Cornmeal Lime Cookies with Lime Glaze
These lime cookies are like your favorite sugar cookie got a citrusy upgrade. Fresh lime zest and juice bring a bright, tangy flavor that’s both refreshing and a little unexpected. A bit of cornmeal adds subtle texture, giving each bite just the right amount of chew. Baked until perfectly golden, they’re finished with a zippy lime glaze that makes them pop—in both flavor and looks.
Servings 18
Calories 224kcal
Ingredients
- 1 cup butter room temp
- ¾ cup sugar (plus 2 tablespoons)
- 2 tablespoons lime zest finely grated (2-3 limes)
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- ½ cup medium coarse yellow cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
Lime Glaze
- 1 cup powdered sugar
- 1 tablespoon water
- 2 tablespoons fresh lime juice
- 1 ½ teaspoons grated lime zest
Instructions
- Preheat the oven to 350º and line baking sheets with parchment paper.
- With an electric mixer, cream the butter and sugar on medium speed for 5 minutes or until light and fluffy. Add the lime zest and beat for 1 minute. Add eggs and vanilla and continue to beat for 2-3 minutes until combined.
- In a small bowl, whisk the flour, cornmeal, baking powder and salt. Slowly add the flour mixture to the butter mixture and mix until evenly combined.
- Using an ice cream scoop,and scoop onto the prepared baking sheet. Flatten each slightly with the palm of your hand.
- Bake for 15-17 minutes or until the cookies are pale brown on the edges and still pale in the center. Let cool for 15-20 minutes. Before cooled completely, brush the cookies with a thin layer of the glaze. and let set for about 10 minutes.
- Glaze: Whisk together all ingredients until smooth.
Notes
- This dough does not need to refrigerate
