Rosemary and lemon might seem unexpected in a cookie, but when paired with honey and butter, they come together beautifully in this shortbread. These rosemary lemon honey shortbread cookies are lightly sweet with a subtle herbal note, making them a nice change from traditional sugar cookies. They're simple in appearance, easy to slice and bake, and fit just as comfortably on a holiday tray as they do alongside an everyday cup of coffee.
A Quick Look at the Recipe
Recipe Name: Rosemary Lemon Honey Shortbread Cookies
Ready In: about 1 hour and 40 minutes (including chill)
Yield: 26 cookies
Texture: tender, buttery shortbread
Flavor Profile: rosemary, lemon juice & zest, honey
Summarize & Save This Recipe
These cookies are even better the next day, once the rosemary and lemon have had time to meld. The powdered sugar and butter create a tender, melt-in-your-mouth shortbread that's hard to resist.
One of the strengths of shortbread cookies is how easily the dough adapts to different flavor combinations. If you enjoy citrus in your shortbread, you might also like my Cardamom Orange Shortbread Cookies or Lemon Pistachio Cookies, which use similar techniques with different flavor pairings.
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Ingredients
- Unsalted butter
- Powdered sugar
- Lemon (juice and zest)
- Honey
- Fresh rosemary
- All-purpose flour
- Baking powder
- Kosher salt
Rosemary and Honey Tips!
Honey - I found a helpful guide that explains the different types of honey and how they're best used. Almost any store-bought honey works well for baking, so feel free to raid your pantry. Clover honey is the most common but you might want to explore the different types and try something different with this cookie. Types of Honey
Rosemary - The key to adding rosemary is to finely chop the fresh rosemary. You do not want big chunks of rosemary when you bite into your cookies. If you're looking for a chart to convert fresh herbs to dried, this resource includes a free PDF, The Reluctant Gourmet.
I purchased a small rosemary plant to have fresh rosemary for this recipe. Since I was growing my rosemary plant indoors, here are some tips to grow your own indoors.
Step-by-Step Instructions
Prepping
There's a little prep work for these cookies, so let's get started. First, zest and juice the lemon.
Next, dice the fresh rosemary (I did about 5 or 6 sprigs) to get the one tablespoon.
Now, weigh or measure the powdered sugar and set it aside. In another bowl weigh or measure the flour, then add the baking powder and salt, running a whisk through to blend.
Mixing the Shortbread
1. Cube the butter into a mixer bowl. If your butter is still cold this will help to warm it up.
2. Cream the butter on a medium mixer speed. This could take a couple of minutes depending on how cold your butter is. I stop and scrape down the bowl a few times to get it to soften.
3. Scrape down the bowl and add the powdered sugar. Start on a low speed until most of the sugar has been incorporated into the butter, then turn the mixer to medium speed. Mix for 3 minutes.
4. Next, add the diced rosemary, honey, lemon juice and lemon zest. Mix until blended.
5. Turn the mixer to a low speed and add about a third of the flour mixture at a time. You want the flour incorporated but don't overmix. A minute should be good.
6. Place the mixed cookie dough onto a pastry mat that has been dusted with powdered sugar.
Shape, Wrap, and Chill
7. Roll the cookie dough into a log shape. This is where you have a few choices. You can make two logs about 8 inches long and about 2 inches in diameter. Or you can keep it as one log if you have a long enough curved pan to cradle your log while it is being chilled.
9. Wrap your log or logs with plastic wrap and I use a baguette pan to keep my logs round.
10. Here is a way to help keep your logs round if you do not have a baguette pan.
DIY Tip For Round Logs!
If you do not have a baguette pan here is another way. Take the cardboard center of a paper towel and cut it in half lengthwise so you can cradle each log with each half. This helps keep the logs round and not flat on one side when in the fridge for chill time.
Chill in the fridge for at least an hour.
Slice and Bake
Preheat the oven to 350°F (175°C or 180°C). Line 2 cookie sheet pans with parchment paper.
11. Unwrap the plastic wrap. Using a sharp knife score and slice one log. I usually get twelve or a couple more cookies slices per log. I make each cookie about ½" to ⅝" thick.
These do not spread or puff up much.
12. Bake at 350°F (175°C or 180°C) for 10-12 minutes. You want the cookies to be golden around the bottom edge. Leave the cookies on the sheet pan for at least one minute after removing them from the oven. Then, gently move to a cooling rack.
Enjoy!
Storage Tips
Put completely cooled cookies into a container. I usually use a Gladware type container and leave them out on my counter with the lid just laying on the top of the container. Everyone walking by can lift the lid and grab a couple. These cookies will last for five to seven days.
FAQs
Yes you can, 1 teaspoon of dried to 1 Tablespoon of fresh rosemary. Depending on how old the dried rosemary is will determine the potency of the herb. Fresh has a brighter note to it while the dried has a more earthy flavor.
You could describe these as slightly savory, but the honey adds sweetness, and the lemon brightens the more earthy notes of the rosemary. It's a perfect match.
Maple syrup goes with rosemary and I would use a 2 teaspoons of maple syrup in place of the 2 teaspoons of honey.
Can I Freeze This Cookie?
I do not typically freeze cookie dough when testing my recipes, so the instructions above reflect how this cookie was baked and stored. If you'd like to explore general freezing options for this cookie, the AI tool below can provide additional information.
Other Shortbread Cookies to Enjoy
Recipe
Rosemary with Lemon and Honey Shortbread Cookies
Barbara HallWould you like to save this recipe?
