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Crispy Rosemary Lemon Cookies that are perfect for tea time or a coffee break.

Rosemary Lemon Cookies

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 40 cookies 1x


These delicious rosemary lemon cookies are soft in the center and crispy on the outside.


  • 240g flour (2 cups)
  • 100g white granulated sugar (1/2 cup)
  • 200g butter or vegan butter (7 oz.)
  • 1 egg, room temperature or egg-replacer for 1 egg*
  • pinch of salt
  • 3 and 1/2 teaspoons lemon zest (about 2 large lemons)
  • 4 teaspoons fresh minced rosemary


  1. Combine all the ingredients in your stand mixer, and using the dough attachment, mix until you have a smooth dough.
  2. Part the dough into two discs and let them chill the fridge for at least 2 hours or up to 3 days.
  3. Once your dough has chilled, preheat your oven to 180C or 350F and line two baking sheets with parchment paper.
  4. Roll out your dough on a floured surface and cut out your cookies with a cookie cutter of your choice. If the dough starts getting too soft, place it back into the fridge to let it chill again.
  5. Bake the cookies for 10 minutes. They should still be soft with slightly golden edges when you take them out.
  6. Once baked, take them out of the oven and let them cool completely on the baking sheet.


Store cookies in an airtight jar for up to 3 weeks, or freeze for up to 3 months.

*Such as Bob’s Red Mill Egg Replacer

Keywords: rosemary lemon cookies, rosemary cookies, lemon cookies