Lemon Thyme Shortbread Cookies - Crumbly, melt-in-the-mouth sweet cookies that combine the zesty bitterness of lemons and the earthy flavour of thyme. Simple to make, and an ideal - if unconventional - addition to this year's Christmas cookie spread.

LEMON THYME SHORTBREAD COOKIES

Crumbly, melt-in-the-mouth sweet cookies that combine the zesty bitterness of lemons and the earthy flavour of thyme. Simple to make, and an ideal - if unconventional - addition to this year's Christmas cookie spread.
Course Dessert
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 18 cookies
Author Kat | The Loopy Whisk

Ingredients

  • 125 g unsalted butter, softened
  • 85 g sugar
  • 190 g flour
  • pinch of salt
  • leaves of 15 sprigs of thyme
  • zest of 1 1/2 lemon

Instructions

  1. Cream together butter and sugar until pale and fluffy.
  2. Add thyme and lemon zest to the butter/sugar mixture, and mix well until uniformly distributed.
  3. Sift together flour and salt, and add to the butter/sugar mixture.
  4. Mix with a wooden spoon, or use a stand mixer, until the dough comes together in a ball.
  5. Turn the dough onto a lightly floured surface and knead it briefly together into a smooth but not sticky dough.
  6. Refrigerate for at least 20 minutes (for best results leave in fridge for 1 – 2 hours). (Note 1)
  7. Preheat the oven to 350 ºF (175 ºC).

  8. Line a baking tray with baking/greaseproof paper.
  9. Roll out the cookie dough about 1/2 cm thick (Note 2), cut out the cookies with a cookie cutter of your choice, and place them onto the baking tray, leaving at least 1/2" (or about 1.5 cm) space between them.
  10. Optional: Prick the cookies (this is purely for decorative purposes).
  11. Refrigerate the cut out cookies for about 20 minutes. (Note 3)
  12. Bake in the preheated oven at 350 ºF (175 ºC) for 15 – 17 minutes, or until the edges are a light golden colour.

  13. Leave to cool, and enjoy!
  14. The cookies keep well in a closed container in a dry and cool place for about a week (nuh-uh, no way will they last that long).

Recipe Notes

Note 1: Prolonged refrigeration prevents the cookies from being chewy and spreading too much during baking.

Note 2: If the dough is too cold to be rolled immediately after being taken out of the fridge, leave it to warm at room temperature for about 5 – 10 minutes.

Note 3: This second refrigeration is necessary if the cookie dough has become too warm during the rolling out and cutting process. Putting them back into the fridge before baking ensures that they won't spread too much during baking.