These Lemon Thyme Shortbread Cookies use lemon zest and thyme to create a light, bright Spring-flavored treat.
A few months ago I made a Grapefruit Tart with a thyme pastry crust. I couldn’t believe how much I liked the taste of the thyme in a crust and ever since then I have had the idea for a lemon thyme cookie percolating in the back of my head.
I used shortbread for the cookie, with lemon zest, thyme, and a little vanilla, for flavor. I love the not-too-sweet taste of a shortbread cookie and these could be eaten without an frosting. I think they are beautiful unfrosted, the thyme flecks in the cookie dough is so pretty. This time around I wanted a little more lemon flavor, and I thought that the pale yellow frosting added a little extra touch of Spring to the cookies, so I did frost them, but next time I’m going to leave them plain.
The frosting is just a simple royal icing with lemon extract for flavor. The cookie is somewhere in between sweet and savory, so I loved the burst of sweet and tart that the frosting added. I took them to Easter with me and my mom was a little hesitant about thyme in her cookie (no one ever trusts me ;)) but she tried it and she liked it! The thyme is very subtle and not at all overpowering.
- 2 c All-purpose flour
- 1 c Butter, unsalted, room temp.
- ½ c Powdered sugar
- 1 Tbsp Thyme, finely chopped
- 1 Tbsp Lemon zest
- ½ tsp Vanilla extract
- ½ tsp Lemon extract
- ¼ tsp Salt
- 1 lbs Powdered Sugar
- 2.5 Tbsp Meringue powder
- 1 - 2 tsp Lemon extract
- ¼ - ½ c Water
- 3 - 4 drops Yellow food coloring
- Preheat oven to 350 °F.
- In your mixing bowl beat room temperature butter until it is creamy.
- Add the sugar and mix thoroughly.
- Add thyme, lemon zest, vanilla extract, lemon extract, and salt and continue to mix until ingredients combine.
- Add the flour 1 cup at a time until the mixture just starts to come together.
- Create a ball of dough and flatten it slightly before wrapping it in plastic wrap and chilling it for 1 hour.
- Remove dough from refrigerator.
- Lightly flour your surface and roll the dough out to ¼ inch thick.
- Use cookie cutter to cut out cookies.
- Place cookie cut-outs on a parchment paper covered baking sheet.
- Place cookies in the refrigerator for 20 minutes.
- Remove from refrigerator and bake for 8 - 10 minutes, or until cookies are golden brown.
- Let the cookies cool completely and then ice them.
- Let icing harden before serving.
- In a mixer combine powdered sugar, meringue powder, and slowly add water while mixer is on low until you reach the consistency you want.
- Add lemon extract and food coloring and mix thoroughly.
I think these cookies would make a great treat for Easter, Mother’s day or just a light, sweet, fresh Spring treat. Enjoy!
If you liked these make sure to check out our Cookies board on Pinterest