Another gorgeous recipe from our 2022 Cookie Swap, these Lemon Rosemary Cookies are an elevated spin on a holiday classic. Jeanine Donofrio of Love & Lemons shared this recipe with us for the swap and it’s a total home run. The cookies are delightfully tart in a refreshing way that doesn’t compromise their buttery integrity. As any respectable shortbread should, these have the perfect texture that’s just dying to be dunked in a strong cup of coffee.
I love the inclusion of a lemon cookie this time of year. While I’m all about peppermint, chocolate, and hazelnut galore, I admire these Lemon Rosemary Cookies for switching things up. They’re a decadent shortbread, yes, but with that extra touch of tart, floral pizzazz that feels so festive and refreshing. And to make it even better, iced cookies are full of holiday spirit that the whole family can enjoy. If you’ve got little elves in your house, get them in on the fun! Turn this recipe into a festive family activity that’ll help everyone enjoy the holidays.
These Lemon Rosemary Cookies are an upgraded take on classic shortbread that deliver all the holiday goodness. They’re great to make for gatherings, gifts to friends, or as a daytime activity with your kiddos that ushers in the holiday spirit. If you make them, be sure to give these delights a rating below. And don’t forget to tag us on Instagram @camillestyles with your cookie creations!
Lemon Rosemary Shortbread Cookies
Serves 15-20 cookies
These Lemon Rosemary Shortbread Cookies dress up a classic cookie that everyone loves. It brings vibrant flavors that you'll love to a familiar bite of shortbread. Yum!
Categories
Ingredients
- ½ cup unsalted butter, at room temperature
- 1/3 cup cane sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest, plus more for sprinkling
- 1 tablespoon minced fresh rosemary
- 1¼ cups all-purpose flour, spooned and leveled
- ¼ teaspoon sea salt
for the glaze:
- ½ cup powdered sugar
- 1 tablespoon fresh lemon juice, plus more as needed
Instructions
- Preheat the oven to 350 F and line a large baking sheet with parchment paper.
- In the bowl of a stand mixer, or using an electric mixer, cream the butter. Add the sugar and beat until fluffy, scraping down the sides of the bowl as needed. Add the lemon juice and zest and rosemary and mix again. Add the flour and salt and mix until just combined.
- Turn out the dough onto a lightly floured surface, form it into a ball, and flatten the ball into a 1-inch-thick disk. If the dough is sticky, wrap in plastic wrap and chill for 15 to 30 minutes, or until firm but still pliable.
- Roll out the dough on a lightly floured surface until ¼-inch thick. Use 2-inch cookie cutters to cut out desired shapes, re-rolling the dough scraps as necessary. Transfer to the prepared baking sheet and bake for 10 to 14 minutes, or until the edges are lightly browned.
- Allow to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk together the powdered sugar and lemon juice. The glaze should have a drizzle-able consistency. If it’s too thick, stir in more lemon juice, 1 teaspoon at a time. Drizzle over the cooled cookies and sprinkle with lemon zest.
