Cornmeal & Lime Cookies
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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!
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,
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!
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 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
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!
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
Cornmeal and Lime Cookies
- Total Time: 32 minutes
- Yield: 28 Cookies 1x
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
- 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
- Preheat oven to 350 degrees.
- In a stand mixer, cream butter and sugar together until light and fluffy. 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 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.
- Once all the cookie dough balls have been rolled in sugar, place 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.
- 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
As always, using my Nutrimill Artiste Mixer for these Cornmeal and Lime Cookies! Be sure to check it out for yourself here (affiliate link)!
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