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Pink Grapefruit and Thyme Vegan Shortbread Cookie

Pink Grapefruit and Thyme Vegan Shortbread Cookie Bliss

Delight in the unique flavor of Pink Grapefruit and Thyme Vegan Shortbread Cookies, an easy and charming treat for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 16 cookies
Course: Dessert
Cuisine: Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups Unbleached All-Purpose Flour Substitute with a gluten-free flour blend for gluten-free option.
  • 1 cup Icing Sugar Can be swapped with granulated sugar, though texture will differ.
  • 0.5 teaspoon Salt Feel free to use kosher salt for a milder taste.
  • 1 tablespoon Grapefruit Zest Using fresh zest will give the best aroma and taste.
  • 2 tablespoons Fresh Thyme Try substituting with rosemary for a different flavor profile.
  • 1 cup Cold Cubed Unsalted Vegan Butter Opt for plant-based butter like Becel or coconut oil.
For the Glaze
  • 1 cup Icing Sugar (for glazing) Adjust the juice amount according to your desired icing thickness.
  • 2 tablespoons Freshly Squeezed Grapefruit Juice Lemon juice could be used for a twist in flavor.
  • 1 drop Food Gel Coloring (optional) Skip if you prefer a more natural look.
For Garnish
  • to taste Fresh Thyme or Pearl Sugar Substitute pearl sugar with coarse sugar for extra crunch.

Equipment

  • food processor
  • Tart Pan
  • Mixing bowl
  • sharp knife

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 300°F (150°C) and line a 9-inch tart pan with parchment paper or lightly grease it.
  2. In a food processor, combine flour, icing sugar, salt, grapefruit zest, and fresh thyme. Pulse until well combined.
  3. Gradually add the cold cubed vegan butter while blending until the dough resembles coarse crumbs.
  4. Transfer the dough to the prepared tart pan and press down evenly to form a smooth surface.
  5. Bake the dough in the preheated oven for 35 to 40 minutes until edges turn light golden brown.
  6. Remove from oven and allow to cool slightly. Cut into 16 equal pieces while warm.
  7. In a mixing bowl, whisk together grapefruit juice and icing sugar until smooth. Adjust juice for thickness.
  8. Dip the tops of the cooled cookie squares into the icing and allow excess icing to drip off.
  9. Sprinkle with fresh thyme or pearl sugar for garnish before serving.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 2gMonounsaturated Fat: 4gSodium: 30mgPotassium: 50mgSugar: 5gVitamin C: 2mgCalcium: 1mgIron: 3mg

Notes

Ensure to use cold butter for the perfect crumbly texture. Store cookies in an airtight container at room temperature for up to 2 weeks.

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