Lemon-Thyme Shortbread

Marsha Gardner


I love the fragrance of thyme. It is one of my most favorite herbs in my garden. Lemon and thyme make a great combination in this great shortbread cookie.


★★★★★ 1 vote

60 cookies
10 Min


  • 1 1/2 c
    butter, unsalted, softened, no substitute
  • 1/2 c
  • 2 Tbsp
    fresh thyme, chopped
  • 1 Tbsp
    lemon zest
  • 3 1/2 c
    all purpose flour
  • 2 Tbsp
  • 1 tsp
    kosher salt

How to Make Lemon-Thyme Shortbread


  1. In a large bowl, beat butter at medium-high speed with an electric mixer until creamy. Add thyme and lemon zest, beating well.
  2. In another large bowl, sift together flour, cornstarch and salt. Add to butter mixture, beating at medium-low speed combine. Shape dough into a disk. Wrap tightly in plastic wrap. Refrigerate for 30 minutes.
  3. Roll dough into 3 (1 1/2 inch thick) logs. Wrap tightly in plastic wrap, and refrigerate for 1 hour or up to 5 days. (Dough may be frozen for up to a month.)
  4. Preheat oven to 350-degrees.

    Line several baking sheets with parchment paper.
  5. Bake until lightly golden, approximately 10 minutes. Transfer to a wire rack, and let cool completely. Store in an air tight container.
  6. Cut shortbread dough into 1/4 inch slices. Place on prepared baking sheets.
    Lavender Shortbread--substitute thyme with 2 tablespoons fresh lavender chopped.

    While I have used both rosemary and lavender, I chose not to combine them in one cookie, instead making two batches, each with a different flavor. If you are feeling particularly adventurous, you may want to try tarragon, lemon balm, or even basil as your herb of choice in this recipe.

Printable Recipe Card

About Lemon-Thyme Shortbread

Course/Dish: Cookies

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