I made these cookies for a summer party and people kept asking what the gritty texture was. Cornmeal. Half a cup of it mixed into a butter cookie dough with lime zest and lime juice. The cookies bake at 350°F (175°C) for 10-12 minutes until the edges are lightly browned, then cool on wire racks before being drizzled with a raspberry mojito glaze.
The glaze is raspberry juice, fresh chopped mint, and powdered sugar stirred together. It hardens into a pink, slightly sticky coating that smells like a cocktail. The lime in the cookie and the raspberry-mint on top are a combination I would not have thought of but cannot stop making.
Tips for Making Lime Cornmeal Cookies
Cream the butter and sugar until light
This takes three to four minutes with a mixer. The mixture should be pale and doubled in volume. Under-creamed butter makes flat, dense cookies.
Add the eggs one at a time, then the lime zest and juice. The zest goes in with the wet ingredients, not the dry.
Let the cookies cool before glazing
The glaze is thin and runs off warm cookies. Cool them completely on wire racks first.
Drizzle the glaze with a spoon or pour it from a squeeze bottle. A thick drizzle looks better than a thin wash that disappears into the cookie.
Lime cornmeal cookies with raspberry mojito glaze
- Total Time: 30 minutes
- Yield: Approx. 14 larger-size cookies
Description
These lime cornmeal cookies are buttery and cakey with a delightful crunch from cornmeal, topped with a vibrant raspberry mojito glaze.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lime zest
- 2 tablespoons lime juice
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup raspberry juice
- 1 tablespoon fresh mint, chopped
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lime zest and juice.
- In another bowl, whisk together the flour, cornmeal, baking powder, and salt.
- Gradually blend the dry ingredients into the butter mixture.
- Drop dough by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, or until edges are lightly browned.
- Let cookies cool on wire racks.
- To make the glaze, combine raspberry juice, mint, and powdered sugar in a small bowl until smooth.
- Drizzle or spread the glaze over the cooled cookies.
Notes
These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days. Feel free to experiment with different glaze flavors, such as lemon and rosemary or blackberry and basil. The dough can be prepared in advance and refrigerated for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15
- Sodium: 50
- Fat: 8
- Carbohydrates: 25
- Fiber: 1
- Protein: 2
- Cholesterol: 40
Frequently Asked Questions
What does cornmeal do in cookies?
It adds a slightly gritty, sandy texture and a subtle corn flavour. Use fine or medium cornmeal. Coarse cornmeal makes the cookies too crunchy.
Can I skip the glaze?
Yes. The lime cornmeal cookies are good on their own. The glaze adds a fruity sweetness and a visual pop. Without it, dust the cookies with powdered sugar.
How long do these keep?
Up to three days in an airtight container at room temperature. The glaze may soften slightly over time. Unglazed cookies keep longer.
