Preheat your oven to 350F. Cream butter and sugar together until thoroughly combined. Add in vanilla, egg, lemon zest, and lemon juice, thyme and shredded Seahive. Combine all dry ingredients in a separate bowl and mix into the dough slowly until combined. Be sure to scrape the sides of the bowl so the dough can mix properly.
Chill in refrigerator for 30 min. Using a cookie scoop, scoop out balls of cookie dough and place on baking sheet. Repeat this step with remaining dough. Give the dough balls space on the baking sheets as they will spread out a little during baking.
Bake in preheated oven for 8-12 minutes, or until the cookies are cooked through but still soft and lightly golden brown on top. Remove baking sheet from oven and let cool for a few minutes before transferring to a wire wrack to complete cooling.