Pink Grapefruit and Thyme Vegan Shortbread offers a delightful fusion of bright citrus and earthy herbs in a crisp, buttery cookie—without the butter. These plant-based shortbread triangles are infused with fresh thyme and topped with a vibrant grapefruit glaze, creating a perfectly balanced treat that’s as beautiful as it is delicious. Ideal for afternoon tea, seasonal gatherings, or simply indulging in a refined vegan dessert.
Why You’ll Love This Recipe
- Fully Plant-Based: Dairy-free and egg-free without compromising on taste or texture.
- Elegant Flavors: The combination of tart pink grapefruit and aromatic thyme creates a sophisticated flavor profile.
- Perfect Texture: These shortbread cookies are tender, crisp, and melt in your mouth.
- Simple and Approachable: Easy-to-follow instructions with pantry-friendly ingredients.
- Visually Stunning: The blush-pink glaze and specks of green thyme make these cookies a feast for the eyes as well as the palate.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Shortbread:
- vegan butter, softened
- powdered sugar
- all-purpose flour
- cornstarch
- fresh thyme leaves, finely chopped
- salt
For the Pink Grapefruit Glaze:
- powdered sugar
- fresh pink grapefruit juice
- grapefruit zest
- salt
- extra thyme leaves for garnish
Directions
- Preheat the oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a large mixing bowl, cream the vegan butter and powdered sugar together until light and fluffy.
- Add the flour, cornstarch, chopped thyme, and salt. Mix until a soft dough forms. It may seem crumbly at first but will come together with gentle mixing.
- Press the dough evenly into the prepared baking pan. Use a fork to prick the surface to prevent bubbling.
- Bake for 30–35 minutes or until the edges are lightly golden. Allow to cool in the pan for 10 minutes.
- While the shortbread is cooling, prepare the glaze by whisking together powdered sugar, pink grapefruit juice, zest, and a pinch of salt until smooth.
- Pour the glaze over the slightly warm shortbread and spread it evenly. Let sit for 5 minutes, then score the surface into triangle shapes using a sharp knife.
- Allow the shortbread to cool completely before carefully separating the triangles. Garnish with extra thyme leaves and a touch of sea salt if desired.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
- Servings: 12 triangles
- Calories: Approximately 210 kcal per serving
Variations
- Citrus Swap: Use orange, lemon, or blood orange juice and zest for a different citrus profile.
- Herb Twist: Replace thyme with rosemary or lavender for a floral variation.
- Nutty Addition: Add finely chopped pistachios or almonds into the dough for added texture.
- Gluten-Free Option: Substitute the flour with a gluten-free baking blend.
- Spiced Note: Add a pinch of ground ginger or cardamom to the dough for subtle warmth.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Refrigeration: Optional if you prefer a firmer texture, but not required.
- Freezing: Freeze shortbread (unglazed) for up to 1 month. Glaze after thawing for best appearance and flavor.
- Reheating: Not needed; enjoy at room temperature.
FAQs
Can I use dried thyme instead of fresh?
Yes, though fresh thyme offers better flavor and visual appeal. If using dried, reduce the amount to 1 teaspoon.
Will the glaze harden?
Yes, the glaze will set into a glossy finish once the shortbread has completely cooled.
Is there a substitute for vegan butter?
You may use solid coconut oil, but note it will slightly alter the flavor and texture.
Can I use bottled grapefruit juice?
Fresh is preferred for its brightness and natural acidity, but bottled juice can be used in a pinch.
How do I know when the shortbread is done baking?
The edges will turn a light golden brown, and the top will be set but not browned.
Can I make this recipe gluten-free?
Yes, use a 1:1 gluten-free flour blend that contains xanthan gum for best results.
What’s the best way to cut clean triangles?
Score the shortbread while it’s warm, then finish cutting once fully cooled for neat edges.
Does the shortbread need to chill before baking?
No chilling is required—this dough is designed for immediate baking.
Can I double the recipe?
Yes, double all ingredients and bake in a 9×13-inch pan. You may need to increase the baking time slightly.
What’s the best way to garnish?
A few fresh thyme leaves and a light sprinkle of sea salt elevate both the presentation and flavor.
Conclusion
Pink Grapefruit and Thyme Vegan Shortbread is a charming, citrus-kissed treat that pairs perfectly with tea or a light dessert course. With its delicate balance of sweet, tart, and herbal notes, it’s a modern twist on classic shortbread that fits beautifully into any season. Whether you’re baking for a special occasion or simply to savor something sweet and satisfying, this vegan shortbread offers an easy yet elegant solution.
PrintPink Grapefruit and Thyme Vegan Shortbread
Pink Grapefruit and Thyme Vegan Shortbread is a buttery, crisp, and herbaceous treat made without any dairy or eggs. These citrus-glazed shortbread triangles are infused with fresh thyme and topped with a vibrant pink grapefruit glaze—perfect for plant-based dessert lovers and elegant teatime snacking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 triangles
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
For the Shortbread:
-
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
For the Pink Grapefruit Glaze:
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1 cup powdered sugar
-
2 tablespoons fresh pink grapefruit juice
-
1/2 teaspoon grapefruit zest
-
Pinch of salt
-
Extra thyme leaves for garnish
Instructions
-
Preheat oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper.
-
In a large mixing bowl, cream vegan butter and powdered sugar until light and fluffy.
-
Add flour, cornstarch, thyme, and salt. Mix until a soft dough forms.
-
Press dough evenly into the pan and prick the surface with a fork.
-
Bake for 30–35 minutes, until edges are just golden. Let cool in the pan for 10 minutes.
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Meanwhile, whisk together powdered sugar, grapefruit juice, zest, and a pinch of salt for the glaze.
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Pour glaze over the slightly warm shortbread and spread evenly. Let sit for 5 minutes, then score into triangles.
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Cool completely before separating pieces. Garnish with fresh thyme and sea salt, if desired.
Notes
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For extra citrus zing, add a bit more grapefruit zest to the glaze.
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Replace thyme with rosemary for a bolder herbal note.
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Store in an airtight container at room temperature for up to 5 days.
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These make great edible gifts when packaged in parchment and tied with twine.
Nutrition
- Calories: 210 kcal per triangle