Why I Love This Lemon Rosemary Tea Cookie Recipe
I bake a lot of cookies—little comforts that are perfect for sharing. I like to keep a stash on hand for surprise guests, to bring as a small gift when visiting friends, or to enjoy with a morning coffee or afternoon tea. To share these favorites with you, I’m introducing the Cookie of the Month. Each month I’ll feature a seasonal cookie to help you grow your recipe collection.
After the holidays I often want lighter, less-sweet treats. January calls for something bright and slightly savory, and these tea cookies fit the bill. They’re not too sweet, with fresh lemon cutting through the buttery base and a subtle hint of rosemary that adds an earthy note. Light, tender, and full of flavor, they’re an ideal pick for chilly days when you want something cheerful with your tea.
Follow These Tips
Serving & Storage
To serve – Let the cookies come to room temperature and serve with hot tea or coffee. A light dusting of powdered sugar makes them feel special.
To store – Keep cooled cookies in an airtight container for up to five days. For longer storage, freeze in layers separated by parchment paper for up to two months.
More Cookie Recipes
- All-In-One Oatmeal Cookies
- French Macarons
- Lime Cutaway Cookies
- Butter Pecan Cookies
- Oatmeal Coconut Cookies
- Peanut Butter Rollups
Have I Convinced You to Make This Recipe?
I hope you try this recipe and enjoy it with your family and friends. If you make it, please leave a comment and a star rating to let others know how it turned out—your feedback helps others feel confident trying it, too.
Lemon Rosemary Tea Cookies
Ingredients
For the cookies
- 8 tbsp (1 stick) unsalted butter, room temperature
- 1 ½ oz cream cheese, room temperature
- Zest of one lemon
- Juice of ½ lemon
- 1 ¼ cups all-purpose flour
- ¼ tsp kosher salt
- ¼ cup sifted powdered sugar
- 1 tbsp minced fresh rosemary (optional)
For the glaze
- Juice of ½ lemon
- ½–1 cup sifted powdered sugar
Instructions
For the cookies
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In an electric mixer, cream the butter and cream cheese together until light and fluffy. Add the lemon zest and lemon juice and mix until incorporated.
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Sift the flour, salt, and powdered sugar, then add them to the wet ingredients. Mix until the dough comes together around the paddle. Stir in the minced rosemary, if using.
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Use a cookie press or pipe the dough onto a baking sheet, pressing out any air pockets back into the bowl as you go.
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Bake at 350°F for 10–12 minutes, until the bottoms are lightly golden while the tops remain pale.
For the glaze
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Whisk lemon juice with enough sifted powdered sugar to form a thick glaze.
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Dip the cooled cookies into the glaze or spread it on top with a spoon. Let the glaze set before serving.
Video
Nutrition
Calories: 63 kcal
Nutrition information is automatically calculated and should be used as an approximation.
Did you make this? Leave a comment below!