Make Oven-Baked Fresh Mint Shortbread Cookies with fresh herbs for buttery, crisp bites with bright garden flavor. Easy prep, classic texture—bake a batch today.
Shortbread is all about simplicity. A few ingredients, a tender bite, and a clean, buttery finish. These Oven-Baked Fresh Mint Shortbread Cookies with fresh herbs add a bright, garden twist to the classic Scottish treat. The mint lifts the richness, while a whisper of thyme adds a subtle, savory note that makes the cookies taste even more buttery. If you love crisp edges and a melt-in-your-mouth center, this recipe is for you.
You do not need special tools. A bowl, a hand mixer, and a tray will do the job. The trick is gentle handling, a short chill, and a low oven. I’ll walk you through how to infuse the sugar with fresh herbs so the flavor sings without turning the dough wet or green. Along the way, you’ll learn how to roll and cut clean shapes, or how to press the dough into a pan for easy wedges.
Oven-Baked Fresh Mint Shortbread Cookies with fresh herbs
This is a traditional shortbread at heart. We keep the classic 1:2:3 ratio by weight (sugar:butter:flour), add a touch of cornstarch for tenderness, and bring in finely chopped fresh mint for fragrance. The result is crisp, elegant, and perfect with tea or as a gift.
Why You’ll Love It
- Bright, buttery balance: Fresh mint and a hint of thyme sharpen the buttery richness without overpowering it.
- True shortbread texture: Tender, sandy crumb that snaps cleanly at the edge and melts on the tongue.
- Simple method: No fancy gear. The herb sugar trick builds flavor with minimal effort.
- Flexible shaping: Cut neat rounds for a cookie plate or press into a pan for effortless wedges.
- Make-ahead friendly: Dough chills and freezes well; baked cookies stay crisp for days.
- Elegant for gifting: Speckled green herbs look fresh and refined in a tin or jar.
New to baking? Skim my Baking Basics guide, then come back here. If you prefer classic versions, browse more Traditional Desserts. For pairing ideas, try a scoop from Homemade Ice Cream.
Ingredients
Measure by weight for best results. Fine chopping of herbs ensures even flavor and clean edges.
- 1 cup (226 g) unsalted butter, cool room temp
- 1/2 cup (100 g) granulated sugar
- 2 tablespoons (25 g) granulated sugar, for optional herb sugar dusting
- 3/4 cup loose fresh mint leaves (about 20 g), very finely chopped
- 1 teaspoon fresh thyme leaves, finely chopped (optional but lovely)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine sea salt
- 2 3/4 cups (330 g) all-purpose flour
- 2 tablespoons (16 g) cornstarch or rice flour (tender crumb)
Substitutions and notes:
- No thyme? Use lemon balm, lemon zest, or a tiny pinch of rosemary for a different herbal note.
- Gluten-free: Use a 1:1 gluten-free baking blend; add 1 extra tablespoon rice flour for snap.
- Dairy-free: Plant-based butter sticks work well; choose one with at least 80% fat.
- Powdered sugar swap: For a slightly softer bite, use 2/3 cup (80 g) powdered sugar instead of granulated in the dough.
- Vanilla alternatives: Almond extract (1/4 teaspoon) pairs beautifully with mint—use sparingly.
Step-by-Step Instructions
- Line two baking sheets with parchment and heat oven to 325°F (165°C). A low oven keeps the color pale and the crumb delicate.
- Make herb sugar. In a medium bowl, combine 1/2 cup sugar with the chopped mint and optional thyme. Rub the herbs into the sugar with your fingertips for 30–60 seconds. The sugar will turn fragrant and lightly tinted.
- Cream butter and sugar. In a large bowl, beat the butter and herb sugar just until smooth and creamy, 1–2 minutes. Do not beat until fluffy; less air means neater edges.
- Add vanilla and salt, mixing briefly to combine.
- Add flour and cornstarch. Sprinkle over the bowl and mix on low until a soft dough forms and no dry flour remains. It should look smooth but not sticky.
- Choose your shape. For cut-outs, divide dough in half. Roll each portion between parchment to 1/4 inch (6 mm) thick. Slide onto a tray and chill 20–30 minutes. For pan shortbread, press dough into an 8- or 9-inch metal cake pan, dock with a fork, and score into wedges.
- Cut or score. If using rolled dough, cut 2-inch rounds or your favorite shapes and place on prepared trays, spacing 1 inch apart. Gather scraps once and reroll gently.
