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This lemon thyme shortbread is not only ridiculously easy to make, but it's also crisp, buttery melt-in-your-mouth delicious!
If you're in a pinch and you need a dessert that comes together in less than 10 minutes (hand-on time) this lemon thyme shortbread is a perfect choice. It's also a little bit sophisticated, tastes like it comes from a fancy gourmet bakery and is one of those sweet treats that will bring rave reviews from young and old alike!
I mean what's not to like about crisp, buttery, melt-in-your-mouth shortbread with lots of bright lemon flavor, a crunchy sugar topping and hints of fragrant, floral thyme in every bite?
While fresh thyme is frequently used in savory dishes like soups, stews, sauces and grilled meat, poultry and seafood, it also pairs beautifully with sweet ingredients. And to me, thyme combined with lemon and sugar is truly a match made in heaven!
This lemon thyme shortbread is a take-off on our Ridiculously Easy Rosemary Shortbread which is a (much easier) take-off on a New York Times Rosemary Shortbread recipe. I guess that makes this new rendition a stepsister of the New York Times recipe. But it's definitely not a Cinderella-in-rags stepsister. In fact, I would have a difficult time picking a favorite of the two!
Ridiculously Easy?
Why do I call this recipe Ridiculously Easy? Well, first of all, because it truly is that easy. All you do is combine nice soft butter with sugar, lemon zest, juice and flour. Stir it all together and transfer the shaggy dough to a cake pan. Then just press the dough evenly into the pan, sprinkle with coarse sugar and bake. Cut the dough into wedges when it comes out of the oven and you're done! Well, except for enjoying every little crisp, sweet, buttery bite!
The other reason I call this lemon thyme shortbread "ridiculously easy" is because that's actually a category of recipes here at The Café. You can see more of our recipes in the stream that runs across the top of this page or you can check them out here. There are strict guidelines that our Ridiculously Easy recipes have to include and you can read more about them in this post. My nutshell summary of our Ridiculously Easy recipes is that they are "recipes that make you look like a culinary rockstar with minimal effort on your part". Definitely a win-win!
An easy and elegant dessert
While these lemon thyme shortbread cookies make a delicious sweet-treat snack, they're also perfect for dessert. Serve them on a weeknight with a scoop of vanilla ice cream or dress them up for a dinner party served with that same ice cream and a drizzle of our fancy (but also ridiculously easy) Raspberry Coulis!
And if you think Raspberry Coulis sounds difficult, think again! We made a video to show just how very easy it is:
A delightful gift!
You might want to make a double batch of these lemon thyme shortbread cookies because there's probably someone you know who would love to receive a deliciously sweet gift.
We've created a little gift label to make your gifts fun and attractive. You can wrap them in plastic wrap, give them in a cellophane gift bag or fancy things up a bit with the pretty (but super reasonable) white gift boxes shown below. (I love to have a stash of these gift boxes on hand as they're perfect for almost any sweet treat from the kitchen.)
If you'd like a free printable PDF of these gift labels, just let us know in the comment section below. We'll email them to you. All you have to do is click on the attached PDF. The PDF Reader on your computer will then open and you'll be given the option to print them.
Go ahead and pin this recipe. I promise it will be an easy lifesaver when you need a sweet treat to satisfy a sweet tooth, serve something special for dessert or to brighten someone else's day!
Cafe Tips for this Easy Lemon Thyme Shortbread
- Because this recipe is now a one-bowl, no-mixer recipe, it’s important that your butter is very soft. You can let it sit at room temperature for a few hours or employ one of these tricks:
- You can soften the butter in the microwave on power level 10%. It works like magic. You’ll need to experiment a bit with your microwave though, as they’re all different. Start with 1 minute. Add 20 to 30-second increments until you learn how long your microwave will take to get the butter nice and soft, but not melted.
- Another technique I often use to soften butter is to put it in the microwave for a few hours with the light on. To keep the light on in the microwave I put a folded paper towel in the door.
- Boil a cup of water in the microwave for 3-4 minutes and get things nice and steamy. Leave the water cup in the microwave, add the butter and close the door. The warmth from the steamy water will help to quickly soften the butter. Sometimes I will even put a kitchen towel or several thicknesses of paper towels in the door so it won’t completely close and the light will remain on. The warmth from the light will also help soften the butter.
- Cutting the butter into small pieces helps it soften quicker.
- Place the hard butter on a small plate. Fill a bowl with hot water. Wait 5 minutes then discard the water. Put the warm bowl over the butter.
- Put the butter in the oven with the light turned on. This will take a few hours.
