Margarita Cornmeal Cookies

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes + chilling time
  • Yield: 28 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mexican


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:

Stand mixer

Baking sheets

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