Lemon Thyme Butter Cookies Recipe

I love this recipe because the bright lemon and fragrant thyme create a unique flavor that feels like a fresh and modern twist on classic cookies. Plus, the simplicity of the steps makes baking these cookies an enjoyable and stress-free experience, perfect for a cozy afternoon.

The bright flavor of these Lemon Thyme Butter Cookies is something I love. They are not like any butter cookie you’ve had before—you know, the ones that are rich (from softened unsalted butter and granulated sugar) but sort of one-note in flavor?

Not these. The zingy, zesty punch of freshly squeezed lemon juice and zest adds a bright and bold taste.

And then there’s fresh thyme. Can you imagine?

Thyme in a cookie. It adds a subtle herbal note that you wouldn’t expect but that makes these cookies very refreshing.

Ingredients

Butter that has no salt: Contributes a deep taste and a smooth mouthfeel to cookies.

Sugar, in granulated form, provides sweetness and helps create a desirable crispness.

Lemon Juice: Supplies a refreshing, sharp, citrus taste.

Lemon Zest: Boosts the expression of lemon flavor using fragrant oils.

Thyme Leaves, Fresh: Contributes delicate herbal undertones and a fresh aroma.

Provides structure and holds the cookies together.

All-Purpose Flour.

Ingredient Quantities

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons fresh thyme leaves, chopped
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt

Instructions

1. Heat your oven to 350°F (175°C). Place two parchment-lined sheets in the prepared baking space.

2. In a big mixing bowl, combine the room temperature butter and the granulated sugar and mix them together until they combine to make a light and fluffy texture. This step takes about 2-3 minutes.

3. Incorporate the egg, vanilla extract, lemon juice, and lemon zest into the mixture, beating well to achieve a unified blend.

4. In another bowl, mix the flour and salt together thoroughly.

5. Add the flour mixture to the butter mixture in small amounts, mixing until almost combined.

6. Incorporate the chopped fresh thyme leaves, making sure they are evenly dispersed throughout the dough.

7. Using a tablespoon, scoop out portions of dough about 1 tablespoon in size and onto the prepared baking sheets. They should be about 2 inches apart.

8. With the back of a spoon or your fingers, gently flatten each cookie to create a round shape.

9. In the preheated oven, bake the cookies for 10-12 minutes and wait for the edges to become lightly golden before taking them out.

10. Let the cookies cool on the baking sheets for 5 minutes before moving them to a wire rack. Allow them to cool completely before eating.

Equipment Needed

1. Oven
2. Two baking sheets
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Electric mixer or whisk
7. Measuring cups
8. Measuring spoons
9. Citrus zester or grater
10. Knife
11. Cutting board
12. Tablespoon
13. Spoon or fingers for flattening
14. Wire cooling rack

FAQ

• Can I use dried thyme instead of fresh thyme?
  Yes, you can substitute dried thyme for fresh thyme. Use about 1/3 of the amount as dried herbs are more potent, so around 2 teaspoons should suffice.
• How do I ensure my butter is properly softened?Let the butter stand at room temperature for about 30 minutes. It ought to be soft enough, by then, to yield to a gentle push from your finger but not be melted in any way.
• Can I make these cookies gluten-free?You can replace the all-purpose flour with a gluten-free flour blend. Be sure to substitute it 1:1 to keep the cookies’ texture the same.
• How do I zest a lemon effectively?With a microplane or fine grater, gently remove the yellow part of the lemon’s skin. Avoid the bitter white pith.
• Can I freeze the cookie dough?Correct—the dough may be frozen. Form the dough into a log, and wrap it in plastic. Store it in the freezer, and it will be good for baking for two months.
• What is the shelf life of these cookies once baked?An airtight container at room temperature can hold these cookies for one week at most.

Substitutions and Variations

To substitute unsalted butter with salted butter: Use the same amount as called for in the recipe. Since you’re using salted butter, just add a pinch of salt to the recipe to make up for any shortfall.
For granulated sugar: Substitute an equal amount of cane sugar or fine caster sugar.
To substitute for lemon juice: Use the same amount of lime juice.
To replace lemon zest: Use orange zest for a different citrus taste.
For fresh thyme leaves: Use 1 tablespoon of dried thyme, but reduce the quantity slightly if you want a more potent flavor.

Pro Tips

1. Chilling the Dough Consider chilling the dough for about 30 minutes before baking. This helps prevent the cookies from spreading too much in the oven, ensuring a thicker and more uniform shape.

2. Enhanced Flavor Toasting the lemon zest lightly in a dry pan for a minute can intensify its flavor, adding an extra citrusy kick to the cookies.

3. Fresh Thyme Tips Finely chop the thyme leaves before adding them to the dough to ensure the herb is well distributed and no large, overpowering pieces are left.

4. Butter Softening Technique If you need to soften the butter quickly, cut it into small cubes and let it sit at room temperature for about 10-15 minutes. Avoid melting it in the microwave, as that can alter the texture of the cookies.

5. Sugar Rolling Option For a decorative touch and a bit of extra sweetness, roll the dough portions in granulated sugar before flattening them on the baking sheet. This will give the cookies a subtle sparkle and an additional layer of texture.