Lemon Rosemary Cookies.

These are a distinctive cookie that would be perfect for a dinner or cocktail party.  They are, without a doubt, the creamiest, melt-in-your-mouth cookie that you won’t soon forget.


1 stick, 4 oz. butter, at room temperature
1/4 cup of sugar
2 teaspoons of chopped up fresh rosemary leaves
1 teaspoon of lemon zest
2 egg yolks
1 teaspoon vanilla extract
1 cup of all-purpose flour
1/3 cup of ground corn meal
1 1/2 teaspoon of baking powder
1/4 teaspoon of salt
Turbinado sugar for topping the cookies


Cream the butter and sugar together.  Then add the chopped rosemary and lemon zest.  Beat in the egg yolks and vanilla extract.

In a separate bowl, whisk flour, corn meal, powder and salt.  Slowly add this to the butter mixture.  Blend without over-mixing.  Lay a large piece of plastic wrap out and place the dough in the center.  Roll up and form into a log.  Refrigerate for one hour, then place in the freezer for 15 additional minutes.

Preheat the oven to 325 degrees.  Spray your cookie sheet with a non stick spray.  Slice the cookies into 1 inch slices (mine are a bit thicker b/c I prefer them that way) and place on the cookie sheet.  Gently drop the Turbinado sugar on top of each cookie and gently press the sugar crystals into the top of each cookie.  Bake for 15 minutes.   Remove and let cool.  Serve and enjoy!


— Knead to Cook

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  1. Great photos and I want to reach into my screen to take one or two! Will have to try them for myself xoxo

  2. A friend made these for book club and they were delicious. My husband unfortunately is allergic to corn. Any ideas for substitutions that would still have the same texture?

    1. Melinda, Because the cornmeal has more of a texture v. normal flours – I’m thinking you make your own almond flour (using raw almonds in a food processor until that texture is achieved). I would sub out the same amount. Let me know how it goes. Thanks for writing to me. Robin