1/1 Photo of Lemon Rosemary Cookies
A more sophisticated lemon cookie. Perfect for guests.
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Units: US | Metric
- 1In large bowl, beat butter, 1/2 cup sugar, 1 tablespoon lemon zest, the rosemary and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.
- 2Divide dough in half. Shape each half into 9-inch roll, 3/4 to 1 inch in diameter. Wrap and refrigerate about 2 hours or until firm.
- 3Preheat oven to 375 degrees. Mix 3 tablespoons sugar and 1 teaspoon lemon zest. Roll dough in sugar mixture to coat. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet. Bake 5 to 8 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely.
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Nutritional Facts for Lemon Rosemary Cookies
Serving Size: 1 (13 g)
Servings Per Recipe: 36
- Amount Per Serving
- % Daily Value
- Calories 58.5
- Calories from Fat 24
- Total Fat 2.7 g
- Saturated Fat 1.6 g
- Cholesterol 12.6 mg
- Sodium 37.0 mg
- Total Carbohydrate 7.8 g
- Dietary Fiber 0.1 g
- Sugars 3.8 g
- Protein 0.7 g