Best 4 Lemon Rosemary Cookies Recipes
Embark on a delightful culinary journey with our tantalizing Lemon Rosemary Cookies, a symphony of flavors that will awaken your senses. These delectable treats are the perfect companions for a cozy afternoon tea or as a sweet ending to a memorable meal. Prepare to indulge in a burst of zesty lemon and fragrant rosemary, harmoniously blended into a crispy-on-the-outside, soft-on-the-inside cookie that promises an unforgettable taste experience. Whether you're a seasoned baker or just starting your culinary adventures, our Lemon Rosemary Cookies recipe is designed for ease and enjoyment. Follow our step-by-step instructions, gather your ingredients, and let the magic begin in your kitchen.
In addition to our classic Lemon Rosemary Cookies, we've curated a collection of equally enticing recipes to satisfy every palate. Discover the irresistible Lemon Blueberry Cookies, bursting with juicy blueberries and a hint of lemon zest. For a touch of sophistication, try our Lemon Lavender Cookies, where the delicate floral notes of lavender perfectly complement the tangy lemon flavor. And if you're craving a gluten-free option, our Lemon Rosemary Shortbread Cookies are the perfect choice, offering a crumbly texture and a burst of citrusy goodness. With each recipe, we provide clear instructions, detailed ingredient lists, and helpful tips to guide you through the baking process. So, preheat your oven, gather your loved ones, and let's embark on this delightful baking adventure together!
LEMON & ROSEMARY SHORTBREAD COOKIES
Lemon and rosemary make these luscious treats a sweet surprise for a few friends. -Malorie Harris, Wildomar, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the lemon juice, zest and vanilla. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well., Shape into two 12-in. rolls; wrap each in plastic. Freeze for 30 minutes or until firm. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 31 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 20mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
LEMON & ROSEMARY BUTTER COOKIES
Cooling lemon and aromatic rosemary make these butter cookies stand out at the holidays. I use them to punch up the cookie trays for potlucks or as gifts.-Elizabeth Hokanson, Arborg, Manitoba
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small bowl, combine 1/4 cup sugar and 1 teaspoon lemon zest. In a large bowl, beat butter and remaining sugar until light and fluffy. Beat in egg yolks, rosemary and remaining lemon zest. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture., Shape dough into 1-1/4-in. balls; roll in sugar mixture. Place 2 in. apart on parchment-lined baking sheets. Flatten to 1/4-in. thickness with bottom of a glass. Sprinkle tops of cookies with remaining sugar mixture. Bake 12-15 minutes or until edges are golden brown. Cool on pans 2 minutes. Remove to wire racks to cool., Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. Prepare and bake cookies as directed.
Nutrition Facts :
ROSEMARY-LEMON SHORTBREAD SANDWICH COOKIES
These beautiful shortbread sandwich cookies are always a welcome addition to our annual ladies holiday tea luncheon. The distinctive rosemary flavor, paired so well with the tangy lemon curd, has made them a favorite in our group for years! -Jamie Jones, Madison, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 7
Steps:
- Cream butter and confectioners' sugar until light and fluffy. In another bowl, mix flour, rosemary and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Using a floured 7/8-in. round cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets., Bake until set, 9-11 minutes. Remove from pans to wire racks to cool completely., To serve, spread lemon curd on bottoms of solid cookies; top with window cookies. If desired, top with additional rosemary and confectioners' sugar.
Nutrition Facts : Calories 144 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 91mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON ROSEMARY COOKIES
Make and share this Lemon Rosemary Cookies recipe from Food.com.
Provided by PAUL P.
Categories Dessert
Time 35m
Yield 72 cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, beat butter, 1/2 cup sugar, 1 tablespoon lemon zest, the rosemary and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.
- Divide dough in half. Shape each half into 9-inch roll, 3/4 to 1 inch in diameter. Wrap and refrigerate about 2 hours or until firm.
- Preheat oven to 375 degrees. Mix 3 tablespoons sugar and 1 teaspoon lemon zest. Roll dough in sugar mixture to coat. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet. Bake 5 to 8 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely.
Tips:
- To achieve the perfect texture, make sure the butter is cold and cut into small pieces.
- Don't overmix the dough, as this can result in tough cookies. Mix just until the ingredients are combined.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Use fresh rosemary for the best flavor. If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary.
- Don't overbake the cookies. They should be slightly golden brown around the edges but still soft in the center.
- Let the cookies cool completely on a wire rack before storing them.
Conclusion:
These lemon rosemary cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their bright citrus flavor and fragrant rosemary, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a new cookie recipe to try, give these lemon rosemary cookies a try. You won't be disappointed!
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