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I know I know, Rosemary. It doesn’t usually go in cookies. Or so I thought. And then sweet Joanna made them for girls night a few years ago and I ate a dozen. You’re going to want to make these Lemon Rosemary Shortbread Cookies. They’re so easy and so good and only a handful of ingredients–perfect as part of this 5-ingredient blog hop with friends.

They really couldn’t be simpler. I found many recipes online for a lemon rosemary shortbread cookie. Some had eggs, vanilla extract, even different kinds of flour but I was most intrigued by a traditional shortbread cookie of flour, butter and sugar. To this simple, winning combo I added some minced rosemary and lemon zest. These two adds give you just enough subtle flavor while maintaining a traditional shortbread cookie–crisp, buttery and slightly sweet. That hint of rosemary and mild note of citrus is heavenly.

INGREDIENTS

2 C All Purpose Flour

1 C Salted Butter (2 Sticks)

1/2 C Brown Sugar, packed

Zest of 1 Lemon

1 Tbsp minced rosemary

Optional: 1/2 tsp Salt (I like adding salt to cookies even if I use salted butter)

INSTRUCTIONS

1. Start by preheating your oven to 325 degrees F. Line a baking sheet with parchment paper or a Silpat and set aside.

2. In a small bowl, combine flour, salt, zest of one lemon and finely minced rosemary. Mix together and set aside.

3. In a large bowl, beat butter and brown sugar until lighter in color and fluffy, 3 ish minutes. Add flour mixture and beat just until combine.

4. It’ll form a crumbly mixture but this is a moist crumble that if you pinch with your fingers, holds together well. Spread mixture onto a large piece of plastic wrap. Using the plastic wrap, slowly press and squeeze it together into a log.

5. Chill your dough for an hour in the freezer or overnight in the refrigerator. When ready, roll the log in granulated sugar and cut into 1/4″ thick slices. I pressed each slice into the granulated sugar for an extra crunch. Bake for 20-25 minutes until only lightly starting to brown on the edges. It is a shortbread cookie and meant to crisp.

I hope you enjoy these. We’ve made them twice now. Such a simple recipe yet the flavors are delicate and citrusy, perfect for the transition from spring into summer. Head on over to my friends posts for a whole host of delicious 5 ingredient recipes.