Lemon Thyme Shortbread Cookies
3 key ingredients, some fresh lemon zest and juice along with some fresh thyme leaves is all it requires for this quick easy buttery Lemon Thyme Shortbread Cookies! The dough comes together easy and doesn’t even need a stand mixer. A bowl and a rubber spatula are enough. The dough rolls out easy and it’s fun to cut it out in your desired shapes.
Ingredients
- ½ cup room temperature butter
- ¼ cup white sugar
- 1 cup all purpose flour
- Zest of a lemon
- Juice of half a lemon
- 1 tablespoon fresh thyme leaves plus few more to add on top
Instructions
- In a mixing bowl mash the butter until smooth, then add the sugar and mix once again. Add the lemon zest and juice and mix once again.
- Add the flour ¼ cup at a time and fold it to the butter mixer. Finely chop 1 tablespoon fresh thyme leaves and add it the bowl. Bring everything together using the rubber spatula. Do not knead.
- Dump the whole thing into a clear wrap or a parchment paper and wrap it tight. Place it in the refrigerator for 30 minutes or overnight.
- When you are ready to prepare the cookies, preheat the oven to 325 F and place a parchment paper on a cookie sheet.
- Then roll the dough out by sprinkling little bit of flour. Roll it to ¼ inch thick. Scatter some more thyme leaves and roll one last time gently just to press the leaves. Cut out the cookies and place it on the parchment paper. I used a mini donut cutter.
- Gather the reaming dough, roll again , cut out and place in the cookie sheet.
- Bake for 17 minutes, then leave the baked cookies on the hot cookie sheet for 5 minutes. Then transfer it to a cooling wire rack to cool it down completely before storing it to an airtight jar.