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Ingredients
- 1 cup (227 g) Butter unsalted room temperature
- ⅔ cup (80 g) Powdered sugar
- 1 Tablespoon Lemon juice
- 1 Tablespoon Lemon zest
- 2 teaspoon Honey
- 1 Tablespoon Rosemary fresh finely chopped
- 2 cups (250 g) All-purpose flour
- ½ teaspoon Baking powder
- ¼ teaspoon Kosher Salt
Instructions
- Zest and juice one lemon, keeping each in a separate bowl. Measure the powdered sugar into a small bowl and set it aside. In another bowl, measure the flour, baking powder, and salt, then whisk to combine. Finely dice the rosemary so it blends smoothly into the dough and enhances the lemon and honey without overpowering them.
- Cube the butter into a mixer bowl and on a medium mixer speed cream the butter until it has soft looking peaks (about a minute). Reduce the mixer speed to low and gradually add the powdered sugar. Once incorporated, increase the speed back to medium and mix for about 3 minutes. Scrape down the sides of the bowl, then mix for another thirty seconds.
- Add the lemon zest, lemon juice, honey, and diced rosemary, mixing until evenly combined. Turn the mixer to low and add about a third of the flour mixture at a time. Mix just until incorporated. Turn off the mixer, scrape down the sides of the bowl, then mix for another thirty seconds.
- Remove the bowl from the mixer and scrape the cookie dough onto a pastry mat lightly dusted with powdered sugar. If you have a pan long enough to cradle a single log, you can keep the dough whole. Otherwise, divide the dough in half and shape it into two logs, each about eight inches long and two and a half inches in diameter.
- Cut a piece of plastic wrap longer than each log so the ends can be folded underneath. Roll each log tightly in the plastic wrap, then repeat with the second log. I use a baguette pan to cradle my logs while they are in the fridge chilling. Chill for at least 1 hour. Chilling the dough firms it up, which makes slicing the logs much easier.
- A helpful trick I learned from another baker is to use the cardboard center from a paper towel roll. Cut the roll in half lengthwise, then place the plastic-wrapped log into one of the halves. The cardboard helps the dough keep its round shape, giving you evenly shaped cookies. Place both logs on a sheet pan and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (175°C or 180°C) and line a cookie sheet with parchment paper. Remove one cookie log from the refrigerator and unwrap it. Place the log on a cutting board and slice the dough into cookies about ½" to ⅝". Arrange all the slices from one log onto a single cookie sheet and bake for 10 to 12 minutes, until the cookies are lightly golden along the bottom edges. Leave the cookies on the sheet pan for about one minute after removing them from the oven, then gently transfer them to a cooling rack to finish setting.
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NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
Vicki says
This recipe was simple and easy. I especially liked the helpful hints like using the center of a paper towel roll to help keep the dough rounded when chilling. I'll double the recipe because the cookies disappeared quickly! This is a keeper for sure.
Josephine says
Great recipe! I added a little twist by splitting my dough in half and adding a bit of matcha to one, and made my cookies half and half green and white. They looked so cute and the rosemary lemon flavors still come through clearly!
Barbara Hall says
Oh Josephine, I really love to hear how bakers experiment with other flavors they love. I have never worked with matcha but will put that on my list. - Barbara
Emica says
these are awesome cookies and simple. just curious if you or anyone has tried pipping them or using a cookie stamp. just looking to make them more interesting looking. I may try it this year.
Barbara Hall says
Hi Emica, Honestly, I have not thought of that but if you try it please let me know how they turn out. I have added glazes to the tops of my shortbread cookies but never a stamp or piped the dough. - Barbara
JANET WOOLWINE says
I'm making them tomorrow! What's the honey website you mention? What dimensions do I need on the pastry mat? Many thanks...they sound delicious!!
Barbara Hall says
Hi Janet, The link to the honey website is at the end of the paragraph. Types of Honey- https://www.webstaurantstore.com/guide/685/types-of-honey.html But you can use your favorite honey that you have in your cabinet. Most of my logs are between 12" to 13" and about 2" to 3" in diameter. But that is because I want as many cookies as I can make. I have some people that make only 1 log and it is a little longer and thicker in diameter. You can cut them in 1/2" thickness and still bake them for the same amount of time they just won't be as high. I will email. Barbara
Ida Blom says
these are amazing!! wow
Barbara says
Hi Ida, I am so happy you like my flavor combinations. I have so much fun picking and choosing what I think goes together so well. Happy Holidays! - Barbara
Em says
Everyone thought these were phenomenal and a unique treat for the holidays! You're right about time, over the course of a few days they were just as good—if not better! Thanks for sharing
Barbara says
Hi Emily, I also love these cookies. I do love sharing my cookie recipes. Thank you Barbara
Everett says
This recipe has a lot of good flavor to it! I rolled it in sugar instead of flour and then gave the cookies a sugar bath before baking as well.
Barbara says
Hi Everett, I have done that also with using powdered sugar instead of flour. But I did not even think about giving it a sugar bath. I am so glad you have made these cookies your own. Happy Holidays! - Barbara
Victoria says
As expected. Cookies are soft (not crisp) and I added pine nuts to mine just for fun.
Barbara says
Hi Victoria, Oh, what a great idea, pine nuts; I will have to try that combo!!! Thank you - Barbara
Jenna says
I made this recipe today exactly as it is written and they turned out amazing. It’s a perfect shortbread texture and incredible flavor combination. Thank you for a great recipe!
Barbara says
Hi Jenna, I am so glad you liked the flavors of this cookie. Rosemary and lemon go together so well. - Barbara
Jody says
Delicious cookie with wonderful balance of flavors. I used 1 tsp dried rosemary since I didn’t have fresh. Great shortbread texture too!
Barbara says
Hi Jody, I am so glad you like these cookies. Barb