Ingredients
Method
Step 1 – Cream Butter and Sugar
- In a large mixing bowl, beat the softened butter and powdered sugar together until smooth and creamy.
Step 2 – Add Flavor
- Mix in the lemon zest, chopped thyme, vanilla extract, and sea salt. Stir until fully combined and fragrant.
Step 3 – Add Flour
- 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.
Step 4 – Chill the Dough
- 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.
Step 5 – Slice or Cut Cookies
- 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.
Step 6 – Bake
- 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.
Step 7 – Cool and Store
- 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.