These grapefruit and thyme shortbread cookies are delicate, fragrant, and perfect for citrus season.
Made with fresh grapefruit zest and thyme, then finished with a glossy grapefruit icing, they’re a lovely treat for brunch, tea parties, or edible gifts.
Why You’ll Love This Recipe
Bright citrus flavor – Grapefruit juice and zest add a zippy, refreshing twist.
Herbaceous touch – Fresh thyme balances the sweetness beautifully.
Vegan-friendly – Made with plant-based butter.
Elegant appearance – Two layers of grapefruit glaze and garnish make them stand out.
What You’ll Need (Ingredient Highlights)
All-purpose flour – Gives structure and the perfect shortbread crumb.
Icing sugar – Used in both dough and glaze for delicate sweetness.
Grapefruit zest & juice – Infuses both the cookie and glaze with citrusy brightness.
Fresh thyme – Earthy and aromatic.
Vegan butter – Keep it cold for best texture; Becel plant-based bricks work well.
Optional garnish – Fresh thyme or pearl sugar for a charming finish.
Pro Tips Before You Start
Keep butter cold – This helps create that classic tender shortbread texture.
Use a tart pan with removable bottom – Makes for easy shaping and slicing.
Cut while warm – Slicing the shortbread right after baking prevents crumbling.
Double dip for beauty – Two coats of icing create a stunning glaze.
How to Make Grapefruit and Thyme Shortbread – Step by Step
Step 1: Preheat Oven
Preheat oven to 300°F (150°C).
Step 2: Blend Dough
In a blender, combine the flour, sugar, salt, grapefruit zest and thyme leaves.
With the blender running, add the cubed cold butter until a dough forms.
Step 3: Press and Bake
Press dough into a 9-inch fluted tart pan.
Bake for 35–40 minutes until edges are lightly golden.
Step 4: Slice and Cool
While still warm, cut the cake into 16 pieces.
Let cool completely in the pan before removing.
Step 5: Make Icing
Stir powdered sugar with grapefruit juice until smooth.
Add food coloring if desired.
Pour into a large bowl for easy dipping.
Step 6: Dip Cookies
Dip the tops of each cookie into the icing and place on a rack.
Repeat once more after the first layer sets for a double-dip finish.
Step 7: Garnish & Dry
Sprinkle with fresh thyme or pearl sugar, then let cookies dry until the icing is firm. Enjoy!
What to Serve It With
Earl Grey or herbal tea – Complements the citrus and thyme.
Fruit salad – For a refreshing pairing.
Champagne or prosecco – Makes these cookies feel extra celebratory.
Variations & Substitutions
Use lemon or orange zest – Switch up the citrus flavor.
Add a pinch of ground cardamom – For an aromatic twist.
Swap icing for dusting – Simply dust with powdered sugar if you prefer less sweetness.
Make it gluten-free – Try with a 1:1 GF flour blend.
Storage Tips
Room temperature – Store in an airtight container for up to 5 days.
Freeze un-iced – Freeze the cookies before icing for up to 1 month.
Avoid moisture – Keep in a cool, dry place to preserve the glaze.
FAQs
Can I make these ahead of time?
Yes! They keep beautifully for several days and the flavors develop more over time.
Can I skip the glaze?
Absolutely. The cookies are delicious on their own or with a light dusting of sugar.
Do I need a food processor?
It’s helpful, but you can also cut the butter into the dry ingredients with a pastry cutter.
Why slice while warm?
Warm shortbread slices cleanly without crumbling—don’t skip this step!
Can I make these non-vegan?
Sure! Just use regular unsalted butter in the same amount.
Is food coloring necessary?
Not at all—it’s just for aesthetic. The glaze is just as lovely without it.
Final Thoughts
These grapefruit and thyme shortbread cookies are light, elegant, and flavorful—a perfect balance of citrusy brightness and herbal depth.
Whether you’re baking for a gathering or just treating yourself, they’re sure to impress.
Grapefruit and Thyme Shortbread
Ingredients
- 240 g 2 cups all-purpose flour
- 100 g ¾ cup icing sugar
- ½ tsp salt
- 1 tbsp grapefruit zest
- 1 tbsp fresh thyme
- 240 g 1 cup cold cubed vegan butter
Icing:
- 200 g 1½ cups icing sugar, sifted
- 60 g ¼ cup fresh grapefruit juice
- Optional: food coloring fresh thyme or pearl sugar
Instructions
- Preheat oven to 300°F. Blend dry ingredients in food processor.
- Add cold vegan butter until dough forms.
- Press into 9-inch tart pan and bake for 35–40 min.
- Slice into wedges while warm, cool completely.
- Whisk icing ingredients to desired consistency.
- Dip each cookie top twice in glaze, garnish, and let dry.
- See full steps with tips & photos → https://p4pd.org/grapefruit-and-thyme-shortbread/
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