Lime Butter Cookies

This is a great all purpose cookie. it has a lovely buttery, crumbly texture that holds it shape well when baked. It can be flavored in so many ways. The cookies pictured above contain lime zest, but feel free to use lemon or orange zest. You can also flavor with 1 1/2 teaspoons of vanilla extract, vanilla bean paste or almond extract.

This is the recipe I used to create my cookie cream tart on The Great American Baking Show.


 228 grams of unsalted, room temperature butter

90 grams of confectioner’s sugar

1/4 cup of granulated sugar

1 tablespoon of grated lime zest

3/4  teaspoon of kosher salt

35 grams of egg yolks (approximately 2)

260 grams of all purpose flour

1/2 cup of sanding sugar


Add the butter, confectioner’s sugar, sugar, lemon zest and salt to the bowl of an electric mixer and beat on low 1 -2 minutes or until smooth.  Add the egg yolks and mix until combined.

Add the flour all at once and beat on low speed until just combined.

Divide the dough in half and place each piece on a sheet of parchment paper and flatten.  Place another sheet of parchment on top of each piece of dough.  Place 2 – 1/4” wooden dowels on each side of the dough. The dowels will allow the thickness of the dough to be even by preventing the rolling pin from rolling the dough thinner than 1/4”. 

Start to roll out the dough until it is of even thickness.  Place it on a baking sheet and put it in the refrigerator to chill for 30 minutes.  Repeat with the other piece of piece of dough.

Preheat oven to 350° F or 175° C.

When chilled remove from the refrigerator, remove the top parchment paper and cut out cookies. I like to use a round 2“ cookie cutter or use the shape of your choice.

Place the cookies on a parchment lined baking sheet, sprinkle with sanding sugar and bake for 12-13 minutes or until the edges are slightly browned.

Place the cookies on a rack to cool.