Pin it
Pink grapefruit and thyme vegan shortbread is a refreshing twist on classic buttery cookies perfect for brightening gray winter days. With tangy citrus, fragrant herbs, and a crisp yet tender crumb, these vegan shortbread cookies are every bit as stunning as they are moreish.
The first time I baked these, the pink grapefruit scent filled my kitchen and the vibrant glaze made everyone smile. Now, I make them whenever I want a cheerful splash of color with my afternoon tea.
Ingredients
- Unbleached all-purpose flour: Ensures a delicate crumb and gentle texture. Look for brands milled fine.
- Icing sugar: Blends easily for a smooth dough and crisp bite. Sift well for no lumps.
- Salt: Brings balance to the sweetness. Choose fine-grain for easy mixing.
- Freshly grated pink grapefruit zest: Infuses bright citrus notes. Select unwaxed fruit and zest only the colorful outer peel.
- Fresh thyme: Adds subtle herbal flavor. Strip young leaves from woody stems for best aroma.
- Cold vegan butter: Like Becel plant-based bricks, gives the essential tender texture. Cube while cold for even mixing.
- Icing or powdered sugar: For the glaze. Make sure to sift to prevent grainy icing.
- Freshly squeezed grapefruit juice: Creates a tangy glaze. Use pink grapefruit for color and flavor. Strain to remove pulp.
- Red or pink food gel coloring (optional): For glamorous effect. Add sparingly.
- Fresh thyme or pearl sugar to garnish: Gives a bakery finish. Use just a few sprigs or a scattering of sugar pearls.
Step-by-Step Instructions
- Prep the Oven:
- Preheat your oven to an even 300F for low and slow baking which keeps the shortbread tender yet crisp and prevents over-browning.
- Make the Dough:
- Add flour, icing sugar, salt, grapefruit zest, and thyme to your food processor and pulse several times until evenly distributed and the fragrant oils are released from the citrus and herbs.
- Incorporate the Vegan Butter:
- Keep your vegan butter very cold and cube it right before use. Feed the cubes into the processor one at a time, letting the machine blend them in until the mix forms a slightly crumbly ball that just holds together when pinched.
- Shape the Cookies:
- Tip the dough into a nine-inch fluted tart pan with a removable bottom. Press the mixture evenly into every edge and corner using your hands or the bottom of a glass for a uniform layer. This step affects both the texture and the final appearance.
- Bake the Shortbread:
- Place the tart pan in the center of your preheated oven. Bake for thirty-five to forty minutes, checking that the edges become slightly golden but the center stays pale. The cookie base should feel dry and firm to the touch.
- Slice While Warm:
- As soon as you remove the pan, carefully use a sharp knife to cut sixteen even wedges. This makes removal easier and keeps the cookies from crumbling when cool. Leave them to cool completely in the pan so they set up properly.
- Mix the Icing:
- While the cookies cool, sift icing sugar into a wide bowl. Whisk in the grapefruit juice a little at a time until you have a thick yet flowing glaze. Add a tiny amount of pink or red gel coloring if you like. For ultra smooth icing, keep whisking until totally lump-free.
- Dip the Cookies:
- When the cookies are fully cooled, hold each by the side and dip the top in the glaze, letting excess drip away. Lay each piece on a drying rack for even coverage.
- Repeat for a Second Coat:
- After the first layer sets briefly, give every cookie a second dip for a beautifully opaque finish. This creates a striking smooth surface.
- Garnish and Dry:
- Top each cookie with fresh thyme or pearl sugar while the icing is still wet. Set aside until completely dry and firm to the touch. Enjoy every bite.
Pin it
The use of pink grapefruit gives a tangy edge that balances the shortbread's sweetness and thyme adds a garden-fresh lift. I always love sprinkling the tops with just-snipped thyme because the scent reminds me of family afternoons picking fresh herbs together.
Storage Tips
Keep your shortbread in an airtight jar at room temperature for up to one week. For extra crispness, store with a small packet of food-safe silica or a slice of bread. Do not refrigerate as this softens the texture. If making ahead for gifting, bake and ice, then let the icing dry fully before stacking gently with parchment in between.
Ingredient Substitutions
If you are out of pink grapefruit, regular yellow grapefruit or even orange zest makes a good substitute. Lemon works too but the taste will change from tangy to bright citrus. For thyme, try lemon thyme or chopped rosemary for a woody aromatic twist. If vegan butter is unavailable, return to regular unsalted butter if you are not vegan.
Serving Suggestions
Pair these shortbread cookies with your favorite cup of tea or try them as an elegant brunch treat. Decorate a dessert platter with fresh citrus slices and edible flowers for a festive look. They also make lovely party favors wrapped in parchment and twine.
Pin it
Share these beautiful cookies at your next gathering and watch everyone be wowed by their zingy flavor and cheerful color. Sometimes just a touch of pink and a whiff of thyme is all you need to make the day feel special.
Frequently Asked Questions
- → How do I achieve the vibrant pink color in the icing?
Add a drop or two of red or pink food gel coloring to the icing, mixing well for an even shade.
- → Can I substitute another citrus for grapefruit?
Yes, orange or lemon zest and juice can be used for a different citrus note, though flavor and color will vary.
- → What is the best way to cut shortbread cleanly?
Slice the shortbread immediately after baking while still warm, using a sharp knife to prevent crumbling.
- → How should I store the finished shortbread?
Store the iced cookies in an airtight container at room temperature for up to five days for best freshness.
- → What plant-based butter works best?
Becel plant-based bricks or any unsalted vegan butter that is firm and cold will yield the best texture.