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+ servings
lemon shortbread cookies arranged on a white plate.
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5 from 9 votes

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.
Prep Time5 minutes
Cook Time12 minutes
Chilling Time2 hours
Total Time2 hours 17 minutes
Course: Dessert
Cuisine: British
Diet: Vegetarian
Servings: 24 cookies
Calories: 74kcal
Author: MaryAnne

Equipment

  • 1 Food processor
  • 1 large baking sheet

Ingredients

  • 1 ¼ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 Tablespoon grated lemon zest
  • 1 Tablespoon fresh rosemary, roughly chopped
  • ¼ teaspoon salt
  • 8 Tablespoons chilled unsalted butter, cut into ½-inch cubes
  • 1 egg white, lightly beaten
  • sugar (for dusting)

Instructions

  • Combine first 5 ingredients in food processor. Add butter; pulse until moist clumps form.
  • 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.
  • Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
  • 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.
  • 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.

Notes

  • Make sure butter is cold. Room temperature butter will cause your cookies to spread and flatten out when baking.
  • When zesting your lemons, be sure to avoid the white pith. You only want the yellow zest. The pith tastes bitter and will add bitterness to your cookies.
  • Don't overbake. Your cookies should not brown in the oven, but stay lighter in color.
  • Chill that dough. Chilling your dough helps to firm up the butter and retain some structure, and it will prevent your cookies from spreading too thin when baking.
  • How to store: Store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 74kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 27mg | Potassium: 11mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 119IU | Vitamin C: 0.4mg | Calcium: 4mg | Iron: 0.3mg