Lemon Parmesan Rosemary Shortbread Recipe – Easy Baking Guide

Last Updated on 4 months by Neha Deshmukh

Lemon Parmesan Rosemary Shortbread Recipe – Easy Baking Guide

Hey everyone! I’m so excited to share this recipe with you. These Lemon Parmesan Rosemary Shortbread cookies are seriously addictive – a little bit savory, a little bit sweet, and so incredibly fragrant. I first made these for a friend’s afternoon tea, and they were gone in minutes! They’re perfect with a cup of chai, a light soup, or just as a little treat with your evening coffee. Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average shortbread cookies. The combination of bright lemon zest, salty parmesan, and earthy rosemary is just chef’s kiss. They’re surprisingly easy to make, even if you’re not a seasoned baker. Plus, the aroma while they’re baking is heavenly – it’ll fill your whole kitchen with warmth. They’re a little different, a little special, and guaranteed to impress.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful cookies:

• ?? cup (approx. 226g) unsalted butter, softened
• Zest of 1 lemon
• 1 egg yolk
• 3 tablespoons (45ml) heavy cream
• 1 cup (120g) all-purpose flour
• ?? cup (approx. 50g) grated parmesan cheese
• 3 tablespoons (approx. 15g) chopped fresh rosemary
• ?? teaspoon (approx. 2.5g) salt
• Olive oil, as needed

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Parmesan Cheese – Regional Italian Varieties

Don’t underestimate the power of good parmesan! While any grated parmesan will work in a pinch, try to use Parmigiano-Reggiano if you can. It has a more complex, nutty flavor. Grana Padano is another great option, a little less expensive but still delicious.

Rosemary – Fresh vs. Dried

Fresh rosemary is always best for this recipe. The flavor is so much brighter and more fragrant. If you absolutely have to use dried, reduce the amount to 1 tablespoon (approx. 5g) as dried herbs are more concentrated.

Lemon Zest – Importance of Organic

Whenever a recipe calls for zest, I always recommend using organic lemons. You’re getting the flavorful oils from the peel, and you want to avoid any pesticides. Plus, the zest is where a lot of the lemon flavor comes from, so you want it to be clean and bright!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, preheat your oven to 350°F (175°C). This is important – you want a consistent temperature for even baking.
2. In a bowl, cream together the softened butter and lemon zest until they’re nicely combined. This is where a little elbow grease (or a stand mixer!) comes in handy.
3. Add the egg yolk and mix until everything is smooth. Then, gently stir in the heavy cream.
4. In a separate bowl, whisk together the flour, grated parmesan, chopped rosemary, and salt. Make sure everything is evenly distributed.
5. Now, gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Don’t overmix – you want it to come together, but it doesn’t need to be perfectly smooth.
6. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This helps it firm up and makes it easier to work with.
7. Once chilled, roll the dough out to about ¼-inch (6mm) thickness. You can cut it into fun shapes with cookie cutters, or simply form small balls and flatten them with your fingers.
8. Brush the tops of the cookies lightly with olive oil. This gives them a beautiful golden color and a little extra flavor. It’s optional, but I highly recommend it!
9. Bake for 25 minutes, then flip the cookies over and bake for another 5 minutes, or until they’re golden brown and crisp.
10. Let them cool completely on a wire rack before serving. Trust me, the wait is worth it!

Expert Tips

• Softened Butter is Key: Make sure your butter is truly softened, but not melted. It should be soft enough to easily cream with the lemon zest.
• Don’t Overbake: These cookies are best when they’re golden brown and crisp, but not burnt. Keep a close eye on them during the last few minutes of baking.
• Chill Time is Important: Don’t skip the chilling step! It really does make a difference in the texture of the cookies.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based butter and heavy cream alternatives. I’ve had great success with Miyoko’s Kitchen Cultured Vegan Butter and Oatly’s Cream.
• Gluten-Free Adaptation: Substitute the all-purpose flour with a good quality gluten-free flour blend. Bob’s Red Mill 1-to-1 Baking Flour works well.
• Spice Level – Adding a Pinch of Red Pepper Flakes: My friend, Priya, loves adding a tiny pinch of red pepper flakes to the dough for a little kick. It’s surprisingly good!
• Festival Adaptations – Christmas/Holiday Gifting: Use festive cookie cutters (stars, trees, snowflakes) and package them in pretty tins for a lovely homemade gift.

Serving Suggestions

These cookies are fantastic on their own, but they also pair beautifully with:

• A warm cup of masala chai
• A light tomato soup
• A glass of crisp white wine
• A dollop of ricotta cheese and a drizzle of honey

Storage Instructions

Store these cookies in an airtight container at room temperature for up to 5 days. They’ll stay crisp and delicious!

FAQs

Let’s answer some common questions:

What type of parmesan cheese works best in this recipe?

Parmigiano-Reggiano is the gold standard, but Grana Padano is a great, more affordable alternative.

Can I make the dough ahead of time?

Absolutely! You can make the dough up to 2 days in advance and store it in the refrigerator. Just let it sit at room temperature for about 15-20 minutes before rolling it out.

Can these shortbread cookies be frozen?

Yes, you can! Freeze the baked cookies in an airtight container for up to 2 months.

What is the best way to zest a lemon?

A microplane zester is your best friend! It creates fine zest without getting the bitter white pith.

Can I substitute dried rosemary for fresh?

You can, but use only 1 tablespoon (approx. 5g) of dried rosemary for every 3 tablespoons (approx. 15g) of fresh.

Enjoy baking (and eating!) these delicious Lemon Parmesan Rosemary Shortbread cookies. I hope they bring a little sunshine to your day!