Lemon & Rosemary Butter Cookies

RECIPE: Lemon & Rosemary Butter Cookies - 350 F

Cooling lemon and aromatic rosemary make these butter cookies stand out at the holidays. I use them to punch up the cookie trays for potlucks or as gifts. —Elizabeth Hokanson, Arborg, Manitoba

TOTAL TIME: Prep: 20 min. Bake: 15 min.
YIELD: 24 servings


1 1/4 cups sugar, divided

4 teaspoons grated lemon peel, divided

1 cup butter, softened

2 large egg yolks

3/4 teaspoon dried rosemary, crushed

21/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt


  1. Preheat oven to 350°. In a small bowl, combine 1/4 cup sugar and 1 teaspoon lemon peel. In a large bowl, beat butter and remaining sugar until light and fluffy. Beat in egg yolks, rosemary and remaining lemon peel. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.

  2. Shape dough into 1-1/4-in. balls; roll in sugar mixture. Place 2 in. apart on parchment paper-lined baking sheets. Flatten to 1/4-in. thickness with bottom of a glass. Sprinkle tops of cookies with remaining sugar mixture. Bake 12-15 minutes or until edges are golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.

  3. Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. Prepare and bake cookies as directed. Yield: about 2 dozen.

[Taken from https://www.tasteofhome.com/recipes/lemon---rosemary-butter-cookies]

Jan. 2018. I made 38 cookies in two different sizes ("red scoop" and "half red scoop"), and I ran out of the lemon-sugar when I was sprinkling it on top. Might want to make a litle extra.