Lemon Rose Shortbread Cookies – Buttery & Floral

Last updated on July 28, 2025

Do you ever find yourself strolling through a garden, where the gentle aroma of lemon trees and blooming roses fills the air? For me, that beautiful moment brings back memories of lazy summer afternoons spent baking with my grandmother. As we’d whip up delightful treats in her cozy kitchen, the scent of citrus and floral notes would waft through the house, inviting family and friends to gather around the table. One of our favorite recipes was her signature Lemon Rose Shortbread Cookies, a delicate cookie that perfectly balances sweetness and zest.

If you’ve ever felt intimidated by baking, I’m here to reassure you that this recipe will be simple, stress-free, and totally doable—even if it’s your first try! With just a handful of basic ingredients and straightforward steps, you’ll soon be delighting in a batch of these fragrant and buttery delights, ready to share with loved ones or savor all by yourself.

Why I Love This Recipe of Lemon Rose Shortbread Cookies

What makes this Lemon Rose Shortbread Cookies truly special is not just the enchanting flavors but the warmth it brings to any occasion. The blend of lemon zest and delicate rose petals creates a cookie that is both refreshing and indulgent, reminiscent of spring gardens and dreamy afternoon teas.

This recipe is perfect for beginner cooks. The method is easy to follow, and the results are sure to impress! Even my novice baking friends have had success with it. Plus, there’s something so cozy about handmade treats that can uplift spirits and create a sense of togetherness. Whether you’re hosting a gathering, looking for a sweet snack, or simply wanting to treat yourself, these cookies are a delightful choice.

Ingredients You’ll Need for Lemon Rose Shortbread Cookies

Before we dive into the baking process, let’s gather the ingredients! Here’s what you’ll need to make your Lemon Rose Shortbread Cookies.

Lemon Rose Shortbread Cookies – Buttery & Floral

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• Author: Sarah Mendez
• Total Time: 32 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Lemon Rose Shortbread Cookies are delicate, buttery treats infused with the floral aroma of rose petals and the zestiness of fresh lemon. Finished with a tangy lemon-rose icing, these cookies are perfect for special occasions or as an elegant afternoon snack.

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Ingredients

Scale 1x2x3x

• 1 cup butter, softened (salted, 225g)
• ½ cup powdered sugar (60g)
• 2 tbsp granulated sugar
• ½ cup corn starch (68g)
• 1 pinch salt
• 2 cups all-purpose flour (260g)
• 1 tbsp dried organic rose petals
• Zest of 1 lemon (reserve juice for icing)
• 1 cup icing sugar (125g)
• Juice of 1 lemon
• 1 tbsp rose water
• ¼ cup milk (4 tbsp, 57g)
• 1 tbsp vanilla extract or beans of 1 vanilla pod

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Instructions

1. Preheat the oven to 350°F (176°C).
2. In a bowl or mortar and pestle, combine 2 tbsp granulated sugar, 1 tbsp dried rose petals, and the zest of 1 lemon. Grind until fine and aromatic.
3. Cream 1 cup softened butter with the rose-lemon sugar mixture until fluffy and well combined (2-3 minutes with an electric mixer).
4. Sift together 2 cups all-purpose flour, ½ cup corn starch, and a pinch of salt. Gradually fold into the butter mixture to form a cohesive dough.
5. Roll the dough on a lightly floured surface to about ½ inch thickness. Cut out shapes with cookie cutters and place on a lined baking sheet.
6. Bake for 12 minutes or until pale golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
7. Prepare the icing by whisking together 1 cup icing sugar, juice of 1 lemon, 1 tbsp rose water, ¼ cup milk, and 1 tbsp vanilla extract until smooth and spreadable.
8. Dip or drizzle icing over cooled cookies. Let set on a wire rack before serving.

Notes

• For added flavor, mix in cardamom, lavender, or orange zest.
• Fold in white chocolate chips for a richer cookie.
• Top with chopped pistachios or almonds for crunch.
• Use plant-based butter for a dairy-free version.
• Substitute gluten-free flour if desired, but expect slight texture changes.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Fusion

Nutrition

• Serving Size: 1 cookie
• Calories: 120
• Sugar: 8g
• Sodium: 50mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 15mg

Keywords: lemon rose cookies, shortbread cookies, floral cookies, rosewater dessert, buttery cookies

Essentials

• 1 cup butter, softened ( salted, 225 grams): The key to a tender shortbread cookie. Make sure your butter is at room temperature to ensure proper creaming with the sugar.

• ½ cup powdered sugar (60 grams): This brings sweetness and a slight melt-in-your-mouth quality to the cookies.

• 2 tablespoons granulated sugar: We’ll infuse this sugar with rose petals and lemon zest to create a unique flavor base, often overlooked in traditional shortbread recipes.

• ½ cup corn starch (68 grams): This ingredient adds a lovely lightness to the cookies, ensuring they have the right crumb texture.

• 1 pinch salt: A little salt enhances all the sweet flavors, creating a balanced taste.

• 2 cups all-purpose flour (260 grams): The main body of our cookie, giving it structure while still being tender.

• 1 tablespoon dried organic rose petals: These add a lovely floral note that complements the lemon beautifully. Look for culinary-grade rose petals at specialty stores or online.

• 1 lemon (zest only, reserve juice for icing): Fresh lemon zest packs a punch of flavor that really shines through.

Icing Ingredients

• 1 cup icing sugar (125 grams): For sweetness and the smooth texture of the icing.

• Juice of one lemon: This will balance the sweetness of the icing and enhance the lemon flavor.

• 1 tablespoon rose water: Adds an aromatic touch. You can find this in the baking aisle of grocery stores or at Middle Eastern markets.

