Lemon Rosemary Shortbread

Rosemary in a cookie is equivalent to a cookie in a party dress. It’s just how it is.


The shrubs outside my windows look like rosemary. One of them is growing wider and trying to block my front door. It might be happening right now. Maybe if it was rosemary I wouldn’t feel as though I’m being bullied by a shrub.

Lemon-Rosemary-Shortbread - Stacked

When I baked the first cookie sheet’s worth of these guys, I put the dough too close together (kinda like that picture below…). So keep in mind they will spread out a little bit while baking.

Although, Jake says that when cookies spread while baking and run into another one it’s called a “kissing crust”. I guess it makes me not mind so much when it happens. They’re just in love. And I’m just in love with these cookies.


Lemon Rosemary Shortbread
Recipe [cut in half] from Eat Boutique


  • 1 1/2 sticks of butter (6 oz.), room temperature
  • 1/2 cup sugar
  • 1/2 t vanilla
  • 1 T fresh lemon juice
  • 1/2 t lemon zest
  • 1 1/2 cups flour
  • 1/2 t sea salt
  • 1 1/2 t chopped rosemary


  1. In a medium bowl, using an electric mixer (or in the bowl of a stand mixer using the paddle attachment) cream together butter and sugar until pale and fluffy. Add vanilla, lemon juice and zest. Mix until combined.
  2. In a small bowl whisk flour and salt together. Slowly add this to the butter mixture, mixing until completely incorporated. Add the rosemary and beat until evenly distributed.
  3. Shape the dough into a flat disk and wrap in plastic wrap. Chill in the fridge for at least 30 minutes. Meanwhile preheat the oven to 350°F.
  4. Roll out the dough on a lightly floured surface until 1/4 inch thick. Cut with a small cookie cutter and place on an ungreased cookie sheet about an inch apart. Bake for about 8-10 minutes, rotating half way through. They will be just golden around the edges. Watch them closely, since they can bake quickly at the end. Transfer to your belly.

9 thoughts on “Lemon Rosemary Shortbread”

  1. “Kissing crust” is just about the cutest thing I’ve ever heard. Your shortbread looks like it turned out the perfect “short”, flaky consistency and I am in awe. I recently experimented with shortbread (which I love) and it showed me who was boss!

  2. Thanks Beckie! You’re such a nice lady!

    I want to make more variations of shortbread. I think everyone needs it in their life. There’s too much tallbread out there. 🙂

  3. Mmm, can’t wait to make these. You know what else would be good (since you said you wanted to make variations)? Making these with lavender.

  4. Good idea MelissaJane! I was just thinking about getting some lavender. I don’t know that I’ve ever had it in a baked good. I can’t wait to try it though!

  5. I just recently found this (amazing) blog! I was looking for a recipe for strawberry cheesecake cupcakes, and I found yours, I still haven’t made them but I will soon!! Well then I found myself looking at all the yummy things you have made and found these delicious looking cookies! I LOVE shortbread….but I was wondering what temp. would I cook these at? and do you think you could also sub in mint for rosemary (not that I have beef against rosemary I love it equally!) or maybe even fresh basil?

  6. Hey Esmeralda! I’m so glad you found my blog. I bet you’ll love these. I added the oven temp: it’s 350 degrees F. Sorry about that.

    OOh, I haven’t tried mint or basil in these, but I bet they’d be so good! If you do it, let me know how they turn out, ok?

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