Lemon Thyme Shortbread Cookies
These lemon thyme shortbread cookies are buttery and delicious, with the perfect amount of tender crumble.
Ingredients
- 2 cups all-purpose flour
- 1/4 tsp sea salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup sugar
- 1 tsp vanilla extract
- Zest of one lemon
- Squeeze of lemon juice
- 1 tbsp fresh thyme, chopped
Instructions
- In a large bowl sift together the flour and sea salt. Set aside.
- Add butter to the bowl of a stand mixer with the paddle attachment and beat until creamy.
- Add the sugar and beat on medium speed until light and fluffy. Reduce speed and add vanilla, beating until combined.
- Add the lemon zest, a squeeze of lemon juice, and the thyme, and mix until combined.
- Slowly add the flour mixture and beat until just combined.
- Turn dough out onto a work surface and shape into a disk. Wrap in plastic wrap and chill for 30 minutes.
- Preheat oven to 350°F.
- Line baking sheet with parchment paper.
- Roll out dough on a well-floured surface to about 1/4-inch thick.
- Cut out cookies into desired shapes. I used 3" heart cutters.
- Transfer cookies to prepared baking sheet. Bake for 15 to 20 minutes, or until edges start to lightly brown.
- Remove cookies from the oven and transfer to a wire rack to cool completely.