These cookies. These cookies. You need these cookies. They are sweet with a subtle earthy tone. Perfectly thin with a slight crunch on the edges and from the walnuts. The brown sugar and honey singing harmoniously together with the thyme. Ginger and cinnamon enjoying their parts as back up singers, never to be taken for granted.
This cookie will make your taste buds sing. In one bite you get the sweet sugary splendor and the chewiness of the walnut, then there’s the thyme bringing a savory aspect all at the same time.
See what I did there?
Sorry, I’ll stop.
I’m sure you are all very sweetened out due to the holidays so today I bring you this subtly sweet dessert. It’s absolutely delightful and fulfills that sweet craving just perfectly. They’re also pretty easy to make and a good way to use up that leftover thyme you have from turkey dinner.
These cookies are a brunch lovers utopia. Perfect for New Years Day morning! They’re perfectly sweet enough to qualify for an indulgent dessert, but tamed by the thyme and spices that they could easily be eaten with a cup of coffee in the wee hours of the morning. In fact I did just that this morning, accompanied by a strong cup of coffee.
Cookies for breakfast? Your secret is safe with me.
My inspiration came from the thyme which was sitting in my fridge yearning for a purpose. I know I could use thyme in a million different ways and hundreds of different recipes, but I wanted to do something different. I wanted to bring this wonderfully aromatic and slightly minty herb into a different arena.
I have to say, thyme was made for this cookie.
- 1 stick of butter
- 1 cup of brown sugar (packed)
- 1/4 cup honey
- 1 egg
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon fresh thyme (stems removed and finely chopped)
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 1/2 cups chopped walnuts
- Preheat the oven to 375°
- Cream the butter and sugar together in a large mixing bowl or stand mixer with the paddle attachment until well combined and creamy. Add the eggs and honey and beat well, scraping the sides if necessary.
- Place the flour, baking soda, salt, thyme, ginger and cinnamon in a separate mixing bowl and stir to combine.
- Add the dry ingredients to the butter and sugar mixture and stir just until well combined and incorporated.
- Gently fold the walnuts into the batter.
- Using a cookie scoop or teaspoon measure drop dollops of cookie dough onto prepared cookie sheet (10-12 per pan) leaving enough space so cookies do not touch, about 2 inches. Bake cookies until edges are golden brown, about 8-11 minutes. Allow cookies to cool on pan for 5 minutes before transferring to wire rack.
- Repeat with remaining dough.