Rosemary Lemon Shortbread Cookies Recipe
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.
- 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
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
- Prepare Dry Ingredients. In a medium mixing bowl, whisk together the flour, salt, and chopped fresh rosemary until evenly combined. Set this mixture aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
