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Lemon Rosemary Shortbread cookies on a sheet pan with a lemon slice

Lemon Rosemary Shortbread

A sweet and savory treat perfect for an afternoon tea or a weekend treat.
Course Cookie
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 18 cookies
Author Holly at With Two Spoons

Ingredients

  • 1 cup unsalted butter softened
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 teaspoon fresh lemon juice
  • 2 Cups all purpose flour
  • 1/4 teaspoon kosher salt
  • 3 teaspoons lemon zest divided
  • 1 teaspoon minced fresh rosemary

For The Glaze

  • 1/2 cup powdered sugar
  • 2 Tablespoons lemon juice
  • 1 teaspoon turbinado sugar for topping

Instructions

  1. In the bowl of a stand mixer, cream together the butter and powdered sugar.
  2. Add the vanilla and lemon juice and mix until just combined.
  3. With the mixer on low, add in the flour, salt, 2 teaspoons of the lemon zest and rosemary and allow to mix until a dough forms. Do not over mix.
  4. Using your hands, roll the dough into a log shaped, approximately 2.5 in diameter and cover with plastic wrap.
  5. Chill the dough for at least an hour.
  6. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
  7. With a serrated knife, gently slice the chilled dough into 1/4 inch thick cookie rounds.
  8. Place the rounds on your prepared cookie sheet, allowing a half inch between cookies.
  9. Bake at 350 degrees for approximately 12 minutes, or until the edges are just golden brown.
  10. While the cookies are baking, prepare the glaze by gently whisking together the powdered sugar and lemon juice.
  11. Remove the cookies from the oven and allow them to cool.
  12. When mostly cool, top the cookies with a small amount of the glaze and sprinkle each cookie with the remaining lemon zest and a small amount of turbinado sugar.
  13. Keep in an airtight container for up to a week or freeze.