- Chill again 15 minutes. This quick chill prevents spread and sets the clean lines of your cookies.
- Bake. Cut-outs bake 12–16 minutes. Pan shortbread bakes 25–35 minutes. Rotate halfway. Look for edges set and the bottom just turning pale gold. Tops remain mostly pale.
- Cool. For pan shortbread, cool 5 minutes and retrace the score lines while warm. Transfer to a rack and cool completely.
- Optional finish. Pulse the extra 2 tablespoons sugar with a few mint leaves to make a bright green dust. Sieve lightly over warm cookies.
- Serve. Pair with tea, lemon curd, or fresh berries. Enjoy the crisp bite and cool mint finish.
For a deeper dive into shortbread science, the fat content and mixing method matter. King Arthur Baking has helpful technique notes on tender cookies (King Arthur Baking). If you’re curious about fresh herb pairing and balance, read this primer on flavor building (Serious Eats).
Expert Tips
- Butter temperature: Aim for cool room temp. Press a finger in; it should dent without sinking. Too soft butter leads to spread.
- Do not over-cream: Stop when the mixture looks smooth. Over-cream and you add air, which puffs and spreads the cookies.
- Chop herbs very fine: Large mint pieces can toughen and darken. Mince with a sharp knife; avoid bruising.
- Rub herbs into sugar: This releases oils without adding moisture. It’s the key to bright mint flavor.
- Weigh flour: If using cups, lightly fluff and spoon into the cup, then level. Packed flour makes dry, crumbly dough.
- Dock pan shortbread: Tiny fork holes reduce bubbles and keep the top flat.
- Chill twice: A quick chill after shaping gives neat edges and a fine crumb.
- Look for pale, not brown: Shortbread should be just set with the faintest gold at the bottom.
- Recrisp later: If cookies soften, reheat at 300°F (150°C) for 4–6 minutes, then cool.
- Altitude adjustment: Reduce sugar by 1 tablespoon and bake a minute longer if you’re at high altitude.
Storage
Room temperature: Store cookies in an airtight tin at cool room temp for up to 7 days. Layer with parchment to protect the edges.
Freezer, baked: Freeze in a zip-top bag for up to 2 months. Thaw at room temp, then recrisp at 300°F (150°C) for 5 minutes if needed.
Freezer, unbaked: Freeze cut dough on a tray until firm, then bag for up to 3 months. Bake from frozen, adding 1–2 minutes.
Variations
- Lemon-mint: Add 1 teaspoon lemon zest with the vanilla for a sunny aroma.
- Chocolate-dipped: Dip one side in melted dark chocolate and sprinkle with a few mint sugar crystals.
- Rosemary-lavender: Swap mint for 1 teaspoon very finely chopped rosemary and 1/4 teaspoon culinary lavender.
- Vegan: Use plant-based butter sticks with at least 80% fat. Chill well before baking.
- Gluten-free: A 1:1 gluten-free flour blend plus 1 tablespoon rice flour keeps the snap.
- Dairy-free: Use dairy-free butter; avoid coconut oil unless you like a firmer, less tender crumb.
- Refined sugar free: Use powdered coconut sugar (blend granules to powder). Expect a deeper color and caramel notes.
FAQ
Can I use dried mint? You can, but use much less—start with 1–2 teaspoons. Dried mint is potent and can read medicinal if overused. Fresh mint tastes brighter.
How do I stop spreading? Chill after shaping, use cool butter, and avoid over-creaming. Check oven temp with an oven thermometer for accuracy.
Can I make the dough ahead? Yes. Wrap tightly and chill up to 3 days, or freeze up to 3 months. Let sit a few minutes to soften before rolling.
Can I double the batch? Absolutely. Mix in a stand mixer on low and rotate trays more often to bake evenly.
What flavors pair well? Lemon, raspberry, and dark chocolate balance the herb notes beautifully. Try serving with berry compote or lemon curd.
Can I make Oven-Baked Fresh Mint Shortbread Cookies with fresh herbs without a food processor? Yes. The herb sugar method uses your fingers. No processor needed—just rub the herbs into the sugar before creaming with butter.
Call to Action
If you baked these, I’d love to hear from you. Leave a comment with your herb combo and how they turned out.
Save this recipe to your dessert board, share it with a mint lover, and rate it so others can find it too. When you’re ready for your next bake, explore more Traditional Desserts or browse Easy Weeknight Dinners for balance.
