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–+ servings
view of lime cornmeal cookies on the table

Cornmeal Lime Cookies

Print Recipe
These cookies have a soft crumbly texture and deliver a punch of tart lime flavor.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Cool/Glaze Time 15 minutes
Total Time 50 minutes
Servings 24 cookies
Calories 168
Author Annalise Sandberg

Equipment

Ingredients

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

Instructions

  • 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.

Nutrition

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