• Skip to main content
  • Skip to primary sidebar
My Cookie Journey
  • Home
  • About Me
  • Recipe Index
    • Cheesecake Bites
    • Chocolate
    • Fall
    • Gluten-Free
    • Holiday
    • Kid-Friendly
    • No Nuts
    • No-Eggs
    • Nuts
    • Shortbread
    • Spring
    • St Patrick's Day
    • Summer
    • Valentines Day Cookies
  • Contact
menu icon
go to homepage
  • Home
  • About Me
  • Recipe Index
    • Cheesecake Bites
    • Chocolate
    • Fall
    • Gluten-Free
    • Holiday
    • Kid-Friendly
    • No Nuts
    • No-Eggs
    • Nuts
    • Shortbread
    • Spring
    • St Patrick's Day
    • Summer
    • Valentines Day Cookies
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • About Me
    • Recipe Index
      • Cheesecake Bites
      • Chocolate
      • Fall
      • Gluten-Free
      • Holiday
      • Kid-Friendly
      • No Nuts
      • No-Eggs
      • Nuts
      • Shortbread
      • Spring
      • St Patrick's Day
      • Summer
      • Valentines Day Cookies
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Cookies

    Rosemary with Lemon and Honey Shortbread Cookies

    Published: Aug 11, 2021 · Modified: Feb 14, 2022 · This post may contain affiliate linksLeave a Comment

    Jump to Recipe Print Recipe

    About 3 weeks ago, 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.

    Rosemary lemon with honey cookies on white dish.

    I love growing plants indoors over the winter, so I have fresh herbs all year long. My back deck is where I plant my spring herbs which keep the deer, rabbits, and squirrels from eating them all. I ran into a herb last year called Rosemary Honey Lemonade; this gave me the idea in the first place for a cookie with those flavors.

    It will soon be time for me to start thinking about my herb garden this year and what I want to grow. I am trying to put herbs in the garden that I use for cooking and what I might like to try for new cookie flavors. I am always trying to push the envelope for what will work and finding out what will not work. But it is really fun trying to mix flavors together for a new surprise taste.

    To get the most of the rosemary and lemon flavor, these cookies seem to meld together so they are even better the next day. The powdered sugar needs a little time not to be so powdery. The butter brings it all together into a melt-in-your-mouth shortbread cookie you will want to make again. I hope you enjoy this cookie.

    Rosemary lemon with honey cookies on white dish.

    Rosemary with Lemon and Honey Shortbread Cookies

    Barbara Hall
    The lemon and rosemary you cannot beat for a shortbread cookie. Throw in a little honey for sweetness, and you will love this cookie.
    4.84 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Total Bake Time 20 mins
    Chill 1 hr
    Total Time 1 hr 40 mins
    Course Cookies, No-Eggs, Spring
    Cuisine American
    Servings 30 cookies
    Calories 97 kcal

    Ingredients
     

    • 1 cup (227 g) room Temperature Butter unsalted
    • ⅔ cup (80 g) Powdered sugar
    • 1 Tablespoon (1 Tablespoon) Lemon juice
    • 1 Tablespoon (1 Tablespoon) Lemon zest
    • 2 teaspoon (2 teaspoon) Honey
    • 1 Tablespoon (1 Tablespoon) finely chopped Rosemary fresh
    • 2 cups (250 g) All-purpose flour
    • ½ teaspoon (0.5 teaspoon) Baking powder
    • ¼ teaspoon (0.25 teaspoon) Kosher Salt

    Instructions
     

    • Zest and juice 1 lemon into separate bowls. Weigh or measure the powdered sugar in another small bowl and set aside. In another bowl, weigh or measure the flour, baking powder, and salt, running a whisk through to blend. Dice the rosemary into tiny pieces. You want the rosemary to complement the lemon and honey, not overpower it. Small pieces achieve this.
    • In a stand or hand-held mixer, beat the butter on medium speed until it is creamy and light in color, about 3 minutes. Turn your mixer down to a low setting and gradually add the powdered sugar. Once incorporated, turn the speed back to medium and mix for about 2 minutes. I like to scrape down the side and then mix for about another 30 seconds. Add the lemon zest, lemon juice, honey, and diced rosemary, mixing them through the cookie dough. Turn the mixer to low and slowly add the flour mixture till incorporated. I turn off the mixer and scrape down the sides. Then mix for another 30 seconds.
    • Take the bowl off the stand and scrape the cookie dough onto a non-stick-floured pastry mat. The cookie dough will be a little tacky. Divide the cookie dough in half to make 2 rolls about 11 inches long and about 2 ½ inches in diameter. Take a plastic wrap piece that is longer than the length of the log; you want to be able to fold the ends under the log. Roll the log in the plastic wrap. Repeat with the second roll.
    • A trick I learned from another baker is taking the center of a paper towel roll and cut the roll in half lengthwise. Next, place the plastic-wrapped log onto the paper towel half. The paper towel cardboard helps to keep the log shape and will give you rounder cookies. Place the two logs onto a sheet pan and place them in the refrigerator for about an hour. Chilling will make the slicing of the logs easier if the cookie dough is firm.
    • Preheat the oven to 350° and line a cookie pan with parchment paper. Take the cookie log out of the refrigerator and unwrap the log. Placing the log onto a cutting board and slice each cookie about ¾" thick. I put all the slices from one roll onto one cookie sheet and bake for 10-12 minutes. You want the cookies to be a little golden around the bottom edges. Then, leave the cookies on the sheet pan for 1 minute before moving them to the cooling rack. You want them to set a little before moving them.

    Nutrition

    Calories: 97kcalCarbohydrates: 10gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 16mgSodium: 75mgPotassium: 12mgFiber: 1gSugar: 3gVitamin A: 191IUVitamin C: 1mgCalcium: 8mgIron: 1mg
    Keyword honey lemon shortbread, lemon rosemary cookies, rosemary shortbread, rosemary shortbread cookies
    Tried this recipe?Let us know how it was!
    « Strawberry and Chocolate Chip Heart Cookies
    Old Fashion Oatmeal Scotchie Cookies »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! My name is Barbara. I am a retired IT professional who wants my next career to be fun. What better way than by sharing cookie recipes that I make in my kitchen, taking photos, and showing you the results. My goal is to provide cookie recipes that you can make at home that look great and taste fantastic!

    More about me →

    Sign-up

    Yes, I want free cookie recipes...

    Spring Cookies!

    White flower for spring

    What's popular...

    • Glazed Ricotta Orange Cookies
    • Blackberry Lemon Cheesecake Bites
    • Orange Meringue Cookies
    • Bite Size Chocolate Walnut Shortbread Cookies
    • Traditional Sicilian (traditional Italian) Almond Cookies
    • Easy Lemon Bars

    Footer

    ↑ back to top

    • About Me
    • Privacy Policy
    • Terms & Conditions

    • Sign Up! for free cookie recipes

    • Contact

    Copyright © 2022 My Cookie Journey