Lemon Rose Shortbread Cookies

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It has been awhile since last writing. Life keeps right on going. We moved neighborhoods and have been enjoying the changing of seasons.

My next post was going to be shortbread cookies. I have been obsessively making shortbreads for the last several months. Let’s just say it is my favorite kind of cookie to enjoy with a cup of tea after the children’s bedtime. This recipe is a nice small batch size for a quick little treat to share or a mommy only stash.

This whole shortbread cookie trend started for me a couple of months ago when I had an overwhelming urge to have earl grey tea and lavender shortbreads. The first cookie recipe I settled into were these lemon rose shortbreads. the rose has a calming effect and the lemon zest promotes sunny thoughts. I hope you enjoy these.

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Lemon Rose Shortbread Cookies

Therapeutic shortbread cookies - soothing, calm rose essence with sunny mood flavors of lemon zest. These cookies are sure to calm and ease your mood.

10 minPrep Time

13 minCook Time

23 minTotal Time

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  • 1 stick butter*
  • 4 Tbs granulated sugar; reserve 1 Tb
  • 1/4 tsp vanilla extract
  • 1/4 tsp rose water
  • 1/2 Tb edible rose petals, finely chopped
  • 1 lemon's worth zest, divided in half
  • 1 1/8 cup all purpose flour


  1. In a medium bowl, cream the butter with the first 3 Tbs of granulated sugar. Blend in the vanilla extract, rose water, chopped rose petals and half of the lemon zest. Mix in all the flour just until dough forms. Use hands to form dough into a log shape. Cover or wrap the dough and chill in refrigerator for at least 30 minutes.
  2. While dough is chilling, preheat the oven to 325F. Place the remaining lemon zest and the reserved 1 TB of sugar in a small bowl. Mix the ingredients together thoroughly.
  3. Once dough has chilled you can either cut cookie rounds directly from the cookie log or roll the dough out with a rolling pin and cut with a cookie cutter.
  4. Place cookie 1-2 inches apart on an ungreased baking sheet. Sprinkle the lemon sugar over the cut cookies before placing in the oven. Bake cookies for 10-15 minutes, until they are set. Allow to brown lightly on the edges.


Dairy free & soy free: replace the butter with a soy free vegan option. My favorite is Earth Balance soy free vegan buttery sticks. They use pea protein rather than soy.



584.40 cal


2.52 g


117.91 g


19.45 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Tips for Cutting Cookies

Log cut: If dough is firm enough, simply cut with a butter knife creating 1/4 inch thick cookie rounds. If dough is on the softer side, use a 6 inch piece of plain dental floss to cut the rounds. Slide the floss under the log about 1/4 inch in from the end. Grip each end of the floss. Cross your hands in opposite directions over the dough to create a “cut.” Repeat until all dough has been cut into cookie discs.

Roll out: Use rolling pin to spread dough out to 1/4 inch think. Cut dough into cookie shapes with knife or cookie cutter.