Lemon & Rosemary Shortbread Cookies Recipe
Lemon & Rosemary Shortbread Cookies Recipe photo by Taste of Home

Lemon & Rosemary Shortbread Cookies Recipe

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Lemon and rosemary make these luscious treats a sweet surprise for a few friends. —Malorie Harris, Wildomar, California
TOTAL TIME: Prep: 25 min. + freezing Bake: 10 min./batch
MAKES:96 servings
TOTAL TIME: Prep: 25 min. + freezing Bake: 10 min./batch
MAKES: 96 servings


  • 1 cup butter, softened
  • 1/2 cup sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 4-1/2 teaspoons minced fresh rosemary
  • 1/4 teaspoon salt

Nutritional Facts

1 each: 31 calories, 2g fat (1g saturated fat), 5mg cholesterol, 20mg sodium, 3g carbohydrate (1g sugars, trace fiber), trace protein


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the lemon juice, peel and vanilla. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well.
  2. Shape into two 12-in. rolls; wrap each in plastic wrap. Freeze for 30 minutes or until firm. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container. Yield: 8 dozen.
Originally published as Lemon & Rosemary Shortbread Cookies in Simple & Delicious August/September 2011, p64

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Dec. 18, 2014

"Worst recipe I have ever tried. I used the correct amounts of all the ingredients, froze the dough, used the correct temperature. The cookies came out flat, undercooked, and fell apart into crumbs."

Reviewed Dec. 7, 2014

"These made about 5 dozen cookies for me. They were wonderful. Very delicate. The rosemary was subtle, and the lemon flavor was a winner."

Reviewed Aug. 17, 2014

"Love these!"

Reviewed Aug. 2, 2013

"Made with real butter, but I must have cut them thinner because I ended up with 14 dozen. The thinner cookies baked for 6 minutes and then cooled on the sheet for 2 minutes. Love the zest in these.

The calorie count is probably correct because each cookie is about the size of a half-dollar coin."

Reviewed Dec. 22, 2012

"Interesting and Excellent! As for the calorie count, myrecipes.com has a similar recipe that lists 115 calories per cookie, but it makes one-third the number. Their cookies are 1-1/2 inches in diameter and have a glaze made of powdered sugar and lemon juice on top. I like the increased rosemary in these!"

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