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Lemon Thyme Shortbread Cookies

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These lemon thyme shortbread cookies combine buttery richness with bright citrus and subtle herbal notes for a delicate, melt-in-your-mouth treat. They are simple to make yet elegant enough for any occasion.

Ingredients

1 cup butter, softened (225 grams)

1/2 cup icing / powdered sugar (60 grams)

2 tablespoons granulated sugar

1/2 cup corn starch (68 grams)

1 pinch salt

2 cups all purpose flour (260 grams)

Lemon peel zest from one lemon

1 tablespoon fresh thyme leaves or 1/2 tablespoon dried

1/2 tablespoon vanilla extract or lemon extract

Instructions

  1. Preheat oven to 350°F (176°C).
  2. Grind together granulated sugar, thyme leaves, and lemon zest using a mortar and pestle or food processor until fragrant.
  3. Cream butter with the lemon thyme sugar until light and fluffy.
  4. Add powdered sugar and mix until smooth and well combined.
  5. In a separate bowl, sift together flour and corn starch.
  6. Gradually mix dry ingredients into the butter mixture until a cohesive dough forms.
  7. Wrap dough in plastic wrap and chill for 30 minutes.
  8. Roll out dough on a lightly floured surface to about 1/3 inch thickness and cut into desired shapes.
  9. Place cookies on a baking sheet and bake for 10–12 minutes until edges are lightly set.
  10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Swap thyme with rosemary, lavender, or basil for a different herbal flavor.

Use orange or lime zest instead of lemon for variation.

Add a light glaze or sprinkle sugar on top before baking for extra sweetness.

Store in an airtight container at room temperature for up to 3 weeks.

Freeze cookies for up to 1 month and thaw before serving.

Chilling the dough helps cookies maintain their shape during baking.

Nutrition

Find it online: https://chocolatecoveredamy.com/lemon-thyme-shortbread-cookies/