Corn Lime Cookies

Corn Lime Cookies How beautiful are these holiday
I hope you're not done filling your holiday cookie platters, there is one more to add. I wish I'd known about this cookie sooner (as in 10 years ago), but I only learned of its existence while out delivering my own cookies. Ironic? Maybe.

A couple of days ago I was taking a merry platter of treats to my fave gals over at Republic of Jam. They happen to be right next door to our tasting room in Carlton (lucky me). Casual conversation with one of their customers, Kristy, visiting from Northern California, turned to food, which is not surprising. She also happens to read my blog. Waving to Kristy!!!

She let me know she loved my idea using a whoopie pie pan to make cookies and hers turned out awesome using that method. I was so happy hearing this. It means someone is reading. And participating! It warms my heart.

Anyway, we talked cookies for a while and Kristy shared with me her favorite cookie to bake, these Corn Lime Cookies. The name alone made my mouth water.

The recipe comes from Los Bagels in Northern California (Arcata & Eureka). The focus at Los Bagels is on Jewish ethnic tradition with the customs and tastes of Mexico mixed in. How cool is that? Their menu is a mix of traditional Jewish food with Mexican influence throughout. I cannot wait to return to NorCal to enjoy lunch at their place. 

Anyway, I immediately went home and started searching the web for this cookie recipe. There was no question I had to try it. I found it on the Los Bagels blog and contacted them for permission to publish it here. I was elated when they said yes, because this cookie is dang amazing.

Corn Lime Cookies made in a whoopie Pie pan
My assumption was this cookie was crisp and flat. I wasn't really sure, since I hadn't seen or tasted it. I prefer my cookies with crisp edges and a softer, thicker center. 

I did not change their recipe, but only the method in which it is made. I'm telling you, these are beautiful cookies. Refreshing too, with all the zesty lime. I am absolutely in love with them and they will forever be part of my cookie repertoire.

As you can see above, I used my whoopie pie pan, as I did in this recipe to keep the cookies thick and perfectly shaped. Even cold, this dough is very soft and spreads quickly on a sheet pan once in the oven. It is totally fine to make them that way, but the whoopie pie pan makes them gorgeous for stacking in wide-mouth mason jars or in cellophane bags (with a green and yellow ribbon of course) for gifting.

I also weigh all my cookie balls to make sure they are uniform in size and chill my dough to refrigerator temps.

Corn Lime Cookies a beautiful citrus cookie with a zesty lime Ice
I am so grateful to have found a new, favorite cookie. The lime icing really puts them over the top. I implore you to try it soon!

Amazing Corn Lime Cookies

Pure deliciousness!!

Print Recipe

Corn Lime Cookie

Recipe from: Los Bagels, with their permission | Serves: 24 cookies


For the cookie:

  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup butter
  • 1-1/4 cups sugar
  • 1 large egg
  • 1-1/2 Tablespoons lime zest
  • 1 Tablespoon lime juice
  • 1/2 cup yellow corn meal

For the icing sugar:

  • 1 cup confectioners' sugar
  • 2 Tablespoons lime juice
  • zest from one lime


  • In a medium bowl, combine flour, salt and baking soda. Sift. Set aside.
  • In the bowl of an electric mixer with a paddle attachment, cream butter and sugar until light and fluffy; 3-4 minutes. Add egg, lime juice and zest, mixing until combined. Turn mixing speed on low adding flour slowly until all is incorporated. Add corn meal until fully mixed.
  • Make cookies into ping-pong sized balls (or 32 grams). Place on a tray and refrigerate until very cold.
  • When chilled, place cookie balls (12 at a time) on the whoopie pie pan and bake for 12 minutes in a 350 degree oven. (You can use a regular baking sheet covered with parchment or a silicone liner but the cookies will not look as you see them here. They will be flat.) Remove the cookies from the oven and let them finish cooking on the tray. The edges will be slightly brown and the middles very soft. Do not disturb them for at least 20 minutes ( It makes it easier if you have two whoopie pies to work with. Never put cookie dough onto a hot pan.) Remove to a tray until completely cool.
  • When cookies are completely cool, mix together confectioners' sugar, lime juice and zest until fully combined. If it is too runny add more sugar to get a pourable but thick consistency. Frost each cookie. Let dry completely or overnight before stacking.

Post a Comment

8 Comments and 7 Replies

  1. OH my, mouth is just watering for this combination of flavors – will be making very soon!! Thanks for finding this one.

  2. These sound delightful! Yum!

  3. HA! I just made a lime cookie too! Caramel and cranberry, not corn. But I think I’ll add this to the list! Thank you

  4. Bridget 5

    Hi Cathy-
    This recipe looked so great that i hurried to fit it into my christmas cookie batch. While i was making it – i realized the recipe calls for the corn meal, but in the directions, doesn’t mention it again. As a somewhat novice baker – just wondering if the corn meal gets folded in with the flour, or if it is incorporated via another method? Thanks for posting – looks delicious!

  5. Pingback: Perfect Brunch Eggs | Noble Pig

  6. Sherri Chenoweth 8

    I have always loved the lime corn cookies from Los Bagels. I have tried to recreate them but never got it right before. I am very excited to try this recipe. Have you tried it with corn flour instead of the wheat flour? I would like to make them for a friend who needs to eat gluten free.

    • Cathy 9

      I haven’t.

      • Alexis 10

        Oh my god you found the Los Bagels recipe itself!!!!!! I am dying over here… THANK YOU. When I go visit my old college town, I make a beeline for Los Bagels just for these cookies. I’ve tried to recreate them but no luck. I don’t remember them having the muffin tin shape… what a great idea. Thanks again. Going to go and make these… now, I think!

  7. Cathy Kleros 12

    Hi Cathy,
    These are my new cookie addiction! So fresh and the perfect amount of pucker! Thanks for posting. Love your recipies!

  8. Elizabeth D'Ettorre 14

    I wonder how this would do with yellow corn grits? Can’t wait to try them. Also love your Italian cookies. We used to call them Aunt Mary’s Biscotti cookies. Yum!

  9. Lita 15

    Hi Cathy,

    Thank you for this recipe. I make these all the time now and always bring them to pot-lucks. If they stay in the house, I’ll eat all of them myself. :) I follow your suggestions exactly, down to the whoopie pie pans, which I bought specifically for making these cookies. No regrets! This is an amazingly yummy cookie! Thank you!


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