Buttery Lemon–Thyme Shortbread

A Delicious Treat from My Garden

There’s something incredibly satisfying about taking ingredients straight from your garden and turning them into something beautiful in the kitchen. This week, I harvested a big batch of fresh herbs and dried them at home, and it inspired me to create a winter-friendly treat that feels both comforting and bright: Buttery Lemon–Thyme Shortbread.

If you’ve never made a savory shortbread before, prepare to fall in love. It has the buttery crumble of a classic cookie but carries a gentle savory-herb flavor—perfect for pairing with a glass of sauvignon blanc or un-oaked chardonnay once the kids are tucked into bed.

Outside of the fresh dried herbs, most of the other ingredients are kitchen staples you probably have sitting around.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups all-purpose flour

• 1/3 cup powdered sugar

• 1 tsp sea salt

• 1–1½ tsp dried thyme

• Zest of 1 lemon (or 2 because I cannot get enough lemon)

• Optional: flaky salt for topping

Instructions:

1. Cream the butter and sugar until smooth and pale.

2. Add the flavorings: mix in lemon zest, dried thyme, and sea salt.

3. Add the flour and stir until a soft dough forms. It will look crumbly at first—that’s normal.

4. Shape and chill: roll the dough into a 2-inch log, wrap tightly, and refrigerate for at least one hour.

5. Slice and bake: preheat oven to 325°F. Slice the chilled dough into 2-doz ¼-inch rounds and place on a parchment-lined baking sheet. Sprinkle with flaky salt if using.

6. Bake for 12–15 minutes or until the edges are just starting to turn golden.

7. Cool and enjoy warm or at room temperature.

How to Store

These Lemon–Thyme Shortbread cookies keep well in an airtight container at room temperature for 5–7 days. If you want to save some for later, the baked cookies freeze beautifully for up to 2 months, and the dough can be frozen up to 3 months—just slice and bake whenever you need a fresh batch.

There’s something magical about growing your own herbs and then transforming them into something delicious for your family. No garden? No problem. You can easily make this recipe using fresh thyme from the grocery store — just dry it at home or use high-quality dried thyme right off the shelf.

And if you make these Lemon–Thyme Shortbread Cookies, tag me—I’d love to see how you enjoy them!