Rosemary Shortbread Cookies Recipe

Introduction

These Rosemary Shortbread Cookies offer a delightful twist on a classic treat, merging buttery richness with the fragrant notes of fresh rosemary and lemon zest. Perfect for afternoon tea or a cozy snack, they are simple to make and wonderfully flavorful.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• ½ cup powdered sugar
• 1 teaspoon honey
• 1 whole lemon, zested
• 1 tablespoon fresh rosemary, chopped
• 2 cups all-purpose flour
• ¼ teaspoon kosher salt

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and set it aside.
2. Step 2: In a mixing bowl, beat the softened butter with powdered sugar until light and fluffy, about 2 minutes.
3. Step 3: Add honey, lemon zest, and chopped rosemary to the bowl. Beat until all ingredients are well combined.
4. Step 4: Add flour and kosher salt to the mixture. Beat just until the dough comes together into a ball.
5. Step 5: Drop the cookie dough onto the parchment paper and use your warm hands to shape it into a 10-inch by 12-inch rectangle. If the dough is crumbly, warm your hands in warm water to help press it together. If it is sticky, dip your hands in flour before handling.
6. Step 6: Bake the cookies for 17-20 minutes, or until the edges are golden brown.
7. Step 7: Remove from the oven and immediately cut into squares using a serrated knife. Allow to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For a nutty depth, add ¼ cup finely chopped almonds or pecans to the dough before baking.
• Try substituting lemon zest with orange zest for a sweeter citrus flavor.
• To make the rosemary more fragrant, gently bruise the leaves before chopping.
• If you prefer a sweeter cookie, sprinkle a little granulated sugar over the top before baking.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies for up to 3 months, thawing at room temperature before serving. These cookies are best enjoyed fresh but can be reheated gently in a warm oven for a minute to refresh their buttery texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried rosemary instead of fresh?

Yes, you can use dried rosemary, but reduce the amount to about 1 teaspoon since dried herbs are more concentrated in flavor.

How do I keep the cookie dough from sticking to my hands?

If the dough is sticky, lightly dust your hands with flour before handling it. Warming your hands slightly can also help to shape the dough more easily if it’s crumbly.

Rosemary Shortbread Cookies Recipe

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★★★★★

4.5 from 119 reviews

Delight in these buttery Rosemary Shortbread Cookies, perfectly balanced with a hint of fresh rosemary and zesty lemon. These cookies feature a tender, crumbly texture and a subtle sweetness enhanced by honey and powdered sugar. Ideal for a cozy afternoon snack or elegant teatime treat, they’re straightforward to prepare and bake to golden perfection.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 17-20 minutes
• Total Time: 32-35 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Shortbread Dough

• 1 cup unsalted butter, softened to room temperature
• ½ cup powdered sugar
• 1 teaspoon honey
• 1 whole lemon, zested
• 1 Tablespoon fresh rosemary, chopped
• 2 cups all-purpose flour
• ¼ teaspoon kosher salt

Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper to prevent the cookies from sticking and set it aside for later use.
2. Cream Butter and Sugar: In a mixing bowl, beat the softened unsalted butter together with the powdered sugar until the mixture is light and fluffy, which should take about 2 minutes. This incorporates air to create a tender texture in the cookies.
3. Add Flavorings: Mix in the honey, lemon zest, and freshly chopped rosemary. Beat until these ingredients are fully combined, ensuring the dough is evenly flavored.
4. Incorporate Dry Ingredients: Add the all-purpose flour and kosher salt to the mixing bowl. Beat the mixture just until the dough comes together into a cohesive ball, being careful not to overmix to maintain a tender crumb.
5. Shape the Dough: Drop the cookie dough onto the prepared parchment-lined baking sheet. Use warm hands to press and shape the dough into a 10-inch by 12-inch rectangle. If the dough feels crumbly, warm your hands with warm water to help press it together smoothly. For sticky dough, lightly dust your hands with flour before shaping.
6. Bake: Place the baking sheet in the preheated oven and bake the cookies for 17 to 20 minutes until the edges turn a golden brown color, indicating they are perfectly baked and crisping up.
7. Cut and Cool: Immediately upon removing the cookies from the oven, use a serrated knife to cut them into squares while still warm. Allow the cookies to cool on the pan for 10 minutes to set, then transfer them to a wire rack to cool completely before serving.

Notes

• If your dough is difficult to shape due to temperature, adjusting hand temperature as described can make handling easier.
• Fresh rosemary is preferred for its bright and fragrant flavor; dried rosemary can be used but in smaller quantities to avoid overpowering.
• Use fine lemon zest without the bitter white pith to achieve the best citrus flavor.
• For crispier cookies, bake closer to 20 minutes; for a softer shortbread, opt for the shorter baking time.
• Store cookies in an airtight container at room temperature for up to one week to maintain freshness.

Keywords: rosemary cookies, shortbread, lemon zest, butter cookies, easy baking, teatime treats