Shortbread is a magical blank slate that tastes beautifully buttery and slightly sweet on its own, but is open to a world of possibilities when it comes to added flavors.  It's one of the rare blank slates that is just as good blank as it is fully adorned. For quite some time now, I've been making shortbread for special occasions, and always around the holidays. There are my regular flavors, like lavender dipped in dark chocolate and rosemary - but this spring I got into somewhat of a thyme obsession. So of course, there had to be thyme shortbread! 

I love the way the tiny fresh thyme leaves shine through this shortbread dough when it's freshly rolled. Getting you excited for the moment you can dig in and taste that beautiful flavor! 

Thankfully, those beautiful little leaves continue to shine through once these beauties are baked, making for an oh-so-simply decorated cookie without needing to do any decorating! 

So, get into the kitchen and bake these cookies as quick as you can. Then make sure to stack your plate of cookies high, because I can guarantee these won't last long! 


2 cups all-purpose flour 

1 cup unsalted butter, softened 

3/4 cup powdered sugar 

pinch of salt 

2 Tbsp fresh thyme leaves, or more if you're feeling extra flavorful! 


In a stand mixer fitted with the paddle attachment (or with a handheld mixer or some strong arms), cream together the butter and sugar until light and fluffy. 

Mix in the flour and salt until fully incorporated. 

Sprinkle the thyme over the dough. Use your hands to mix it in evenly, then form the dough into two discs. Wrap with plastic and refrigerate for about an hour. You can also make the dough ahead of time and keep it in the fridge for up to a few days. 

If your dough has been in the fridge for longer than an hour, you may need to let it warm slightly before rolling or it will crack. You'll know once you start rolling if the dough is too cold. Just trust your gut! 

On a lightly floured surface, roll dough to 1/4 thickness. This dough is a dream to work with, so you really don't need much flour. 

Cut with a cookie cutter or just use a knife and cut the dough into squares. 

Place cookies on a parchment or baking mat lined sheet pan, and bake at 360 degrees for 15-20 minutes or until the edges are starting to brown, ever so slightly. Transfer to cooling rack and allow to cool completely. 

Store in an airtight container for up to one week.