Rosemary Lemon Sandwich Cookies Recipe

Name: Rosemary Lemon Sandwich Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Unsalted Butter; 3/4 cups Granulated Sugar (plus Extra For Dipping); 2 teaspoons Fresh Rosemary, Chopped Fine; 2 teaspoons Lemon Zest; 1/2 teaspoons Baking Powder; 1/4 teaspoons Salt; 1 teaspoon Vanilla; 2-1/4 cups All-purpose Flour; 1/2 cups Lemon Butter Or Curd; 1/2 cups Mascarpone Cheese

Servings: persons

1
Preheat the oven to 400u00b0F. Prepare your cookie sheets with parchment paper or a Silpat.
2
In a large bowl, beat the butter on medium speed until creamy. Add the sugar, rosemary, lemon zest, baking powder, and salt, and beat until combined. Scrape the bowl to ensure everything is well incorporated. Beat in the vanilla, and then add the flour.
3
Shape the dough into 1-inch balls, and place on the cookie sheets. With the bottom of a glass dipped in sugar, flatten each ball to 1/2-inch thickness. Bake for about 8 minutes or until the bottoms are lightly browned. Cool completely.
4
In a small bowl, combine the lemon butter and mascarpone cheese. Spread on the bottom sides of half of the cookies, and top with the remaining cookies to make sandwiches. Layer sandwich cookies between sheets of waxed paper in an airtight container. Store in the refrigerator or freeze.
5
This recipe is barely adapted from Better Homes and Gardens, December 2012.

1002

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 cup Unsalted Butter, 3/4 cups Granulated Sugar (plus Extra For Dipping), 2 teaspoons Fresh Rosemary, Chopped Fine, 2 teaspoons Lemon Zest, and more.

Yes, Rosemary Lemon Sandwich 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.

That's it — enjoy your meal!

Rosemary Lemon Sandwich Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions