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Lemon-Thyme Icebox Cookies

Photo: Dominic Perri; Styling: Gerri Williams for James Reps


Prep time 15 mins
Chill time 2 hrs
Bake time 15 mins
Yield Yields: 24 2-inch cookies (serving size: 2 cookies)
Fragrant thyme and lemon zest brighten the flavor of these delicate Lemon-Thyme Icebox Cookies.


  • 1 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 6 tablespoons sugar
  • 1 tablespoon finely chopped fresh thyme leaves or 1 tsp. dried thyme
  • 1 teaspoon grated lemon zest
  • 1 large egg yolk

Nutrition Information

  • calories 135
  • fat 8 g
  • satfat 5 g
  • protein 1 g
  • carbohydrate 14 g
  • fiber 0.0 g
  • cholesterol 38 mg
  • sodium 56 mg

How to Make It

  1. In a medium bowl, whisk flour, baking powder and salt.

  2. In a large bowl, beat butter, sugar, thyme and lemon zest with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down sides of bowl, then add yolk and beat until smooth. Stir in flour mixture until just incorporated.

  3. Turn dough out onto a piece of waxed paper and shape it into a log about 8 inches long and 1 1/2 inches in diameter. Wrap in plastic and refrigerate for 2 to 24 hours.

  4. Preheat oven to 350ºF. Slice dough into 1/3-inch-thick rounds; place at least 2 inches apart on ungreased baking sheets. Bake until pale golden around edges but still soft on top, 13 to 15 minutes. Let stand on baking sheets on wire racks for 5 minutes, then remove them with a metal spatula to wire racks to cool completely.