These lemon thyme shortbread cookies are crisp, buttery, and delicately fragrant, combining bright citrus zest with the subtle herbal note of fresh thyme. They are simple to make yet elegant enough for special occasions, tea time, or gifting.

Why You’ll Love This Recipe

These cookies strike the perfect balance between rich butter flavor and refreshing lemon. The thyme adds a gentle, unexpected twist that elevates classic shortbread without overpowering it. The dough comes together quickly, requires minimal ingredients, and bakes into cookies with a tender crumb and lightly crisp edges.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened: 225 g (1 cup)
Powdered sugar: 100 g (3/4 cup)
Lemon zest: 2 teaspoons, finely grated
Fresh thyme leaves: 1 tablespoon, finely chopped
Vanilla extract: 1 teaspoon
All-purpose flour: 280 g (2 1/4 cups)
Cornstarch: 30 g (1/4 cup)
Salt: 1/4 teaspoon

Directions

In a large bowl, cream the softened butter and powdered sugar together until smooth and pale.
Add the lemon zest, chopped thyme, and vanilla extract, mixing until evenly incorporated.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.
Shape the dough into a log about 5 cm (2 inches) in diameter, wrap tightly, and refrigerate for 30 to 40 minutes until firm.
Preheat the oven to 170°C (340°F) and line a baking tray with parchment paper.
Slice the chilled dough into 1 cm (about 1/2 inch) thick rounds and place them slightly apart on the prepared tray.
Bake for 14 to 18 minutes, until the edges are set and just lightly golden.
Allow the cookies to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Servings: Approximately 24 cookies
Prep time: 15 minutes
Chilling time: 30–40 minutes
Baking time: 14–18 minutes
Total time: About 1 hour 10 minutes

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months. Let frozen cookies thaw at room temperature before serving. Reheating is not necessary, but they can be warmed briefly in a low oven for a freshly baked feel.

FAQs

Can I use dried thyme instead of fresh?

Yes, you can use dried thyme. Reduce the amount to 1 teaspoon since dried herbs are more concentrated.

What type of lemon works best?

Fresh, unwaxed lemons are ideal for zesting, as they provide the most vibrant flavor.

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 2 days or frozen for up to 1 month before slicing and baking.

Why is cornstarch used in this recipe?

Cornstarch helps create a more tender, melt-in-the-mouth texture typical of good shortbread.

Can I roll and cut shapes instead of slicing?

Yes, you can roll the dough to about 1 cm thickness and cut with cookie cutters, chilling the dough well beforehand.

How do I prevent the cookies from spreading?

Make sure the dough is well chilled before baking and avoid overmixing the butter and sugar.

Can I reduce the sugar?

Shortbread relies on sugar for texture as well as sweetness, so reducing it may affect the final result.

Are these cookies suitable for gifting?

Yes, they hold their shape well and keep fresh for several days, making them excellent for gifting.

Can I add lemon juice to the dough?

It is not recommended, as extra liquid can affect the crumbly texture of shortbread.

What can I serve these cookies with?

They pair beautifully with tea, coffee, or a light citrus dessert spread.

Conclusion

Lemon thyme shortbread cookies offer a refined twist on a classic favorite, blending buttery richness with fresh, aromatic flavors. Easy to prepare and impressive to serve, they are a wonderful addition to any cookie collection and a reliable recipe you’ll want to make again and again.