Lemon Rosemary Shortbread Cookies

Prep Time 15 mins
Cook Time 20 mins
Total Time 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


  • 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


  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.


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

Adapted from: From Molly Herfmann of Tastebud Tart Catering

Nutrition Information:



Serving Size:


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

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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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