Rosemary Shortbread Cookies

Deliciously fragrant and buttery, these Rosemary Shortbread Cookies are a delightful treat with a hint of lemon zest and aromatic rosemary. Perfect for tea time or as a snack, they’re simple to make and impossible to resist!

Why You’ll Love This Recipe

• Unique Flavor: The combination of lemon zest and rosemary creates a sophisticated, earthy sweetness.
• Perfect Texture: Buttery, crumbly, and melt-in-your-mouth delicious.
• Simple Ingredients: Made with pantry staples and fresh herbs.
• Vegan-Friendly: Crafted with vegan butter for a plant-based delight.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1.75 cups all-purpose flour (or whole wheat pastry flour)
• 1/2 cup powdered sugar
• 1 pinch sea salt
• Zest from 4 large lemons
• 2 sprigs rosemary leaves, chopped (about 1 tablespoon)
• 12 tablespoons cultured vegan butter (salted, chilled, and cut into cubes)

Directions

Step 1: Mix the Dry Ingredients

1. In a food processor, combine the flour, powdered sugar, sea salt, lemon zest, and chopped rosemary leaves.
2. Pulse until the ingredients are evenly combined.

Step 2: Add the Butter

1. Add the chilled vegan butter cubes to the flour mixture in the food processor.
2. Pulse until the dough begins to form.

Step 3: Shape and Chill the Dough

1. Transfer the dough to a piece of parchment paper. Shape it into an 8-inch long log.
2. Wrap the log tightly in parchment paper and freeze for 10–15 minutes to set.

Step 4: Prepare for Baking

1. Preheat your oven to 350°F (175°C). Line a large rimmed cookie sheet with parchment paper.
2. Remove the dough from the freezer and unwrap it. Slice the log into 16 equal slices.

Step 5: Shape and Stamp the Cookies

1. Roll each slice into a ball, if desired, and place them on the prepared cookie sheet.
2. Flatten each ball with a cookie stamp to create a design. Sprinkle with sea salt flakes if desired.

Step 6: Freeze and Bake

1. Place the stamped cookies in the freezer for 10 minutes to set the design.
2. Bake in the preheated oven for 21–22 minutes, or until the edges are lightly golden.

Step 7: Cool and Store

1. Transfer the cookies to a wire rack and let them cool completely.
2. Store in a cookie jar or lidded container at room temperature for up to a week.

Servings and Timing

• Prep Time: 10 minutes
• Cook Time: 21 minutes
• Chill Time: 10 minutes
• Total Time: 41 minutes
• Servings: Makes 16 cookies
• Calories: ~140 kcal per cookie

Variations

• Herbal Twist: Swap rosemary for thyme or lavender for a different flavor profile.
• Citrus Blend: Add orange or lime zest alongside the lemon for a citrusy burst.
• Classic Shortbread: Omit the rosemary and lemon for a traditional shortbread taste.
• Gluten-Free: Use a gluten-free all-purpose flour blend for a gluten-free option.
• Non-Vegan: Substitute vegan butter with regular unsalted butter.

Storage/Reheating

• Storage: Keep in an airtight container at room temperature for up to 7 days.
• Freezing: Freeze the uncooked dough for up to 3 months. Slice and bake directly from frozen, adding a couple of minutes to the baking time.
• Reheating: These cookies are best enjoyed at room temperature, but can be gently warmed in the oven at 300°F for 5 minutes if desired.

FAQs

1. Can I use fresh rosemary instead of dried?

Yes, fresh rosemary provides a more vibrant flavor. Be sure to chop it finely for even distribution.

2. Do I need a food processor?

A food processor ensures the dough comes together smoothly, but you can mix by hand using a pastry cutter or fork.

3. Can I freeze the dough for longer than 15 minutes?

Yes, you can freeze the dough for up to 24 hours. Let it soften slightly before slicing.

4. How do I make clean slices of the dough?

Use a sharp knife and wipe it clean between slices for neat edges.

5. Can I make these cookies gluten-free?

Yes, use a gluten-free flour blend designed for baking.

6. What’s the best way to achieve a cookie stamp design?

Dust the cookie stamp with a little flour to prevent sticking, and press firmly but evenly.

7. How do I keep the cookies from spreading?

Ensure the dough is chilled before baking, and don’t skip the 10-minute freeze step after stamping.

8. Can I add other mix-ins?

Yes, finely chopped nuts or dried fruit like cranberries can add texture and flavor.

9. Are these cookies sweet?

These cookies have a balanced sweetness, enhanced by the savory rosemary and tangy lemon zest.

10. What can I serve these cookies with?

Pair them with tea, coffee, or a light citrus glaze for dipping.

Conclusion

Rosemary Shortbread Cookies are an elegant and flavorful twist on a classic treat. With their buttery texture, refreshing lemon zest, and aromatic rosemary, these cookies are a standout addition to any dessert table. Perfect for gifting, holiday baking, or enjoying with a cup of tea, they’re as versatile as they are delicious. Happy baking!

Rosemary Shortbread Cookies

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• Author: Asma
• Prep Time: 10 minutes
• Cook Time: 21 minutes
• Total Time: 41 minutes (Plus chilling time)
• Yield: 16 cookies 1x
• Category: Dessert, Snack
• Method: Baking
• Cuisine: Vegan
• Diet: Vegan

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Description

Fragrant and buttery, these Rosemary Shortbread Cookies are infused with lemon zest and rosemary for a uniquely delicious treat. Perfect for tea time or holiday gifting!

 

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Ingredients

Units USM Scale 1x2x3x

• 1 3/4 cups all-purpose flour (or whole wheat pastry flour)
• 1/2 cup powdered sugar
• 1 pinch sea salt
• Zest from 4 large lemons
• 2 sprigs rosemary leaves, finely chopped (about 1 tablespoon)
• 12 tablespoons cultured vegan butter (salted, chilled, and cubed)

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Instructions

Step 1: Combine Dry Ingredients

1. In a food processor, combine flour, powdered sugar, sea salt, lemon zest, and chopped rosemary leaves.
2. Pulse until the mixture is well blended.

Step 2: Incorporate Butter

1. Add the chilled vegan butter cubes to the food processor.
2. Pulse until the dough starts to come together and form a crumbly texture.

Step 3: Shape the Dough

1. Transfer the dough onto a piece of parchment paper.
2. Shape into an 8-inch long log, wrap tightly, and freeze for 10–15 minutes to firm up.

Step 4: Preheat the Oven

1. Preheat oven to 350°F (175°C).
2. Line a large rimmed cookie sheet with parchment paper.

Step 5: Slice and Shape Cookies

1. Remove dough from the freezer, unwrap, and slice into 16 equal pieces.
2. Roll each slice into a ball and place on the prepared cookie sheet.
3. Flatten with a cookie stamp to create a design, if desired, and sprinkle with sea salt flakes for extra flavor.

Step 6: Chill and Bake

1. Place the stamped cookies in the freezer for 10 minutes to set the design.
2. Bake in the preheated oven for 21–22 minutes, or until lightly golden around the edges.

Step 7: Cool and Store

1. Let cookies cool completely on a wire rack.
2. Store in an airtight container at room temperature for up to one week.

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Notes

• For a non-vegan option, substitute regular salted butter.
• Ensure the dough stays chilled to maintain the cookie shape and stamp design.
• Add a hint of vanilla extract for an extra layer of flavor.

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Nutrition

• Serving Size: 1
• Calories: ~140 kcal per cookie