Rosemary Lemon Shortbread Cookies Recipe

Introduction

These Rosemary Butter Cookies offer a delightful balance of rich, buttery flavor and fresh herbal notes. Perfect for tea time or a charming treat, their crisp edges and tender centers make them irresistibly enjoyable.

Ingredients

• 1 cup salted butter
• ¾ cup white granulated sugar
• 2 large egg yolks
• 1 teaspoon pure vanilla extract
• 1 medium lemon (zested)
• 2 cups all-purpose flour
• 2 tablespoons chopped fresh rosemary
• ¼ teaspoon salt
• ½ cup sparkling sugar (for finishing)

Instructions

1. Step 1: In a medium mixing bowl, whisk together the flour, salt, and chopped fresh rosemary. Set the dry mixture aside.
2. Step 2: Using a mixer, cream the butter and granulated sugar together until the mixture is light and fluffy. Add the egg yolks, vanilla extract, and lemon zest, mixing just until combined—avoid overmixing.
3. Step 3: Gradually incorporate the dry ingredients into the wet mixture. The dough will look sandy at first but will come together into a soft dough. Stop mixing as soon as this happens.
4. Step 4: Transfer the dough onto a silicone baking mat or parchment paper. Divide the dough in half and roll each half into a 2-inch diameter log. Shape the ends to be square for uniform cookies.
5. Step 5: Spread sparkling sugar on the parchment. Roll each dough log through the sugar to coat thoroughly, then wrap tightly in plastic wrap and freeze for 1 hour to overnight.
6. Step 6: Preheat the oven to 350℉ (175℃). Line two cookie sheets with parchment paper or silicone baking mats.
7. Step 7: Remove the dough from the freezer and slice into ½-inch thick rounds. Place slices about 1 inch apart on the baking sheets.
8. Step 8: Bake for 14–16 minutes until the edges just begin to turn golden. Avoid overbaking to keep the cookies tender.

Tips & Variations

• Use high-quality butter and fresh eggs for the best flavor and texture.
• Avoid overworking the dough to prevent tough cookies or spreading during baking.
• If the dough becomes sticky while rolling, refrigerate it until firm again before proceeding.
• Chilling the dough thoroughly helps maintain sharp, clean cookie edges.
• Try substituting fresh rosemary with other fresh herbs like thyme for a different flavor twist.

Storage

Store baked cookies in an airtight container at room temperature for up to one week. Unbaked dough logs can be wrapped in freezer-proof plastic wrap and frozen for up to one month. To bake later, thaw in the refrigerator before slicing and baking as directed. Reheat cookies gently in a low oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried rosemary instead of fresh?

Fresh rosemary is preferred for its bright flavor and texture, but if using dried, reduce the amount to about 1 tablespoon to avoid overpowering the cookies.

Why is it important to chill the dough before baking?

Chilling firms the dough, preventing the cookies from spreading too much in the oven, which helps maintain their shape and crisp edges.

Rosemary Lemon Shortbread Cookies Recipe

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★★★★★

4.5 from 99 reviews

Rosemary Butter Cookies are delicate, crisp treats bursting with aromatic fresh rosemary and a subtle lemon zest twist. These buttery shortbread-style cookies are perfect for a refined snack or festive occasion, featuring a shimmering sparkling sugar coating for a delightful crunch and a beautiful presentation.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 16 minutes
• Total Time: 1 hour 36 minutes
• Yield: Approximately 30 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all purpose flour
• 2 tablespoons chopped fresh Rosemary
• ¼ teaspoon salt

Wet Ingredients

• 1 cup salted butter
• ¾ cup white granulated sugar
• 2 large egg yolks
• 1 teaspoon pure vanilla extract
• 1 medium lemon (zested)

Finishing

• ½ cup sparkling sugar (for finishing)

Instructions

1. Prepare Dry Ingredients. In a medium mixing bowl, whisk together the flour, salt, and chopped fresh rosemary until evenly combined. Set this mixture aside.
2. Cream Butter and Sugar. Using an electric mixer, beat the salted butter and white sugar until the texture is light and fluffy, careful not to overmix to prevent flat cookies. Add the egg yolks, vanilla extract, and lemon zest, mixing just until incorporated.
3. Combine Wet and Dry Ingredients. Gradually add the dry ingredients to the wet mixture while mixing. Initially, the dough will resemble wet sand—continue until it begins to come together as a soft dough, then stop mixing to avoid overworking the dough.
4. Shape Dough Logs. Turn the dough onto a silicone baking mat or parchment paper. Divide in half and roll each half into 2-inch diameter logs, patting the ends square for uniform cookie shape. Handle the dough gently to avoid melting the butter.
5. Coat Logs with Sugar and Chill. Spread sparkling sugar on parchment paper and roll each dough log through it to coat thoroughly. Wrap each log tightly with plastic wrap, twisting the ends to seal, and freeze for at least 1 hour or up to overnight to firm.
6. Preheat Oven and Prepare Baking Sheets. When ready to bake, preheat oven to 350℉ (175℃). Line two cookie sheets with parchment paper or silicone baking mats.
7. Slice and Bake Cookies. Remove the chilled dough from the freezer and slice into ½-inch thick pieces. Place slices on prepared baking sheets about 1 inch apart. Bake for 14-16 minutes, or until edges just start to turn golden brown to maintain the shortbread’s delicate texture.

Notes

• Use high quality butter and eggs for the best flavor and texture.
• Avoid overworking the dough when creaming butter and sugar or shaping the logs to prevent butter from melting and creating flat cookies.
• If dough becomes sticky while shaping, refrigerate it to firm up before proceeding.
• Proper chilling is key for crisp edges and preventing spread; do not skip the freeze time.
• Freezer-safe plastic wrap allows storage of dough logs up to one month for baking on demand.
• Nutrition facts are estimates; consult a nutritionist if you have dietary restrictions.

Keywords: Rosemary Butter Cookies, Shortbread Cookies, Lemon Zest Cookies, Holiday Cookies, Easy Butter Cookies, Homemade Cookies