Lime Cornmeal Cookies
These lime cornmeal cookies have a soft buttery texture and deliver a punch of tart lime flavor in both the cookies and lime glaze.
If you’re looking for a cookie that’s a little off the beaten path, then I have just the recipe for you! These cornmeal lime cookies are simple and unique, and full of delicious citrus flavor.
They’re tender and cake-like with a subtle cornbread texture and lots of zesty lime throughout, and I just love the drizzle of lime icing.
Why you should bake these lime cornmeal cookies
- Simple, straight-forward ingredients and instructions.
- There’s no chilling required for this recipe.
- You’ll love the unique cornmeal texture and fresh lime flavor.
- These cookies are perfect for any occasion and any time of year! Bake them in the winter for a dose of brightness, or in the summertime for a potluck or backyard cook-out.
Ingredients you’ll need
How to make these cookies
- Make the cookie dough. First, rub the lime zest into the sugar with a fork or your fingers to really infuse the lime into the sugar, which will carry the flavor throughout the cookies. Then, proceed as you would any other drop cookie recipe: cream butter with the sugar, then add eggs, and finally the flour, yellow cornmeal, baking powder and salt.
- Scoop and bake. Portion into rounded tablespoons, roll the dough into balls, and place balls on a parchment paper lined sheet pan and pat them with your fingers to flatten the tops slightly. Bake cookies at 350°F until edges just start to brown, about 15 minutes.
- Top with lime glaze. Make a glaze with powdered sugar, lime juice, lime zest and milk and whisk until smooth. Spoon a thin layer of the glaze over the cooled cookies and let
- Enjoy! These cookies are most delicious the day they’re baked, but will keep in an airtight container at room temperature for several days.
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.
Cookie baking tips
- Butter should be soft enough that a pressed finger will leave an indent, but not soft enough that your finger can press all the way through. Butter should not be shiny or melty at all. Are your cookies spreading too much? This could be why!
- Be sure to measure flour correctly! All of my recipes are tested using the spoon and level method (more info through that link). Are your cookies dry and crumbly? This could be why!
- Fine or medium-ground yellow cornmeal will work best in this recipe.
- If you are using a stand mixer (such as a KitchenAid mixer), be sure to use the paddle attachment. It does the best job of creaming the butter and sugar.
- A #40 spring-loaded cookie scoop (1½ Tbsp capacity) is the perfect size to portion the cookie dough.
- These pre-cut parchment sheets are great for cookie baking.
- Other citrus such as lemons and oranges can be substituted for lime in this recipe.
- Cookie dough freezes really well. I like to keep a stash of portioned cookie dough balls in the freezer for fresh-baked cookies on demand. Baked, unglazed cookies can also be frozen for up to 1 month.
- These cookies will keep at room temperature for about a week, but are best within 1-3 days of baking.
More lime recipes
If you love these lime cornmeal cookies, you’re sure to enjoy these other delicious lime recipes!
This recipe was originally published April 2012. It is adapted from Joanne Chang’s Flour: A Baker’s Collection of Spectacular Recipes.
Cornmeal Lime Cookies
For the cookies:
- 1 cup unsalted butter , at room temperature (228 grams)
- ¾ 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 (260 grams)
- ½ cup cornmeal (100 grams)
- 2 teaspoons baking powder
- ½ teaspoon coarse salt
For the glaze:
- 1 cup powdered sugar , sifted (140 grams)
- Juice and zest of 1 lime
- Milk , as needed
- Preheat oven to 350°F. Line a baking sheet pan with parchment paper.
- Add sugar and lime zest to a small bowl. Use a fork or your fingers to rub the zest into the sugar for 1-2 minutes. The goal is to extract as much lime zest and infuse the flavor into the sugar.
- With an electric mixer, beat the butter and lime-sugar on high until light and fluffy, 3-4 minutes. 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 (I used a #40 1½ Tbsp cookie scoop) 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 5 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 if needed 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.
14 Comments on “Lime Cornmeal Cookies”
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!)
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.
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.
these look awesome! i have a real lime lover at home who will love these!!
Can these be made with gluten free flour?
I haven’t tested this recipe with gluten free flour.
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.
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!
This link came up when I searched for GLUTEN-FREE corn lime cookie recipe, but it is NOT GF. Annoying.
Replace the AP flour with your GF blend like Bob’s. It works well. have used it many times for this recipe at a Food Co-op I worked at.
I love this recipe so much! I have made it so many times and gotten raving reviews. Thank you!
I made the cookies exactly as directed. Yield 44 cookies using a tablespoon scoop.
DELICIOUS! I added some “sipping” tequila to the glaze. Total hit! I will be using again!
Oh I love the idea of adding tequila, yum! Thanks for the feedback, Sharon!
Made and served these for my book club tonight (Book Lovers by Emily Henry) and they were a hit! I don’t love baking, but these were simple enough for me to do. Thank you so much! A keeper for sure!