Lemon Thyme Shortbread

Lemon Thyme Shortbread

Buttery shortbread laced with bright lemon zest and fragrant fresh thyme.

Total 1 hr 30 min Makes 24 cookies Calories 118/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This shortbread bakes up crisp at the edges and tender in the center, with lemon zest and thyme leaves worked into the dough for a herbal, citrusy finish. The dough comes together quickly in one bowl and chills before slicing, making it a tidy make-ahead option for tea trays or holiday cookie plates.

Ingredients

  • 1 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 tablespoon lemon zest, finely grated
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 2 1/4 cups all-purpose flour
  • 2 tablespoons granulated sugar, for sprinkling

Method

  1. In a large bowl, cream the softened butter and 2/3 cup sugar together with a hand mixer until light and fluffy, about 2 minutes.

  2. Beat in the lemon zest, chopped thyme, vanilla extract, and salt until evenly combined.

  3. Add the flour and mix on low speed until just combined and a soft dough forms; do not overmix.

  4. Turn the dough out onto a sheet of plastic wrap and shape into a log about 2 inches in diameter and 12 inches long.

  5. Wrap tightly and refrigerate until firm, at least 1 hour.

  6. Preheat the oven to 325°F and line two baking sheets with parchment paper.

  7. Unwrap the chilled log and slice into 1/4-inch-thick rounds using a sharp knife, arranging them on the prepared baking sheets about 1 inch apart.

  8. Sprinkle the tops of the rounds lightly with the remaining 2 tablespoons sugar.

  9. Bake until the edges are just turning golden, 18 to 20 minutes.

  10. Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Rate this recipe

★ 3.5 (1)

Lemon Thyme Shortbread

This shortbread bakes up crisp at the edges and tender in the center, with lemon zest and thyme leaves worked into the dough for a herbal, citrusy finish. The dough comes together quickly in one bowl and chills before slicing, making it a tidy make-ahead option for tea trays or holiday cookie plates.

1 hr 30 min 24 cookies 118 cal

Ingredients

  • 1 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 tablespoon lemon zest, finely grated
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 2 1/4 cups all-purpose flour
  • 2 tablespoons granulated sugar, for sprinkling

Method

  1. 1

    In a large bowl, cream the softened butter and 2/3 cup sugar together with a hand mixer until light and fluffy, about 2 minutes.

  2. 2

    Beat in the lemon zest, chopped thyme, vanilla extract, and salt until evenly combined.

  3. 3

    Add the flour and mix on low speed until just combined and a soft dough forms; do not overmix.

  4. 4

    Turn the dough out onto a sheet of plastic wrap and shape into a log about 2 inches in diameter and 12 inches long.

  5. 5

    Wrap tightly and refrigerate until firm, at least 1 hour.

  6. 6

    Preheat the oven to 325°F and line two baking sheets with parchment paper.

  7. 7

    Unwrap the chilled log and slice into 1/4-inch-thick rounds using a sharp knife, arranging them on the prepared baking sheets about 1 inch apart.

  8. 8

    Sprinkle the tops of the rounds lightly with the remaining 2 tablespoons sugar.

  9. 9

    Bake until the edges are just turning golden, 18 to 20 minutes.

  10. 10

    Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.