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Rosemary and Lemon Cookies

These Rosemary and Lemon Cookies offer a beautifully balanced flavor profile that’s both refreshing and sophisticated. Fresh rosemary lends an earthy, pine-like aroma, while lemon zest brightens the dough with citrusy zing. Perfect for tea time or elegant gatherings, these cookies are crisp on the edges, tender in the center, and unforgettable on the palate.

Ingredients

For the Cookies:

  • 2 ¼ cups (270g) all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 tbsp finely chopped fresh rosemary (about 1 large sprig)
  • 1 cup (225g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (30g) powdered sugar
  • Zest of 1 large lemon
  • 1 large egg
  • 1 tsp pure vanilla extract

Optional for Topping:

  • Extra lemon zest or a sprinkle of coarse sugar

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, salt, and chopped rosemary. Set aside.
  2. In a large mixing bowl, cream the softened butter, granulated sugar, and powdered sugar until light and fluffy—about 2–3 minutes.
  3. Add the lemon zest, egg, and vanilla extract. Whisk until fully incorporated.
  4. Gradually stir the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix until just combined—do not overmix.
  5. Cover the dough and chill in the refrigerator for at least 1 hour (or up to overnight) to enhance the flavors and make the dough easier to handle.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Scoop tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets. Flatten slightly with your fingers or the bottom of a glass.
  8. If desired, sprinkle a little coarse sugar or extra lemon zest on top before baking.
  9. Bake for 10–12 minutes or until the edges are lightly golden. The centers should remain pale and slightly soft.
  10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips for Success

  • Use fresh rosemary for best flavor—it makes a noticeable difference.
  • If you prefer a more intense citrus note, double the lemon zest or add a few drops of lemon extract.
  • These cookies pair beautifully with Earl Grey or chamomile tea.

Storage

Store in an airtight container at room temperature for up to 5 days. Dough can also be frozen for up to 2 months—just thaw and bake as directed.