- The fastest way to soften butter is to put cold butter in the microwave for 10 seconds. Turn it to the opposite side and microwave for another 10 seconds. It might be ready at this point, but if it’s not completely soft, add one or two more 5-second stints.
- There are several different varieties of fresh thyme that can be used for culinary purposes. The size and color of the leaves are different with the different species of thyme. If your thyme leaves are small, just leave them as is but if your fresh thyme has large leaves, place them on a cutting surface and roughly chop them.
- This shortbread on its own is not super sweet but the sugar topping adds the perfect touch of extra sweetness and a lovely crunch. You want to use a coarse sugar for the topping. It can be Demerara or Turbinado which is available at most grocery stores in the same section as the regular sugar. I really like this Extra Coarse Baking Sugar (also called sanding sugar) which is white instead of tan as the other coarse sugars.
- There are several pan options for making this shortbread and your choice will determine how thick the final shortbread is. I usually use a 9-inch cake pan but for a thicker cookie, an 8-inch pan is perfect. We love it both ways.
- I love the pre-cut parchment paper rounds for baking cakes and pan shortbread. They come in 8-inch and 9-inch sizes, save lots of time when baking and a package lasts forever (unless you're a crazy cook like me, then they only last half of forever).
- I like to bake this lemon thyme shortbread on a sheet pan that is covered with a piece of foil. That way, if the sides of the shortbread seem to be getting brown before the top is nice and golden, I can easily pull up the foil around the sides of the pan.
Thought for the day:
The steadfast love of the Lord never ceases;
his mercies never come to an end;
they are new every morning;
great is your faithfulness.
Lamentations 3:22-23
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
This lemon thyme shortbread is not only ridiculously easy to make, it's also crisp, buttery melt-in-your-mouth delicious!
- 1 cup very soft butter I use salted
- ½ cup granulated sugar
- zest from one medium size lemon
- 2 teaspoons fresh lemon juice
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon fresh thyme leaves
- ½ teaspoon kosher salt
- 2 tablespoons sanding sugar Demerara, Turbinado or regular granulated sugar
- fresh thyme leaves for garnish, if desired.
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Preheat oven to 325. Lightly grease (I use baking spray) and then line an 8 or 9-inch cake pan (round or square) with parchment paper. (See Café Tips above in post regarding size of the pan.) Line a sheet pan with foil. Set both pans aside.
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Combine soft butter, sugar, lemon zest and juice and vanilla in a medium-large bowl. Stir for about 30 seconds until nice and creamy.
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Add the flour, thyme leaves and salt. Stir just until all of the flour is incorporated. The dough will be crumbly. Press the dough firmly into the prepared pan to create an even surface. Be sure there are no loose crumbs around the edges of the pan. Sprinkle with the sugar.
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Place the cake pan on top of the foil lined sheet pan. Bake for 35-45 minutes until the top is a nice golden brown. (The smaller your pan is, the thicker your shortbread will be and the longer it will take to bake.)
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Invert the shortbread onto a flat plate. Place another plate on top and invert again so the sugared side is up.
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Slide the shortbread onto a cutting board and sprinkle with a bit more sugar, if desired. With a long, sharp knife, cut it into wedges (or rectangles or squares if using a square pan). Transfer pieces to a wire rack to cool completely. Store in an airtight container.
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If you prefer your shortbread crisper, place the cooling rack with the cut pieces on a sheet pan and return return to the oven for 5 minutes then cool completely on the rack.
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Garnish when serving with a few more fresh thyme leaves, if desired.
See Café Tips above in the post for more detailed instructions and tips.
Serves 10-12, depending on the size of pieces.
Preston says
Can’t wait to use my lemon thyme and rosemary in these cookies! Thank you! Please send along the labels for both.
Lindsay @ The Café Sucre Farine says
Sure, Preston!
Sela says
Ooh! What a great way to use my thyme and extra lemons! Can you please send me the labels for this? Thank you in advance.
Lindsay @ The Café Sucre Farine says
Sure, Sela!
Yola Patlan says
I am so glad I came upon your recipe. Its ease of preparation and tender, delectable goodness makes this a favored recipe. Just made it as written, and can't wait to make it again. Thank you!
Lindsay @ The Café Sucre Farine says
Thank you for your review, Yola!
Yola Padis says
How did you know my two pots of herbs are overflowing? May I have the labels for the lemon thyme shortbread and rosemary shortbread? I will be gifting these to a dear friend. Thank you kindly!
Lindsay @ The Café Sucre Farine says
That's great, Yola! We will send the labels.
