Lemon Ginger Thyme Shortbread Cookies!!! Delicate and delicious slice and bake shortbread cookies that will change your life! Bake these cookies today!
I’m not sure what took me so long to try this recipe. . I love thyme and have never tried putting my favorite herb into a cookie. Maybe I needed time to recover from the 
These cookies are magical and elegant and delicious. I took these cookies one step further and dipped them in chocolate. If this is too much for you, just omit this step. But if you are willing to try, for me, the chocolate adds another layer of deliciousness. The thyme, lemon zest and ginger + the chocolate is just perfection. And again, if you think this is over the top and not necessary, this is why I only dipped half. You can still experience the cookie both ways. And it’s pretty.
I hope you enjoy!
Lemon, Ginger, & Thyme Shortbread Cookies Dipped in Chocolate
Ingredients
- 3 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons fresh thyme chopped (leaves only)
- 1 cup unsalted butter at room temp
- 1 1/2 cups granulated sugar
- 2 tablespoons lemon zest
- 1/2 or 1 teaspoon ground ginger depends on how much ginger you want
- 1 egg
- 2 tablespoons lemon juice
- milk for brushing onto the cookies
- 4 to 6 ounces good quality bittersweet chocolate chopped
Instructions
- In a mixing bowl, sift together the flour, baking powder and salt. Stir in chopped thyme and set aside.
- Using a stand mixer fitted with the paddle attachment, cream together the (room temp) butter, sugar, lemon zest and ground ginger until well combined. Stir in the egg and lemon juice. Slowly add in the dry ingredients and mix until the dough comes together.
- On a clean, flat surface, divide the dough in half and shape into logs. Wrap with plastic wrap and refrigerate for at least 2 hours.
- When ready to bake, preheat your oven to 340° F
- Unwrap dough and slice the cookie log and place the cookie dough slices on a parchment paper-lined baking sheet. Lightly brush the cookies with milk and bake for about 12-15 minutes, or just until the edges turn golden.
- While the cookies are cooling, microwave the chopped chocolate in 30-second increments, stirring after each 30-second increment, until melted. Dip half of each COOLED cookie into the chocolate; and transfer back to the parchment-lined baking sheet. Chill until set, for about 10 minutes.
Cookie recipe adapted from 
Isn´t shortbread a fantastic dough? I love it, there are so many options. This combination is really wonderful Alice. Adding thyme is the best idea, though I´ve never used it either, but it´s my favorite herb if I had to choose only one. Simply amazing! I´m pinning this recipe.
Paula, you will love it. . with or without the chocolate, these cookies are seriously so good!!! thank you!
These look and sound fabulous and we all know everything is better with chocolate. 😉 Nicely done, Alice.
Haha, thank you Richard!
Those are beautiful Alice and look so delicious! I love the addition of the thyme…never had that in a cookie before! Gorgeous.
Hi there – these look and sound lovely, so I’m going to give them a go for Christmas but was wondering please if you could tell me what the seeds ? are that are shown in the illustration at the bottom with the tea tree on the plate? They look great! Thanks for any info and very best wishes from NZ 🙂
Hi there! Not sure if you are referring to the fresh thyme or the chocolate on the cookies in the last photo. I just used a stencil and filled in with chocolate ganache!
Hello! Can I use fresh ginger and semi-skeet chocolate instead?
Hello Hayley, I’ve heard that fresh ginger typically does not substitute for ginger powder in dessert recipes. BUT then I’ve seen fresh ginger used in cake recipes for example. . you can try it but I have not tested it so I don’t know what the result will be for this cookie recipe. and for the chocolate, yes, you can use whatever chocolate you have! I hope this helps!
Thanks so much! Baking today