Lemon Rosemary Cookies

Lemon and rosemary are two of the greatest flavors. Combine them into a cookie and you’ve got yourself a light, airy, easy treat that’s not super sweet but somehow hits the spot. These are SO simple to make and come out perfectly. Plus, they call for olive oil instead of butter, which makes the process a bit easier (no waiting for the butter to come to room temperature). I think a glaze would really send them over the edge. Alas, I had no powdered sugar on hand to call my own and couldn’t find any at the store so did without. Enjoy these simple delights!

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Lemon Rosemary Cookies by Simply Whisked

Makes about 30 cookies

INGREDIENTS:

  • 2 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 cup sugar

  • 1/3 cup lemon olive oil (or good quality olive oil)

  • 1 teaspoon lemon zest (2 teaspoons if using regular olive oil)

  • 1/2 heaping teaspoon finely chopped fresh rosemary

  • 2 eggs

  • 1/2 teaspoon vanilla extract

DIRECTIONS:

  1. Preheat oven to 350˚F, and line a baking sheet with parchment paper.

  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

  3. In a large bowl with an electric mixer, beat the sugar, olive oil, lemon zest and rosemary until smooth. Beat in the eggs and vanilla extract.

  4. Slowly add the dry ingredients. Beating until combined.

  5. Roll cookies into tablespoon-sized balls, placing them on the baking sheet about 1-inch apart. Sprinkle each cookie with a bit of sugar.

  6. Bake for 11 – 13 minutes. Remove from oven and allow the sheet to cool for a few minutes before transferring cookies to a cooling rack.

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DessertEmma Goldencookies, cookie, baking, dessert, lemon cookie, lemon rosemary cookie, rosemary, lemon rosemary cookies, healthy snackComment