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Home » Baking and Desserts

Orange Shortbread Cookies with Thyme

by Beth Lee · Published: Nov 22, 2011 · Modified: Nov 17, 2023

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Orange shortbread cookies fragranced with fresh thyme are the perfect complement to a holiday cocktail or an afternoon cup of tea. Inspired by a Dorie Greenspan sablé recipe, this cookie has become a classic in our house, especially for the holidays.

Another great holiday treat are my fig cocktail cookies or my cranberry orange shortbread cookies!

For ease of browsing, here are all my appetizer recipes in one place.

Straight on view of a stack of orange shortbread cookies on white plate with a view of two martini cocktails in the background.

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Jump to:
  • Why you'll love this recipe
  • Ingredients you'll need
  • Let's make this recipe step by step!
  • Expert Tips
  • Recipe FAQs about orange shortbread cookies
  • What to serve with these cocktail cookies!
  • Orange Shortbread Cookies with Thyme

I am a big Dorie Greenspan fan and while she is most commonly known for her baking, the first book I bought of hers was Around My French Table. It's filled with the savory (and sweet) foods she cooks while spending time in Paris.

It was in this beautiful book I learned of a buttery cookie called a sablé, similar in many ways to a shortbread. But what intrigued me the most was the savory add-ins making these little shortbread-like bites perfect to accompany a cocktail. What???!!!

Why you'll love this recipe

  • I chose thyme to add to these orange shortbread cookies but the flavor possibilities are endless - make a batch to match your dinner theme or cocktail plan. I first made these orange thyme cookies to match an orange thyme cocktail I was serving at Thanksgiving.
  • Prepare these cocktail cookies ahead - either through dough-making and freeze, or all the way through baking as they will stay fresh at room temp for 3-5 days.
  • Make them bite-size or bigger and even try seasonal shaped cookie cutters.
  • They are fun, playful and surprising for guests.
  • They also pair beautifully with a hot cup of tea.
  • These orange shortbread cookies are crispy, fragrant, buttery but light at the same time. As my husband said, people will take one to see what it is and then want to repeat many times over. My two kids (teens when this was originally written) gobbled them up almost before I could take the original photos!

Ingredients you'll need

You probably have everything you need in the house to make these cocktail cookies, except maybe for the fresh thyme.

Ingredient shot for orange shortbread cookies with flour in a red bowl and all ingredients around the bowl.
  • Olive oil: Use a mildly flavored extra virgin olive oil (not your best peppery finishing oil!)
  • Fresh thyme: The fragrance of fresh thyme paired with orange zest is one of my favorite flavor combinations. I highly recommend the fresh earthiness of the fresh herb in this cookie.
  • Orange zest: Use your microplane grater (you have one right?) to zest a medium to large orange.
  • Egg yolk: Save the white to mix in to your next batch of scrambled eggs!
  • Kosher salt: I use Diamond Crystal kosher salt which is less "salty" than other brands so I have increased the amount to a full teaspoon. If you're using Morton's kosher salt, use about ½ as much.
  • All-Purpose Flour: Haven't tested this recipe with anything but AP so that is what I recommend.

Let's make this recipe step by step!

(Printable recipe card is at the end of the post with ingredients, measurements and step-by-step instructions. This section includes more and larger pictures and high level explanations of the process.)

Make the dough for these orange shortbread cookies all in one bowl - I use a stand mixer but a hand-held mixer or maybe even really vigorous manual labor could get this done too!

1. Place the thyme, orange zest and sugar in the bowl of a stand mixer fitted with the paddle attachment. Use your hands to mix the thyme and orange zest into the sugar. This ensures the thyme and orange zest end up evenly incorporated throughout the cookie dough.

Thyme and orange zest on a white cutting board with the zest orange and a sprig of thyme showing.
Thyme and orange zest added to sugar in mixer.
Thyme and orange zest mixed into the sugar in the mixing bowl.

2. Beat the butter with the orange thyme sugar at low to medium speed until creamy.

Butter and sugar mixture creamed in the mixing bowl.

3. Beat in the egg yolk until just combined, about 1 minute.

Adding egg yolk to creamed butter sugar mixture in mixing bowl.

4. Slowly drizzle in the olive oil and beat until smooth.

Mixing olive oil into orange shortbread cookie dough.
Olive oil fully incorporated into the orange shortbread dough.

5. Add the salt and flour and beat until just incorporated.

Flour and salt added to the orange thyme shortbread cookie dough in the mixer.
Flour and salt are fully incorporated into the shortbread cookie dough.

6. Turn the cookie dough out onto a work surface or piece of parchment paper and press it until it just comes together. Divide the dough in half and press each half into a disk. (or make a log out of one or both of the pieces of dough to make slice and bake cookies).

