A pretty lemony sugar cookie with lemon thyme and lemon zest throughout. Glazed with a lemony icing and decorated with more lemon thyme and lemon zest.
Prep Time20 minutesmins
Cook Time16 minutesmins
Total Time36 minutesmins
Course: baking
Cuisine: American
Keyword: cookies, fresh herbs, herbs in baking, lemon thyme
Servings: 28
Calories: 150kcal
Author: Getty Stewart
Ingredients
1cupbutterroom temperature
1cupsugar
1egg
1tspvanilla
1Tbsplemon zest
1Tbsplemon thyme leavesstripped off stem
2 1/4cupsall purpose flour
Icing
1cuppowdered sugar
1-2Tbsplemon juice
2tsplemon thyme leaves
2tsplemon zest
Instructions
In large bowl, cream together butter and sugar until smooth and fluffy, about 3 min.
Beat in egg and vanilla and beat until fluffy, about 2 min.
Add lemon zest and lemon thyme until well mixed.
Gradually add in flour, mix until just combined. Batter will look crumbly. Use hands to press together into one rough shaped ball.
Separate into two pieces, flatten and wrap each half with plastic wrap. Refrigerate for at least one hour before rolling.
Preheat oven to 350°F.
Remove one half of dough from fridge, roll out on lightly floured counter to 1/4 inch thick. Cut with your favorite cookie cutter and place on cool cookie sheet leaving 1 inch space between cookies. Re-roll scraps and cut cookies until done. Repeat with other half of dough.
Bake for 15 to 17 minutes until just turning gold around edges. Remove from oven and let rest for two minutes before transferring to cooling rack.
Cool thoroughly before adding icing.
Icing
In small bowl combine powdered sugar with 1 tablespoon lemon juice. Mix well.
Add more lemon juice to reach desired consistency.
Sprinkle lemon thyme and lemon zest on top of cookie before top hardens.
Rest for 1 hour.
Makes 24 to 36 cookies depending on cookie cutter size
Video
Notes
You could use regular fresh thyme for these cookies as well. But I do not recommend dried thyme for fear that it would be too woody.You'll get better results if you let the dough rest in the fridge for at least an hour. It hardens the butter and your cookies will hold the cookie cutter shape better.