When life hands you lemons – make lemon shortbread cookies! When we first planted our lemon tree I had this romantic idea that I’d be able to pick fresh lemons all year round. Obviously, I’m not good with plants, or I would have known that the famous saying is literally true. You get lemons once a year, and you get a lot of them. Needless to say, life has been lemony lately in many ways, but today it’s all about lovely lemon shortbread cookies.
I must say, I made a ton of these lemon shortbread cookies. I tried a number of vegan, gluten-free variations with different oils, all sorts of things. During all this, I was kind of stressing out. Some were dry, some were burned, and some flattened out like pancakes (although not good pancakes). I’m just lucky that Jack, being the kind food tester he is, made sure not a crumb went to waste.
So what did I end up with? A straightforward, delightful, lemon butter cookie. Sometimes complicated times demand simple solutions.
Our new partnership with method inspired this lemon-thyme flavor combination. I’m excited to be working with them because I’ve been buying their products for years. Also, as a graphic designer, I’ve always adored their package design. They have a new line of kitchen hand wash that is scented with a variety of essential oils, and it’s as functional as it is beautiful. It’s made from plant-derived ingredients and is great for some sticky kitchen situations like getting that pasty flour/water mess off of your hands. This one – thyme – gave me the idea to try adding fresh thyme leaves to my lemon shortbread cookies.
The recipe is pretty simple and straightforward. First, mix the dough, then chill it, and roll it out. Cut out hearts, bake them, and finally, share with someone you love!
If you love these lemon shortbread cookies, head over to this post to try a version made with orange zest!
- ½ cup butter, softened
- ⅓ cup cane sugar
- zest of 1 medium lemon
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh thyme leaves, chopped
- 1¼ cups all-purpose flour
- ¼ teaspoon sea salt
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Cream the butter in the bowl of an electric mixer. Add the sugar and beat until fluffy, scraping down the sides of the bowl as needed. Next, add the lemon zest, lemon juice, and thyme and mix again. Finally, add the flour and salt and mix until just combined. Turn the dough out onto a floured surface and flatten into a 1” disk. If the dough is sticky, wrap and chill for 15 to 30 minutes until firm but still pliable.
- Roll the dough on a lightly floured surface until about ¼“ thick. If desired, you can roll the dough between two pieces of parchment paper. Use 2” cookie cutters to cut out desired shapes. Transfer to the baking sheet and bake for 10 to 14 minutes or until the edges are lightly browned. Keep any extra cut-out cookies in the fridge until ready to bake.
- Remove from the oven and transfer the cookies to wire racks to cool. Store at room temperature for up to 5 days.
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