These lemon shortbread cookies with rosemary are easy to make and delicious! They are simple and refreshing with Meyer lemons and fresh rosemary. Offer them as a seasonal treat or enjoy them on the darkest winter days. They’re delightful!
Bright Citrus Recipes for Winter
The dark and dreary winter is often brightened by beautiful citrus. Even though I don’t live in a place where citrus can grow naturally, I still enjoy it while I can.
There are many ways to use and preserve citrus, and I often turn to make lemon, orange, or grapefruit curd, as I can’t get enough of the stuff.
But, I’ve been on a shortbread kick lately, and that’s what these beautiful Meyer lemons that I saw at my local natural food store were calling to me.
Meyer lemons have a really nice flavor and work really well in these lemon shortbread cookies, but use regular lemons if that’s what you have.
Simply add a fresh herb from the winter garden to make these easy shortbread cookies even more sophisticated, and you’ve got some super tasty lemon and rosemary shortbread cookies!
You can also change up the fresh herb if you don’t want to use rosemary. Thyme would be lovely, or even mint or oregano.
If it’s summertime and you have fresh lavender, these lemon lavender shortbread cookies are outstanding!
Lemon and Rosemary Shortbread Cookies Recipe
These lemon shortbread cookies with rosemary are one of my new favorites! They are nice and lemony, which I love, and the rosemary really compliments the flavor well.
Zest and Juice the Lemons
You don’t have to use Meyer lemons in this recipe, any lemons will do (although Meyer lemons are pretty amazing). Even oranges or tangerines would work well.
To prepare, first, zest a lemon and squeeze the juice out.
Note: I recommend using a microplane to zest, it makes the job so easy!
Make the Dough
To make the lemon shortbread cookie dough, first cream together the butter and sugar.
Then add the egg yolk, lemon juice, and lemon zest. Stir to combine.
Then add the flour, arrowroot powder, rosemary, and salt.
Stir everything together until the dough begins to hold together.
Take the dough out of the bowl and form it into a log shape.
Wrap and Chill the Dough
Wrap the dough log in parchment paper, twisting the ends to help hold it together. Put the dough in the fridge or freezer for about 30 minutes, or until firm.
You can store the dough for several days in the fridge, or for several weeks in the freezer if need be.
Sometimes you just need a no-rush lemon shortbread cookie, or one batch for now and one for later!
Slice and Bake the Lemon Shortbread Cookies
When ready to bake the cookies, preheat the oven to 300°F (150°C). Slice the dough log into ¼ inch rounds.
Put them on a parchment-lined baking sheet, about an inch or so apart. They don’t really spread much.
If you’re feeling fancy you can gently press some rosemary sprig ends into some of the cookies.
Bake the rosemary lemon shortbread cookies for 25-30 minutes. Check them closely after 25 minutes, as they will start to brown pretty quickly.
Take them out when only the edges just barely start to turn golden. The centers will still be fairly soft.
Let them cool on the baking sheet for several minutes before transferring them to a cooling rack. They will firm up as they cool.
Ultimately they will end up nice and crisp and not too soft, as they should be.
These lemon shortbread cookies are simple to make, yet fancy enough for company!
Store these fresh rosemary lemon shortbread cookies by themselves in a glass container with a lid, to preserve their crisp texture.
I will definitely be making these easy shortbread cookies again. In fact, I still have several more Meyer lemons that I need to use up!
More Herbal Shortbread Cookies
I have several other shortbread cookie recipes for you to enjoy. They are the perfect cookie!
- Calendula and Thyme Shortbread Cookies
- Lemon Lavender Shortbread Cookies
- Conifer Needle Shortbread Cookies
- Mushroom Cookies with Maple Icing – not shortbread, but similar and delicious!
Lemon and Rosemary Shortbread Cookies
Ingredients
- 14 Tbsp unsalted butter (2 sticks minus 2 Tbsp), softened
- 3/4 cup sugar
- 1 egg yolk
- 2 Tbsp lemon juice Meyer lemon works well
- 1 Tbsp lemon zest a microplane is the best tool for this
- 1 1/2 cups plus 2 Tbsp all purpose flour
- 1/2 cup arrowroot powder or cornstarch
- 1 Tbsp fresh rosemary minced
- pinch salt
Instructions
- Cream together the butter and sugar.
- Stir everything together until the dough begins to hold together. Take it out of the bowl and form it into a log shape.
- Wrap the dough log in parchment paper, twisting the ends to help hold it together.
- Put the dough in the fridge or freezer for about 30 minutes, or until firm. You can store the dough for several days in the fridge, or for several weeks in the freezer, if need be.Â
- When ready to bake the cookies, preheat the oven to 300°F (150°C). Slice the log into 1/4 inch rounds.Â
- Put the rounds on a parchment paper lined baking sheet, about an inch or so apart. They don’t really spread much. You can gently press some rosemary sprig ends into some of the cookies if you'd like.
- Bake for 25-30 minutes. Check them closely after 25 minutes, as they will start to brown pretty quickly. Take them out when only the edges just barely start to turn golden. The centers will still be fairly soft.
- Let the cookies cool on the baking sheet for several minutes before transferring them to a cooling rack. They will firm up as they cool.
Notes
- Use regular lemons instead of Meyer lemons if that’s what you have.
- The dough log can be stored for several days in the fridge, or for several weeks in the freezer, if need be.
- If you want to make different shapes, instead of forming the log you can alternatively refrigerate the dough as a flattened disk, then roll it out on a floured board and use cookie cutters.
Love anything shortbread and lemon! The rosemary sounds like a great touch. Can’t wait to give these a try. Thank you so much.
You’re welcome!
These sound delicious!
Thank you, Lynn! They really are!
Thank you for these recipes, Colleen . I’m also a huge shortbread fan and adore any combination of lemon, rosemary or lavender. These are lovely! Will definitely not wait for seasonal baking. Have you tried them with a bit of Earl Grey mixed in?
No, I haven’t, but it sounds delightful! I may have to try that next time I make shortbread!
The recipe calls for 28 TB or 2 sticks of butter.. Something seems off. I calculate 28 TB to be 3 and 1/2 sticks of butter.. is this correct?
I am making 36 cookies… so I think the amount is correct afterall…
Great! I’m so glad.
Fresh Vs. Dry: Do you rehydrate the dried Rosemary when cooking / Baking Breads? Can it be chopped for Ground in a muddler?
The recipe calls for fresh rosemary. You can easily use dried, but maybe use a bit less than the recipe suggests since dried herbs are more potent than fresh.
Thanks for the post.You can make Chiken and potato in the oven with Rosemary leaves spread on it using Olive oil and salt.Uou can spray some white Wine while the stuff is cooking in the oven.Also you can make Italian Risotto using Rosemary butter and Parmisan cheese.Bon apetite!
Yum! Definitely going to make these!