Rosemary & Lemon Shortbread Cookies
Prep time
Cook time
Total time
Buttery cookies with fresh rosemary and lemon zest are simply divine.
Recipe type: Dessert
Cuisine: Dessert
Serves: 36
  • 1½ c. cold, unsalted butter cut into small cubes
  • ⅔ c. granulated sugar
  • 2 Tb. fresh rosemary, finely minced
  • 1 Tb. lemon zest
  • ¼ tsp. kosher salt
  • 2¾ c. all-purpose flour
  1. In the bowl of a stand mixer fitted with the paddle attachment, add butter and sugar and mix until light and fluffy (3-4 minutes).
  2. On very low speed, add rosemary, lemon zest, salt and flour and mix until just combined.
  3. Remove bowl from blender and finish stirring with a wooden spoon or rubber spatula until fully mixed.
  4. Wrap dough into a sheet of plastic wrap, flatten slightly to a disk and refrigerate 1 hour.
  5. Heat oven to 375 degrees.
  6. Line a baking sheet with parchment paper.
  7. Remove dough from refrigerator and allow to sit for a few minutes so it softens enough to roll out.
  8. Sprinkle flour onto a flat surface and roll out the dough with a rolling pin to about ¼" thickness. Use a cookie cutter to cut shapes into the dough. Place cookies onto the baking sheet, about 1" apart. Optional: sprinkle each cookie with a bit of sugar, for extra crunch.
  9. Refrigerate about minutes before placing into the oven.
  10. Bake 8-10 minutes (if the edges get a little brown, that's ok - they're even more delicious).
  11. Remove from oven and cool on a wire rack.
If possible, cool down your baking sheets between batches - this will reduce the possibility of the cookies melting on the sheet before being popped into the oven :)
Recipe by My Delicious Blog at