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Have you ever baked a sweet dessert with herbs? I’ll be honest, this is the first time I’ve tried it and I don’t think I’m ever going back to my non-herb baking days. These Rosemary Lemon Shortbread Cookies are a surprise with every bite. Buttery shortbread infused with sweet and tangy citrus and a subtle earthy herbal note from the rosemary. All of these flavors are set off by the slight crunch of the sparkling sugar at the edge of each little cookie. Seriously, these cookies will continue to delight you even as you find yourself eating the entire batch all by yourself. I’m not admitting to anything other than the fact that I may need a cookie intervention.
Along with my cookie intervention I may need an intervention for all of my ‘kicks’ this year. And by kicks, I mean short lived obsessions during which I explore and cook and bake with a certain ingredient until my family can’t stand to even look at it anymore. And then I move on. Luckily, each kick has gently given way to the next one so that the previous is not thought about in completely negative light, but rather thought of fondly. At least I like to think that’s the case. I just can’t help myself. I get so into a particular ingredient or food and I can’t quite seem to think about anything else until I’ve exhausted all of my ideas; or at least until the next shiny ingredient comes along and turns my head.
These Rosemary Lemon Shortbread Cookies seem to embody several of my kicks, especially when paired with my Rosemary Citrus Spritzers. I have been on a crazy citrus kick lately, going from Meyer lemons to key limes and now a combination of lemon and mandarin orange. The Rosemary Lemon Shortbreads are also giving way to my latest kick: baking with herbs. Stay tuned for more of that because if I know myself at all, this isn’t over by a long shot. But you should definitely try them for yourself. I’m quite sure you won’t be sorry that you did.
Do you have any ingredients that you just can’t get enough of? Please tell me I’m not the only one.
Rosemary Lemon Shortbread Cookies
Ingredients:
- 2 sticks unsalted butter, softened
- 3/4 cup sugar
- 1 tablespoon lemon zest (from 1 lemon)
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/2 cups all purpose flour
- 1 cup white whole wheat flour
- 1 Tablespoon fresh rosemary, minced
- 3/4 teaspoon salt
- Sanding sugar for rolling, optional
Directions:
- In the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Add lemon zest, vanilla and egg and beat until incorporated.
- In a medium bowl, whisk together both kinds of flour, salt and rosemary.
- With the mixer on low, gently add dry ingredients into butter mixture. Mix until ingredients are well combined and a stiff dough is formed.
- Cut two 12x16 inch pieces of plastic wrap. Divide dough in half placing one half of the dough on each piece of plastic wrap. Use your hands to form two 1 ½ inch diameter logs. Open the plastic wrap and sprinkle logs with sanding sugar (if using) and roll a bit more to coat the logs well in the sugar. Wrap logs tightly in the plastic wrap, place on baking sheet and freeze logs for 1 hour or until firm.
- Preheat oven to 375°F. Line baking sheets with parchment paper and set aside.
- Remove dough logs from the freezer and remove the plastic wrap. Slice dough into ¼ inch thick slices and place on prepared baking sheets 1 inch apart.
- Bake until cookies are just golden at the edges, about 16-18 minutes. Allow cookies to cool on wire racks. Store cookies in an air tight container for up to 4 days.
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I just made a half recipe of these and they are DELICIOUS! I am making cookies for a friends wedding and I’m definitely using this recipe! I only used all-purpose flour and baked them for 15 minutes. I’m almost thinking they could have a smidge more lemon zest but heavens above these are good!
That’s great, Laura! I’m so glad you like them!
I was wondering if this dough will freeze well? I wanted to make the dough and freeze it. This way all I need to do when it’s time for my family’s cookie exchange is defrost, cut and cook.
Hi Kellee,
Freezing the dough should be fine. Sorry for the late reply!
– Jamie
Hi, I just tried this recipe. I double checked my measurements, but the dough seemed way to wet. I added more flour and they baked up fine, but they are more like a sugar cookie than a shortbread. Has anyone else had this trouble. My understanding is that shortbread should be a stiffer dough.
I have made them several times without the wet problem. Then one day I used my roommate’s measuring tools, and they were too wet! So I switched back to my dry measuring tools which I think are more generous than hers, and voila, no problem anymore.
So happy to hear you figured it out, Katherine!
These cookies could definitely use some fresh minced ginger! Nice recipe, thanks xx
Valeria-
Thanks so much for stopping by! If you give the ginger a try, let me know how it tastes!
-Jamie
Hi, I’d like to make the shortbread. How much in weight is 2 sticks of butter please?
Julie-
After a quick Google search, here is some info for you:
Butter is sold in 4 sticks to the pound. 2 sticks is 8 ounces, equal to 16 tablespoons.
One stick is 1/4 pound = 4 ounces = 113 grams.
I hope this helps.
-Jamie
Hi Emily,
I found this recipe on Pinterest and I couldn’t wait to try it! I love shortbread cookies and the rosemary sent this to the top of my “to bake” list! I could not find sanding sugar at my local grocery. I had sugar in the raw on hand and that made for a nice crunchy outside! I hope to bring these to my mom for Mother’s Day Sunday, but between my husband and I, I’m not sure they will last!
Thanks for the recipe. I can’t wait to try some of the other tastey treats I see on your site!
Cheers!
I’m planning on making these this weekend as party favors but I want to roll out the dough and cut the cookies into shapes. Any suggestions on method to do so?
I’ve been looking for something to do with all the rosemary in the garden – definitely going to try this!
Hi ! I baked these cookies for my family on Saturday and it was a delight ! Thanks for sharing this wonderful recipe !
That’s great, Gisele! I’m so glad to hear it. Thanks so much for stopping back and taking the time to comment, I really appreciate it!
I made these today and they are delicious! Super easy, too! Thank you!