These lemon rosemary shortbread cookies are crisp, buttery slice and bake shortbread cookies infused with lemon zest and fresh rosemary. Drizzled with white chocolate for extra sweetness, these cookies are the perfect, fresh addition to your holiday cookie box!
These lemon rosemary shortbread cookies are buttery and crisp, and they actually taste like lemon thanks to the lemon zest! When you rub it with sugar, it releases the lemon oils for maximum flavor. This step really makes all the difference, you can use it for these lemon bar cookies and lemon poppyseed cookies too!
The fresh rosemary adds a lovely herbaceous note, and the white chocolate drizzle adds creaminess to offset the sharp lemon. They're such a unique cookie to bring to a Christmas cookie exchange!
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Why You'll Love This Recipe
- Real lemon flavor- These taste like fresh lemonade with no artificial flavors.
- Simple ingredients- You only need 9 ingredients, and you probably already have the dry ingredients in your pantry.
- Makes 24 cookies- This is plenty for a large holiday party, but you can make a half batch for a smaller gathering too!
Key Ingredient Notes
For the full list of ingredients and quantities, see the recipe card at the bottom of this post.
- Granulated sugar- Sweetens the cookies and helps create crisp edges.
- Lemon zest- This is the bright yellow outer layer of the lemon peel, packed with aromatic oils and flavor. To zest a lemon, gently rub it back and forth against a Microplane or fine grater, avoiding the bitter white pith underneath.
- Fresh rosemary- Use fresh rosemary for the best vibrant flavor that pairs beautifully with lemon. Strip the leaves from the woody stems and finely chop them so they distribute evenly through the dough without leaving large pieces.
- Unsalted butter- Provides richness and a tender, crumbly texture. Make sure it's softened to room temperature for easy creaming with the sugar, which helps give the cookies a light, delicate texture.
- Egg yolk- You don't find eggs in traditional shortbread recipes, but I find that adding 1 egg yolk makes the cookies richer with just slightly chewy centers. If you don't wan the egg white to go to waste, save it to make these lemon lavender cupcakes.
- All purpose flour- Provides structure while keeping the cookies delicate. Measure it in grams for best results, or fluff it up and gently spoon it into your measuring cup.
Step by Step Instructions
Step 1: In a small bowl, rub the granulated sugar and lemon zest together with your fingers until fragrant. This releases the oils from the zest and boosts the lemon flavor.
Step 2: Beat the butter and lemon sugar together in the bowl of a stand mixer or handheld electric mixer until light and fluffy, about 2-3 minutes.
Step 3: Mix in the chopped rosemary, egg yolk, and vanilla extract until fully incorporated.
Step 4: In a separate bowl, whisk together the flour and salt. Gradually mix the dry ingredients into the butter mixture on low speed until a soft dough forms.
Step 5: Turn the cookie dough out onto a sheet of plastic wrap. Form it into a log about 2 inches in diameter. Wrap each tightly and chill in the refrigerator for at least 4 hours (ideally overnight). Chilling helps the cookies hold their shape while baking.
Step 6: Preheat the oven to 350ยฐF. Unwrap the dough and cut it into ยผ to ยฝ-inch thick slices. Place the slices on a baking sheet lined with parchment paper with 1 inch between each and sprinkle with coarse sugar.
Step 7: Bake the cookies for 10-12 minutes, or until the edges are golden brown. The centers will be pale.
Step 8: Let the lemon shortbread cookies cool on the hot pan for 5 minutes before transferring them to a wire rack to cool completely. Drizzle with melted white chocolate before serving.
Expert Baking Tips
- Use room temperature ingredients. For shortbread cookies, the butter should be soft but not greasy so it creams properly with the sugar for a light, tender texture. Pull it out of the fridge 1-2 hours before you start baking.
- Don't overmix the dough. Overworking the dough develops gluten, which can make shortbread tough instead of delicate and crumbly. After adding the flour, mix just until the white streaks disappear, scraping the sides of the bowl with a rubber spatula to make sure everything is mixed in evenly.
- Let cookies cool before handling. Shortbread is super delicate while it's still hot. Let it firm up slightly on the baking sheet before moving to a cooling rack so the cookies don't crumble and break.
Frequently Asked Questions
Nope! This recipe works with your favorite cookie cutter too.
Make sure the cookies are completely cool, then store them in an airtight container at room temperature for up to 5 days.
Yes! You can shape the dough into a log and chill in the refrigerator for at least 2 hours or up to overnight. You can also freeze the log for up to 2 months. Slice and bake directly from the fridge, or allow the frozen dough to thaw for about 30 minutes before slicing and baking.
More Cookie Recipes to Try
๐ Recipe
Lemon Rosemary Shortbread Cookies
Equipment
- 1 Electric hand mixer or stand mixer with the paddle attachment
Need Metric or US Customary Measurements?
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Ingredients
- 150 grams granulated sugar
- 2 tablespoons lemon zest
- 227 grams unsalted butter room temperature
- 1 tablespoon fresh rosemary chopped
- 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- 280 grams all purpose flour
- ยผ teaspoon salt
- 100 grams coarse sugar for sprinkling
Instructions
- Rub the granulated sugar and lemon zest together in a small bowl until damp and fragrant.150 grams granulated sugar, 2 tablespoons lemon zest
- Beat the butter and lemon sugar together for 2-3 minutes until pale and fluffy.227 grams unsalted butter
- Beat in the chopped rosemary, egg yolk, and vanilla on medium speed until fully combined.1 tablespoon fresh rosemary, 1 egg yolk, 1 teaspoon vanilla extract
- Whisk the flour and salt in a separate bowl, then gradually mix it into the butter mixture on low speed until a soft dough forms.280 grams all purpose flour, ยผ teaspoon salt
- Turn the dough out onto a piece of plastic wrap. Use your hands to gently press and roll it into a smooth, even log about 2 inches in diameter. Try to keep the sides as straight as possible so the cookies bake evenly.
- Wrap the logs tightly in plastic wrap and chill in the refrigerator for at least 4 hours (or overnight up to 2 days).
- Preheat oven to 350ยฐF. Slice the dough into ยผ-1/2-inch rounds, place on a parchment-lined baking sheet 1 inch apart, and sprinkle with coarse sugar.100 grams coarse sugar
- Bake for 10-12 minutes, until edges are golden brown. The centers will look pale still.
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
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