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Healthy Eats (plus a few treats)

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Lemon Rosemary Shortbread Cookies

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Thanksgiving has passed, and December is upon us, bringing chilly temps and holiday cheer. It’s the season of cookie swaps and baked goods galore!

Lemon Rosemary Shortbread Cookies | Fridge to Fork

Mom and I made these cookies together last December and loved how light and crisp they are. The lemon and rosemary flavors lend themselves well to any season, but I chose to use these snowflake cookie cutters for a festive look. You can add the thin lemon glaze or leave it off for a lighter cookie. Mom preferred the cookies with glaze, but I preferred them without.

Lemon Rosemary Shortbread Cookies | Fridge to Fork

If you don’t have any seasonal cookie cutters, you can use a biscuit cutter for round shortbread cookies, or you can simply roll the dough to 1/4 inch thickness and cut the dough into squares.

Lemon Rosemary Shortbread Cookies | Fridge to Fork

This recipe is adapted from Gimme Some Oven’s Lemon Rosemary Shortbread Cookies.

I hope you’ll give these lovely, crisp cookies a try! If you bake up a batch, tag us on instagram @fridgetofork, and let us know how they turned out in the comments below!

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Lemon Rosemary Shortbread Cookies

Created by on November 27, 2017

  • Prep Time: 15m
  • Cook Time: 15m
  • Total Time: 30m

Ingredients

For the Cookie:

  • 1 c (2 sticks) unsalted butter, softened to room temperature
  • 3/4 c granulated sugar
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. lemon extract
  • 1 1/2 tbsp. fresh rosemary, finely chopped
  • 1 tbsp. grated lemon zest
  • 2 1/4 c all purpose flour
  • 1 tsp. salt

For the Optional Lemon Glaze:

  • 1 c powdered sugar
  • 4 tsp. freshly squeezed lemon juice

Instructions

  1. Using a stand or hand-held mixer, cream butter and sugar until light and fluffy. Turn the mixer to low and add the egg and vanilla, scraping down the sides to incorporate. Add the chopped rosemary, lemon zest, and salt. Slowly add in the flour until well incorporated.
  2. Divide dough in half and form into two discs about 1 inch thick. Wrap each disc well in plastic wrap and refrigerate for 45 minutes minimum, or until firm.
  3. Preheat oven to 350 F. After removing the dough from the refrigerator, roll dough to 1/4 inch thickness. Cut out cookies with your favorite cookie cutters. Space evenly on a silpat or parchment-lined baking sheet. Bake for 12-15 minutes or until the edges are golden brown. Enjoy!
  4. To make the optional glaze: whisk together the powdered sugar and lemon juice, adding more lemon juice if necessary to thin the glaze.
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