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    Home » Desserts » Cookies

    Published Jun 18, 2019 (Updated Feb 19, 2025) by Heather Bilyeu

    Zesty Cornmeal and Lime Cookies

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    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.

    Cornmeal and lime cookies with a white chocolate drizzle lined up on a cooling rack with lime wedges next to them.

    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!

    Butter and sugar mixing in a stand mixer.
    Cream butter and sugar together until light and fluffy (about 2-3 minutes).
    Adding an egg to butter and sugar for cookies in a stand mixer.
    Add in your egg and mix until just combined.
    Cookie dough in a stand mixer.
    Add in the flour, cornmeal, salt, baking powder, lime zest, and juice. Mix until the dough comes together.
    rolling Cornmeal & Lime Cookies in sugar on a white table and placing on a baking sheet
    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.
    cookie dough on a baking sheet.
    Bake them in a preheated oven for 12-14 minutes.

    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.

    bowl of melted white chocolate on a stove
    While the cookies are baking, slowly melt white chocolate in a double boiler.

    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 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. Heat for about 10-15 minutes, or until completely melted and smooth, while stirring occasionally.

    close up of a cornmeal cookie with a white chocolate drizzle and lime slices.
    Once the chocolate is melted, add it to a ziptop bag and snip the tip off. Slowly drizzle over the cooled cookies. This can also be done with a spoon and just slowly drizzle a small amount over each cookie.
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    Recipe

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    Cornmeal and lime cookies on a blue background with lime wedges next to them.

    Zesty Cornmeal and Lime Cookies


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    • Author: Heather Bilyeu
    • Total Time: 32 minutes
    • Yield: 28 Cookies
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    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

    Scale
    • 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

    1. Preheat oven to 350 degrees.
    2. In a stand mixer, cream butter, and sugar together until light and fluff for 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 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.
    6. Once all the cookie dough balls have been rolled in sugar, place them 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.

    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

    Did you make this recipe?

    Tag @fuelingasouthernsoul on Instagram and hashtag it #fuelingasouthernsoul

    Please rate and review below!

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    Filed Under: 4th of July, Cookies, Mexican, Recipe Video, Summer Tagged With: Cornmeal

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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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