Lemon Thyme Coin Cookies

Name: Lemon Thyme Coin Cookies
Total time: 40 min
Yield: 8 - 10 dz.
Ingredients: 2 3/4 c. all-purpose flour; 1/2 tsp. baking powder; 1/4 tsp. Kosher salt; 1 c. (2 sticks) unsalted butter, at room temp; 3/4 c. sugar; 1 tbsp. fresh thyme leaves; 4 tsp. finely grated lemon zest, divided; 1 large egg; 1 1/2 tsp. pure vanilla extract; 2 c. confectioners' sugar; 1/4 c. fresh lemon juice

By The Good Housekeeping Test KitchenPublished: Nov 30, 2018

lemon thyme coin cookies christmas cookies

Mike Garten

Yields:

8 - 10 dz.

Total Time:

40 mins

Jump to recipe

Put your indoor herb garden to use with these earthy, tangy cookie bites.

Note: The total time does not include chilling and cooling time.

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Ingredients

2 3/4 cups
all-purpose flour
1/2 tsp.
baking powder
1/4 tsp.
Kosher salt
1 cup
(2 sticks) unsalted butter, at room temp
3/4 cup
sugar
1 Tbsp.
fresh thyme leaves
4 tsp.
finely grated lemon zest, divided
1
large egg
1 1/2 tsp.
pure vanilla extract
2 cups
confectioners' sugar
1/4 cup
fresh lemon juice

Directions

1. Step 1In large bowl, whisk together flour, baking powder, and salt.
2. Step 2In another large bowl, using electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in thyme and 2 teaspoons lemon zest, then egg and vanilla.
3. Step 3Reduce mixer speed to low and gradually add flour mixture, mixing just until incorporated. Shape dough into two 1 1/2-inch-diameter logs. Wrap between 2 sheets of waxed paper and freeze for 20 minutes.
4. Step 4Heat oven to 350°F. Line baking sheets with parchment paper. Slice into 1/8-inch-thick rounds and place on prepared sheets.
5. Step 5Bake, rotating positions of baking sheets halfway through, until cookies are light golden brown around edges, 10 to 12 minutes. Let cool on sheets 5 min. before transferring to wire racks to cool completely.
6. Step 6In bowl, combine confectioners’ sugar, fresh lemon juice and remaining lemon zest. Spoon over cooled cookies. Sprinkle with additional thyme if desired.