Description
Lemon Thyme Shortbread Cookies are buttery, crisp, and delicately flavored with citrus zest and fresh thyme. These elegant cookies offer a refreshing twist on classic shortbread, perfect for tea time or gifting.
Ingredients
- 225 g (1 cup) unsalted butter, softened
- 100 g (3/4 cup) powdered sugar
- 2 teaspoons finely grated lemon zest
- 1 tablespoon fresh thyme leaves, finely chopped
- 1 teaspoon vanilla extract
- 280 g (2 1/4 cups) all-purpose flour
- 30 g (1/4 cup) cornstarch
- 1/4 teaspoon salt
Instructions
- In a large bowl, cream the softened butter and powdered sugar until smooth and pale.
- Add lemon zest, chopped thyme, and vanilla extract. Mix until evenly combined.
- In a separate bowl, whisk together flour, cornstarch, and salt.
- Gradually add dry ingredients to the butter mixture. Mix just until a soft dough forms.
- Shape the dough into a log about 5 cm (2 inches) in diameter. Wrap and refrigerate for 30–40 minutes until firm.
- Preheat oven to 170°C (340°F) and line a baking tray with parchment paper.
- Slice chilled dough into 1 cm (1/2 inch) thick rounds. Place slightly apart on tray.
- Bake for 14–18 minutes until edges are set and lightly golden.
- Cool on tray for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use dried thyme (1 teaspoon) if fresh isn’t available.
- Chilling the dough helps prevent spreading.
- Roll and cut shapes if preferred instead of slicing.
- Store in an airtight container for up to 5 days or freeze for longer storage.
- Pairs well with tea, citrus curd, or a light glaze if desired.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British-Inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
