These lemon rosemary cookies are the real deal. If you make these cookies 3 things will happen: 1 – your house will smell amazing, 2 – everyone will be jealous of you, 3 – all your holiday planning will go perfectly! Okay, maybe not the last one. These cookies are soft, fluffy, lemony, and herbaceous all at once. While tasty and sophisticated, they’re also perfect for a holiday cookie exchange.
When I was about 8 years old, my family took a trip to England to visit my grandparents. This was the good ol’ days when airlines were cool and gave you lots of free stuff like polka-dot backpacks filled with toys to keep you busy. Now whenever I fly I don’t even get peanuts half the time. And no, I will not pay for first class. You can’t make me. I’m going to sit in coach/ economy seating and glare at no one in particular.
But I digress.
For three weeks my sisters and I spent our time in England exploring our grandparents’ beautiful little home. Unfortunately, we didn’t find any wardrobes that led to Narnia, but we did discover their big glass sun room full of toys and old British boardgames, and the large backyard covered in small daisies, with a goldfish pond in one corner and a huge garden in the other.
Now I dont know about you, but for me as a child nothing was more fun than picking things. You know like pumpkin picking, apple picking, berries, cherries, even things you’re not supposed to pick (like the neighbor’s flowers…sorry mom). So, you can bet that when my grandma let me go into that garden and pick all the herbs I wanted, it was basically a dream come true.
The best thing in that magical little garden was a large rosemary bush that grew far above my head. I loved it. I loved how it smelled, how it looked, how it was so amazingly tall…I would gather large handfuls, far more than my poor grandma could ever use, and would proudly present it to her in a large bouquet.
To this day, the smell of rosemary insights a feeling of childhood delight, wonder, and accomplishment. So let’s mix it into some cookies so we can feel delightful, wonderful, and accomplished while we eat them!
This recipe is an adaptation of a cookie recipe by Baker Bettie. She’s the bomb diggity. I’ve never met her, but I assume by her baked goods she must be pretty cool.
Here’s What You Need:
- 3 1/2 cups of flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter softened
- 1 cup sugar
- 2 eggs
- 3 teaspoons fresh finely minced rosemary
- 2 teaspoons vanilla
- Zest from one lemon
- Juice from one lemon
- 1 cup white chocolate chip
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
Here’s What You Do:
1. In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
2. In a different large bowl, cream together butter and sugar using either a stand mixer or handheld beaters on high. Cream for 5 whole minutes. The contents will become light, fluffy, and airy.
3. Change speed of mixer to medium and incorporate eggs, one at a time. Once eggs are mixed in, add rosemary, zest, and lemon juice.
4. Change speed of mixer to low and slowly add dry ingredients just until incorporated. Mix in white chocolate chips either on low or by hand.
5. Cover and chill in refrigerator for an hour.
6. Turn oven to 350 F degrees and prepare a baking sheet using parchment paper and cooking spray or a silpat.
7. Using a 2 Tablespoon scoop, make dough into small balls and line up on cookie sheet.
8. Bake for 11-15 minutes. Mine were done at 11. Look for edges that are just slightly browned. Once baked, remove from pan and onto cooling rack.
9. In small bowl, combine lemon juice and powdered sugar. Glaze the tops of the cookies once they are cooled and dust with cinnamon.
Your house now smells amazing. Don’t you feel delightful, wonderful, and accomplished?