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Adjust oven rack to middle position. Preheat oven to 350 F.
In medium bowl, whisk together flour, baking soda, salt, and thyme. Set aside.
In large bowl, beat together butter and sugar until fluffy.
Add egg and elderflower syrup. Mix until incorporated.
Slowly add flour mixture. Mix until dough is homogeneous.
Scoop dough 2 TBS at a time, and roll into balls. (Approx. 14)
Place balls onto parchment paper-lined baking tray, evenly spaced.
Bake at 350 F for 18 minutes, rotating tray halfway through.
Remove tray from oven. Allow cookies to cool on tray for 10 minutes.
Transfer cookies to paper towel-lined rack. Cool completely before icing.
Measure 1 cup powdered sugar into large bowl. Whisk in pinch of salt.
Drizzle 2 TBS elderflower syrup over powdered sugar.
Mix together until icing forms. If too stiff, add dash more syrup. If too runny, add more powdered sugar ½ tsp at a time. Continue until desired texture achieved.
Use rubber spatula to spread icing onto fully cooled cookies.