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Lemon Thyme Sugar Cookies

Ok, this recipe ended up being easy but it had some of those “oh man this will never work moments.” First, the dough is very very soft. So soft I thought it wouldn’t roll properly into little balls like it’s supposed to. But it will if you just dunk it in powdered sugar. Never fear. Also, my cookies never got the lovely crinkle that Lauren’s seemed too; maybe because I didn’t use as much powdered sugar? But the flavor was great so I probably won’t up the sugar next time. I might add more thyme though. These were more hint-of-thyme than full on lemon and thyme and while it was a good choice for a post-Frisbee snack, in other settings more thyme would be a great choice.


  • 1 1/2 cups all purpose flour
  • 1/8 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp kosher salt
  • 1 stick 1/2 cup of butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • Zest of 1 lemon about 1 tsp
  • Juice of 1/2 lemon about 2 tbs
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon extract optional but really adds to the flavor
  • 1/4 cup powdered sugar
  • 1/2 tsp ground thyme


  1. Preheat the oven to 350F and line two cookie sheets with parchment or foil. This makes a lot of cookies so you’ll probably need to bake in batches and having two pans ready to go makes this easier and less time consuming.
  2. In a medium bowl, combine the flour, baking soda, baking powder, and salt. Mix to combine and set aside.
  3. In the bowl of a stand mixer or a large bowl if you’re using an hand mixer, combine the butter and the two sugars and mix on medium speed until fully creamed, lightened in color, and fluffy. This should take at least 3 minutes. Then add the egg, lemon juice and zest, and extracts and continue to mix on medium until well combined. Turn the speed down to low and add the flour mixture. Mix until not quite combined, then turn the machine off and scrape down the sides of the bowl. Give it the last few stirs by hand and then put the bowl aside.
  4. Mix the thyme with the powdered sugar and spread it out onto a place. I sifted this mixture but it didn’t really seem worth the time and effort. Feel free to sift if your powdered sugar is very lumpy.
  5. Using two teaspoons, scoop out about two teaspoons of dough, slightly smaller than a ping pong ball and drop it in the powdered sugar mixture. Roll the dough in the powdered sugar and then roll it around in your hands to get rid of the excess. Place the finished cookie on the baking sheet and repeat until the sheet is full. You want to leave about 2 inches between each cookie. I managed to get a dozen on each sheet.
  6. Bake the cookies for about 8 minutes or until the edges are slightly browned and the tops are no longer shiny and wet looking. They won’t necessarily look fully baked on top when done so use the sides to judge brownness.
  7. Let them cool on the sheet for a few minutes and then remove them to a cooling rack to hang out until they’re fully cooled. Since they’re so soft I’d guess they’ll go stale pretty quickly; you probably will only get a few days out of them. But they were all gone with 12 hours so no promises on that one.