These zesty cornmeal and lime cookies are a delightful treat that will excite your taste buds. The combination of fresh lime juice and zest gives them a bright and tangy flavor that is perfectly balanced with the sweetness of the white chocolate drizzle. These soft and delicious cookies require no chill time and can be baked in just 12 minutes, making them a quick and easy dessert option for any occasion.
Taco Tuesday AND Cookie Night - YES PLEASE!
Raise your hand if you're a fan of Mexican food and taco night?! Who isn't?! From tacos to sheet pan quesadillas, spicy chorizo cheese dip, and creamy guacamole with salty chips. Give it all to me! Oh and let's not forget a frozen watermelon margarita! YES PLEASE!!!
To round out this perfect taco night, you need an equally delicious dessert. Cornmeal lime cookies are light and not overly sweet with a bright tangy flavor from lime juice AND zest! They are the perfect sweet treat ending to any taco night or summer BBQ. Let's get baking!
Welcome to my kitchen, lets bake!
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
Once the Cornmeal Cookies have been 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 they will be ready by the time they are cool.
Why do I need to make a double boiler? Why can't I just do this in the microwave?
Great question! White chocolate is super finicky when you heat it. Because of the milk solids and fats, it can separate very easily when heated. So we need to heat to melt on low heat and slowly. Creating a double boiler allows you to provide a constant low heat not directly on the chocolate for a long amount of time.
How to make one: In a small saucepan, fill halfway 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 the
Recipe
Zesty Cornmeal and Lime Cookies
- Total Time: 32 minutes
- Yield: 28 Cookies
Description
These zesty cornmeal and lime cookies are a delightful treat that will excite your taste buds. The combination of fresh lime juice and zest gives them a bright and tangy flavor that is perfectly balanced with the sweetness of the white chocolate drizzle. These soft and delicious cookies require no chill time and can be baked in just 12 minutes, making them a quick and easy dessert option for any occasion.
Ingredients
- 1 ½ Sticks of Butter - room temperature
- ¾ Cup Sugar
- 1 Egg
- 1 ½ Cup Flour
- ½ Cup Cornmeal
- 1 Teaspoon Baking Powder
- ½ Teaspoon Salt
- 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
- Preheat oven to 350 degrees.
- In a stand mixer, cream butter, and sugar together until light and fluff for 2-3 minutes.
- Add in egg and mix until just combined.
- 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.
- In a small bowl, add the 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 lined with parchment paper.
- Once all the cookie dough balls have been rolled in sugar, place them in preheated oven and bake for 12-14 minutes.
- Remove the cookies once finished and cool completely.
- 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.
- To finish them off, zest one lime over top of the cookies while the white chocolate is still warm.
Notes
- Keep cookies in an airtight container for 3-5 days.
Make Ahead Instructions
- 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 baking tray. Place the tray in the freezer for 30 minutes or until solid, then place them in a ziplock bag and store them for up to 3 months. To bake, place on a cookie sheet and bake for 13-15 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
