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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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/rosemary-shortbread-cookies-recipe/