Easy Lemon Herb Shortbread Cookies with Fresh Rosemary and Thyme
These buttery shortbread cookies combine bright lemon zest and juice with aromatic fresh herbs like rosemary, thyme, and sage for a sophisticated twist on classic shortbread. The tender, crumbly texture melts in your mouth while delivering unexpected savory-sweet flavor notes. Perfect for afternoon tea, garden parties, or as an elegant dessert that bridges the gap between sweet and savory. The herbs are pressed into the surface before baking, creating beautiful rustic cookies that look as impressive as they taste.
Ingredients
- 2 ½ cups all-purpose flouralmond flour3:4gluten-freeketogluten-free
Reduce liquid slightly as almond flour absorbs more moisture
- 1 teaspoon salt
- 2 sticks butter, softened
- 1 cup confectioner's sugarpowdered erythritol1:1keto
May result in slightly less sweet cookies
- 1 egg
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 2 teaspoons lemon juice
- 6 sprigs assorted fresh herbs, such as rosemary, thyme and sage
- 1 egg white
- ½ teaspoon water
- 1 tablespoon granulated sugar(optional)
Instructions
- 1
Mix flour and salt in a medium bowl and set aside
- 2
Blend butter and confectioner's sugar well in a large bowl with hand mixer or stand mixer
- 3
Add egg, vanilla extract, lemon zest and lemon juice and mix well
- 4
Gradually blend in flour mixture and stir until dough forms
- 5
Scoop dough from bowl and wrap in zip-top bag or plastic wrap
- 6
Refrigerate for 1 to 2 hours
- 7
Preheat oven to 375 degrees F
- 8
Prepare herbs by finely chopping leaves or snipping larger decorative pieces
- 9
Roll out chilled dough on lightly-floured surface to 1/4-inch thickness
- 10
Cut out cookies using 2 1/2-inch circle, oval or square cookie cutter
- 11
Transfer cookies to parchment paper-lined baking tray
- 12
Mix egg white and water
- 13
Lightly brush top surface of cookies with egg white mixture
- 14
Sprinkle or place herbs on each cookie
- 15
Gently press herbs to flatten against cookies
- 16
Sprinkle a pinch of sugar on each cookie if desired
- 17
Bake for 15 to 18 minutes until edges turn golden brown
Tips
Keep different herb varieties separate to create distinct flavor profiles on individual cookies, or blend them for a more complex herbal mixture.
Chill the dough thoroughly to prevent spreading during baking and ensure clean cookie edges when cutting.
Press herbs gently but firmly into the egg wash to ensure they stay attached during baking.
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be made up to 2 days ahead and refrigerated, or frozen for up to 3 months
Serve at room temperature with tea or coffee
Common Mistakes
Don't skip chilling the dough to avoid spreading and misshapen cookies
Press herbs firmly into egg wash to prevent them from falling off during baking
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
Reduce liquid slightly as almond flour absorbs more moisture
Full guide →General Alternatives
May result in slightly less sweet cookies
FAQ
Can I use dried herbs instead of fresh?
Yes, but use about 1/3 the amount as dried herbs are more concentrated. Mix dried herbs directly into the dough rather than pressing on top.
How long will these cookies keep?
Store in an airtight container at room temperature for up to one week, or freeze baked cookies for up to 3 months.
Can I freeze the cookie dough?
Yes, wrap the formed dough tightly and freeze for up to 3 months. Thaw overnight in refrigerator before rolling and cutting.