1. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the butter on high until light and fluffy, about 2 minutes. Add the granulated sugar, orange zest, fresh thyme, salt and pepper and mix again for another minute. Scrape down the sides of the bowl with a rubber spatula, as needed.
2. With the mixer running on low, slowly add in the flour, followed by the fresh orange juice. Add the cheese and run the mixer on low again until combined. Pack the dough tightly into a ball, separate it into 2 pieces and wrap each piece tightly in plastic wrap, placing them in the fridge to chill for at least 1 hour, but preferably 3-4 hours.*
3. Preheat the oven to 350 F and line a baking sheet with parchment paper. Lightly flour a surface and roll out one of the discs of dough to about a 1/4″ thickness. Use mini cookie cutters to cut out the shapes of dough, then place the cookies on the prepared baking sheet, about 1 inch apart. Repeat with remaining dough and second disc of dough.
4. Bake the cookies for 9-10 minutes, or until the cookies are very lightly browned on the edges. Allow the cookies to cool for 5 minutes on the pan before removing to a wire rack to cool completely. Serve immediately!

Leftover cookies can be stored at room temperature for 2-3 days in an airtight container, up to 1 week in the fridge or up to 2 months in the freezer. If freezing the cookies, thaw at room temperature for a few hours before serving.