Description

Delight in these vegan Pink Grapefruit and Thyme Shortbread cookies, perfectly buttery with a fragrant twist of fresh thyme and tangy pink grapefruit glaze. Lightly sweet, subtly herbaceous, and elegantly topped with a citrusy glaze, these shortbreads make an ideal treat for tea time or a sophisticated dessert.

Ingredients

Scale

Shortbread Dough

1 cup vegan butter, softened
1/2 cup powdered sugar
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon fresh thyme leaves, finely chopped
1/4 teaspoon salt

Grapefruit Glaze

1 cup powdered sugar
2 tablespoons fresh pink grapefruit juice
1/2 teaspoon grapefruit zest
Pinch of salt

For Garnish

Extra thyme leaves
Sea salt (optional)

Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (160°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
Cream Butter and Sugar: In a large mixing bowl, beat the softened vegan butter and 1/2 cup powdered sugar together until the mixture is light, smooth, and fluffy, which will help create a tender shortbread texture.
Combine Dry Ingredients: Add the all-purpose flour, cornstarch, finely chopped fresh thyme leaves, and 1/4 teaspoon salt into the butter mixture. Mix gently until a soft dough forms, being careful not to overwork it, which keeps the cookies tender.
Shape Dough in Pan: Evenly press the dough into the prepared pan, smoothing the surface. Prick the surface lightly with a fork to allow steam to escape during baking, preventing bubbling.
Bake the Shortbread: Bake in the preheated oven for 30 to 35 minutes, or until the edges just turn golden brown. Remove from oven and let the shortbread cool in the pan for 10 minutes to firm up.
Prepare Grapefruit Glaze: While the shortbread cools, whisk together 1 cup powdered sugar, 2 tablespoons fresh pink grapefruit juice, grapefruit zest, and a pinch of salt in a bowl until smooth and glossy.
Glaze and Score: Pour the grapefruit glaze evenly over the warm shortbread and spread it gently. Let it sit for 5 minutes, then score the shortbread into triangles to make cutting easier after full cooling.
Cool and Garnish: Allow the shortbread to cool completely before separating the pieces. Garnish each piece with extra fresh thyme leaves and a sprinkle of sea salt if desired for an added touch of flavor and presentation.

Notes

Ensure the vegan butter is softened but not melted for the best texture.
Chilling the dough slightly before baking can help reduce spreading if you shape cookies individually.
Use fresh pink grapefruit juice and zest for a vibrant citrus flavor in the glaze.
For a crispier texture, you can bake the shortbread a few minutes longer, but watch carefully to avoid burning.
Store cooled shortbread in an airtight container at room temperature for up to 5 days.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: vegan shortbread, pink grapefruit, thyme, vegan dessert, citrus glaze, buttery cookies, plant-based treat