Orange shortbread cookie dough on a piece of parchment paper. Half of the sablé-like dough is pressed into a disk and half is rolled into a log.
The log of orange shortbread dough is wrapped in plastic wrap.

7. Roll out each disk between 2 sheets of wax paper or parchment to about ¼ inch thick. Slide the wax paper–covered disks onto a baking sheet and freeze for at least 1 hour, until very firm.

Orange shortbread dough rolled out between two pieces of parchment paper.
Orange shortbread cookies rolled out and ready to put in the freezer.

8. Preheat the oven to 350°F and line 2 baking sheets with parchment paper (if making all the cookies at once). Working with one piece of cookie dough at a time, peel off the top sheet of wax paper. Using a 1 ½-inch round cookie cutter, stamp out the cookies as close together as possible.

Two hands cutting out a round of the frozen rolled out cookie dough.
Hand holding a round of the cookie dough ready to place on baking sheet.

NOTE: You can reuse the dough remnants but you will need to refreeze the dough to work with it again.

9. Arrange the cookies 1 inch apart on the prepared baking sheets. Bake the cookies for 15 - 18 minutes, until they are lightly golden; shift the baking sheets from top to bottom and front to back halfway through. Let the cookies cool on the baking sheets for 3 minutes, then transfer them to a wire rack to cool completely. (If your dough is a little thinner than ¼ inch or you use a smaller cookie cutter, reduce the cooking time - start checking them at 10 minutes).

Orange thyme cocktail cookies cut out and ready to bake on parchment paper.
Baked orange shortbread cookies still on parchment paper.

Expert Tips

  1. Since the uncooked dough needs to be nearly frozen to be cut, you can also make the rolled out disks ahead of time and leave in the freezer (if you have room) for longer than the time it takes to initially freeze. I keep extra large size reclosable bags in the house they will fit in and store them for several days if that fits my schedule best.
  2. OR roll the dough into a log using your hands to form it and then roll it back and forth on the parchment to aid in shaping. Then wrap the log in plastic wrap and freeze. Obviously, this take up much less space but you want get the perfect cut out look. I like both methods!
  3. Play with the size of the cookies you make - for appetizers with a cocktail, I make them pretty small - almost like a quick bite or nibble.
Cocktail cookies on a cooling rack with fresh thyme and a napkin to the left.

Recipe FAQs about orange shortbread cookies

Can orange shortbread cookies be frozen?

Absolutely but I recommend you freeze the uncooked dough, rather than the baked cookies (though you absolutely could freeze the baked cookies as well). It's just so nice to eat the freshly baked ones and you have to freeze the dough initially anyhow!

What is the difference between shortbread and a sugar cookie?

Shortbread has a higher ratio of butter to flour than a sugar cookie. Also a sugar cookie is usually softer and will have an added leavening agent like baking powder. Shortbread does not.

What is the difference between a sablé and shortbread.

Lots of crossover between these two cookies. Shortbread is the English version of this crunchy butter-rich cookie. Sablé is the French version. Also the use of the egg(s) is very sablé-like. This cocktail cookie is perhaps a crossover of the two styles of cookie.

Stack of orange shortbread cookies on a cooling rack with cocktails in the background.

What to serve with these cocktail cookies!

I recommend surprising your guests by pairing with a cocktail or mocktail.

  • On my blog the pomegranate mule or hibiscus margarita could be a fun pairing.
  • Or serve your favorite orange-infused cocktail - I originally served these with a cocktail made with a clementine simple syrup, vodka and topped with a splash of champagne.
  • Or keep it simple and just pop open some bubbly.
  • Or how about a mimosa?
  • Speaking of champagne, if you're crafty, try my friend Laura's champagne bar and make these cookies part of the presentation!
  • Or for a mocktail, fresh orange juice mixed with a bit of sparkling water and perhaps a splash of pomegranate juice for a most fabulous color and flavor!

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P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!

Stack of orange shortbread cookies of different sizes with cocktails in the background.

