When I was a little girl my mom and I had a few food rituals. On summer days we would have picnics outside under a shady tree. Our basket was usually full of cheese straws and super big salads. In the winter we would make huge pots of chili and eat it with tiny oyster crackers. But no matter what the time of year, if my mother wanted to reward me with something special, she would take me to the cookie shop. I would always get the same thing. No chocolate chunks or candy filled cookies for me. I wanted a plain shortbread cookie. They were sweet, but not too sweet. And the buttery bits would just melt in my mouth.
I may have outgrown my trips to the cookie shop, but I haven’t outgrown my love of shortbread cookies. And thanks to a good harvest of rosemary from my yard and a wonderful recipe from The Church Cook I have learned a whole new way to enjoy them.
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Rosemary Shortbread Cookies
- Total Time: 1 hour 45 minutes
- Yield: Approximately 24 cookies 1x
Description
These rosemary shortbread cookies are buttery and melt-in-your-mouth delicious, with a fragrant hint of rosemary and lemon zest.
Ingredients
- 2 sticks (225 g) butter, room temperature
- 3/4 cup (150 g) sugar, plus extra for dusting
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp fresh rosemary, finely chopped
- 2 tsp grated Meyer lemon zest
- 2 1/4 cups (540 ml) all-purpose flour
- 1/2 tsp salt
Instructions
- Cream the butter and sugar together in a large bowl until the mixture is light and fluffy.
- Add the egg and vanilla extract, mixing until well blended.
- Stir in the rosemary, lemon zest, salt, and flour. Mix until the dough comes together and is well combined.
- Divide the dough in half and shape each half into a log about 2 inches in diameter.
- Wrap the logs in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart.
- Sprinkle the tops of the cookies with a little extra sugar.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- These cookies can be stored in an airtight container at room temperature for up to a week.
- For a different flavor, try substituting orange zest for the lemon zest.
- The dough can be frozen for up to 3 months; slice and bake from frozen, adding a couple of extra minutes to the bake time.
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Category: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6
- Sodium: 50
- Fat: 7
- Carbohydrates: 14
- Fiber: 0
- Protein: 1
- Cholesterol: 20
Find it online: https://honestcooking.com/rosemary-shortbread-cookies/
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Frequently Asked Questions
What is Meyer lemon zest and can I substitute regular lemon?
Meyer lemons are a hybrid with a sweeter, less tart flavor than standard lemons. The recipe calls for 2 tsp of zest, which adds floral brightness alongside the rosemary. Regular lemon zest works as a substitute but will be slightly more tart. 
Can I freeze the cookie dough logs to bake later?
Yes—the notes say the dough logs can be frozen for up to 3 months. Slice and bake directly from frozen, adding a couple of extra minutes to the 12–15 minute bake time.
Why does the dough need to rest in the fridge for at least an hour before slicing?
The recipe forms the dough into 2-inch diameter logs and refrigerates them until firm. Without chilling, the butter-rich dough is too soft to slice cleanly into the 1/4-inch rounds needed for even baking.
