Meyer Lemon Rosemary Shortbread

Name: Meyer Lemon Rosemary Shortbread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 24 cookies
Ingredients: 1 cup unsalted butter, softened; 3/4 cup powdered sugar; 2 cups all-purpose flour; 1 tablespoon Meyer lemon zest; 1 tablespoon fresh rosemary, finely chopped; 1/2 teaspoon salt; 1 teaspoon vanilla extract

Highlighted under: Sweet Baking Recipes

Delightfully fragrant and buttery, these Meyer Lemon Rosemary Shortbread cookies are the perfect combination of sweet and savory.

Created by

Emily Carter

Last updated on 2025-12-20T09:53:52.099Z

These Meyer Lemon Rosemary Shortbread cookies are a delightful twist on traditional shortbread. The bright citrus flavor of the Meyer lemon, combined with the earthy notes of rosemary, creates a unique and refreshing treat that's perfect for any occasion.

        Why You'll Love This Recipe
        Bright and zesty lemon flavor paired with aromatic rosemary
Tender, crumbly texture that melts in your mouth
Perfect for tea time or as a delightful gift

      

The Charm of Meyer Lemons

Meyer lemons are a unique citrus fruit that brings a delightful sweetness and floral undertone to any dish. Unlike regular lemons, they are a cross between a lemon and a mandarin orange, resulting in a less acidic flavor that enhances the overall taste of baked goods. Their vibrant yellow skin and juicy flesh make them a favorite among bakers who appreciate a hint of complexity in their recipes.

Incorporating Meyer lemon zest into the dough of these shortbread cookies not only offers an inviting aroma but also contributes a burst of citrus flavor that perfectly complements the richness of butter. When you take a bite, you'll experience a refreshing taste that dances on your palate, leaving you wanting more.

Aromatic Rosemary

Rosemary is an aromatic herb that adds depth and sophistication to sweet treats. Its pine-like flavor pairs surprisingly well with citrus, creating a harmonious balance between sweet and savory. The finely chopped rosemary in this shortbread recipe elevates the cookies from ordinary to extraordinary, giving them a gourmet touch that’s sure to impress.

When combined with the buttery texture of shortbread, the rosemary infuses each cookie with a subtle earthiness that beautifully contrasts with the brightness of the Meyer lemon. This unique flavor profile makes these cookies perfect for any occasion, from casual afternoon tea to elegant gatherings.

Perfecting the Shortbread Technique

Shortbread cookies are beloved for their simple ingredients and tender, crumbly texture. The key to achieving the perfect shortbread lies in the creaming process, where softened butter is blended with powdered sugar until light and airy. This step is crucial as it creates the base for a melt-in-your-mouth experience.

It's also important to allow the dough to chill before baking. Chilling firms up the butter, which helps the cookies maintain their shape and results in a delightful crispness. Remember to slice the dough evenly to ensure uniform baking, which will guarantee that each cookie comes out of the oven perfectly golden.

Ingredients

Shortbread Ingredients

1 cup unsalted butter, softened
3/4 cup powdered sugar
2 cups all-purpose flour
1 tablespoon Meyer lemon zest
1 tablespoon fresh rosemary, finely chopped
1/2 teaspoon salt
1 teaspoon vanilla extract

Mix all ingredients until well combined.

Instructions

Prepare the Dough

In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Mix in the Meyer lemon zest, chopped rosemary, salt, and vanilla extract.

Add the Flour

Gradually add the all-purpose flour, mixing until the dough comes together. It should be slightly crumbly but hold together when pressed.

Shape and Chill

Divide the dough in half and shape each half into a log. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Slice and Bake

Preheat your oven to 350°F (175°C). Remove the dough from the refrigerator and slice into 1/4-inch thick rounds. Place them on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the edges are lightly golden.

Cool and Serve

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

Store in an airtight container for up to one week.

Storing Your Shortbread

To keep your Meyer Lemon Rosemary Shortbread cookies fresh, store them in an airtight container at room temperature. They can last up to a week, although they are best enjoyed within the first few days when they are at their freshest and most flavorful.

If you want to make a batch ahead of time, consider freezing the unbaked logs of dough. Wrap them tightly in plastic wrap and place them in a freezer-safe bag. When you’re ready to bake, simply slice and bake directly from the freezer, adding a couple of extra minutes to the baking time.

Serving Suggestions

These delightful cookies are perfect for pairing with a warm cup of tea or coffee. The bright flavors of Meyer lemon and rosemary can complement a variety of beverages, making them a versatile treat for any time of day.

For a charming presentation, consider dusting the cooled cookies with additional powdered sugar or drizzling them with a simple lemon glaze. They also make thoughtful gifts when packaged in a decorative box or tin, ideal for holidays, birthdays, or just because.

Questions About Recipes

→ Can I use regular lemons instead of Meyer lemons?

Yes, but the flavor will be slightly different. Meyer lemons are sweeter and less acidic.

→ How do I store the cookies?

Store in an airtight container at room temperature for up to a week.

→ Can I freeze the dough?

Yes, you can freeze the unbaked dough for up to three months. Just thaw in the refrigerator before slicing.

→ What can I substitute for rosemary?

You can try using thyme or omit the herbs for a plain lemon shortbread.