Orange Shortbread Cookies with Thyme

Beth Lee
Orange shortbread cookies with fresh thyme are the perfect complement to a holiday cocktail or an afternoon cup of tea. Inspired by a Dorie Greenspan sablé recipe, this cookie has become a classic in our house, especially for the holidays. The dough can be made ahead and frozen so you all you have to do is bake them for your big day.
5 from 2 votes
Print Recipe Pin Recipe
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Prep Time 1 hour hr
Cook Time 18 minutes mins
Total Time 1 hour hr 18 minutes mins
Course Appetizer
Cuisine French
Servings 50 cookies
Calories 54 kcal

Ingredients
  

  • 1 tablespoon fresh thyme leaves finely chopped
  • 1 tablespoon orange zest (1 medium orange)
  • ⅓ cup sugar (reduced from ½ cup in original recipe)
  • 1 stick unsalted butter softened
  • 1 egg yolk
  • ⅓ cup extra-virgin olive oil
  • 1 teaspoon kosher salt (increased from ¾ teaspoon sea salt to 1 teaspoon of Diamond Crystal kosher salt)
  • 2 cups all-purpose flour
Get Recipe Ingredients

Instructions
 

  • Place the thyme, orange zest and sugar in the bowl of a stand mixer fitted with the paddle attachment. Use your hands to mix the thyme and orange zest into the sugar. This ensures the thyme and orange zest end up evenly incorporated throughout the cookie dough.
    Thyme and orange zest mixed into the sugar in the mixing bowl.
  • Beat the butter with the orange thyme sugar at low to medium speed until creamy and well incorporated.
    Butter and sugar mixture creamed in the mixing bowl.
  • Add the egg yolk and beat until just combined, about 1 minute.
    Adding egg yolk to creamed butter sugar mixture in mixing bowl.
  • Slowly drizzle in the olive oil and beat until smooth and well incorporated. The dough will have a lovely sheen at this point.
    Olive oil fully incorporated into the orange shortbread dough.
  • Add the salt and flour and beat until just incorporated.
    Flour and salt are fully incorporated into the shortbread cookie dough.
  • Turn the cookie dough out onto a work surface or piece of parchment paper and press it until it just comes together. Divide the dough in half and press each half into a disk. (or make a log out of one or both of the pieces of dough to make slice and bake cookies).
    Orange shortbread cookie dough on a piece of parchment paper. Half of the sablé-like dough is pressed into a disk and half is rolled into a log.
  • Roll out each disk between 2 sheets of wax parchment paper to about ¼ inch thick. Slide the wax paper–covered disks onto a baking sheet and freeze for at least 1 hour, until very firm.
    Orange shortbread dough rolled out between two pieces of parchment paper.
  • Preheat the oven to 350°F and line 2 baking sheets with parchment paper (if making all the cookies at once).
    Orange thyme cocktail cookies cut out and ready to bake on parchment paper.
  • Working with one piece of cookie dough at a time, peel off the top sheet of wax paper. Using a 1 ½-inch round cookie cutter, stamp out the cookies as close together as possible.
  • NOTE: You can reuse the dough remnants but you will need to refreeze the dough to work with it.
  • Arrange the cookies 1-inch apart on the prepared baking sheets. Bake the cookies for 15 - 18 minutes, until they are lightly golden; shift the baking sheets from top to bottom and front to back halfway through. If baking two sheets at a time, your cook time might be a tad longer. Look for the color cues of a slight golden edge. (If your dough is a little thinner than ¼ inch or you use a smaller cookie cutter, reduce the cooking time - start checking them at 10 minutes).
    Baked orange shortbread cookies still on parchment paper.
  • Let the cookies cool on the baking sheets for 3 minutes, then transfer them to a wire rack to cool completely.
    Cocktail cookies on a cooling rack with fresh thyme and a napkin to the left.

Notes

  1. Since the uncooked dough needs to be nearly frozen to be cut, you can also make the rolled out disks ahead of time and leave in the freezer (if you have room) for longer than the time it takes to initially freeze, up to two weeks or longer. I keep extra large size reclosable bags in the house they will fit in and store them for several days if that fits my schedule best.
  2. OR roll the dough into a log using your hands to form it and then roll it back and forth on the parchment to aid in shaping. Then wrap the log in plastic wrap and freeze. Obviously, this take up much less space but you want get the perfect cut out look. I like both methods!
  3. Play with the size of the cookies you make - for appetizers with a cocktail, I make them pretty small - almost like a quick bite or nibble.
  4. The cookies, once baked, will stay fresh in an airtight container for about 3 days.

Nutrition

Calories: 54kcalCarbohydrates: 5gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 9mgSodium: 47mgPotassium: 7mgFiber: 0.2gSugar: 1gVitamin A: 69IUVitamin C: 0.4mgCalcium: 3mgIron: 0.3mg
Keyword orange, shortbread, thyme
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    5 from 2 votes (2 ratings without comment)

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  1. Tarrah

    December 19, 2014 at 7:23 pm

    I made these for a GNO potluck appetizer night and they were a hit!

    Reply
  2. Ginny Marie

    November 25, 2012 at 4:30 pm

    These cookies look so good! I think I need to try them for Christmas.

    Reply
  3. Susan

    November 29, 2011 at 12:35 pm

    These look incredible! What a winning flavor combination.

