These lemon thyme shortbread cookies are delicate, buttery, and melt effortlessly in your mouth. Bright lemon zest brings freshness, while lemon thyme adds a subtle herbal note that elevates classic shortbread into something special. With a tender, crumbly texture and simple preparation, these cookies are perfect for everyday treats or elegant occasions.
Why You’ll Love This Recipe
This recipe is quick and straightforward, making it ideal when you want a homemade dessert without much effort. The combination of lemon and thyme creates a unique yet balanced flavor that feels refined but approachable. These cookies require only a few ingredients, bake evenly, and develop even better flavor after resting, making them excellent for make-ahead baking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour (240 g)
2/3 cup granulated sugar (133 g)
1 1/2 to 2 tablespoons fresh lemon thyme leaves, finely chopped
1 teaspoon kosher salt
1 tablespoon fresh lemon zest
1 cup cold unsalted butter, cut into cubes (226 g)
1 teaspoon flaky sea salt, for topping
1 teaspoon coarse sanding sugar or demerara sugar, for topping
Directions
Preheat the oven to 325°F (160°C).
In a food processor, combine the flour, sugar, lemon thyme, kosher salt, and lemon zest. Pulse 20 to 30 times until the herbs are finely chopped and evenly distributed.
Add the cold butter cubes and pulse until the mixture resembles coarse, sandy crumbs. The dough should not form a smooth paste.
Transfer the mixture to an ungreased 8 x 8 inch baking pan and press it firmly into an even layer, making sure the corners are well packed.
Use a fork, skewer, or toothpick to dock the dough by poking holes across the surface to allow steam to escape.
Sprinkle the top evenly with flaky sea salt and coarse sugar, if using.
Bake for 45 to 50 minutes, rotating the pan halfway through, until the shortbread is set and lightly golden.
Remove from the oven and let cool for 5 to 10 minutes. While still warm, carefully cut into small cookies.
Transfer to a wire rack and cool completely before storing.
Servings and timing
This recipe makes approximately 27 small cookies.
Preparation time is about 10 minutes.
Baking time is 45 to 50 minutes.
Cooling time is about 10 minutes.
Total time is approximately 1 hour and 10 minutes.
Variations
If lemon thyme is unavailable, substitute regular fresh thyme and add 1 tablespoon of lemon juice to maintain the citrus flavor.
For a stronger herbal profile, add 2 teaspoons of finely chopped rosemary or culinary lavender.
Replace lemon zest with orange or lime zest for a different citrus variation.
For a less sweet topping, omit the coarse sugar and use only flaky salt.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 7 days.
They can be refrigerated for an additional week, though room temperature storage preserves the best texture.
For longer storage, freeze the cookies in a sealed container for up to 2 months.
Allow chilled or frozen cookies to come to room temperature before serving. Reheating is not necessary.
FAQs
Can I make these cookies without a food processor?
Yes, use very soft butter and cream it with the sugar by hand or with a mixer, then mix in the remaining ingredients until crumbly.
Why is docking the dough important?
Docking allows steam to escape during baking, preventing the shortbread from puffing up and ensuring a crumbly texture.
Can I use dried thyme instead of fresh?
Fresh thyme is preferred, but dried thyme can be used in a smaller quantity if needed.
What type of butter should I use?
Unsalted butter is best so you can control the amount of salt in the recipe.
Can I reduce the sugar in this recipe?
Reducing sugar may affect the texture, as shortbread relies on sugar for structure.
How do I know when the shortbread is fully baked?
The edges should be lightly golden and the center should feel set when gently touched.
Can I bake this in a different pan?
Yes, but the thickness will change, so adjust the baking time accordingly.
Do these cookies spread during baking?
No, shortbread maintains its shape and does not spread.
Can I prepare these cookies in advance?
Yes, the flavor improves after a day, making them ideal for advance baking.
Are these cookies suitable for gifting?
Yes, they store well and have an elegant flavor perfect for sharing.
Conclusion
Lemon thyme shortbread cookies combine classic buttery richness with bright citrus and gentle herbal notes. Easy to make and full of flavor, they are a timeless cookie that works beautifully for everyday enjoyment or special gatherings. This recipe delivers simplicity, elegance, and reliable results every time.
Print
Lemon Thyme Shortbread Cookies
- Total Time: 1 hour 10 minutes
- Yield: 27 cookies
- Diet: Vegetarian
Description
Delicate, buttery shortbread cookies infused with bright lemon zest and subtle fresh lemon thyme, offering a refined twist on a classic melt-in-your-mouth treat.
Ingredients
- 2 cups all-purpose flour (240 g)
- 2/3 cup granulated sugar (133 g)
- 1 1/2 to 2 tablespoons fresh lemon thyme leaves, finely chopped
- 1 teaspoon kosher salt
- 1 tablespoon fresh lemon zest
- 1 cup cold unsalted butter, cut into cubes (226 g)
- 1 teaspoon flaky sea salt, for topping
- 1 teaspoon coarse sanding sugar or demerara sugar, for topping
Instructions
- Preheat the oven to 325°F (160°C).
- In a food processor, combine the flour, sugar, lemon thyme, kosher salt, and lemon zest. Pulse 20–30 times until well mixed and the herbs are finely chopped.
- Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Do not overprocess.
- Transfer the mixture to an ungreased 8 x 8 inch baking pan and press firmly into an even layer, packing the corners well.
- Dock the dough by poking holes across the surface with a fork or skewer.
- Sprinkle evenly with flaky sea salt and coarse sugar, if using.
- Bake for 45–50 minutes, rotating the pan halfway through, until lightly golden and set.
- Remove from the oven and cool for 5–10 minutes. While still warm, cut into small cookies.
- Transfer to a wire rack and cool completely before storing.
Notes
- Docking prevents the shortbread from puffing during baking.
- Flavor improves after resting for a day.
- Fresh herbs give the best aroma and taste.
- Store at room temperature for optimal texture.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European-inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 6 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
