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    Home » Desserts

    Published: Jun 18, 2019 · Modified: Feb 8, 2022 by Heather Bilyeu · This post may contain affiliate links · Leave a Comment

    Cornmeal & Lime Cookies

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    Cornmeal & Lime Cookies

    Some of the links below are affiliate links. I will get some commission of the sale, but at no extra cost to you. If you do not want to shop those link just Google search each item, no problem!
    Cornmeal & Lime Cookies finished on a baking sheet on a white table m

    I am back with one of my most favorite things to bake….cookies! Cornmeal & Lime Cookies are perfect for any BBQ, taco night, or special event that you have. They are slightly sweet with a zing of lime and the perfect amount of white chocolate drizzled on top to finish them off.

    The idea for these cookies came when my family did a taco/Mexican lunch for my mom for mothers day. My brother makes the most insanely delicious food in general but my favorite thing he cooks is tacos! He also made a boozy sorbet to have for dessert so I wanted to make something light and not overly sweet to eat with the sorbet and to go along with the Mexican theme.

    And so the Cornmeal & Lime Cookies were born!

    ingredients for Cornmeal & Lime Cookies on a white table in clear bowls

    These begin just like all cookies - creaming your butter and sugar together until light and fluffy.

    Then you will add you eggs, mix until combined. Next up, add in the flour, cornmeal, baking powder, salt, lime zest, and lime juice. Mix until the dough comes together.

    I wanted another element of texture to the cookies, so once you scoop your dough out into a ball, roll around in white sugar and then place on a baking tray. These cookies are so soft on the inside but the sugar coating gives it this slight crunch that you will love!

    rolling Cornmeal & Lime Cookies in sugar on a white table and placing on a baking sheet

    Another good thing about these cookies?! No chilling time! Which is my favorite! And if you’re like me and don’t like to wait for your cookies to chill either, then you HAVE to make my No Chill Brown Butter Chocolate Chip Cookies. They are my go-to chocolate chip cookie and I hardly make any other recipe.

    Once the Cornmeal Cookies have baked and cooled, it’s time for the white chocolate drizzle. When melting white chocolate you want to go low and slow - so you can start this while the cookies are baking so it will be ready by the time they are cool.

    In a small saucepan, fill half way up with water and place on the stove on medium to medium-low heat. Place white chocolate chips or a bar in a glass bowl that fits over top of the pot. Place the bowl on the pot and stir occasionally. As the water starts to simmer, it will be enough heat to slowly melt the white chocolate. Do not try and do this in the microwave. You will just end up with a burnt mess in about 5 seconds :/ Only speaking from multiple inpatient experiences.

    Cornmeal & Lime Cookies on a blue background with times clicks and a green napkin in the corner

    With a spoon, drizzle the melted white chocolate over the cookies and then finish by zesting a lime over the top for another pop of flavor and color!

    Wha-laa! You are done and have the perfect dessert to bring to your next Taco Tuesday dinner party, fiesta or any backyard BBQ cookout this summer!

    holding a bitten Cornmeal & Lime Cookies on a blue background with crumbs scattered

    Tell me below your favorite types of cookies - I want to know!

    My favorite cookie making hack!

    I do this 90% of the time I make cookies. Mostly because my husband is a cookie monster and I don't want to bake a whole batch just for the 2 of us.

    • Once you have made your cookie dough, scoop onto a baking tray. The entire batch.
    • Then place in the freezer for 30 - 60 minutes until the cookie dough balls are frozen.
    • Transfer to a freezer safe ziplock bag and wha-laa! You have cookies on hand any time you want!
    • You can bake 1 or all of them at no extra hassle to you. Just bake 1-2 minutes longer than the direction time depending on your oven.

    Now you know my secret cookie hack for always being able to have hot and fresh cookies when my sweet hubby wants some, we have guest over for an easy dessert or I need to take a dessert someplace. It's easy, time savng and of course so delicious!