    Reply
    • omgyummy

      November 29, 2011 at 2:11 pm

      I knew I had a winner when my teenagers gobbled them up too. May try lemon and thyme for the next batch.

      Reply
  4. Alice

    November 28, 2011 at 12:27 pm

    Your the first I have seen that has made the sables that Dorie or David have talked about, they look great! I still have to hold back on mixing herbs and citrus myself, but this makes me more interested to try them!

    Reply
    • omgyummy

      November 29, 2011 at 2:10 pm

      Be sure to check out the article on Food and Wine and In Medias Recipe blog for more fun versions.

      Reply
  5. sanyaliving

    November 27, 2011 at 4:42 am

    Your cookies look absolutely pretty and perfect!
    Your combination sounds delicious!

    Reply
    • omgyummy

      November 29, 2011 at 2:09 pm

      Thanks - for my next batch I bought round cookie cutters with a fluted edge - it made them even prettier 🙂

      Reply
  6. Steph I

    November 26, 2011 at 4:43 pm

    Wow, your cookies are perfect! Lovely work.

    Reply
    • omgyummy

      November 29, 2011 at 2:09 pm

      Thanks -- fun to make and even more fun to eat.

      Reply
  7. Mike

    November 26, 2011 at 9:14 am

    Wow...what beautiful cookies, and thyme! So glad you enjoyed these...it's hard not to love cookies - even with cocktails!

    Reply
    • omgyummy

      November 29, 2011 at 2:08 pm

      It was a fun addition to my usual appetizer fare and the leftovers are not going to waste 🙂

      Reply
  8. Cher

    November 26, 2011 at 8:42 am

    Beautiful combination - definitely worth the experimentation. And perfect for any holiday gathering (or a tea time treat for the cook)

    Reply
    • omgyummy

      November 29, 2011 at 2:07 pm

      Yes - I was just commenting above about eating them with tea - the would really be lovely - in fact - I'm inspired to do just that when I'm done answering comments. Thanks for always popping by Cher! Such a great member of FFWD!

      Reply
  9. andrea janssen

    November 26, 2011 at 5:30 am

    I love your cookies, they look delicious. And what a great idea to enhance the recipe to the cocktail. This is certainly an adaptation I'm going to remember.

    Reply
    • omgyummy

      November 29, 2011 at 2:06 pm

      It was fun to switch things up and serve cookies as an appetizer. Fun fun fun. Give it a try but I must say the cookies would be just as fabulous with an afternoon cup of tea.

      Reply
  10. Elin

    November 26, 2011 at 12:48 am

    Lovely cookies and after seeing all the dishes Doristas have come up with, I really have no regrets buying Dorie's book 🙂 I shall try this out definitely ...orange and thyme..cool great combo 🙂 Have a nice weekend!

    Reply
    • omgyummy

      November 29, 2011 at 2:05 pm

      The AMFT book is really wonderful - savory and sweet. Dorie's writing of recipes just draws you into her kitchen and the effort she puts into preparing and testing her recipes has been evident so far in the ones I've cooked.

      Reply
  11. Sandy Corman

    November 22, 2011 at 8:32 pm

    the end result for the cookies looks very good. I will certainly try one.

    Reply
    • omgyummy

      November 29, 2011 at 2:04 pm

      Hope you liked them!!

      Reply
  12. CorkAndSpoon

    November 22, 2011 at 8:29 pm

    Very pretty! My blogging partner, Emilie,made lavender and also sage flavored cookies not too long ago. I never would have thought to use these traditionally savory herbs in cookies if it weren't for folks like you two. I'm so glad it's the holidays. I won't have to eat everything I bake until New Years! ~Ruth~

    Reply
    • omgyummy

      November 29, 2011 at 2:04 pm

      It was Dorie Greenspan, David Lebovitz, and Carol Sacks that inspired me but that's what's so great about blogs and social media. We have a chance to learn from and inspire each other all over the world! Enjoy all of your holiday baking!

      Reply
  13. Carol Sacks

    November 22, 2011 at 7:43 pm

    Beth, those cookies look so lovely; delicate and perfect for a holiday celebration. I'm definitely going to give your recipe a go. And, thank you so much for the mention. Have a terrific holiday -- let's cook soon!

    Reply
    • omgyummy

      November 29, 2011 at 2:02 pm

      You and Dorie inspired me and I must admit - they came out terrific. Might have to try lemon and thyme next time (no pun intended). And yes, let's bake soon. And I'll be waiting to hear every detail from the cookie exchange!

      Reply

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Hi, I'm Beth!

I'm a cookbook author, cooking teacher and preserved lemon lover. My family is a mix of Jewish, Hawaiian and Korean heritage. My virtual multicultural kitchen is always open. Let's cook together! 

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