How to Make Rosemary Lemon Shortbread Cookies

Rosemary lemon shortbread cookies are rich and buttery, with citrus notes from lemon and herby-ness from aromatic rosemary. Soft and tender with a slightly crisp exterior, they are perfect for the holidays, or an  anytime snack with afternoon tea.

– all-purpose flour – granulated sugar – grated lemon zest – fresh rosemary – salt – unsalted butter – egg white

Recipe Ingredients

Combine first 5 ingredients in food processor. Add butter; pulse until moist clumps form.

Recipe Instructions

Transfer dough onto a large piece of plastic wrap and form into a log. Chill dough in refrigerator for at least 2 hours and up to 24 hours.

Recipe Instructions

Preheat oven to 350 degrees F. Line baking sheet with parchment. Cut ¼"-sized discs from log and place on baking sheet. Using a pastry brush, lightly brush each cookie with a slightly beaten egg white. Sprinkle lightly with sugar.

Recipe Instructions

Bake cookies until light golden, about 10-12 minutes. Cool pan on rack for 5 minutes. Carefully remove cookies onto rack with a spatula. Cool completely.

Recipe Instructions

Make sure your butter is cold. Room temperature butter will cause your rosemary lemon cookies to spread and flatten out when baking.

Expert Tips


I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind!  Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries!