There’s something oddly satisfying about the way butter and herbs dance together in shortbread. Add lemon to the mix, and you’ve got yourself a cookie that’s both classy and crave-worthy. Today, I’m sharing my go-to Thyme Lemon Shortbread Recipe—a flavor-packed, fragrant cookie that walks the line between savory and sweet in the best way possible.
This isn’t your average sugar-dusted cookie. These lemon thyme shortbread cookies are tender, crumbly, and perfectly balanced. If you’ve never baked with herbs before, don’t worry—we’re keeping it simple and delicious.
Ingredients You’ll Need
These cookies come together with just a handful of pantry staples:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup powdered sugar
- Zest of 2 lemons (preferably organic)
- 1 tbsp fresh thyme leaves, chopped finely (or 1 tsp dried thyme)
- 1/2 tsp fine sea salt
- 2 cups all-purpose flour
- 1 tsp vanilla extract
- Optional: Extra lemon zest or thyme for garnish
How to Make Thyme Lemon Shortbread
Step 1: Cream Butter & Sugar Start by creaming the softened butter with powdered sugar until it’s smooth and light. This is your base. Don’t rush this part—it sets the tone for everything else.
Step 2: Add Zest and Thyme Mix in the lemon zest, thyme, vanilla, and salt. The aroma at this point? Chef’s kiss. It’s like a sunny herb garden in cookie form.
Step 3: Add Flour Fold in the flour gradually. The dough will look a little dry—don’t panic. Keep mixing until it just comes together. If needed, knead lightly with your hands.
Step 4: Chill the Dough Roll the dough into a log or press it into a disc. Wrap it in plastic wrap and chill for 30-45 minutes. This keeps the cookies from spreading and gives the flavors time to cozy up.
Step 5: Slice or Roll & Cut Once chilled, slice the log into 1/4-inch rounds or roll out the disc and cut with your favorite cookie cutter.
Step 6: Bake Preheat oven to 325°F (165°C). Line a baking sheet with parchment. Bake cookies for 12-15 minutes, or until the edges are just golden. Don’t overbake—shortbread should be pale and tender.
Step 7: Cool & Store Cool on the baking sheet for 5 minutes before transferring to a wire rack. Store in an airtight container for up to a week (if they last that long).
Optional Twist: Asiago or Basil Variations
Want to go off-script? Try swapping thyme for finely chopped basil for a lemon basil shortbread version. Feeling adventurous? Add a tablespoon of finely grated Asiago cheese for a funky, savory edge. Yes, cheese in a cookie. Just trust me.
Serving Suggestions
- Raspberry Coulis Drizzle: A little tart raspberry sauce takes these cookies from tea party to “wow.” Spoon over each cookie or serve on the side.
- Paired with Tea: Earl Grey or chamomile loves a herby, lemony cookie companion.
- Dessert Board Feature: Stack these shortbreads next to fresh berries, chocolate shards, and candied citrus peel.
Tips Before You Try
- Use fresh thyme if possible. Dried thyme works, but fresh gives a brighter pop.
- Chill the dough thoroughly for cleaner cuts and better shape retention.
- Zest first, juice later. It’s way easier to zest a whole lemon than a juiced one. Trust me on this.
- Don’t skip the salt. That tiny bit balances the sweetness and lifts the lemon.
- Double the batch. These disappear fast. No regrets.
Final Thoughts
Lemon and thyme don’t just belong in roast chicken—they’re magic in cookies too. These herb shortbread cookies are simple, a little fancy, and endlessly versatile. You don’t need special equipment, fancy ingredients, or pastry school credentials. Just butter, flour, herbs, and a little curiosity.
Whether you’re baking for a weekend treat, a holiday platter, or just to fill your kitchen with zesty goodness, this lemon thyme shortbread recipe delivers. And hey—if you drizzle them in raspberry coulis? I won’t tell. But I’ll definitely be jealous.
Thyme Lemon Shortbread Cookies
Ingredients
Method
- In a large mixing bowl, beat the softened butter and powdered sugar together until smooth and creamy.
- Mix in the lemon zest, chopped thyme, vanilla extract, and sea salt. Stir until fully combined and fragrant.
- Gradually stir in the flour. Mix until the dough just comes together. It might look dry at first, but it will form a soft dough. Use your hands to press it into a ball if needed.
- Shape the dough into a log or press it into a disc. Wrap in plastic wrap and chill for 30–45 minutes in the fridge.
- Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper. Slice the log into 1/4-inch rounds or roll and cut out shapes using a cookie cutter.
- Place the cookies on the baking sheet and bake for 12–15 minutes, just until the edges start to turn golden. They should stay pale on top.
- Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack. Store in an airtight container at room temperature for up to a week.
Notes
- If using dried thyme, use only 1 teaspoon—it’s stronger than fresh.
- The dough can be frozen for up to 2 months. Just slice and bake when needed.
- You can add a simple glaze of lemon juice and powdered sugar on top if you want a sweeter finish.
- These pair amazingly with tea and taste even better the next day.
FAQs: Thyme Lemon Shortbread
Q: Can I freeze the dough?
A: Yes! Roll it into a log, wrap tightly, and freeze for up to 2 months. Slice and bake straight from the freezer—just add 2 extra minutes of baking time.
Q: Is there a gluten-free version?
A: Absolutely. Substitute with a 1:1 gluten-free baking flour blend. Almond flour also adds a lovely texture, though it changes the final crumb a bit.
Q: Can I use other herbs?
A: Yep! Basil, rosemary, even lavender (sparingly) can work wonders. Start small and adjust to taste.
Q: What’s the texture like?
A: Buttery, slightly crumbly, and melt-in-your-mouth soft with a subtle crisp edge.
Q: How many cookies does this make?
A: Around 24-30, depending on thickness and cutter size.
