Meyer Lemon-Rosemary Cookies

The flavor profile of this cookie fascinated me.  I love lemon cookies, and I love rosemary…so why not try a cookie with both? I bought a “Make Ahead Holiday” magazine to look for recipes as I prepared for Christmas. This recipe was one I knew I wanted to make right away.  There are a few changes I would make, which I’ll explain in the Results/Analysis section. The cookie itself was delicious, but it was the process I would change.

Meyer Lemon-Rosemary Cookies

Yields: 80 cookies  Store: 3 days at room temperature or freeze up to 3 months


  • 3 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1.5 C granulated sugar
  • 3/4 C butter, softened
  • 1 egg
  • 2 Tablespoons finely shredded Meyer lemon peel or regular lemon peel (go with Meyer!)
  • 1/4 C freshly squeezed Meyer lemon juice or regular lemon juice (go with Meyer!)
  • 2 Tablespoons finely snipped fresh rosemary (I chopped up so it was more fine. I didn’t want large chunks.)
  • 1 teaspoon lemon extract
  • 1/2 C powdered sugar


  1. In a medium bowl stir together flour, baking soda, and salt. In a large bowl beat granulated sugar and butter with an electric mixer on medium to high speed until fluffy, scraping sides of bowl occasionally. Beat in egg, lemon peel, lemon juice, rosemary, and lemon extract. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. (I used my hand mixture the whole way through. I also added an extra 1/2 C of flour because it seemed too wet still.)
  2. Divide dough into four portions. Shape each dough portion into a 6-inch-long log. Wrap each log in waxed paper; twist the ends. Chill for at least 4 hours or up to three days. (Or freeze up to 2 months.) I plan on freezing 2 of the 4 logs next time I made this.  It literally makes 80 cookies and 40 would be plenty.)
  3. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper; set aside. Cut chilled or frozen logs (much easier to cut) into 1/4 inch sliced. Place slices about 1 inch apart on prepared cookie sheets. Bake for 8 to 10 minutes or until edges are lightly browned. Cool on cookie sheets for 2 minutes.
  4. Place powdered sugar in a small bowl. Working in batches of two or three cookies, add warm cookies to the powdered sugar, turning to coat. Transfer to wire racks; cool. (To serve today, omit Step 5.)
  5. Layer powdered sugar-coated cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies before serving. (I stored in a metal tin with one piece of parchment paper, and they lasted 1.5-2 weeks)

Printable Recipe!

Results/Analysis: Overall, these cookies where very easy to make. You pour everything in a bowl and mix. Rolling in parchment seemed interesting, but it was actually more simple than I originally thought. After rolling the 4 logs in parchment, I placed them in the freezer for awhile so they would be easier to cut.  They were actually very easy to slice once frozen. I tried while the dough was only refrigerated, and the cookies wouldn’t keep their round shape. Once frozen, the cookies held their circular shape a lot easier. However, next time I am definitely freezing 2  of the logs for a future date. I had made other cookies at the time and 80 was way too many. Hence the reason I need to detox after the holidays and start hitting the gym… 


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