Lemon Thyme Shortbread Cookies
These Lemon Thyme Shortbread Cookies are crisp on the outside, tender and buttery inside, and filled with bright lemon and thyme flavors.
Servings: cookies
Ingredients
Lemon Thyme Shortbread Cookies
- 2/3 cup (150 gr) unsalted butter
- 1/2 cup (60 gr) confectioners' sugar
- Lemon zest, from 1 lemon
- 1/2 tsp vanilla extract
- 1 1/2 cups (180 gr) cake flour/all-purpose flour
- 1/2 tsp salt
- 1 tbsp fresh thyme leaves
Lemon Glaze
- 1/2 cup (120 gr) confectioners' sugar
- 1-2 tbsp lemon juice
- Fresh thyme leaves
Instructions
Lemon Thyme Shortbread Cookies
- In a medium bowl, mix the flour and salt until well combined. Set aside.
- Using a hand mixer or stand mixer fitted with a paddle attachment, cream together butter, confectioners sugar, lemon zest, and vanilla extract until incorporated.
- Scrape the bowl down and sift in the dry ingredients. Mix with a spatula until the dough starts to come together. It will look crumbly at first, but the dough will come together as you continue mixing. Stir in the thyme with a spatula.
- Wrap the dough with plastic wrap. Chill the dough for at least 30 minutes in the refrigerator or until it is firm enough to cut through.
- Preheat oven to 350F/180°C and line a baking pan with parchment paper.
- Take the dough out of the refrigerator and open the plastic wrap. Roll the dough into a 1/5-inch/5 mm thick slab. Cut the dough with a 2 inch/5 cm cookie cutter. Place the cut dough on baking sheets, spaced at least an inch apart. Re-roll the scraps and refrigerate for a few minutes until firm again. Repeat the process until all the dough is used.
- Use a skewer to poke holes in the cookies (optional).
- Chill in the refrigerator for another 30 minutes if the dough has warmed up.
- Bake for 13-16 minutes or until the bottom edges of the cookies are golden brown in color.
- Transfer to a wire sheet to cool completely.
Lemon Glaze
- In a small bowl, mix confectioners' sugar with lemon juice with a spoon until well incorporated.
- Spread the glaze on the cookies with a spoon. Sprinkle with thyme leaves. Let the cookies sit until the glaze has set.
Notes
Use cake flour for light, crisp, and tender cookies. Use all-purpose flour for softer and chewier cookies.
Nutrition
Serving: 1cookie | Calories: 92kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 48mg | Potassium: 13mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.4mg
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