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 1/2 Sticks of Butter - room temperature
- 3/4 Cup Sugar
- 1 Egg
- 1 1/2 Cup Flour
- 1/2 Cup Cornmeal
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1 Tablespoon Lime Zest
- 1 Teaspoon Lime Juice
- *1/2 Cup Sugar - for rolling cookies in
- 1/2 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 1/2 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
