Line a large baking sheet with parchment paper. Set aside.

In a stand mixer fitted with a paddle attachment, beat butter, sugar, grapefruit juice, grapefruit zest and vanilla until light and fluffy. Stir in flour, salt and thyme leaves and continue to mix just until combined.

Divide the dough in half, shaping into discs. Wrap each disc in plastic wrap and refrigerate until somewhat firm, about 45 minutes.

Preheat oven to 325 degrees.

Working with one disc at a time, roll out dough onto surface lightly dusted with flour to 1/4-inch thickness. Cut shapes using 2-inch cookie cutter. Place 1 inch apart on prepared sheet. Refrigerate cookies for 20 minutes.

Bake until edges are golden brown, about 18-20 minutes, rotating tray halfway through. Let cool on pan. When cookies are cool remove to wire rack, then drizzle with glaze and sprinkle with additional thyme leaves, if desired.

Glaze: In a small bowl, whisk together confectioners' sugar and grapefruit juice and a bit of rose food coloring gel to get to desired color.