If I send out spring energy into mother nature, do you think she’ll reciprocate and make spring actually come to be?!
So we’re a week into April, and I won’t complain too much – I know we didn’t have a terrible winter but dudes – I’m so ready for spring! I want to wear open toe shoes, cute flowy dresses, I want to be able to finally leave my huge-mongous winter jacket behind!! Also … there’s tons of ice cream to be eaten on bright balconies – priorities.
Could there BE anything more spring than lemons?! Well, tulips maybe … and I’ve been trying to flood my kitchen with them – but lemons to me, with that burst of tang – ahhhh brrring on the spring!!
Today’s Lemon Thyme Sugar Cookies are dainty and kind, but relatable. They would fit in beautifully over tea, but put them out at a lemonade stand ( do kids still do this?!) and they’ll be gone in no time. The cookies are sweet, savory and a little tangy – most importantly, you’ll want them in your face as soon as they come out of the oven!!
Lemon Thyme Sugar Cookies
1 cup margarine
1 cup brown sugar
1/2 cup granulated sugar + 2 tbsp (separated 1/2 cup by 2 tbsp)
1 tsp vanilla extract
1 tsp baking soda
2 tbsp cornstarch
2 1/2 cups flour
2 tbsp lemon zest (separated 1tbsp x 1 tbsp)
1 tbsp fresh thyme (finely chopped)
Pre-heat oven to 350 oc.
In large bowl, combine margarine, brown sugar, 1/2 cup granulated sugar, vanilla and eggs.
In a separate bowl whisk together baking soda, cornstarch, flour and 1 tbsp lemon zest.
Combine wet and dry ingredients.
In a small bowl, combine 2 tbsp sugar, 1 tbsp lemon zest and 1 tbsp thyme. Massage together to release all of the lemon-thyme extracts.
Scoop out cookie dough using a 1 tbsp scoop, roll into a ball and gently roll in lemon-thyme-sugar mixture. Place on cookie sheet 1/2 inch apart.
Bake for 9 minutes, and remove from baking tray right away.