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Lemon + Thyme Shortbread Cookies

Course: Dessert
Keyword: Cookies, Dessert
Servings: 16 Cookies
Author: Eden

Ingredients

Shortbread Cookies

  • 3 sticks unsalted butter must be room temperature
  • 1 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 3 1/4 cup all purpose flour
  • 1/4 teaspoon salt
  • 4 sprigs fresh thyme

Lemon Frosting

  • 1 cup butter room temperature
  • 2 cups powdered sugar
  • 1/2 tablespoon lemon zest
  • 1/8 cup fresh lemon juice

Instructions

Instructions

  • In a bowl, using your fingers rub the thyme in the sugar relaxing the oils from he thyme to fragrance the sugar. This process with infuse the sugar with the thyme scent and a little flavor.
  • In an electric mixer, beat butter and sugar until combined.
  • Add in the vanilla and lemon extract.
  • Add in the flour and salt and blend on low until incorporated.
  • Refrigerate the dough for about 30 minutes so it's cold, but not too hard to roll out.
  • Add the dough on a flour surface and roll out about 1/2-1" thick. Use a cookie cutter, round or flower shape to cut the shapes.
  • Line a cookie sheet with parchment paper to bake the cookies on.
  • Bake in a preheated 350 degree oven for about 15 minutes until cookies are just about to turn golden brown. I like to take them out before they turn gold.

Lemon Frosting

  • While the cookies bake, make the frosting! Beat the butter and powdered sugar on high.
  • Add in the lemon juice and zest and beat until smooth.
  • Set aside until the cookies are ready to frost.
  • Add a tiny thyme spring on top!

Notes

You can use any shape for the cutout cookies.
Do not overcook the cookies!
Add a dash of sea salt on the top for even more yumminess!
Make sure butter is always room temperature and soft.