These lemon sugar cookies have a very similar texture to shortbread. They melt in your mouth in a sweet buttery way. The lemon adds a fresh zesty flavour,, but, be careful if you accidently overcook these cookies that same zesty flavour can become bitter.
I love adding elements from my garden to my cooking and baking. The easiest way to do this is with using herbs. I always have a herb of some sort growing in my garden, even in the winter time which make them a great addition. For this recipe I have decided to use thyme I find lemon and thyme are great companions when cooking together.
The thyme is optional and can be omitted if you would prefer. Or why not try another herb, such as lavender this will be by infusing the sugar with lavender, chamomile, or even a small amount of sage could be interesting.
This post contains affiliate links at no additional cost you, please see my full disclaimer
What you need to make lemon sugar cookies
Tools
- Medium sized bowl, or a stand mixer if you have one (I love mine, click here)
- Wooden spoon
- Baking sheet, I love to use silicone lining like these ones
- Cling film (plastic wrap)
- Sharp knife,
Ingredients
- All purpose plain flour
- Sugar, any granulated sugar will work
- Butter
- Lemon, we are going to be using the zest and juice.
- Cornmeal, medium ground. This isn’t the same as corn flour which has a lot finer grind.
- Thyme, fresh is best but you can use dried if you are unable to use fresh. It needs to be finely chopped.
- Sea salt
How to make the lemon sugar cookies
Make the dough
Begin by adding the flour, cornmeal and butter to a medium sized bowl rub in with your fingers until it resembles breadcrumbs.
Add in the sugar, lemon zest, lemon juice and the finely chopped thyme, mix into the butter and flour really well so that all the ingredients are evenly combined, you can use a wooden spoon or your hands to do this.
Then using your hands bring the mixture together to form a dough ball.
Alternatively you can add your ingredients to a stand mixer and using the paddle attachment beat until it has formed a dough ball.
Roll the dough into a fat sausage and wrap it in clingfilm. Refrigerate the dough no in the fridge for at least an hour.
Cut & Bake
Just before you remove the dough from the fridge pre heat your oven to 325F, 160C, gas mark 4
Remove the dough from the fridge and. Using a sharp knife cut the dough into 1 inch thick medallions.
Add the extra sugar to a bowl or plate, then roll each cookie in the sugar
Place the cookies onto a lined baking sheet and bake for 20 minutes
Remove from the oven and leave to cool for around 5 minutes before moving to a cooling rack to cool completely.
Enjoy with your favourite cup of tea.
Lemon sugar cookies with thyme
These lemon sugar cookies are melt in your mouth delicious. The lemon and thyme are perfect complements together and add so much flavour to these sugar cookies.
Ingredients
- 150g (1 1/4 scant cup) All purpose plain flour
- 50g (1/3 cup) Cornmeal
- 100g (1/2 cup) Butter
- 75g (1/3 cup) Granulated sugar plus extra for rolling
- Zest from 1 Lemon
- Juice from 1 lemon
- Pinch sea salt
- 1/2 tsp finely chopped English thyme
Instructions
Make the dough
Add the flour, cornmeal and butter to a medium sized bowl, rub them together with your fingers until it resembles breadcrumbs.
Add in sugar, lemon zest, lemon juice, salt and the finely chopped thyme. Mix well so that all the ingredients are evenly combined, you can use a wooden spoon or your hands to do this.
Then using your hands bring the mixture together to form a dough ball.
(Alternatively you can place all of the ingredients into a stand mixer and using the paddle attachment beat slowly until it has formed a dough ball.)
Roll the dough into a fat sausage and wrap it in cling film.
Refrigerate the dough in the fridge for at least an hour.
Cut & Bake
Just before you remove the dough from the fridge pre heat your oven to 325F, 160C, gas mark 4
Remove the dough from the fridge. Using a sharp knife cut the dough into 1 inch thick medallions.
Add the extra sugar to a bowl or plate, then roll each cookie in the sugar.
Place the cookies onto a lined baking sheet and bake for 20 minutes.
Remove from the oven and leave to cool for around 5 minutes before moving to a cooling rack to cool completely.
Enjoy with your favourite cup of tea.
Notes
The thyme is optional and can be omitted, if you want to experiment why not try other herbs like sage, chamomile, or even lavender infused sugar.
Do not over bake these cookies, the lemon tends to become bitter if it is overcooked.
Don't forget to leave a review and let me know how you found the recipe.
Leave a Comment