These are inspired from the amazing rosemary cookies my friend Katie made at a holiday party last year. I decided to revisit the lemon-thyme combo from Martha Stewart’s vodka thyme lemonade and apply it to dessert (then maybe drinks again too).
This recipe involves a basic sugar cookie mix. I generally prefer to bake cookies from scratch (see manifesto) but sometimes even the standard sugar cookie calls for some outsourcing.
1 pouch of sugar cookie mix
1 stick of butter (or whatever the pouch dictates)
1 egg (or whatever the pouch dictates. listen to the pouch. pouch pouch pouch.)
2 tbsp thyme
1 tsp lemon zest
2 cups confectioners sugar
1 tbsp lemon juice
2 tbsp water
1. Preheat oven to 350. Combine cookie ingredients in a medium bowl. Beat with electric mixer until smooth. Using a heaping teaspoon, drop dough roughly 2 inches on to the a lined baking sheet. Bake for 9-11 minutes or until edges are lightly browned. Move cookies to some parchment or wax paper on the counter for the icing!
2. Combine icing ingredients in a small bowl and stir until blended. Pour over each cookie and give at least 5-10 minutes to let it dry.