Lemon Rosemary Shortbread

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Lemon Rosemary Shortbread Cookies-crisp, buttery cookies that are perfect for tea time or any time! 

Lemon Rosemary Shortbread Recipe on twopeasandtheirpod.com Love these buttery little cookies!

Last summer Josh built a raised herb garden in our backyard. We planted a variety of herbs and flowers. The beds were covered with snow for most of the winter. Our snow finally melted so I went outside to get some fresh air. I noticed that our rosemary was still alive and going strong. I guess it didn’t mind the snow! I snipped a few rosemary sprigs and went inside to tell Josh about our brave little plant.

I used the rosemary to make a batch of Lemon Rosemary Shortbread. I was in the mood to bake and more importantly in the mood to eat cookies:)

Lemon Rosemary Shortbread Recipe on twopeasandtheirpod.com Love these little lemon cookies!

I love shortbread cookies because they are super easy to make and because of the obvious…LOTS of butter!

Lemon Rosemary Shortbread Cookie Recipe on twopeasandtheirpod.com

The cookies are crisp, buttery, and slightly sweet. The lemon and rosemary add a nice twist to the classic shortbread cookie. I love biting into a cookie and getting a hint of citrus with the savory rosemary! A match made in heaven!

Lemon Rosemary Shortbread Recipe on twopeasandtheirpod.com Perfect for tea time or any time!

The shortbread cookies may look plain and simple, but they are full of flavor!

Lemon Rosemary Shortbread Recipe on twopeasandtheirpod.com Love these simple cookies!

I  pretended I was living in the olden days and made a cup of hot tea to enjoy with my Lemon Rosemary Shortbread. I didn’t put on a frilly dress and white gloves, but I still felt special as I sipped my tea and nibbled on my perfect little cookies. It was the perfect afternoon snack.

Lemon Rosemary Shortbread cookies are good for tea time or any time! Make a batch today! These cookies are delightful and will brighten your day!

Lemon Rosemary Shortbread Cookie Recipe on twopeasandtheirpod.com Always a favorite!

Lemon Rosemary Shortbread

Lemon Rosemary Shortbread Cookies are the perfect cookie for afternoon tea or any time! We love these crisp and buttery cookies!
5 from 3 votes
Total Time
1 hour 30 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons lemon zest
  • 1 teaspoon minced fresh rosemary
  • 1 cup unsalted butter at room temperature
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice.

Instructions

  1. In a small bowl, whisk the flour, salt, lemon zest, and rosemary. Set aside.
  2. In the bowl of a stand mixer, beat the butter and powdered sugar until smooth and creamy, about 3 minutes. Beat in the vanilla extract and lemon juice. Slowly add in the flour mixture and mix until just combined. Form the dough into a disk shape and wrap in plastic wrap. Chill the dough for at least 1 hour or until firm.
  3. When ready to bake, preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
  4. On a lightly floured surface, roll out the dough into a 1/4 inch thick square. Cut into squares, rounds, or shape of your choice using a lightly floured cookie cutter. Place shortbread cookies on the prepared baking sheet and bake for 10-12 minutes, or until cookies are very lightly browned around the edges. Remove cookies from baking sheet and cool completely on a wire rack.
  5. Note-Shortbread cookies with keep in an airtight container for about a week or they can be frozen.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. 5 stars
    These are truly awesome! The rosemary seems to cut the sweetness of the cookie so it’s not too cloying. I made these for my cookie exchange, where I’m sure they’ll be a hit. They certainly were with my family!

  2. I’ve made these for 4 years now. It is one of the best recipes I make for the holidays. People request these cookies all the time.
    A few things I’ve learned over the years. Refrigerate the dough overnight. It makes life so much easier.
    I personally roll these out thin. I make the cookies about the shape and thickness of a Kennedy half dollar.
    Aside from that, I follow the recipe exactly and it is one of my favorites.
    Thanks!

  3. 5 stars
    I made your recipe and it’s delicious! The gals at book club were all impressed. I’ll be impressing more guests with this one. Thank you kindly for sharing the recipe.

  4. I make this recipe when I want to make something  outbox the ordinary and awesome. This was a huge hit in my Christmas cookie baskets 

  5. 5 stars
    Since 2014 – I have used y’all’s recipe. My grandsons, Alfred IV (Tótó ) & Vincito have enjoyed helping me bake your recipe for last 4 years. So simple and delicate, these cookies have their mom’s (my daughter’s) approval as an “after-school” or “summer- vacation” snack. Thank you. If you don’t mind … I’m going to try using basil next time, instead of the rosemary. I hope they turn out as delicious as y’all’s original shortbread recipe.

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