This is one of those cookies you didn’t know you’d crave until you try it. Crunchy on the outside, chewy on the inside, buttery, salty, herby, and sweet. It’s quickly become a house favorite that my 3-year-old requests by name, “Wemon roseberry cookies!”
This recipe is also very adaptable. Leave out the rosemary, substitute lime zest and juice for lemon, or even swap in fresh thyme for the rosemary.

Lemon Rosemary Cookies
2015-02-25 16:26:48

Chewy on the inside, crispy on the outside, buttery, salty, herby, and sweet.
Ingredients
- 2 2/3 cups all purpose flour
- 4 oz unsalted butter, softened
- 1 1/2 cups sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- zest from 1 lemon
- 1 1/2 tsp fresh rosemary, finely chopped
- 1 egg
- 1 tsp pure vanilla extract
- 2 Tbsp whole milk
- juice from 1/2 a lemon
Instructions
- Position a rack in the center of the oven and heat the oven to 350 degrees. Line a cookie sheet with a sheet of parchment paper and set aside.
- Combine the milk and lemon juice in a small bowl, or right in the measuring cup. Set aside so that the milk thickens while you're putting together the rest of the recipe.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer) cream the butter, sugar, baking soda, baking powder, salt, rosemary, and lemon zest until thoroughly combined and fluffy, 3-4 minutes. Stop half way through to scrape down the sides of the bowl with a rubber spatula.
- Add the egg and vanilla until just combined. Stop and scrape as needed. Add the milk and lemon juice mixture and mix again until just combined.
- Scrape down the sides of the bowl one more time before adding the flour. Mix on low until the dough comes together.
- Portion cookie dough into balls, a little less than 2 tablespoons of dough per cookie. I used the purple scoop. (If you're down with the disher system.)
- Arrange 10 cookies on your cookie sheet, spacing them 2 to 3-inches apart.
- Flatten the cookies, just a bit, with the palm of your hand. Brush the tops of the cookies with a little bit of water or milk. Sprinkle with sugar in the raw before baking. You can definitely use regular sugar if that's all you have. Sugar in the raw just gives a really great crunch.
- Bake for 10-12 minutes.
- Allow cookies to cool on the cookie sheet for 5-10 minutes before moving to a plate. Store in an airtight container for up to 4 days.
Erin Bakes http://erinbakes.com/
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