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    Home » Cookies » Shortbread

    Lemon Thyme Shortbread Cookies

    5 from 1 vote
    4 Comments

    Jul 23, 2021

    (updated Jun 7, 2022)

    by Kimberlee Ho

    Jump to Recipe

    Shortbread cookies are super easy to make. They come together with a few simple ingredients. For these Lemon Thyme Shortbread cookies, we use a mix of bright, sunshiny bursts of lemon flavor coupled with the subtle earthiness of seasonal thyme that I know many of you are growing in your backyard gardens right now.

    It's time to use up some of those fresh herbs in an unconventional, but oh-so-delicious way. These Lemon Thyme Shortbread Cookies are sure to please this Summer!

    Make these easy lemon thyme shortbread cookies to enjoy with friends.

    Disclosure: I have included links to some great products and services that I think you’ll love. I use them myself and only recommend them because I love them. If you purchase via the links I may earn a small commission. As an Amazon associate, I earn from qualifying purchases.

    Classic Shortbread Cookies with Seasonal Flavors

    If you are new to shortbread, welcome to the world of easy to throw together cookie doughs and buttery baked cookies. This dough is so versatile and lends itself really well to lots of fun flavor combos.

    Combining bright lemon zest with fresh (or dried if you don't have fresh!) thyme makes for a wonderful contrast of flavors for a delightful and easy to make cookie.

    Enjoy these golden brown lemon thyme shortbread cookies any time you need a sweet treat.

    Plan Ahead for these Cookies

    These cookies require some forethought and preparation, as the dough needs to be refrigerated for at least 4 hours before baking.

    There are a few reasons why refrigerating your cookie dough is important:

    • it allows the flour in the dough to hydrate, which makes for cookies that will bake and brown evenly
    • it allows all those seasonal, fresh flavors of the lemon and thyme to concentrate and shine through when baked
    • it allows the butter to firm up which prevents the cookies from spreading too much in the oven because cold butter just takes longer to melt in a hot oven

    So, be sure you leave plenty of time to prepare the dough, let it chill then bake. The dough can be made up to a week ahead of time, too, if it's easier to make the dough one day and bake another later on.

    Grab a couple of these delicious (and easy to make) lemon thyme shortbread cookies to snack on whenever you need a treat.

    How to Make Lemon Thyme Shortbread Cookies

    This recipe starts by making a simple lemon sugar. To start, combine granulated sugar plus lemon zest and, rubbing them together with your fingers to release the oils from the lemon zest. Cover and set aside. Got leftover lemons? How long do lemons last in the fridge? Don't waste them. Use them again for another lemony dessert.

    The preparation of the shortbread dough for this recipe is rather simple.

    Start by creaming together the cold butter and sugars with the salt and lemon juice. Add in the sifted flours then the lemon zest and thyme. And voila, you’ve got some shortbread dough.

    Roll out the dough to ½-inch thickness, wrap in plastic wrap and place in the fridge to chill. I like to roll out the dough before chilling it whereas some recipes call for chilling then rolling it out. I find rolling out chilled dough to be too difficult, so this way works much better.

    Cut out rounds and bake the sprinkle with the lemon sugar. Store the cooled cookies in an airtight container at room temperature up to 5 days.

    This buttery shortbread dough is full of lemon and thyme.
    You'll want to make these quick and easy lemon thyme shortbread cookies to enjoy all summer long.
    These lemon thyme shortbread cookies come together in no time and bake up quickly so you can enjoy them in no time.
    These buttery lemon shortbread cookies bake up in no time for you to enjoy.

    FAQs

    Can these cookies be made with different flavors?

    Yes! Shortbread cookies can be made with lots of different flavor combinations. Try substituting the lemon in this recipe for orange, Meyer lemon or lime. And try substituting the thyme for mint, basil or rosemary. Just be careful with rosemary, use it sparingly!

