Bright citrus and fresh herbs dance with sugar cookie flavors in these incredibly simple lemon rosemary cut out cookies. Only taking 15 minutes to prep, these are equally simple and elegant.
Though baking is one of my greatest loves, I really enjoy making things for other people. By the time I am done putting these creations together, I eat surprisingly few of them. These incredible lemon rosemary cut out cookies are a different story. The fact that each batch makes four dozen cookies is dangerous, and I don’t mind at all.
These are a soft buttery sugar cookie. Cut out cookies have a simple base using staple pantry items. Rather than dropping these on a sheet, we want to roll and cut them using cookie cutters, decorating when they’re cooled. What makes these so special is what comes after the sugar cookie base: lemon zest, lemon extract, and rosemary.
When I tell you that this combination is perfect any time of year, in any shape, with any decoration. With both the citrus and herb being widely available every day of the year, I love that these are so fast and so unique among a plate of more traditional desserts.
These cookies require ten simple ingredients. You will need butter, sugar, eggs, salt, baking powder, flour, eggs, lemon zest, lemon extract or lemon paste, chopped rosemary.
You will want to make sure that your butter is room temperature before you start the process. As I said, this recipe is super simple, and every batch makes about 48 cookies!
How To – Steps
- In the bowl of an electric mixer, beat your room temperature butter and sugar until fluffy. This is usually about five minutes.
- Add in your lemon zest, rosemary, lemon paste (or extract), and vanilla. Beat for an additional minute.
- Next, add your flour, baking powder, and salt. This will bring the dough together so it is smooth and looks more like a sugar cookie dough. Stop as soon as it is incorporated, so you don’t overmix.
- Slowly add in your eggs. Don’t be alarmed here – things will start to look a bit curdled but that is normal!
- Turn out the dough and wrap in plastic. Chill for at least two hours. I like to let it stay in the fridge overnight.
- When ready to bake, preheat the oven to 350 degrees F and line two baking sheets with parchment paper and set aside.
- Next, cover your work surface with flour. Roll the dough out on the flowered surface until the thickness you want.
- Use your favorite cutters to make these into shapes, or use the rim of a drinking glass to make a circle.
- Bake these for 8-10 minutes, removing them before the edges brown. This helps ensure they come out nice and soft.
- You can decorate these any way you like, but I love using my favorite glaze and adding rosemary and a little lemon drop on top of them.
What makes these lemon rosemary cut out cookies so good?
Everyone loves a sugar cookie, but these flavors are so bright and unique they hold a special place on any dessert tray. I also love:
- The ingredients are simple to find at any time of year, and they are relatively low cost. They are great for last-minute guests or a late night craving.
- Lemon and rosemary are a perfect flavor combination for summer BBQs and holiday spreads alike.
- The dough freezes well, and it is easy to make half and save the other for later!
Decorating and Storing Lemon Rosemary Cut Out Cookies //
These flavors are great on their own, and I will happily eat them without any decoration at all! They also store really well to be used any time.
Here are a few ideas I want to share with you:
- This is my favorite sugar cookie glaze, which goes great on any cookie!
- On top of a glaze or frosting, consider adding something fun before it dries. In this batch you will see I used rosemary sprigs and some lemon candies. A bit of lemon zest or chopped rosemary on top are also really fun and unique.
- When wrapped tightly in plastic wrap (and within a plastic zip-top bag), this dough will hold up well in the freezer for quite a few months! I always mark my freezing dates on the package, and also include the baking directions somewhere on the package, so I can make them quickly.
More Cookie Recipes //
- William’s Milk Chocolate Chip Cookies
- Christmas Treasure Cookies (with brown butter, chocolate, cherries, and walnuts)
- Chocolate Peanut Butter Oreo Cookies
- Spice Cookie Recipe Collection
- Pecan Pie Cookies
Lemon Rosemary Cut Out Cookies
- 1 cup butter room temperature
- 1 ½ cups sugar
- Zest from one lemon
- 2 teaspoons rosemary finely chopped
- 1 Tablespoon lemon paste or 1 teaspoon lemon extract
- 2 teaspoons vanilla
- 2 eggs
- 3 ½ cups flour
- 1 teaspoons baking powder
- ½ teaspoon salt
- Cream together butter and sugar in the bowl of an electric mixer until light and fluffy, about 5 minutes.
- Add lemon zest, rosemary, lemon paste, and vanilla. Beat for an additional minute.
- Add eggs. It will look curdled, but once the flour is added, it will all come together.
- Add flour, baking powder, and salt. Mix until fully incorporated, but being careful not to overmix.
- Turn dough out and wrap in plastic wrap. Chill for at least 2 hours, or overnight.
- Preheat oven to 350° and line baking sheets with parchment paper.
- Roll dough out onto a floured surface and use your favorite cutters to cut into shapes.
- Bake for 8 to 10 minutes or until set, but do not brown. Let cool on baking sheets.
- Use your favorite glaze or royal icing recipe to decorate.