cornflake sugar cookies with lime and tajín

sweet, citric, spice and everything nice

these cookies were born out of my struggles with two separate things: one, i was itching to find a new and interesting way to use tajín (a mexican chili lime seasoning typically used on fresh fruits and veg [my fave is with peaches] or snacks like nuts or french fries), two, i’d been working on my sugar cookie recipe and experimenting with flavor combinations for a little while, but wasn’t really finding one that i was super happy with.

then, something magical happened that brought these things together: i saw a post on alexis dunlap’s instagram showcasing a cookie swirled with her strawberry jam and rolled in tajín-spiked sugar. i took that genius inspo and ran with it, excited to pair the intensely citrusy, deep chili seasoning with my best sugar cookie recipe. it took me a few iterations to find the right mix that highlighted the flavors and had a perfect soft and slightly chewy texture, but we got there in the end!

the cookies play around with the classic combination of lime, corn and chili, adding lime zest and ground cornflakes to the cookie batter and rolling the cookies in a tajín (and a pinch of cayenne!) sugar with some crushed cornflakes for even more texture.

if you don’t have tajín, i really recommend getting some if you’re interested in this recipe, as the citric kick of the seasoning is key to the experience of these cookies and isn’t easily replicated with a substitute (unless you have citric acid on hand, then you can mix some with chili powder and lime zest and get a similar flavor). if you’re put off by the idea of a sweet cookie with chili, don’t be! the chili is subtle enough and just adds a little something interesting that makes a really fun combination with the lime and cornflakes.

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makes 18 cookies

for the cookies

175 grams granulated sugar

zest from 1 lime (1-2 teaspoons)

75 grams brown sugar

225 grams unsalted butter, room temperature

1 large egg, room temperature

1 teaspoon vanilla extract

75 grams cornflakes

220 grams all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

for the sugar roll

60 grams granulated sugar

1 tablespoon tajín

1/2 teaspoon cayenne pepper (optional)

4 tablespoons cornflakes

1. preheat oven to 180°C/350°F. add the granulated sugar and lime zest to the bowl of a stand mixer with the paddle attachment (if you don’t have a stand mixer, use a hand mixer with beaters). mix on low speed for about 30 seconds; this releases more flavor from the zest into the sugar.

2. add brown sugar and butter and beat on medium speed until the mixture is smooth, lightened in color and fluffy, about 4 minutes, stopping to scrape down the sides of the mixer and the paddle halfway through. add the egg and vanilla and mix well to combine, about 1 minute.

3. add cornflakes to a blender and blend until very fine; if you don’t have a blender you can use a food processor or do this in a resealable plastic bag using a rolling pin to break up the pieces until very fine (almost like a powder or as close to that as possible). add ground cornflakes, flour, baking powder, baking soda and salt to a bowl and mix to combine. add the flour mixture to the butter mixture and mix on low speed until just combined, about 30 seconds.

4. to make the sugar roll, add sugar, tajín and cayenne to a small bowl and mix. crush the cornflakes with your hands into the bowl with the sugar.

5. use an ice cream scoop (mine is 5 cm / 2 inches about 1.5 ounce portions) to scoop out the dough, tossing each cookie through the sugar roll (pressing the mixture on gently) and placing on a parchment-lined baking sheet, leaving at least two inches between each cookie; you may have to work in batches.

6. bake for 10 - 12 minutes, until the edges of the cookies are just turning golden brown; better slightly under baked than over baked here, so look for those set, lightly golden brown edges as your indicator to remove. allow to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

7. they’re best the day they’re baked, but they’ll keep in an airtight container for 3 days. you can also freeze the dough balls for up to 3 months; bake from frozen for 12 minutes.