Forget de coconut, put the lime in de cornmeal
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Hey there, time traveller!
This article was published 10/12/2025 (222 days ago), so information in it may no longer be current.
Looking to add a little “zing” to your holiday cookie tray?
Terrie Leppky’s recipe for Lime-Glazed Cornmeal Cookies might just be the answer.
“It’s got a lot of lime — lime juice and zest — so it’s got tang and a bit of bite,” says Leppky, who has been making these charismatic cookies at the request of her lime-loving sister for more than 20 years.
The original recipe came from a Health Sciences Centre staff cookbook, to which Leppky has added an egg to help bind ingredients together.
These cookies are tender, slightly tropical and covered in an icing sugar glaze flecked with bright green lime zest.
Lime-Glazed Cornmeal Cookies
250 ml (1 cup) butter, softened
250 ml (1 cup) white sugar
20 ml (4 tsp) grated lime zest
10 ml (2 tsp) fresh lime juice
2.5 ml (1/2 tsp) almond extract
375 ml (1 1/2 cups) flour
250 ml (1 cup) cornmeal
1 egg
Glaze
810 ml (3 1/4 cups) icing sugar
120 ml (8 tbsp) fresh lime juice
12.5 ml (2 1/2 tsp) lime zest
Beat butter and sugar together in a large bowl. Mix in the egg, followed by lime juice, zest and almond extract. Mix in flour and cornmeal. Chill for an hour.
Place tablespoon-sized scoops of dough on an ungreased or parchment-lined baking sheet. Flatten the cookies using the bottom of a glass that’s been dipped in cornmeal to prevent sticking.
Preheat the oven to 350 F and bake for 11 to 13 minutes. Let cool.
Stir glaze ingredients together in a bowl and spoon over cooled cookies.
— Terrie Leppky
Homemade Holidays is an annual Free Press tradition featuring 12 festive desserts published over 12 days in December. Click here to find this year’s batch of reader-submitted recipes.
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Eva Wasney has been a reporter with the Free Press Arts & Life department since 2019. Read more about Eva.
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