Lemon Rosemary Cookies Recipe

Name: Lemon Rosemary Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 1/2 cup sugar; 1 tablespoon lemon zest; 1/2 teaspoon fresh rosemary; 1 egg; 1 1/2 cups all-purpose flour; 1/4 teaspoon baking soda; 1/8 teaspoon salt; 3 tablespoons sugar; 1 teaspoon lemon zest

Servings: persons

1/2 cup butter, softened
1/2 cup sugar
1 tablespoon lemon zest
1/2 teaspoon fresh rosemary
1 egg
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons sugar
1 teaspoon lemon zest

1
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.
2
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.
3
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.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup butter, softened, 1/2 cup sugar, 1 tablespoon lemon zest, 1/2 teaspoon fresh rosemary, and more.

Yes, Lemon Rosemary Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Rosemary Cookies

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