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Salted Rosemary & Lemon Shortbread Cookies

Deliciously buttery and salty-sweet. These Salted Rosemary & Lemon Shortbread Cookies deserve a spot in your Christmas cookie box this year!
Prep Time 2 hours
Cook Time 14 minutes
Servings 14
Author Leona G.


  • Sheet Pan
  • Parchment Paper
  • Stand mixer or handheld mixer
  • Serrated knife


  • 1 stick unsalted butter soft, not melted
  • ¼ cup granulated sugar
  • 2 tsbp dark brown sugar packed
  • 1 tbsp fresh rosemary finely chopped
  • 1 tbsp lemon zest from 1 lemon
  • 1 tsp vanilla extract
  • 1 egg yolk reserve the white
  • 1 tsp kosher salt
  • cups all purpose flour spooned and leveled off
  • demerara sugar for rolling
  • flaky salt for sprinkling


  • In a stand mixer fitted with a paddle attachment, cream the butter, sugars, vanilla, rosemary and lemon zest. About 2-3 minutes until light and fluffy
  • Add in your egg yolk and reserve the white for later. Mix just until combined.
  • lastly, add in the flour and salt and mix util there are no dry pockets left.
  • Dump the dough onto parchment paper or plastic wrap and shape it into a log about 2-2.5 inches thick. Doesn't have to be perfect. Wrap and refrigerate for 2-3 hours so it can firm up.
  • Once the dough has firmed, preheat your oven to 350° and brush the whole log with remaining egg white and roll in demerara sugar, until the outside is completely coated. Using a serrated knife, slice the cookies ½ inch thick. Place onto a sheet pan lined with parchment paper and top with salt & lemon zest (optional). Bake for 13-15 minutes until the edges are golden brown. Remove and allow them to cool for at least 20-30 minutes before enjoying.


  • If you don't have demerara sugar, you can use caster sugar or turbinado sugar. Even granulated sugar. It just wont be as crunchy.
  • Your log doesn't have to be perfect. I usually get between 14-16 cookies.
  • If you're not a fan of rosemary, thyme will also work well or just omit and enjoy a delicious lemony shortbread.
  • You can also use a handheld mixer for this recipe.