Description
This Ridiculously Easy Lemon Thyme Shortbread is a buttery, crisp cookie infused with bright lemon zest and fresh thyme. It’s made in one bowl with no mixer, perfect for elegant snacking, gifting, or everyday treats.
Ingredients
- 1 cup very soft salted butter
- ½ cup granulated sugar
- Zest of 1 medium lemon
- 2 teaspoons fresh lemon juice
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon fresh thyme leaves
- ½ teaspoon kosher salt
- 2 tablespoons coarse sugar (sanding, demerara, turbinado, or granulated sugar)
- Fresh thyme leaves for garnish, optional
Instructions
- Preheat oven to 325°F (165°C). Lightly grease and line an 8- or 9-inch round or square cake pan with parchment. Place on a foil-lined sheet pan.
- In a medium bowl, mix soft butter, granulated sugar, lemon zest, lemon juice, and vanilla until smooth and creamy (about 30 seconds).
- Add flour, thyme, and salt. Stir until just combined and a crumbly dough forms.
- Press dough evenly into prepared pan. Compact edges and level the top. Sprinkle evenly with coarse sugar.
- Bake for 35–45 minutes, until lightly golden on top and slightly darker at edges.
- Remove from oven and invert onto a flat plate, then again onto a cutting board so the sugared side is up.
- While still warm, cut into wedges, squares, or rectangles. Cool completely on a wire rack before serving.
Notes
- Use fresh thyme for best flavor; dried thyme can be substituted in smaller amounts.
- Add a lemon glaze after baking for more citrus punch.
- Try rosemary or lavender in place of thyme for variation.
- Cutting while warm ensures clean edges without cracking.
- Shortbread stores well and is excellent for gifting.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
