Lemon Rosemary Shortbread Cookies

Prep 15 mins
Cook 20 mins
Total 35 mins

Lemon and Rosemary Shortbread. It’s like a Tiger Woods cookie….a little bit of everything. They have sugar and flour and loads of butter. They also have lemon zest, lemon juice, fresh rosemary, and a little splash of almond extract. And most importantly, they don’t need any resting time. Which in the world of Shortbread, is amazing. I hate waiting for cookie dough to rest, it’s almost completely impossible.

While Jorge thought these cookies were “Different”, I thought they were A-Freaking-Mazing. I am a huge fan of shortbread cookies to begin with, but the combination of flavors was perfect. I liked that they were sweet and had the tiniest touch of savory. I halved the recipe and it still made enough to bring as a snack for my road trip tomorrow to Atlanta! Score! 🙂

Yield: 24 cookies

Lemon Rosemary Shortbread Cookies

Stack of shortbread cookies on white plate next to bowl of lemons

Lemon Rosemary Shortbread Cookies are mostly sugary sweet with a touch of savory flavor. These casual lemon cookies are perfect for just enjoying in your kitchen or sharing with loved ones!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 4 sticks unsalted butter, room temp
  • 1 cup sugar
  • 3 1/2 cups all-purpose flour
  • zest of 1 large lemon, grated
  • 2 tablespoons lemon juice
  • 1 teaspoon almond extract
  • 3 tablespoons chopped fresh rosemary
  • additional flour to knead

Instructions

  1. Preheat oven to 325 degrees F.
  2. In the bowl of a mixer, cream together butter and sugar until light and fluffy. Add lemon zest, lemon juice, almond extract, and rosemary. On medium-low speed, mix in flour until just incorporated.
  3. Flour a work surface. Transfer dough—it will be very soft—to work surface and knead for about 5 minutes, adding up to 1 cup of flour —a little at a time— to create a soft dough that stays together.
  4. Pat dough out into a 1/2-inch thick rectangle. Cut it into desired shapes. Space cookies at least 1 inch apart on a baking sheet with parchment paper or silpat.
  5. Bake at 325 degrees for 20-25 minutes or until lightly golden but not browned. Transfer cookies to racks to cool. Store in airtight container.

Notes

Recipe Note: I used a 2 inch biscuit cutter for my cookies.

Adapted from: From Molly Herfmann of Tastebud Tart Catering

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 255Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 40mgSodium: 3mgCarbohydrates: 27gFiber: 1gSugar: 9gProtein: 3g

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Comments

17 Responses
  1. Jules

    I loved them, but I added a glaze made of lemon juice and powdered sugar and put crushed roasted pistachios in the mid ♥️ Definitly worth it

  2. Sarah

    I made these today! I think I either made them too small or too thin, though – I got way more than 24 cookies and they were done in 16-18 minutes. Oh well! Still absolutely delicious! 🙂

  3. ErinsFoodFiles

    Now you know race is just a social construct? It’s not scientifically real. Ethnic groups are though. 😉

    Just kidding. These cookies sound SO interesting! YUM!

  4. elle marie

    haha I love how you debuted the title..or is that debut? UGH.. don’t mind me… I feel like TIger.. I got a little bit of everything.. but these cookies. OH MY

  5. Rachel @ The Avid Appetite

    Beautiful photos! I typically do not care for rosemary, but perhaps I’d give it a try in cookie form – what could be bad about that? 🙂

  6. sippitysup

    Pine nuts! I read this recipe and my mind went to pine nuts. You have awakened some memory in me that I can’t yet identify. GREG

  7. Tori (@eat-tori)

    Oh, I’m sold. Stunning. I’d maybe even go a little crazier and add some lemon zest and sweetened cream cheese to the top. But then, I like to go a little over board….

  8. Aggie

    These sound delicious!! I love lemon cookies, and have seen rosemary or thyme paired up with them, haven’t tried them yet. And shortbread is my kind of baking 🙂

  9. Joanne

    By waiting for cookie dough to rest, do you really mean eating it in slices straight out of the fridge? Cause that’s what my definition is.

    I love the idea of lemon and rosemary in this sweet application! Definitely an intriguing cookie twist.

  10. Erin @ Hungry Times Two

    Good lord these look so precious and the combination sounds so inviting as warmer weather approaches.
    I’m a new reader to your blog – love it!

  11. Lauren at Keep It Sweet

    So weird, I JUST tasted a lemon and thyme shortbread cookie the other day and while I surprisingly liked it my husband wasn’t a fan. Gorgeous photos!

  12. Jen @ BeantownBaker.com

    I love shortbread cookies and also hate waiting for dough to rest… It sounds like an intriguing flavor combination. Enjoy your trip!

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Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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