Margarita cornmeal cookies—they’re tender like shortbread, a bit crunchy from the cornmeal, and brightly flavored from lots of fresh lime zest. Topped with a simple white chocolate glaze and a sprinkling of zest, these cornmeal cookies are a unique and fun treat.
If all of that isn’t reason enough to love these cornmeal cookies, they only require 10 ingredients (and that includes salt!). Want more? Most of the ingredients are probably already in your pantry, barring you enjoy a margarita from time to time.
Although the splash of tequila is used more as an ode to the good ‘ol margarita, it does help to create a crisp-tender cookie (evaporation of alcohol and all that).
Speaking of evaporation, if you’re concerned about the alcohol, no need, it cooks out during baking. But if you want to avoid it altogether you can simply leave it out or add a teaspoon or two of fresh lime juice instead.
How do you make cornmeal cookies?
These cookies come together easily and in very little time (though the dough does require a bit of chilling time).
- Combine dry ingredients
- Beat butter, sugar and zest together in a stand mixer until fluffy.
- Add yolk and tequila and mix to combine.
- Add dry ingredients and mix just to combine.
- Chill dough.
- Roll dough out and cut out cookies.
- Bake cookies.
- Cool then glaze cookies with white chocolate and top with lime zest.
What is superfine sugar?
These cornmeal cookies utilize superfine sugar instead of regular granulated sugar. Superfine sugar is just that—granulated sugar that’s ground superfine. Superfine sugar melts faster than regular sugar making it ideal for meringues, tender cakes, sauces and syrups. For these cookies, it aids in creating a tender shortbread-like texture.
You can find superfine sugar at most grocery stores, but you can also quickly and easily make it at home.
To make superfine sugar:
Add sugar to a food processor or high powered blender and process for 30 seconds.
How much cornmeal in cornmeal cookies?
I have found the ideal ratio of cornmeal to flour for cornmeal cookies to be 2:3. I tried 1:1 and it was simply too much cornmeal, 1:3 and it tasted like I accidentally dumped a bit of cornmeal in the dough.
The crunchy, grainy texture of cornmeal can easily overpower any baked good, but it’s also what makes it so unique when added to cakes, cookies or crackers. There’s a fine line between it being too much and not prevalent enough.
Anyway, as far as cornmeal cookies are concerned, I have found 2:3 to be the best cornmeal to flour ratio. As for cake, I can’t speak to that…yet.
Margarita cornmeal cookies—they’re tender like shortbread, a bit crunchy from the cornmeal, and bright in flavor from lots of fresh lime zest.A simple white chocolate glaze takes these over the top!
- 1 cup all-purpose flour (115g; 4 ⅛ ounces)
- ⅔ cup cornmeal (100g; 3 ½ oz)
- ¼ teaspoon table salt
- 1 stick butter (8 tablespoons), softened
- ½ cup superfine sugar
- 1 tablespoon minced lime zest + more for garnish
- 1 egg yolk
- 1 tablespoon tequila
- 1 cup white chocolate chips
- 2 teaspoons coconut oil
Whisk flour, cornmeal, and salt together in a bowl.
Beat butter, sugar, and zest together in a stand mixer fitted with the paddle attachment on medium until light green and fluffy, about 3 minutes; scraping down sides of bowl occasionally.
Add yolk and tequila and beat until combined.
Decrease speed to low and add flour mixture in 3 additions, mixing after each addition just until combined; scraping down sides of bowl occasionally.
Form dough into a disk, wrap in plastic wrap and chill 1 hour.
Heat oven to 375°F; line two baking sheets with parchment paper.
On a lightly floured surface, roll dough out to ¼-inch thick.
Cut dough out using a 2½-inch round cutter; transfer to parchment lined baking sheets spaced 1-inch apart.
Bake cookies just until edges are starting to brown, 10–12 minutes; rotating baking sheet halfway through.
Let cool 5 minutes on baking sheet then transfer to a wire rack to cool completely; repeat with remaining dough.
Combine chocolate and coconut oil in a microwave-safe bowl. Melt in microwave in 30 seconds increments until completely smooth; stirring after each 30 seconds.
Dip, drizzle or spread chocolate mixture on cookies; sprinkle with minced lime zest. Let chocolate set.
Store cookies in an airtight container for up to 1 week.
These cookies double, triple, quadruple, etc. very easily!
Make them gluten-free: use a 1:1 flour mix such as Bob’s Red Mill or NuLife Market
Make them dairy-free: use vegan butter instead of regular butter and use vegan white chocolate instead of regular white chocolate chips.
Equipment you’ll need:
Parchment paper or a silpat
- Serving Size: 1 cookie
- Calories: 108
- Sugar: 7g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 17mg
Keywords: Cornmeal Cookies, Margarita Cookies, Lime Cookies