Ingredients for Lemon Rosemary Cookies
- 1 cup (2 sticks) softened butter
- Sugar
- Lemon Zest
- Fresh Rosemary
- 1 large egg
- All Purpose Flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
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How to Make Lemon Rosemary Cookies
- Cream together 1 cup (2 sticks) softened butter, ½ cup granulated sugar, 1 tablespoon lemon zest, 1 tablespoon finely chopped fresh rosemary, and 1 large egg in a large bowl using an electric mixer on medium speed, or mix with a spoon until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Divide the dough in half.
- Shape each half into a 9-inch roll, ¾ to 1 inch in diameter.
- Wrap the rolls tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.
- Preheat oven to 375°F (190°C).
- In a small bowl, combine 3 tablespoons granulated sugar and 1 teaspoon lemon zest.
- Roll each chilled dough roll in the sugar mixture to coat evenly.
- Cut each roll into ¼-inch thick slices.
- Place cookies about 2 inches apart on ungreased baking sheets.
- Bake for 5-8 minutes, or until the edges are lightly golden brown.
- Immediately remove cookies from baking sheets and transfer to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
15g
Fat
8g
Carbs
2g
