Rosemary Lemon Shortbread

February 13, 2015

Author Notes:

These Rosemary Lemon Shortbread cookies are light and golden with a hint of rosemary and lemon.


Makes: 24


  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon lemon zest
  • 1/2 sticks (3/4 cup) butter
  • 2 tablespoons honey
  • 1/2 cup confectioners sugar
  • 1 tablespoon granulated sugar
  • 1 tablespoon fresh lemon juice
  • Garnish: fresh rosemary sprigs
In This Recipe


  1. Preheat oven to 350℉.
  2. Whisk flour, salt, baking powder and rosemary in a bowl. Set aside.
  3. Mix butter, honey, confectioners sugar, lemon zest, and lemon juice with a stand mixer at low speed. Add flour mixture until dough resembles a coarse meal with some small, pea sized butter lumps. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together.
  4. Roll out dough to 1/4" thick. Using a 3" cookie cutter, cut dough into cookies. Place cookies on a baling sheet lined with parchment paper or a silicone baking mat. Press small sprig of fresh rosemary in the center of the cookie and sprinkle with granulated sugar.
  5. Bake in the middle of the oven until golden brown, about 20 minutes. Remove cookies from oven, let cool slightly and transfer to rack to cool completely.

More Great Recipes:
Cookie|Honey|Lemon|Lemon Juice|Rosemary|Dessert

Reviews (4) Questions (0)

4 Reviews

Tery April 11, 2015
Also, looks like there's a type-o with butter. I'm imagining it should be 1 1/2 sticks of butter, if it's 3/4 c.
Tery April 11, 2015
Just confirming....should the 1 T of granulated sugar go in the creaming mixture instead of the confectioners? (I just added it in!) I don't see any reference to the granulated sugar in the instructions. Many thanks!
AntoniaJames February 17, 2015
Gorgeous photo! And those shortbreads look utterly divine. I make rosemary lemonade for parties, drop-by guests, etc., during the warmer months. These little treats are the perfect counterpart for these cooler days. Can't wait to try them. Thank you for posting this recipe! ;o)
Author Comment
PasadenaDaisy February 18, 2015
Antonia - thanks for the positive feedback. I hope you try these. Enjoy!