Rosemary-Lemon Shortbread with Salted Glaze
Rosemary-Lemon Shortbread with Salted Glaze is a delightful treat that beautifully combines zesty lemon and fragrant rosemary for a unique twist on classic cookies. Their buttery texture, paired with an eye-catching salted glaze, makes them perfect for any occasion—be it a holiday gathering or a quiet afternoon tea. These cookies are not only easy to make but also allow for advance preparation, ensuring you can impress guests with fresh-baked delights anytime. The elegant presentation and exceptional flavor will leave a lasting impression on anyone who tries them.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 100g granulated sugar
- Zest of 1 large lemon
- 2 cups all-purpose flour
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
- Pinch of sea salt (for glaze)
Instructions
- In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add lemon zest and mix well.
- Gradually incorporate flour until a soft dough forms. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll out chilled dough to about 1/4 inch thick on a floured surface, using cookie cutters to create desired shapes. Place cutouts on the prepared baking sheet.
- Bake for 12-15 minutes until lightly golden around the edges. Cool completely on a wire rack before glazing.
- For the glaze, whisk together powdered sugar, lemon juice, and sea salt until smooth; drizzle over cooled cookies.
Nutrition
- Serving Size: 1 cookie (approximately 28g)
- Calories: 130
- Sugar: 8g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 20mg