Why You’ll Love This Recipe

Lemon Rosemary Shortbread Cookies are a delightful twist on a classic buttery treat. The bright, zesty flavor of fresh lemon pairs beautifully with the subtle, aromatic notes of rosemary, creating a sophisticated yet comforting cookie. Perfect with a cup of tea or coffee, these cookies are crisp, tender, and melt-in-your-mouth delicious, making them ideal for gifts, parties, or a quiet afternoon indulgence.

Lemon Rosemary Shortbread Cookies

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon finely chopped fresh rosemary
1 tablespoon lemon zest (from 1 large lemon)
1 teaspoon vanilla extract
Optional: additional granulated sugar for sprinkling

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat Oven and Prepare Pan:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
Cream Butter and Sugar:
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
Add Flavorings:
- Mix in the vanilla extract, lemon zest, and finely chopped rosemary until evenly incorporated.
Combine Dry Ingredients:
- In a separate bowl, whisk together the flour and salt.
- Gradually add the flour mixture to the butter mixture, mixing until a soft dough forms.
Shape the Cookies:
- Roll the dough into a log about 1.5 inches in diameter, or press it into a 9×9-inch pan for bar-style cookies.
- If rolling into a log, chill the dough for at least 30 minutes before slicing into 1/4-inch thick rounds.
Bake:
- Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
Cool and Serve:
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: sprinkle with additional sugar while still slightly warm for a subtle crunch.

Servings and Timing

Servings: About 24 cookies
Total time: 45 minutes
Prep time: 15 minutes
Chill time: 30 minutes
Cook time: 12-15 minutes

Variations

Lemon Thyme Shortbread: Replace rosemary with finely chopped fresh thyme for a different herbaceous flavor.
Chocolate Drizzle: Drizzle melted dark or white chocolate over cooled cookies for a decorative touch.
Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour.
Zest Variations: Try adding orange or lime zest for a unique citrus twist.

Storage/Reheating

Storage: Store cookies in an airtight container at room temperature for up to 1 week.
Freezing: Dough logs can be wrapped in plastic wrap and frozen for up to 1 month; slice and bake directly from the freezer, adding an extra 1-2 minutes to the baking time.
Reheating: Shortbread cookies are best enjoyed at room temperature and do not require reheating.

FAQs

1. Can I make these cookies without rosemary?

Yes, you can omit rosemary or substitute with other herbs like thyme or lavender.

2. Can I use dried rosemary instead of fresh?

Yes, but use about half the amount since dried herbs are more potent.

3. Can I make the dough ahead of time?

Yes, the dough can be chilled in the refrigerator for up to 24 hours before baking.

4. Can I freeze baked cookies?

Yes, baked cookies can be stored in an airtight container in the freezer for up to 2 months.

5. Can I make smaller or larger cookies?

Yes, adjust the baking time accordingly; smaller cookies will bake faster, larger ones may require additional minutes.

6. Can I use margarine instead of butter?

Butter is preferred for flavor and texture, but margarine can be used in a pinch.

7. How do I prevent cookies from spreading too much?

Chill the dough before baking, and avoid over-pressing the cookies on the baking sheet.

8. Can I make them vegan?

Yes, substitute butter with a vegan butter alternative.

9. Can I add sugar on top?

Yes, sprinkle a little sugar on top of the cookies before baking for a slight crunch and sweetness.

10. Can I bake them in a different shape?

Absolutely, you can cut the dough into squares, rectangles, or use cookie cutters for festive shapes.

Conclusion

Lemon Rosemary Shortbread Cookies are an elegant and flavorful treat that balances the bright tang of lemon with the fragrant aroma of rosemary. Crisp, buttery, and perfectly tender, these cookies are ideal for gifting, parties, or enjoying with a warm beverage. With simple ingredients and easy preparation, they are a sophisticated yet accessible way to elevate any cookie platter.