    Print
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    Cornmeal & Lime Cookies finished on a baking sheet on a white table m

    Cornmeal and Lime Cookies


    • Author: Heather
    • Total Time: 32 minutes
    • Yield: 28 Cookies 1x
    Print Recipe
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    Description

    Cornmeal & Lime Cookies are perfect for any BBQ or taco night. They're slightly sweet with a zing of lime and a white chocolate drizzled to finish them off.


    Ingredients

    Scale
    • 1 ½ Sticks of Butter - room temperature
    • ¾ Cup Sugar
    • 1 Egg
    • 1 ½ Cup Flour
    • ½ Cup Cornmeal
    • ½ Teaspoon Salt
    • 1 Teaspoon Baking Powder
    • 1 Tablespoon Lime Zest
    • 1 Teaspoon Lime Juice
    • *½ Cup Sugar - for rolling cookies in
    • ½ Cup White Chocolate Chips - melted
    • 1-2 Tablespoons Lime Zest - for topping cookies

    Instructions

    1. Preheat oven to 350 degrees.
    2. In a stand mixer, cream butter and sugar together until light and fluffy. 2-3 minutes.
    3. Add in egg and mix until just combined.
    4. Add flour, cornmeal, salt, baking powder, lime zest and juice to the butter mixture. Mix until everything is combined well and the cookie dough has come together.
    5. In a small bowl, add in remaining ½ cup of white sugar. Scoop the dough out with a cookie scoop, then roll the ball into the sugar until completely covered. Place on a baking sheet.
    6. Once all the cookie dough balls have been rolled in sugar, place in preheated oven and bake for 12-14 minutes. 
    7. Remove the cookies once finished and cool completely.
    8. While the cookies are baking, slowly melt white chocolate in a double broiler (see post for instructions if needed). Once completely melted, use a spoon or piping bag to drizzle over the cooled cookies.
    9. To finish them off, zest one lime over top of the cookies while the white chocolate is still warm.
    10. Enjoy!

    Notes

    • Keep cookies in an airtight container for 3-5 days.
    • Cookies can be made up until baking (dough and rolled in sugar) then frozen until needed. Roll the dough in sugar and place on a bakng tray. Place the tray in the freezer and freeze the cookie dough until solid, then place them in a ziplock bag and store for up o 3 months. To bake, place on a cookie sheet and bake for 13-14 minutes.
    • Prep Time: 20 minutes
    • Cook Time: 12 minutes
    • Category: Dessert - Cookies
    • Method: Baking
    • Cuisine: Mexican

    Nutrition

    • Serving Size: 1 cookie
    • Calories: 99
    • Sugar: 5.4 g
    • Sodium: 46 mg
    • Fat: 5.2 g
    • Carbohydrates: 12.3 g
    • Fiber: 0.3 g
    • Protein: 1.1 g
    • Cholesterol: 19.7 mg

    Keywords: Cornmeal and Lime Cookies

    Did you make this recipe?

    Tag @fuelingasouthernsoul on Instagram and hashtag it #fuelingasouthernsoul

    Please rate and review below!

    Recipe Card powered byTasty Recipes

    As always, using my Nutrimill Artiste Mixer for these Cornmeal and Lime Cookies! Be sure to check it out for yourself here (affiliate link)!

    NutriMill Plus Grain Mill - $219.99 with Free Grain Book

    If you're a cookie monster, you need to check out these other cookie recipes!

    • Dark Chocolate Espresso Cookies
    • No Chill Brown Butter Chocolate Chip Cookies
    • No Bake Cookies
    • Pumpkin Cookies
    • Dark Chocolate Chunk Whole Wheat Cookies

    « Sous Vide Vanilla Bean Cheesecake
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    Filed Under: 4th of July, Cookies, Desserts, Mexican, Recipe Video

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    Hi, I'm Heather! Grab a glass of wine, a blanket, and a cozy seat on your back porch. I am so glad you are here! Born and raised in Kentucky and with proper southern roots, my love for entertaining and hospitality runs deep within my soul. There is nothing that I love more than having people around my table and loving them through food and drink!

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