Looking for a unique cookie that everyone will love? These Rosemary Shortbread Cookies with Lemon Glaze are a total crowd-pleaser.
My husband is a chocolate or bust kind of guy. So most of my dessert recipes feature chocolate on chocolate on chocolate (see my Boozy Chocolate Mousse, Chocolate Cookie Dough Cake, and Fudgy Chocolate Brownies to name a few).
But even he can’t deny the power of a fresh herb inside a buttery, flaky, sweet shortbread cookie!
These things are insanely delicious on their own. But when you add a sweet and tart lemon glaze on top, these cookies really go over the top.
So if you want to try something a little different, try making these Rosemary Shortbread Cookies with Lemon Glaze. And prove that decadence doesn’t only come in the form of chocolate.
Rosemary Shortbread Cookies With Lemon Glaze Tips and Tricks
Soften That Butter
To me, a shortbread cookie is ALL about having a buttery taste and flaky texture. So it should be no surprise that the butter matters in this recipe. In order to get that butter-forward flavor, you have to use softened butter.
It can’t be fully melted, and it can’t be too cold or frozen.
The absolute best way to make sure your butter is just right is to take it out of the fridge a couple of hours before making your dough. Of course, we don’t always have time for that.
In that case, just put a full stick of butter in the microwave in 15-second intervals until softened. Watch closely and make sure it doesn’t melt!
Use Just the Yolk
Another important aspect to achieving that perfect flaky texture is the egg yolk. A lot of shortbread cookies leave out the yolk, giving them a more crumbly texture. Still super delicious! I just prefer the texture a little less dense.
Separating the egg white from the yolk is easily achieved by cracking your eggshell in half over a bowl and transferring the egg yolk back and forth between either half of the shell, allowing the egg white to fall into the bowl.
You are now left with the egg whites in the bowl and the egg yolks in the shell. And voila! Just like that, your eggs are separated.
Use Fresh Herbs
The fresh rosemary in this recipe provides a much-welcomed freshness in your rich buttery cookie. Normally I give options for dried herbs, but in this case, having fresh rosemary makes all the difference. It is much more fragrant and vibrant.
I like to chop it before adding it to my dough for a more even and balanced cookie, but you can also choose to leave it whole for bigger, brighter bursts of flavor.
These three important elements will aid in your success to the perfect Rosemary Shortbread Cookies with Lemon Glaze.
But beware—these buttery, flaky shortbread cookies with fresh, earthy rosemary and sweet, zesty lemon glaze are dangerously moreish.
Why You Should Make These Rosemary Shortbread Cookies with Lemon Glaze
- They’re fragrant. Seriously. Your kitchen will smell like butter and fresh herbs all at once.
- They’re fresh. The rosemary and lemon gives you a fresh herbaceous and zesty taste to cut through that sugar.
- They’re sweet and tart. The perfectly balanced bite!
- They’re buttery. The consistency is melt in your mouth.
- They’re unique. You’ve had shortbread cookies. You’ve had lemon cake. Try these new take on some of your most-loved flavors.
If you love these cookies and want more cookie recipes, check out these Rainbow Celebration Cookies and Peanut Butter Biscuits. And if you have a bunch of rosemary you are trying to use up, check out these 4-Ingredient Roasted Potatoes and this Red Rosemary Foghorn.
Rosemary Shortbread Cookies with Lemon GlazePIN Print RATE
Rosemary Shortbread Cookies
- ½ cup unsalted butter (softened) (½ cup usually = 1 stick)
- ½ cup powdered sugar
- 1 cup all-purpose flour
- 1 egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon fresh rosemary
- 1 tablespoon lemon juice (1 tablespoon = approx. ¼ a lemon)
- ½ cup powdered sugar
- Add the flour and mix again until fully integrated. It’s okay if it’s no longer a smooth consistency in this step.
- Separate your yolk from the egg white.
- Add yolk, vanilla extract, and salt and mix on low until just blended—don't overbeat.
- Fold in finely chopped rosemary.
- Use clean hands to roll about a tablespoon of dough into a perfect ball—you should get about 10-12 even-sized cookies. Place in the refrigerator for 30 minutes to set.
- Preheat your oven to 325 degrees Fahrenheit.
- Bake at 325 for 15 minutes until firm. Allow to cool for about 30 minutes before adding glaze.
- Add your lemon juice to a medium-sized mixing bowl.
- Start by adding ¼ cup powdered sugar and whisk until smooth. Assess the consistency and keep adding powdered sugar, 1 tablespoon at a time, until the glaze slowly drips off a spoon.
- Pour over cookies and garnish with rosemary for a beautiful and fragrant finish
- Make sure to use softened rather than melted butter. Check out this post on how to soften butter quickly!
- Separating the egg white from the yolk is easily achieved by cracking your eggshell in half over a bowl and transferring the egg yolk back and forth between either half of the shell, allowing the egg white to fall into the bowl.
- Don’t waste that egg white! Save it and use it in this Easy Egg White French Toast.