These lime cornmeal cookies have a soft buttery texture and deliver a punch of tart lime flavor in both the cookies and lime glaze.

view of lime cornmeal cookies on the table

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.

Table of Contents

stack of lime cornmeal cookies with a bite taken out of one

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

  1. 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.rubbing lime zest into sugar, mixing cookie dough
  2. 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. cookie scoop with lime cornmeal cookie dough on sheet pan
  3. 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 
  4. 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:

  1. Make sure your butter is at room temperature, but not too warm. Here’s 4 ways to bring butter to room temperature quickly.
  2. Use an electric mixer! Doing it by hand it just far too difficult to do sufficiently, make it easier on yourself.
  3. Beat for 4-5 minutes. You’re looking for a pale, fluffy mixture.
  4. 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.
  5. Use cold eggs to bring the temperature of the butter back down after it’s been creamed with the sugar.
baked lime cornmeal cookies with bowl of lime icing
  • 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.
lime cornmeal cookies with icing on wire rack

More lime recipes

If you love these lime cornmeal cookies, you’re sure to enjoy these other delicious lime recipes!

Get the Lime Cornmeal Cookies recipe

This recipe was originally published April 2012. It is adapted from Joanne Chang’s Flour: A Baker’s Collection of Spectacular Recipes.

view of lime cornmeal cookies on the table
4.75 from 4 reviews

Cornmeal Lime Cookies

Servings: 24 cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Cool/Glaze Time: 15 minutes
Total Time: 50 minutes
These cookies have a soft crumbly texture and deliver a punch of tart lime flavor.


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.
Calories: 168kcal, Carbohydrates: 22g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 34mg, Sodium: 56mg, Potassium: 63mg, Fiber: 1g, Sugar: 11g, Vitamin A: 256IU, Vitamin C: 1mg, Calcium: 20mg, Iron: 1mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.