These Lemon Thyme Sugar Cookies are a delightful twist on the classic sugar cookie. With the fresh zing of lemon and a subtle hint of thyme, they offer a refreshing and unexpected flavor combination. Perfect for a spring gathering or just a cozy afternoon treat!
The base of these cookies is a mix of butter and shortening. The butter provides rich flavor, while the shortening helps achieve that perfect chewy texture. Granulated sugar sweetens the cookies and aids in achieving a light, golden crust.
Egg binds the ingredients together, adding moisture and richness. Lemon zest is the star player here, introducing a vibrant citrus note that pairs beautifully with the earthy tones of fresh thyme leaves. Vanilla extract adds depth to the flavor, making each bite more rounded.
All-purpose flour forms the structure of the cookie, while baking powder gives them a little lift. Lastly, a touch of salt enhances all the flavors.
These cookies pair beautifully with a cup of Earl Grey tea, enhancing the citrus notes. For a refreshing twist, serve them with a scoop of vanilla ice cream or lemon sorbet on the side. They're also lovely crumbled over a bowl of fresh berries.
Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cookies won’t stick and makes for easy cleanup. In a large mixing bowl, cream together the butter, shortening, and sugar. You’ll want to beat them until they’re light and fluffy — this usually takes about 3 to 4 minutes with an electric mixer.
Once your mixture is nicely aerated, add in the egg, lemon zest, and vanilla extract. Mix until these ingredients are fully incorporated, and you can see flecks of lemon zest throughout the batter. In a separate bowl, whisk together the flour, baking powder, salt, and thyme leaves. This step ensures the baking powder is evenly distributed, preventing any uneven rising in the cookies.
Gradually add the dry ingredients to the wet ingredients. You can do this in stages to prevent flour from flying everywhere. Mix just until the dough comes together — overmixing can lead to tough cookies. Roll the dough into 1-inch balls and arrange them on your prepared baking sheet about 2 inches apart.
Flatten each dough ball slightly with the bottom of a glass. This helps them spread evenly in the oven. Bake for 10-12 minutes, keeping an eye out for the edges to turn a light golden brown. Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
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