These Rosemary Lemon Shortbread Cookies are a delightful twist on a classic treat. With the aromatic blend of fresh rosemary and bright lemon zest, they're perfect for any occasion or just when you need a little pick-me-up.
Butter forms the base of the shortbread, providing richness and a tender texture. Granulated sugar adds sweetness and helps achieve that delightful crisp edge. All-purpose flour is the structure of our cookies, while fresh rosemary introduces an unexpected herbal note that pairs beautifully with the lemon zest, offering a refreshing zing. A pinch of salt elevates all the flavors, and vanilla extract rounds everything out with its warm, comforting aroma.
These cookies are lovely on their own, but for a more decadent treat, serve them alongside a scoop of vanilla ice cream. They also pair beautifully with a hot cup of Earl Grey tea, which complements the citrus and herbal notes perfectly.
First, go ahead and preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cookies won’t stick and makes cleanup a breeze.
In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This should take about 3-4 minutes and will set the stage for a wonderfully tender cookie.
Next, stir in the vanilla extract, lemon zest, and chopped rosemary. Make sure everything is mixed well — you want those flavors evenly distributed.
Gradually add the all-purpose flour and salt. Mix until a dough forms, but be careful not to overmix. You’re looking for a dough that holds together but isn’t too sticky.
Roll the dough out on a lightly floured surface to about 1/4-inch thickness. This is the perfect thickness for a nice snap without being too thin.
Using your favorite cookie cutters, cut the dough into shapes and place them on the prepared baking sheet. Give them a little room as they’ll expand a bit during baking.
Bake in your preheated oven for 10-12 minutes, or until the edges are just lightly golden. Remember, they’ll continue to cook a bit on the sheet after you pull them out.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set and avoids any breakage.
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