Prep Time: 30 minutes
Cook Time: 12 minutes
What is shortbread?
- flour (gluten free, if desired)
- sugar (usually confectioners’)
Making the lemon glaze
Tips for Success
Rolling out the dough for these Lemon Rosemary Shortbread Cookies won’t be as easy as a traditional sugar cookie. Shortbread dough will be more dry and flaky than regular cookie dough. You’ll need a lot of flour on your work surface, and more on your rolling pin.
When you roll out the dough, don’t roll too quickly or you’ll break the dough. You’re going to want to press down with the rolling pin and slowly move it across the dough. So, its more of a pressing motion than a rolling one.
If you’re really struggling, add a teaspoon of water to the dough to make it a little more pliable. You may only be able to roll enough to get one or two cookies cut before having to re-roll the dough. I told you it’s tricky, but well worth the end result.
For More Lemony Bakes, try these:
For More Cookie Recipes, try these:
Lemon Rosemary Shortbread Cookies with Lemon Glaze
- 1 cup flour
- 1 1/2 sticks unsalted butter room temperature
- 1/2 cup confectioner’s sugar
- 2 tsp. lemon zest
- 2 tsp. lemon juice
- 1 1/2 tsp. fresh rosemary minced
- 3/4 cup confectioner’s sugar
- 1 1/2 Tbsp. lemon juice
- coarse sanding sugar optional
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a stand mixer or a large bowl using a handheld electric mixer, beat the butter until light and fluffy, about 2 minutes. Add the sugar, lemon juice, lemon zest and rosemary and beat another 2 minutes. Lower the mixer speed and add in the flour. Form dough into a disc and wrap in plastic wrap. Chill for at least 1 hour.
- Dump the dough out onto a floured surface and knead until smooth. Using a rolling pin, gently press on the dough and move slowly across until the dough is 1/4 inch thick. If the dough starts to break, add one teaspoon of water to make it more pliable. Using a 2-3 inch round cookie cutter, cut out circles in the dough and place onto prepared baking sheet.
- Bake 10-12 minutes, until the cookies are slightly golden on top but still pale. Allow to cool completely before glazing.
- For the glaze, whisk the confectioner’s sugar and lemon juice together in a bowl. Pour the glaze into a decorator’s bag fitted with a Wilton #2 tip or into a Ziploc bag. If using a Ziploc bag, trim a tiny bit off the corner of the bag. Line cooled cookies up side by side and drizzle with the glaze in a zigzag pattern. Sprinkle with coarse sugar and allow to set for 30 minutes before serving.
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