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Gluten-Free Lemon Thyme Shortbread Cookies

Close-up of square Gluten-Free Lemon Thyme Shortbread Cookies topped with coarse sugar.
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A recipe for rich, buttery shortbread cookies made without gluten, featuring bright lemon zest and fresh thyme.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon fresh thyme leaves, finely chopped
  • 2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 tablespoon granulated sugar for sprinkling (optional)

Instructions

  1. Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream the softened butter and powdered sugar together until light and fluffy.
  3. Beat in the vanilla extract, lemon zest, and chopped thyme until combined.
  4. Gradually add the gluten-free flour blend and salt. Mix on low speed until a soft dough forms. Do not overmix.
  5. Press the dough evenly into an 8×8 inch pan or roll it out to 1/2 inch thickness on a lightly floured surface using gluten-free flour.
  6. If pressing into a pan, prick the dough all over with a fork. Score the dough into desired shapes (squares or fingers).
  7. Bake for 25 to 30 minutes, or until the edges are lightly golden brown.
  8. Remove from the oven. If desired, immediately sprinkle the tops with granulated sugar.
  9. While still warm, cut along the scored lines.
  10. Let the cookies cool completely on the baking sheet before moving them to prevent breakage.

Notes

  • Use a gluten-free flour blend that contains xanthan gum for the best texture.
  • Ensure your butter is truly at room temperature for proper creaming.
  • For a stronger thyme flavor, gently warm the thyme leaves in a teaspoon of melted butter for 5 minutes before adding them to the dough.
  • These cookies are delicate when warm; allow them to cool fully before handling.

Nutrition

Find it online: https://afripaket.com/glutenfreelemonthymeshortbreadcookies/