These Lemon & Rosemary Shortbread Cookies are so simple and delicious. Made with just a few ingredients, they’re a classic shortbread cookie—buttery and rich on the inside and slightly crisp on the outside—balanced by the freshness of the lemon zest and aromatic rosemary.

Lemon & Rosemary Shortbread Cookies

Makes 16 cookies

Ingredients:

1 cup unsalted butter, softened
2/3 cup granulated sugar
2 cups all purpose flour
2 tbsp fresh lemon zest
1 tbsp fresh rosemary, minced
1 tsp vanilla
1/2 tsp kosher salt

To make:

Preheat the oven to 325 F and line an 9x9 inch baking pan with parchment paper. These cookies are very butter so it’s not necessary to grease the pan.
In a mixing bowl, beat the softened butter and sugar together, then gradually add the flour until combined.
Add the lemon zest, rosemary, vanilla, and salt and mix until just combined. You can use your hands to knead the dough here, but just make sure not to over-work the dough.
Press the dough into the pan in an even layer, using a fork to poke holes in the surface so that steam can escape during baking.
Bake for 35-40 minutes until the edges of the shortbread are lightly golden brown and the top is firm. Note: Don’t wait until the center of the shortbread is golden brown, as this means the shortbread is over-cooked.
Remove the shortbread from the oven and let cool for about 10 minutes. Remove it from the pan and cut into 16 squares. Enjoy!