An Elegant Twist on Classic Shortbread
Rosemary Lemon Shortbread Cookies are the kind of treat that stops people in their tracks—just one bite delivers a unique blend of sweet, savory, and citrusy brightness all wrapped up in buttery richness. Inspired by traditional Scottish shortbread and elevated with the garden-fresh taste of rosemary and lemon, this cookie is perfect for spring, summer, or anytime you’re craving something refined yet comforting.
What makes these cookies special is the balance: fragrant rosemary adds depth and a gentle earthiness, while lemon zest and juice bring zing and brightness. It’s a sophisticated pairing that feels both refreshing and indulgent.
Ingredients
For the Cookie Dough:
- 1 cup sugar
- 3 tablespoons fresh rosemary leaves, finely minced
- 1 tablespoon lemon zest (from about 1 large lemon), minced
- 1 pound (4 sticks) cold unsalted butter, cut into chunks
- ½ teaspoon kosher salt
- ½ teaspoon vanilla extract
- 4 cups all-purpose flour
For the Glaze (optional but recommended):
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
- ½ teaspoon minced rosemary (optional, for extra flavor)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Make the herb-sugar base:
In a food processor or mixing bowl, combine the sugar, minced rosemary, and lemon zest. Pulse or mix briefly to release the oils and blend the flavors. - Cream the butter:
Add the cold butter to the herb-sugar mixture. Using a stand mixer with a paddle attachment (or a hand mixer), beat on medium until the mixture is light and fluffy. This may take a few minutes, as the butter is cold. - Add flavor and flour:
Mix in the salt and vanilla. Gradually add the flour, one cup at a time, until a soft dough forms. The dough will be dense but should hold together well. - Shape the cookies:
Divide the dough into two portions. Roll each portion into a log (about 2 inches in diameter), then wrap in plastic wrap and refrigerate for 30 minutes. Alternatively, press dough into a lined 9×13-inch pan for bar-style shortbread. - Slice and bake:
Once chilled, slice the logs into ½-inch rounds and place them about 1 inch apart on the prepared baking sheet. Bake for 22–25 minutes, or until the edges are lightly golden. - Cool completely:
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. - Make the glaze (optional):
In a small bowl, whisk together powdered sugar, lemon juice, zest, and rosemary until smooth. Once the cookies are cool, drizzle the glaze over the top using a spoon or fork. - Let the glaze set:
Allow the glaze to harden at room temperature for about 30 minutes before storing.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Serving Size: 1 cookie
Yield: About 24 cookies
Cuisine: American
Course: Dessert, Cookies, Tea-time Treat
Nutrition Information (Per Serving):
- Calories: 271 kcal
- Fat: 17g
- Carbohydrates: 27g
- Protein: 2g
Additional Notes:
- Fresh herbs are key: Use fresh rosemary for best flavor—dried won’t deliver the same aromatic punch.
- Chilling is optional but helpful: If you’re short on time, you can skip chilling, but the cookies may spread more.
- Storage tips: Store cookies in an airtight container at room temperature for up to 1 week. If glazed, place wax paper between layers to prevent sticking.
- Make it dairy-free: You can substitute vegan butter, though the texture will be slightly less crumbly.
- Try variations: Add a hint of black pepper or swap in orange zest for a slightly different citrus note.