Now, Why This Recipe and What Makes It Special?

This is one of those recipes you don’t really expect to taste as good as it does. Lemon and thyme together in a cookie sound a little out of left field, but honestly, it works so well. The flavors run deep. The thyme leans toward savory, but the cookie itself is sweet, so you get this really balanced bite that’s different from anything I’ve put on the website so far. It’s not a sugar cookie, it’s not a chocolate chip cookie, it’s its own thing. And the best part is that it bakes up like a shortbread without the spreading. The shortening really helped keep the structure clean and square, which is exactly the look I wanted. The fresh thyme is what makes it stand out. I almost used dry thyme, but I’m so glad I didn’t because the fresh thyme with the lemon zest gives the cookie this really fragrant, aromatic finish that feels way more elevated than you’d expect. It’s honestly gourmet if you ask me, and truly one of those “impress people” cookies. (A reminder: this recipe is gluten-free, soy-free and gum free).

Lessons Learned

The dough can feel a bit sticky, so flouring your parchment or work surface is going to make the rolling process a lot smoother. Working between two parchment sheets is the easiest way to control the thickness without getting dough everywhere. Fresh thyme makes a huge difference because it blends better and creates a soft herb note instead of a dusty one. I also loved how the almond flour added moisture and kept the inside soft without making the cookie fall apart. Milk powder continues to be one of those ingredients I always recommend for gluten-free baking because it adds richness without adding liquid. And since we’re not using butter, shortening really did what it was supposed to do, it kept everything from spreading and helped the cookies bake with clean edges. Cutting them into squares was a good choice too because it gave them a modern look, and the toothpick pokes really made them feel like a fun twist on shortbread.

How to Make It Your Own

The thyme amount is flexible. You can start at ½ tbsp and go up to 1 tbsp depending on how present you want that flavor to be. If you want a stronger lemon note, you can increase the zest to two lemons, but 1½ was the sweet spot for me. You can also play with shapes. I cut them into squares because I liked the look, but you can easily use cookie cutters or even slice them into rectangles for more of a classic shortbread feel. A light glaze would work too if you want something more dessert-forward, but I personally like them plain because it lets the aromatic flavors shine. And if you ever want to swap the thyme for rosemary, that would work too, but thyme is definitely the softer, more approachable herb here.

Pro Tip:
Once you add the lemon zest and fresh thyme, try not to over mix the dough. The more you mix, the more you break down the thyme leaves and crush the lemon zest, which releases more aroma than you might want. You want everything evenly combined, but you don’t need to keep going past that point. A gentle mix helps the flavor stay balanced instead of overwhelming.

Summary Notes:

These cookies bake up fast, they hold their shape, and they cool into a sturdy, well-structured shortbread-style cookie without crumbling. You don’t need refrigeration time because we’re using shortening instead of butter. The lemon and thyme make the whole kitchen smell incredible, and the flavor really does settle into something deep and balanced. This is one of those end-of-year cookies that feels perfect for the holidays, especially for anyone who’s gluten-free and avoids gums. If you want something simple but still impressive, this is it.

Tried it? Let us know how it went in the comments below.