    Here are a few more shortbread variations to try:

    • Lemon lavender shortbread cookies are crisp and buttery!
      Lemon Lavender Shortbread Cookies
    • overhead of matcha green tea cookies and melted dark chocolate and matcha powder on a baking sheet
      Matcha Green Tea Shortbread Cookies
    • close-up photo of orange cranberry shortbread cookie being held in the air
      Cranberry Orange Shortbread Cookies
    • Alfajore sandwich cookies close up of 3 cookies stacked and one leaning against the stack
      Alfajores

    Can these Shortbread cookies be made ahead of time?

    Yes! The shortbread dough can be made up to one week ahead of time then baked. The baked cookies can also be frozen up to 3 months. Defrost at room temperature and serve.

    On a cookie sheet or plate, you'll enjoy these delicious lemon thyme shortbread cookies.

    Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.

    This plate of delicious lemon thyme shortbread cookies will be empty in no time!

    FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!

    Enjoy a plate of these easy and delicious lemon shortbread cookies today.

    Lemon Thyme Shortbread Cookies

    Shortbread cookies are super easy to make. They come together with a few simple ingredients. For these Lemon Thyme Shortbread cookies, we use a mix of bright, sunshiny bursts of lemon flavor coupled with the subtle earthiness of seasonal thyme
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 17 minutes
    Total Time: 32 minutes
    Course: All Recipes, Dessert, Snacks
    Cuisine: Dessert
    Servings: 20 cookies
    Calories: 170kcal
    Author: Kimberlee Ho
    US Customary - Metric

    Ingredients

    Lemon Sugar

    • ½ cup granulated sugar
    • 1 teaspoon lemon zest zest of 1 large lemon

    Shortbread Cookies

    • 1 cup unsalted butter room temperature
    • ¼ cup granulated sugar
    • ¼ cup powdered sugar
    • ¼ teaspoon kosher salt
    • 3 tablespoons freshly squeezed lemon juice from about 1 large lemon
    • 1 ¼ cups all-purpose flour
    • 1 cup cake flour
    • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
    • 1 tablespoon lemon zest zest of 1 large lemon
    US Customary - Metric

    Instructions

    Make Lemon Sugar

    • In a mason jar or bowl with a tight fitting lid, mix together the granulated sugar and lemon zest, rubbing together between your fingers to release the oils. Cover tightly and set aside

    Make Shortbread Dough

    • In a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, powdered sugar, salt and lemon juice until thoroughly combined, about 3 minutes. In a separate bowl, sift together the all-purpose and cake flours. With the mixer on low, mix the flour mixture into the butter mixture in 3 additions, scraping down the sides of the bowl in between each addition. Add the thyme and lemon zest and stir just until combined. Roll out the dough to a ¼- ½-inch-thick rectangle. Wrap tightly in plastic wrap and refrigerate for at least 4 hours or overnight
    • Preheat the oven to 350ºF. Flour a clean work surface and place cookie dough on top. Cut the refrigerated dough into 2-inch rounds (dip the cookie cutter in flour if the dough is sticking to it) and place on a parchment-lined baking sheet 1 inch apart (cookies will not spread much)
    • Bake the cookies until just golden at the edges, about 15-17 minutes. Remove from the oven and immediately sprinkle with lemon sugar. Let cool completely before serving

    Notes

    • Store cooled cookies at room temperature in a tightly covered container for up to 5 days
    • Cookies may be frozen for up to 3 months. Allow to thaw at room temperature and serve

    Nutrition

    Calories: 170kcal
    Did you make this recipe?Tag @kickassbaker on Instagram so I can see!

    SAVE THIS RECIPE FOR LATER! PIN THE IMAGE BELOW TO PINTEREST

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    Filed Under

    ShortbreadOvernightIntermediateSpringLemon
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      Comments

    1. Jenny

      July 01, 2022 at 3:18 pm

      5 stars
      This recipe stopped me in my tracks mainly because of the use of cake flour intrigues me! For a change, I've got all ingredients...cannot wait to try them 🙂

      Reply
      • Kimberlee Ho

        July 02, 2022 at 7:16 pm

        The cake flour makes these cookies so tender! You're going to love them!

        Reply
    2. Lindsay

      September 12, 2022 at 12:07 am

      Could you make these as slice and bake, instead of roll out?

      Reply
      • Kimberlee Ho

        September 14, 2022 at 11:59 am

        That could work well for these!

        Reply

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