Patsy O'Dowd says
Chris, thanks for thhis recipe. Can you advise re storage and how long to store for please? Also if you could send the label pdf for this recipe and the rosemary shortbread I'd appreciate it. Thanks Patsy
Lindsay @ The Café Sucre Farine says
Hi Patsy, you can store it in an airtight container on the counter for several days. It also freezes well. Sending the labels your way.
Diane says
Every time I give someone one of your wonderful recipes, it's a hit, especially when I include a lovely label. Please send one for this shortbread; I want to make it for a friend. Thank you!
Lindsay @ The Café Sucre Farine says
That's great, Diane! We will send the labels your way 🙂
Dee says
Chris, thanks for sharing the easy lemon thyme shortbread recipe! Will you kindly send me the printable label for this? Many thanks, Ciao, Dee
Lindsay @ The Café Sucre Farine says
Sure, Dee!
Sandy Stothers says
This sounds delicious! Could you please send me the label so I can share them!
Lindsay @ The Café Sucre Farine says
Sure, Sandy!
Car says
Your recipe sounds delightful. Can I use my KA pottery shortbread pan? Thanks for some of my now favorite recipes.I love the lemon curd. Thanks,Carol
Lindsay @ The Café Sucre Farine says
Yes, that should be fine, Car. So glad you're enjoying the recipes!
Jean says
Please email the free printable labels for Lemon Thyme Shortbread. Thanks!!
Lindsay @ The Café Sucre Farine says
Sure, Jean!
elle says
Wondering in your photos if you used a round 9 inch pan?
Chris Scheuer says
Hi Elle, you can use either. I used a 9-inch for the photos but have also used an 8-inch. The shortbread will be a little thicker with an 8-inch pan.
Molly Fuller says
Please send me the labels. All of your recipes are great!
Lindsay @ The Café Sucre Farine says
Thanks, Molly! We will send the labels.
Babett Larimer says
I would love to give these as a gift and would like the label PDF. I have made your Rosemary short bread recipe many times and it is always a huge hit! Thank you!
Chris Scheuer says
I think you'll lobe this one too, Babett! We will send the labels.
Ginny says
Oooh, looking forward to these. I've made your ridiculously easy lemon poppyseed scones twice and they've been a huge hit. Please send the labels for these babies.
Chris Scheuer says
Sure, Ginny!
NancyG says
These look beautiful. I can’t wait to make them for my garden club. Please send me the beautiful label. Also the rosemary label. Thanks so much.
Chris Scheuer says
Thanks, Nancy! We will send the labels your way.
Sheila Dunn says
What a lovely gift idea. May I please have the download for the labels. Thank you so much❣️
Chris Scheuer says
Sure, Sheila!
Karen says
This looks amazing - I’d love a label pdf and also a PDF for the Rosemary shortbread. My Christmas gift giving is now sorted
Chris Scheuer says
Sure, Karen!
glynis says
this sounds wonderful Chris - may I have the labels sent through prior to christmas if possible
Thank you for all the time you spend making these brilliant recipes accessible to us
Merry Chistmas - may you have love and laughter for the truly special aura that is Christ -Mas!!!
Chris Scheuer says
Thank you, Glynis! We will send the labels your way.
Cooky Ellis says
Sounds perfect for an English Tea and gifts! May I have the labels for this Lemon Thyme Shortbread, please?
Chris Scheuer says
Sure, Cooky!
Sandra says
This sounds so good and I am going to make these for a friend. She loves anything lemon. And could you please send the labels
Thank You
Chris Scheuer says
Sure, Sandra!
Kathy C says
I love this recipe! It sounds easy and yummy too . I would like a copy of the labels to use, I plan on making these for gifts.
Thanks for the inspiration!
Chris Scheuer says
Sure, Kathy!
Susan Simms says
These sound amazing. Haven't tried yet but plan to. Would love the labels.
Chris Scheuer says
Sure, Susan!
Biddy says
I was wondering whether it would work cutting them into shaped cookies/biscuits before cooking? Either way would love the labels. Thanks
Chris Scheuer says
Hi Biddy, I haven't tried rolling and cutting this dough so I can't say for sure that it would hold its shape.
Kathleen R. says
Great, another chance to use my thyme plant. I am going to make this Lemon Thyme Shortbread for a tea with friends and for gifts at Christmas time. Could you please send the label to my e-mail. Thank you.
Chris Scheuer says
Sure, Kathleen!
Pam says
Making these for a neighbor - may I please have the labels
Chris Scheuer says
Sure, Pam!