I first tasted Rosemary Lemon cookies from a German bakery in town. Every time I visit I always make sure to pick up a couple. Rosemary and lemon are a great savory combination but also make great pairing for sweets as well. For the holidays a friend gave us a large rosemary plant shaped like a christmas tree. We had plenty of rosemary to spare, so off I went to replicate one of my favorite cookies.
Lemon-Rosemary-Cookies-Lemon Lemon-Rosemary-Cookies-Zest
I came across this recipe for rosemary cookies and added lemon zest, it ended up tasting exactly like the cookies from the bakery.  I baked many batches of this recipe for holidays. My friends and family were pleasantly surprised with the unique combination. I think you will be too.

Lemon-Rosemary-Cookies Lemon-Rosemary-Cookies-Stacked

Makes 2 Dozen Cookies 

adapted from Martha Stewart
2 sticks (8 oz.) unsalted butter at room temperature 
3/4 cup granulated sugar 
3/4 teaspoon coarse salt
zest of 1 medium sized lemon
1 teaspoon pure vanilla extract
1 large egg 
2 1/2 cups sifted all-purpose flour
1 tablespoon finely chopped fresh rosemary

  1. Mix the butter and granulated sugar in an electric mixer until combined. 
  2. Add salt, lemon zest, rosemary and the vanilla extract beat until light and fluffy approximately 3 minutes.
  3. Add the egg, mix until combined. 
  4. Reduce the speed of mixer and add flour until just combined. 
  5. Place the cookie dough on a large sheet of parchment paper. Roll dough into a log about 1 1/2 inch in diameter. 
  6. Place the dough log in a paper towel tube to hold shape. Freeze for at least 1 hour. 
  7. Preheat oven to 375. Cut log in 1/4 inch slices. Place on a baking sheet lined with parchment about 1” apart. 
  8. Bake 15- 20 min. until edges appear golden in color. Allow to cool, then enjoy! 


  1. Hmm what a great combo! I can't wait to try them!

    1. I'm sure you will love them! Thanks for stopping by.

  2. I baked these for a party this past weekend and they were a big hit! I ended up rolling the dough into about a 1 1/2 to 2 inch diameter. Love that they're slice and bake!

    1. I'm so happy the cookies were a hit! They are so easy to put together no cookie dough rolling needed.

  3. How long do you think these would last after they've been made? Any storage tips? Thanks!

    1. HI Sarah! You can freeze the dough log and thaw it out a few hours before baking. If the cookies are baked they are best stored in air tight container for 2-3 days. Hope this helps if you have any other questions feel free to email me.

  4. I feel like these should be more lemon-y, but I don't care because they're delicious! I think next time I will add more zest.


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