Rosewater and Lemon Shortbread Cookies
Delicate shortbread cookies infused with the delicate floral notes of rosewater and a hint of lemon zest. This American-inspired recipe, ready in about 40 minutes, layers unsalted butter, powdered sugar, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 150 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, softened unsalted butter
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/4 cup lemon zest
- 1 tbsp rosewater
The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 325°F. In a large bowl, beat 1 cup softened butter and 1/2 cup powdered sugar until creamy. Add 1/2 tsp vanilla extract and 1/4 cup lemon zest, mixing until combined.
- Step 2: In a separate bowl, whisk together 2 cups all-purpose flour and 1/4 tsp salt. Gradually add to the butter mixture, mixing until a dough forms. Stir in 1 tbsp rosewater.
- Step 3: Roll dough into 1-inch balls and place on a parchment-lined baking sheet. Flatten slightly with a fork. Bake for 18-20 minutes until edges are golden.
