Rosewater and Lemon Shortbread Cookies

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicate shortbread cookies infused with the delicate floral notes of rosewater and a hint of lemon zest. This american-inspired desserts 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.

Prep: 20 min Cook: 20 min Serves 24 American cuisine 150 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.

Frequently asked questions

How long does Rosewater and Lemon Shortbread Cookies take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Rosewater and Lemon Shortbread Cookies?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Rosewater and Lemon Shortbread Cookies?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rosewater and Lemon Shortbread Cookies for a different number of people?

The recipe is written for 24 servings. Multiply each ingredient by (your serving target / 24). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Rosewater and Lemon Shortbread Cookies?

American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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