These are twist on these orange butter cookies. I love the combination of floral vanilla bean with tart lime.
These cookies are rich and tender from the extra egg yolks but not overly sweet. The citrus is pleasant without being overly tart. Lime juice powder is always in my pantry I add it to baked goods when I want that extra pop of citrus without adding liquid or too much tartness. I think it’s worth keeping on hand but if you don’t have any available you could double the amount of lime zest and add some lime juice as well to the dough.
This dough requires no chilling and doesn’t spread much in baking. I’ve made them in small to extra large with great results. (Nobody turns down a giant cookie!)
Ingredients
- 1 cup unsalted butter, at room temperature
- 1 1/4 cups sugar
- 1 T lime zest
- 1 egg
- 2 egg yolks
- 1 Tablespoon vanilla bean paste (or vanilla extract)
- 3 1/2 cups flour
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 T lime juice powder
- Vanilla sanding sugar for topping
Instructions
- Whisk together the flour, baking soda, salt, and lime juice powder in a medium bowl and set aside.
- In a separate large bowl cream together the butter, sugar, and lime zest until light and fluffy.
- Add the egg and egg yolks and vanilla, mixing until well combined.
- Add the dry ingredients until mixed in.
- Line cookie sheets with silicone mats or parchment paper and heat the oven to 350 degrees.
- Form dough into balls and slightly flatten using your fingers spread apart slightly.
- Sprinkle with vanilla sanding sugar.
- Can be made into large cookies, about 1/2 cup in size, and baked for about 17 minutes.
- Or make into smaller cookies, using about 1 1/2 to 2 T dough, and baked for 10 minutes.
- Remove from oven while still pale, but baked all the way through.
- Cook on sheets for a few minutes before moving to a rack to cool completely.
