Lemon Rosemary Shortbread Cookies-crisp, buttery cookies that are perfect for tea time or any time!
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:)
I love shortbread cookies because they are super easy to make and because of the obvious…LOTS of butter!
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!
The shortbread cookies may look plain and simple, but they are full of flavor!
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
- 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
- In a small bowl, whisk the flour, salt, lemon zest, and rosemary. Set aside.
- 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.
- When ready to bake, preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
- 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.
- Note-Shortbread cookies with keep in an airtight container for about a week or they can be frozen.
Hi i made this and it’s amazing. I created my own blog post with a link to your page.
Please check it out here
https://carmelkarmablog.wordpress.com/2016/09/27/lemon-rosemary-shortbread/
Glad you liked the recipe!
I’ve made these, they’re delicious.
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!
Yay! Happy you liked the cookies!
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!
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.
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
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.
Just wondering…why not use all lemon extract instead of vanilla and lemon.
The lemon is so good with Rosemary!