Go Back
When it comes to classic desserts, few can rival the charm and simplicity of shortbread cookies. These delightful treats, with their rich buttery flavor and crumbly texture, have a special place in the hearts of cookie lovers around the world. Originating from Scotland, shortbread has evolved from a festive treat into a beloved everyday snack. The allure of shortbread lies not just in its straightforward ingredients, but also in its incredible versatility.

Rosemary Shortbread Cookies

Indulge in a delightful twist on a classic treat with this Rosemary Lemon Bliss Shortbread recipe. Combining the rich, buttery goodness of traditional shortbread with the refreshing flavors of fresh rosemary and zesty lemon, these cookies are perfect for any occasion. Easy to make and full of aromatic charm, they bring warmth and nostalgia to your kitchen. Experience the joy of baking as you create a perfect balance of savory and sweet with each melt-in-your-mouth bite.
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter, softened (2 sticks)

3/4 cup powdered sugar, sifted

2 cups all-purpose flour

1/4 cup cornstarch

1 tablespoon fresh rosemary, finely chopped (plus extra for garnish)

Zest of 1 lemon

1 teaspoon vanilla extract

1/4 teaspoon sea salt

Coarse sugar for sprinkling (optional)

Instructions
 

Preheat and prepare: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper.

    Cream the butter and sugar: In a large mixing bowl, beat the softened butter with an electric mixer until creamy and smooth. Gradually add the sifted powdered sugar and continue to mix until well combined and fluffy.

      Add the flavorings: Mix in the finely chopped rosemary, lemon zest, vanilla extract, and sea salt until evenly distributed.

        Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and cornstarch. Gradually add this dry mixture to the wet ingredients, and mix just until a soft dough forms. Be careful not to overmix.

          Shape the cookies: Turn the dough onto a lightly floured surface. Roll it out to about 1/4-inch thickness. Use cookie cutters to cut out shapes or simply slice into rectangles with a knife.

            Transfer to baking sheet: Place the cut-out cookies onto the prepared baking sheet, leaving some space between each cookie. If desired, sprinkle a little coarse sugar on top and garnish with small rosemary leaves.

              Bake: Bake the cookies in the preheated oven for 14-18 minutes, or until the edges are lightly golden. The centers should remain pale.

                Cool and serve: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delightful Rosemary Lemon Bliss Shortbread with a cup of tea or coffee!

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 24 cookies