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. Chewy and tender with a slightly crisp exterior, they are perfect for an anytime snack with afternoon tea!

– All purpose flour – Granulated sugar – Lemon zest – Fresh rosemary – Salt – Unsalted butter – Egg white

Ingredients Needed

Step 1. Combine first 5 ingredients in food processor. Add butter; pulse until moist clumps form.

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Step 2. Transfer dough onto a large piece of  plastic wrap and form into a log. Chill dough in refrigerator for at  least 1 hour and up to 24 hours.

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Step 3. Preheat oven to 350 degrees F. Line baking sheet with parchment paper.

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Step 4. Cut ¼"-sized discs from log and place on baking sheet. Using a pastry brush or back of a spoon, lightly brush each cookie with a slightly beaten egg white. Sprinkle lightly with sugar.

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Step 5. Bake cookies until light golden, about 12-14 minutes. Cool pan on rack for 5 minutes. Carefully remove cookies onto rack with a spatula. Cool completely.

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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!