Lemon Thyme Shortbread Cookies

These lemon thyme shortbread cookies are light, buttery and SO DELICIOUS! They're simple to make and the perfect summer dessert.

I'm a big shortbread fan because of the butter, of course. I love these cookies because they're made with such simple, pure ingredients and you can tell right when you bite into one. They literally MELT IN YOUR MOUTH.

The combination of lemon+thyme is a match made in Heaven and I think it's the perfect addition to this classic cookie.

This is my favorite cooling rack that I use almost every day! It's the perfect size for most cookie recipes and it easily fits in your dishwasher.

If you're a lemon lover, you will want to try these lemon cupcakes and this lemon tart!

These beautiful photos were taken by Mary Grace Bethea and we had so much fun shooting at Outpost!

Happy baking!

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Lemon Thyme Shortbread Cookies

Yield: 20-24 cookies

Author: Elisabeth and Butter

prep time: 45 Mcook time: 12 Mtotal time: 57 M

ingredients:

For the Cookies:

• 2 sticks unsalted butter, softened to room temperature
• 1/2 cup granulated sugar
• 1 tablespoon lemon zest
• 1 teaspoon pure vanilla extract
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon salt

For the Glaze:

• 2 cups powdered sugar
• 3-4 tablespoons fresh lemon juice
• 1 teaspoon fresh thyme leaves, chopped
• Fresh thyme leaves for topping

instructions:

How to cook Lemon Thyme Shortbread Cookies

For the Cookies:

1. In a mixing bowl fitted with a paddle attachment or with a hand mixer, beat softened butter, sugar, lemon zest and vanilla extract together on medium high speed for 3-4 minutes or until light and fluffy. Scrape down the sides of the bowl and add flour and salt, beating until combined and the dough comes together. The dough might look slightly crumbly but will hold together when pressed together.
2. Wrap dough in a disk in plastic wrap and refrigerate for at least 30 minutes or up to 3 days. If the dough is super hard when removed from the fridge, let it sit out for 15 minutes and you can warm it up in your hands before rolling.
3. Preheat oven to 350 degrees and line a baking sheet with parchment paper. On a lightly floured surface, roll chilled dough out to 1/4 inch thickness and use a cookie cutter or glass to cut out shapes. You will want to use plenty of flour on your rolling pin so the dough won’t stick. Transfer cookies to the lined baking sheet and bake for 10-14 minutes or until lightly golden on the edges. Transfer to a cooling rack and let cool completely before glazing.

For the Glaze:

1. In a bowl, whisk together the powdered sugar, lemon juice and thyme leaves until smooth. If the glaze is too thick, add 1 tablespoon of lemon juice at a time until it’s smooth and drizzly. Spoon glaze over cooled cookies and top with the tips of the thyme leaves.

NOTES:

These cookies can be stored covered up to 4 days.

Created using The Recipes Generator