Lemon & Rosemary Flower Sugar Cookies
Soft, thick, and tender, these super special sugar cookies are packed with bright flavor from fresh lemon zest and the subtle herbal taste of rosemary blossoms.
Servings: 36 cookies
Equipment
- Stand mixer with paddle attachment or electric beaters
Ingredients
- 1 cup sugar
- 1 packed tablespoon rosemary flowers
- zest of 1 lemon
- 8 ounces (1 cup) unsalted butter soft, room temperature
- 2 eggs room temperature
- 2 tablespoons fresh lemon juice
- 2 ¾ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Glaze
- 1 ½ cups powdered sugar sifted
- 3-4 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon minced rosemary flowers or buds optional
- pinch of salt
- additional flowers for decorating optional
Instructions
- Combine the aromatics with sugar: In the bowl of a stand mixer fitted with the paddle attachment, mix together 1 cup sugar with 1 Tbsp rosemary flowers and the zest of a lemon. Blend for 2-3 minutes, until sugar is moist and very aromatic.
- Add wet ingredients: Add 8 oz soft butter to the mixer and blend on medium-low speed until soft and well combined, 1-2 minutes. Add eggs, one at a time, mixing until thoroughly combined and stopping to scrape the bottom and sides of the mixer as needed. Blend in 2 Tbsp lemon juice.
- Add dry ingredients: Fold in 2 ¾ cups flour, 1 tsp baking soda, and 1 tsp salt, mixing just until combined and no streaks of flour remain.
- Scoop & bake: Preheat oven to 350° F. Portion the dough into balls that are about 1 ½ tablespoons each and place 2 inches apart on parchment-lined baking sheets. Bake until the centers are just set, bottoms are lightly golden, and tops are still pale, about 9-12 minutes.Allow cookies to cool completely before glazing.
- Make the glaze: In a medium bowl, whisk together 1 ½ cups sifted powdered sugar, 3 tablespoons of the lemon juice, 1 tsp lemon zest, 1 tsp minced rosemary flowers (if using), and pinch of salt until completely combined.Adjust thickness of glaze if needed, adding more lemon juice 1 tsp at a time to thin it out or more powdered sugar 1 tbsp at a time to thicken. Glaze should be thick but pourable.
- Decorate: Spoon glaze over cooled cookies, using the back of a spoon to spread the glaze over the tops of the cookies and allowing some glaze to drip down the sides. Let set for about a minute, then finish by adding rosemary flowers on top, if desired.