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Lemon & Rosemary Shortbread Cookies Recipe

Lemon & Rosemary Shortbread Cookies Recipe

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 YIELD: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


  • 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. 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.

Nutritional Facts

1 each: 31 calories, 2g fat (1g saturated fat), 5mg cholesterol, 20mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 0 protein.

Reviews for Lemon & Rosemary Shortbread Cookies

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Jane Gramza User ID: 8901844 260724
Reviewed Feb. 3, 2017 Edited Feb. 8, 2017

"I plan on making these today but not sure if I'll have time to bake them. Can I leave the cookie dough in the freezer until I'm ready to use it and then partially unthaw it?"

Nayrb28195 User ID: 8169176 215306
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."

TxTwiggy User ID: 3829040 214228
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."

Bakeandrun User ID: 6385873 194060
Reviewed Aug. 17, 2014

"Love these!"

keverwann User ID: 1807985 115335
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."

LaureenMT User ID: 7050693 176892
Reviewed Dec. 22, 2012

"Interesting and Excellent! As for the calorie count, 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!"

dkropka User ID: 6777144 131438
Reviewed Nov. 22, 2012

"VERY nice! Making these to add to a bottle of wine for Christmas gifts!"

Vicks6 User ID: 5093215 212187
Reviewed Aug. 1, 2012

"Very good shortbread cookie. I did not get 8 dozen cookies from this recipe though."

wbrandt User ID: 1223893 131436
Reviewed Jul. 21, 2012

"Does anyone else think the calorie count for the cookie might be a typo?"

canuck70 User ID: 3377825 212186
Reviewed Jul. 19, 2012

"I made this with margarine in case we didnt like it. They are next time butter. Great grandkids cookie !!!"

sagebasil User ID: 6746172 122679
Reviewed Jun. 20, 2012

"light and yummm, i added some sour cream in sub for butter tho, one of my first baking adventures :) thanks great resipie"

DrJewls User ID: 989497 114047
Reviewed Dec. 8, 2011

"I made these tender shortbread cookies after I received an unexpected bunch of rosemary, took them to work and had several requests for the recipe. A great addition to a cup of tea."

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