Strip thyme leaves from the woody stems and mince them finely so the wedges slice without tearing.
Fresh thyme and lemon zest cut through rich butter in thin pressed wedges, baked low until the centers are dry and crisp.
The recipe card lists measured ingredients, numbered steps, storage guidance, and a nutrition estimate when available. Total time includes the listed preparation, rest, baking, and cooling periods for this recipe.
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Lemon Thyme Shortbread Wedges Recipe
Follow the tray sizes, portions and baking intervals in the instructions below.
Total time includes hands-on preparation, required chilling or resting, whole-batch cooking, cooling and finishing.
Kitchen tools you’ll need
- mixer
- zester
- two 8-inch round pans
- parchment
- fork
- knife
- rack
Ingredients
US measures are approximate. Gram weights help keep portions consistent; spice weights vary with density.
Instructions
Prepare the ingredients
- Prepare the ingredients: Rub lemon zest and chopped thyme into sugar.
Make the dough or filling
- Make the dough or filling: Beat the scented sugar with butter; mix in flour and salt.
Shape the cookies
- Shape the cookies: Press dough evenly into two 8-inch round pans and dock all over.
Cool and finish
- Cool and finish: Score each into 12 wedges.
Bake and set
- Bake and set: Bake at 300°F (150°C) for 35–40 minutes until dry and barely golden.
Shape the cookies
- Shape the cookies: Recut along the score marks while warm, rest 10 minutes, then transfer wedges to a rack.
Chef’s Science & Pro Tips
Ingredient science
The lower oven temperature dries the thick pressed rounds without darkening the herbs.
Technique & texture
Dock the dough evenly to release steam and prevent bubbles.
Finishing & serving
Cut along the warm score marks before the shortbread becomes brittle.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | up to 7 days | Airtight at room temperature up to 7 days. |
| Refrigeration | As described | No refrigeration needed for the plain wedges. |
| Raw freezing | up to 1 month | Freeze pressed dough rounds wrapped in the pan up to 1 month. thaw before baking. |
| Baked freezing | up to 2 months | Freeze baked wedges airtight up to 2 months. |
| Restoring | As described | Thaw uncovered and serve at room temperature. |
Notes
- Scale ingredients, including US measures, without changing cookie size or oven temperature. Extra trays increase whole-batch time.
Nutrition
Approximate values per portion from the listed ingredient weights divided into 24 equal portions. Includes required fillings and finishes. Brands, unused coatings and actual portion size affect the estimate.
Frequently Asked Questions
Can dried thyme replace fresh?
Use about 1 teaspoon dried thyme, crushed finely, and let it hydrate in the butter mixture.
Is lemon juice included?
No; zest supplies citrus aroma without adding liquid to the shortbread dough.
How do I know the centers are done?
They should look dry and matte, with only a faint golden edge.
Browse more cookie ideas in the Christmas Shortbread Cookies collection.
