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Thyme and Lemon Zest Cookies

All winter we longed for the variety and the weekly surprise of super fresh Ranui CSA produce! How great have John call yesterday morning to tell me that Ranui’s CSA starts up for the season this week—yippee! We have fresh thyme this week–these Thyme and Lemon Zest Cookies take advantage of this subtly savory herb, a cousin of basil.

Muffintalk, this blog is 3 years old this summer. Muffintalk began as a way to compile the recipes I write for Ranui, with the goal of helping us all enjoy our produce. Each winter I have intentions to post more recipes, to chronicle what I cooking in my kitchen, and what we enjoy for dinner, but alas, work and skiing get in the way. Especially the skiing. OK, the work part too.

Today, and every Tuesday for the next 20 weeks, I’ll be posting a two new recipes featuring the ‘pick’ from our CSA boxes. And for more recipes using our produce, recipes from the last 2 summers, be sure to use the Search bar–you will find no shortage of recipe ideas.

Since lacto-ovo vegetarian is my diet, many of these recipes include butter and eggs. This is the food Robbie and I cook at home. I work as a pastry chef, though, so enjoy the occasional sweet recipe—like today’s thyme and lemon cookies.

This recipe is adapted from the Lavender and Lemon Zest Cookies in Peggy Knickerbocker’s Simple Soirees: Seasonal Recipes for Sensational Dinner Parties. They are a perfect light and flaky treat to finish any meal.

Lemon oil bumps up the flavor but you certainly don’t need it to make a tasty cookie. I suggest freezing one of the logs–you will have a stash ready to slice and bake, for a quick dessert later, tomorrow, this weekend or next month.

Do you like interesting vegetarian recipes and healthy desserts? Sign up for new recipes every week by filling out the green box on the upper right, below my photo. I’ll be grateful.

The links to the cookbook and lemon oil are Amazon affiliate links. If you purchase a product via my link, it doesn’t cost you anything and I earn a tiny commission, which helps defray the costs of Letty’s Kitchen blog. Thank you for supporting Letty’s Kitchen.

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Thyme and Lemon Zest Cookies
Author: Letty Flatt
  • ½ pound (2 sticks) unsalted butter, room temperature
  • 1 cup confectioners’ sugar , sifted
  • ½ cup sugar
  • 1 egg , lightly beaten
  • 2 teaspoons vanilla
  • 1 teaspoon of lemon oil , optional
  • 2 ¼ cups whole wheat pastry flour
  • ½ teaspoon baking soda
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1 tablespoon finely chopped lemon zest
  1. In a large bowl, using an electric mixer, cream the butter and sugar until light and fluffy. Add the egg, vanilla and lemon oil, if using, and mix well. Scrape the sides and bottom of the bowl. Sift together the flour and baking soda. Mix into the creamed butter, scraping the bowl again.
  2. Divide the dough into 2 equal portions. On a piece of parchment or waxed paper, pat each portion into a 12-inch log. Use the parchment to roll smooth, even logs, about 1 1/2 inches in diameter. Refrigerate 2 hours or freeze 45 minutes, until firm.
  3. Preheat oven to 325°F. Line a couple of large baking sheets with parchment paper or oil them lightly with canola oil. Slice each log into 1/8-inch rounds and arrange on the baking sheets about 1 inch apart. Bake 10 to 15 minutes, until the cookies are slightly golden brown.

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