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4.41 from 10 votes

Lemon Rosemary Shortbread

Lemon Rosemary Shortbread Cookies are the perfect cookie for afternoon tea or any time! We love these crisp and buttery cookies!
Total Time1 hr 30 mins

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.