Lemon Rosemary Shortbread Cookies with Lemon Glaze

If you asked my favorite flavor, the answer – hands down – would be lemon. When all the other kids at the water ice stand were getting cherry, I was the kid ordering lemon. In a roll of Starburst candy or a bag of Skittles, I pick out the lemon ones and give the rest away. Lemon in your water, ma’am? Yes. Always yes.

My love for lemon runs so deep that it is the topic of lots of ribbing from my family. They find endless ways to tease me about all the lemony things I make. Alas, I care not. I just keep making my lemony goodies, and these Lemon Rosemary Shortbread Cookies are some of my favorite things to bake.

What is shortbread?

Shortbread is a beautifully simple creation, typically made with very few ingredients:

• flour (gluten free, if desired)
• butter
• sugar (usually confectioners’)
• vanilla

Unlike other cookies, shortbread does not have any leavening like baking soda or baking powder. It’s light and flaky and so perfect for the warmer seasons. While there is a time and place for the more mainstream cookies like chocolate chip, the simplicity of shortbread is timeless.

There’s only one thing that could improve upon the already delicious shortbread, and that’s adding some lemon (duh). I can’t think of a more refreshing flavor than lemon, and in the warmer months as we start to crave lighter foods, these cookies really hit the spot.

Making the lemon glaze

The glaze for these Lemon Rosemary Shortbread Cookies is quick and easy. Two ingredients and done. It’s a simple mixture of sugar and lemon juice. I like to get the thinnest stream possible to drizzle onto the cookies, so I use a piping bag with a Wilton #2 tip.

You can make it even easier and just fill a Ziploc bag with the glaze and snip the tiniest bit off the corner of the bag. The glaze will be loose at first and will crust a little once it sits on the cookie. Be sure to sprinkle the sparkly sugar right after the glaze so that it sticks.

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.

These Lemon Rosemary Shortbread Cookies are light, flaky and refreshing. Enjoy them with a cup of tea or some vanilla ice cream, like I do. And if you love them, let me know! Drop a rating or leave a comment below. Happy Baking!

For More Lemony Bakes, try these:

• Lemon Ricotta Cookies
• Frozen Lemonade Pie with Mixed Berry Topping
• Double Lemon Creme Cake

For More Cookie Recipes, try these:

• Homemade Oreo Cookies
• Fluffernutter Thumbprint Cookies
• Ultimate Chocolate Chip Cookies

Lemon Rosemary Shortbread Cookies with Lemon Glaze

Classic flaky shortbread cookie with hints of fresh lemon and rosemary

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 12 mins

Total Time 42 mins

Course Dessert

Cuisine American

Servings 18 cookies

Ingredients

  

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The Cookies

• 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

The Glaze

• 3/4 cup confectioner’s sugar
• 1 1/2 Tbsp. lemon juice
• coarse sanding sugar optional

Instructions

 

• 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.

Keyword dessert

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