powdered sugar , sifted (140 grams)
- Juice of 1 lime
- Zest of 1 lime
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- With an electric mixer, beat the butter and sugar on high until light and fluffy, 3-4 minutes. Add the lime zest and mix for about 1 minute. Add the eggs one at a time, mixing after each, then the vanilla extract.
- In a separate bowl, combine the flour, cornmeal, baking powder, and salt. Add to the wet ingredients and mix until just combined.
- Place rounded tablespoons of dough on the prepared sheet pan about 2 inches apart. Gently press each ball with the palm of your hand to flatten slightly.
- 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.
- To make the glaze, whisk together the powdered sugar, lime zest, and lime juice. Add milk 1 teaspoon at a time to reach the consistency you want. It should be thin enough to spread over the cookies.
- 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.
- These cookies are best served the day they are made, but will keep in an airtight container at room temperature for a few days.
This recipe was originally published April 2012.
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