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Lemon & Rosemary Shortbread Cookies

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
    8 dozen


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


  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the lemon juice, zest and vanilla. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well.
  • 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.
Nutrition Facts
1 each: 31 calories, 2g fat (1g saturated fat), 5mg cholesterol, 20mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 0 protein.
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Average Rating:
  • Abby
    Sep 1, 2020

    Relatively quick and simple. I loved them but a fried i shared with didn’t care for them at all. I suppose it’s a hit-or-miss sort of thing.

  • Terri
    Dec 2, 2019

    Amazing shortbread recipe! I added frozen lemon balm and rosemary... Delish

  • Jane Gramza
    Feb 3, 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
    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
    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
    Aug 17, 2014

    Love these!

  • keverwann
    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
    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
    Nov 22, 2012

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

  • Vicks6
    Aug 1, 2012

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