Lemon Rosemary Shortbread Cookies
These lemon rosemary shortbread cookies are crisp, buttery, and flavored with fragrant chopped rosemary and freshly grated lemon zest, perfect for holiday baking.
Equipment
- 1 Electric hand mixer or stand mixer with the paddle attachment
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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
- ¼ 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, ¼ 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 350°F. Slice the dough into ¼–½-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.
Notes
Storage: Once completely cool, store cookies in an airtight container at room temperature for up to 5 days.
Freezing: Once fully baked and cooled, wrap the cookies tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Make ahead: Shape the dough into logs and chill or freeze before slicing. Slice and bake directly from the fridge or allow frozen logs to thaw slightly before baking.
Nutrition
Serving: 1cookieCalories: 154.2kcalCarbohydrates: 19.4gProtein: 1.4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2.1gTrans Fat: 0.3gCholesterol: 28.4mgSodium: 26.1mgPotassium: 18.5mgFiber: 0.4gSugar: 10.5gVitamin A: 249.9IUVitamin C: 0.7mgCalcium: 6.5mgIron: 0.6mg
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