Lemon Rosemary Sandwich Cookies
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This recipe for light and indulgent Lemon Rosemary Sandwich Cookies are buttery and crisp. These rosemary shortbread cookies are filled with a sweet lemon buttercream for a delightful sandwich cookie.
If you love sandwich cookies as much as I do, be sure to check out some of my other favorites like my Homemade Vanilla Oreo Cookies, Strawberry Lemonade Sandwich Cookies, or my Peanut Butter Chocolate Chip Sandwich Cookies.
Table of Contents
These Lemon Rosemary Sandwich Cookies are one of my favorite non chocolate desserts! And you know I'm a chocoholic — dessert has got to be really good for me to sway from my chocolate ways. But, these Lemon Rosemary Sandwich Cookies are something I crave often.
I made a simple vanilla shortbread cookie and added dried rosemary, and it's filled with a creamy lemon buttercream. While summer is coming to an end, it still feels like summer here, so I'm hanging on as long as I can with the light and fruity desserts. These oreo like sandwich cookies are perfect on their own, but they're also delicious on top of a scoop of ice cream.
Why You'll Love This Recipe
Buttery & Crisp: I love sandwich cookies made with shortbreads as they are buttery and crisp, like Oreos.
Sweet & Savory: I love the juxtaposition of sweet and savory in baked goods, and this cookie does it so well! You get sweet lemon with the savory undertone of rosemary that is not too powerful. It's the perfect blend.
Sophisticated Indulgence: These cookies are adult sandwich cookies. This is definitely a sophisticated cookie with the earthy tones of rosemary and the sweet and zesty flavor of lemon.
Ingredients
Butter: I use salted butter in this recipe. My favorite is Organic Valley.
Powdered Sugar: I use powdered sugar in both the cookie and in the filling! My favorite is Florida Crystals.
Vanilla Extract: Vanilla extract gives these cookies depth of flavor and I use Simply Organic.
All Purpose Flour: My favorite flour is from Cairnspring Mills! This small mill up in Washington definitely deserves some love.
Dried Rosemary: This cookie uses dried rosemary as it packs the most flavor, I used Frontier Co-Op.
Lemon Flavor: I use lemon flavor in the filling as I prefer a sweeter lemon flavor versus a tart. I use Frontier Co-Op Organic Lemon Flavor. If you don't have lemon flavor, you can use 1 tablespoon of lemon juice and the zest of one lemon (and leave out the water). But the flavor will be more tart.
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
Step 2
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until combined and you don’t see powdered sugar anymore, there will still be a few chunks of butter but that is okay because it’s very soft.
Add the flour and rosemary into the butter mixture and mix on low until combined and smooth. The dough should feel like play dough in your hands.
Step 3
Using your hands, form the dough into 36 balls and place them on the prepared cookie sheets. Flatten each one slightly so they are about 1 ¾-inch in diameter.
Step 4
Bake for 13 minutes until golden brown. Allow to cool completely on the cookie sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 5
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, lemon flavor, and water and mix on low until combined. Speed mixer up to high for 1 to 3 minutes or until light and fluffy. Put in a piping bag with no tip.
Step 6
Turn over every other cookie so they are all paired. Pipe a dollop of filling onto each cookie and sandwich them together.
Baker's Tips
- Make sure your butter is really soft. If you're made any of my sandwich cookie recipes, then you know I preach this! Seriously, this is the one thing that you need to do to make these cookies literally so easy! I like to leave butter out at room temperature so it softens naturally. If you're microwaving, only do 10 seconds at a time per half cup, otherwise it will melt portions of the butter — and we do not want that. These cookies highly depend on the butter, soften it properly!
- The lemon flavor is a big deal in these cookies too as it's where most of the flavor comes from. So, you want to make sure you are buying a high quality flavor that has a true lemon flavor. My favorite is Frontier Co-Op and you can find it here.
- I use a piping bag with no tip, but you could also use a decorating tip to make these cookies look more bougie.
- These need to be stored in a cool dry place so they keep their buttery and crisp texture. Don't put them in an airtight container!
FAQ's
Yes, just add ½ teaspoon of fine sea salt to the recipe.
You can use lemon juice and zest, but the flavor will be more tart than sweet. Use 1 tablespoon of lemon juice and the zest of one lemon and skip the water in the filling.
Store in a cool dry place. I like to just leave mine out on a platter on the counter for a few days while we eat them.
Craving More?
Lemon Rosemary Sandwich Cookies
Ingredients
Dough
- 226 grams salted butter (softened)
- 142 grams powdered sugar (sifted)
- 2 teaspoons vanilla extract
- 255 grams all purpose flour
- 2 teaspoons dried rosemary
Filling
- 226 grams powdered sugar (sifted)
- 113 grams salted butter (softened)
- 1 teaspoon lemon flavor
- 1 to 2 teaspoons water
Instructions
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until combined and you don’t see powdered sugar anymore, there will still be a few chunks of butter but that is okay because it’s very soft.
- Add the flour and rosemary into the butter mixture and mix on low until combined and smooth. The dough should feel like play dough in your hands.
- Using your hands, form the dough into 36 balls and place them on the prepared cookie sheets. Flatten each one slightly so they are about 1 ¾-inch in diameter.
- Bake for 13 minutes until golden brown. Allow to cool completely on the cookie sheets.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, lemon flavor, and water and mix on low until combined. Speed mixer up to high for 1 to 3 minutes or until light and fluffy. Put in a piping bag with no tip.
- Turn over every other cookie so they are all paired. Pipe a dollop of filling onto each cookie and sandwich them together.
- Store in a cool dry place for up to 7 days.
Notes
Nutrition
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I love Mimi’s Lemon Rosemary Sandwich Cookies. Nice lemon flavor with amazing frosting. Subtle rosemary adds something extra.
thanks Mary, so glad you’re enjoying!
These cookies are so tasty. There is not one taste that overpowers another. Rather, they subtly compliment each other to make a very tasty treat.
thank you Connie 🙂 so glad you’re enjoying!