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Writer's pictureA Glass in Hand

Lemon Thyme Shimmer Cookies

Add this to the cookie list this season


not too many ingredients in this recipe
Some of the ingredients all together

I love cookies. I know there aren’t good for you, but every once in a while it’s nice to have them and treat yourself.


I like to make cookies that are a little different every year. I like trying out new recipes and getting feedback on flavour. Well my friends, I just finished baking these and man these are flavourful.


These cookies have a lot of butter, so when they are baked, they are crispy and melt in your mouth, much like a shortbread cookie would. I just inhaled about 2 as they were warm out the oven. So sorry!


I used fresh lemon and thyme to flavour the cookies so it balances the sweet flavour. Using turbinado sugar adds texture and crunch and makes these little guys sparkle under the light.


The dough is easy to make and fast to finish, but since there is a lot of butter you need to allow the dough to cool to be able to work with it. I let mine rest, covered in the fridge for an hour. By cooling down the dough, you can easily roll it into the sugar and not have it stick to your hands.


The only challenge I had with the dough is that because there is so much butter, the mix does spread quite a bit. They need to be about 3 inches apart from one another. If not, then it will most likely turn into one giant cookie. I spaced mine too close together on one pan and they didn’t cook as nicely.


I would also make them a little smaller than the small size of cookie scoop since it does spread. That way you will also get 2 dozen out of the dough, where I only got about 20 pieces.


I also want to mention I used salted butter. I’m going to go against everyone else and say I love salted butter to bake with. It’s already seasoned so you don’t have to think about if your dough is seasoned or not already. The next time you’re at the store, do stock up on the salted butter.


*if you use unsalted butter, just add a pinch of salt to the dough to season it


This is my first time making this recipe and overall I would say it was a success. The flavour is the best part and the aroma coming from the oven fills every corner of your house. Please let me know if you enjoy as well!




Makes:18-20 cookies

Prep time: 1 hour, 30 minutes


Ingredients

  • 1/2 cup salted butter, softened (you can put it in the microwave for a little to soften it up)

  • 3/4 cup granulated sugar

  • 1 large egg

  • 1 lemon, zested

  • 1 tsp. Vanilla extract

  • 1 1/4 cups all purpose flour

  • 1 pinch of fresh thyme, chopped finely

  • 3/4 cup turbinado sugar ( you may need more but start with that)

  • 1 tsp cinnamon


Directions

  • Cream butter and sugar together until fluffy

  • Add egg and vanilla and fold together

  • Zest lemon into the mixture and add thyme

  • Fold in flour

  • Once dough is combined, cover and let rest for an hour

  • Preheat oven to 350F

  • Line baking sheets with parchment paper

  • Scoop dough onto trays

  • In a small bowl, combine cinnamon and turbanado sugar

  • Roll scooped dough in hands lightly and then roll in sugar mixture

  • Place on the lined tray, 3 inches apart from one another

  • Using a glass and a piece of parchment, press cookies down slightly to flatten

  • Bake for 7 minutes and rotate for another 8 minutes

  • Cookies should be brown on the edges

  • Take out cookies from the oven and let them rest on the trays until they cool or on a cookie rack

    * This dough can be made ahead of time and stored in the freezer until ready to use



Crispy and brown and a little shimmery

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