These simple lemon rosemary butter cookies combine a sweet and savory flavor. The butter cookies are super simple to make and create a bright and tangy flavor.
Simple Lemon Rosemary Butter Cookies
Putting rosemary in a cookie may not be your first instinct, but it's one of those ingreidents that quickly wins you over. The savory earthiness of the rosemary combined with the creamy butter and tangy touch of lemon creates a perfectly balanced cookie.
Using fresh herbs in desserts is one of my favorite things to do. I love to incorporate basil, rosemary, and thyme into sweets. They are one of those ingredients that don't always seem like they would fit, but after one bite, you wonder where they have been all along — especially when it comes to these cookies.
While these cookies look like shortbread cookies, they are actually butter cookies. The butter cookies have a higher ratio of sugar and include an egg (ignore the fact that I forgot to put the egg in the ingredient photo below!). Since they have a thicker consistency, they are very sturdy and make for excellent slice-and-bake cookies.
Looking for more fresh herbs in your dessert? Try my lemon rosemary bundt cake or peach and thyme galette.
Why You'll Love This Recipe
- Simple and Easy - The most challenging part of this recipe is having the patience to wait for the dough to chill in the fridge.
- Bold Flavors - The tangy lemon zest mixed with the bright, earthy rosemary makes a great flavor combination.
- Freezer Friendly - These cookies freeze excellently. Make a big batch for Thanksgiving and have them in your freezer during the holiday season.
Ingredients Needed For Lemon Rosemary Butter Cookies
- Butter - Allow the butter enough time to soften
- Rosemary - Use fresh rosemary and chop it into fine pieces.
- Lemon - The zest of a lemon will provide a bright flavor.
- Flour - I use all-purpose flour.
- Vanilla extract - A splash of vanilla balances out the flavor.
Directions For How To Make Lemon Rosemary Butter Cookies
- Prepare.
Prepare a cookie sheet with parchment paper and set it to the side.
- Make the cookie dough.
Using a stand or hand mixer, cream the butter with the sugar. Then, mix in the egg and vanilla. Gently mix in the rosemary and lemon zest.
- Roll the cookie dough.
Split the cookie dough in half to form two balls. Then, roll the balls into two logs. Cover the logs with plastic wrap and place in the refrigerator to chill for 1 hour.
- Slice the dough.
When the cookie dough is firm, unwrap it and slice it into cookies about ¼ inch thick.
- Add the coarse sugar.
Roll the edges of the sliced cookie in a bowl of coarse sugar. Then, place the cookie on a prepared cookie sheet.
- Bake the cookies.
Bake the cookies in the oven for about 15 minutes until the edges are firm and the cookies are slightly golden. Let the cookie cool slightly on the baking sheet before moving to a cooling rack.
Serving Suggestions
These lemon rosemary butter cookies are great to serve after a heavy meal like Thanksgiving and Christmas. They are also a great addition to a cookie swap or holiday cookie box.
Make Ahead and Storage
- Make Ahead: The cookies can be made ahead of time and kept in an airtight container until ready to serve for about 2-3 days. The cookie dough can also be made and frozen into logs until ready to bake. When preparing to slice the cookies, let the dough thaw for about 15 minutes for an easy slice.
- To Store: Store the cookies in an airtight container after baking for about 5-7 days.
- To Freeze: Freeze the cookies in a plastic bag or airtight container. The cookies will last in the freezer for 2-3 months.
Tips and Variations
- Lemon Zest - When zesting the lemon, use only the yellow part. The white pith will have a bitter taste if included in the batter.
- Overmixing - Don't overmix the batter. If you overmix the batter and it looks too loose, the cookies will spread in the oven.
- Slicing - Use a sharp knife to slice the cookies. This will give you a clean, smooth cut through the dough.
FAQs
Use fresh herbs when making these cookies. You can use dried rosemary in a pinch if you can't find fresh rosemary. The flavor won't be as strong but will still be present.
The amount of butter is the difference between the two varieties of cookies. Butter cookies tend to have more sugar and include an egg. Shortbread cookies have a higher ratio of butter.
Any type of unsalted butter is best to use for butter cookies. Make sure it is softened to room temperature.
Lemon Rosemary Butter Cookies
Ingredients
Equipment
Method
- In a large bowl with a hand mixer or in the bowl of a stand mixer, cream the butter with the sugar until light and fluffy, about 2 minutes. Then, add in the vanilla and the egg.
- Add in the flour and mix gently until the dough is combined. Then, add in the lemon zest and rosemary.
- Split the dough into two pieces and roll into balls. Then, roll the balls into logs and cover them in plastic wrap. Let the logs of dough sit in the fridge for an hour.
- While the logs are chilling, preheat the oven to 350 degrees and prepare a cookie sheet with parchment paper. Set it to the side.
- When the cookie dough is firm, take it out of the fridge. Use a sharp knife to slice the cookie dough into ¼-inch size pieces. Roll the edges of the cookie dough into the coarse sugar and place them on the prepared baking sheet.
- When the cookies are set on the baking sheet, place them in the oven and let them bake for about 15 minutes. The cookies should have a slight gold coloring and be firm around the edges.
- Let the cookies slightly cool on the baking sheet before removing them to a cooling rack.
Leave a Reply