• ¼ cup milk (4 tablespoons, 57 grams): Needed to achieve a smooth and spreadable icing.

• 1 tablespoon vanilla extract or the beans of 1 vanilla bean pod: For an additional layer of flavor that marries well with both the rose and lemon.

Optional Add-Ons

If you want to get creative, you can consider adding:

• More herbs or citrus zest: For a unique twist, feel free to add flavors such as cardamom, lavender, or even orange zest.

• White chocolate chips: Fold in some white chocolate chips into the dough before baking for a richer treat.

• Nuts: Finely chopped pistachios or almonds can add a delightful crunch and pair beautifully with the other flavors.

Substitutions and Shortcuts

• Butter Replacement: If you prefer a dairy-free option, use a plant-based butter substitute, though it might change the flavor slightly.

• Powdered Sugar Alternative: For a healthier option, you might use coconut nectar or a sugar substitute if you need to reduce the sugar intake; just be mindful that it will affect the texture.

• Flour Alternatives: You could experiment with gluten-free all-purpose flour, but keep in mind that the texture may vary.

With our ingredients set, let’s get ready to bake those sweet memories into reality!

How to Make Lemon Rose Shortbread Cookies Step-by-Step

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (176°C). This step is important because it ensures your cookies bake evenly and achieve a lovely golden color when they’re done.

Step 2: Create Your Flavor Base

Now, let’s make a fragrant blend that will infuse our cookies. In a bowl or mortar and pestle, take the 2 tablespoons of granulated sugar, 1 tablespoon of dried organic rose petals, and the zest of 1 lemon.

Grind these ingredients together until they resemble a fine powder. The oils from the lemon zest and rose petals will combine with the sugar and release beautiful aromas. If you don’t have a mortar and pestle, a food processor or blender works wonderfully too.

Step 3: Cream the Butter and Sugar Mixture

In a large mixing bowl, cream together 1 cup of softened butter and the rose lemon sugar mixture until it’s well incorporated and fluffy. This step adds lots of air into the butter, which helps your cookies rise nicely and have a tender crumb. Use an electric mixer for about 2-3 minutes on medium speed until it’s light and creamy.

Step 4: Sift in the Dry Ingredients

Next, we’re going to bring our dry ingredients into the mix. Sift together 2 cups of all-purpose flour and ½ cup of corn starch along with a pinch of salt. Gradually add this into the butter mixture.

I like to start with a spatula to gently fold in the dry ingredients, then switch to using my hands. Get your hands in there and work the dough until it becomes a cohesive ball. This might feel a little messy, but trust me, it’s a fun part of the process!

Step 5: Roll & Cut the Dough

On a lightly floured surface, roll out the dough until it’s about ½ inch thick. This thickness will help the cookies bake evenly. Using your desired cookie cutters— I often go for a heart shape because it adds a personal touch— cut out the shapes and place them on a lined baking sheet.

Step 6: Bake Away

Transfer your cookie sheet to the preheated oven and bake for about 12 minutes. If you enjoy a crisper cookie, leave them in a little longer until they develop a light golden color. Otherwise, they should be a lovely pale shade, which is just right!

Step 7: Cool the Cookies

Once baked, let your cookies cool on the sheet for 5 minutes before transferring them to a wire rack. Cooling them slightly keeps them from breaking or crumbling. Let them cool completely as we prepare the icing.

Step 8: Make the Icing

In a medium bowl, combine the 1 cup of icing sugar, the juice of one lemon, 1 tablespoon of rose water, and ¼ cup of milk. Whisk everything together until it achieves a smooth and runny consistency. If you need it to be thinner, just add a few extra drops of milk until you reach your desired texture.

Step 9: Icing Our Cookies

Once the cookies are completely cool, dip each one into the icing or use a spoon to drizzle it over the top. Allow the excess icing to drip back into the bowl. Place the decorated cookies on a wire rack to set.

When you’re done, simply enjoy the delightful aroma wafting through your home and the vibrant colors of your iced cookies!

Common Mistakes to Avoid When Making Lemon Rose Shortbread Cookies

1. Not Measuring Ingredients Accurately

Baking is a precise science, so make sure to measure your ingredients carefully. Using too much flour or not enough butter can greatly affect the texture of your cookies.

2. Over-mixing the Dough

While you want to properly combine the butter with the dry ingredients, overworking the dough can lead to tough cookies. Mix until just combined, and then stop!

3. Not Preheating Your Oven

Failing to preheat your oven can result in uneven baking. Make sure the oven has reached the right temperature before placing your cookies inside.

4. Skipping the Cooling Process

Be patient! It can be tempting to dive in right away, but letting the cookies cool on the baking sheet for a few minutes before transferring them helps maintain their shape and texture.

Serving Suggestions for Lemon Rose Shortbread Cookies

1. Afternoon Tea Treat

Serve your Lemon Rose Shortbread Cookies alongside a pot of freshly brewed tea, perhaps with a dash of honey. The sweet floral notes compliment the herbal infusion beautifully.

2. Dessert Plate Addition

These cookies make delightful additions to any dessert platter. Pair them with chocolate truffles or fruit tarts for a colorful and enticing display.

3. Gift-Worthy Goodies

Wrap these cookies in a charming box or decorative bag and share them as gifts for birthdays, holidays, or just because. Homemade goodies always carry a special touch that store-bought treats can’t match!

4. A Cozy Movie Night Snack

Nibble on these treats while snuggling under a blanket during your favorite movie. They pair beautifully with a warm cup of cocoa or even a glass of milk.

Pro-Level Tips for When You’re Ready

1. Experiment with Flavor Combinations

Once you master the basic Lemon Rose Shortbread Cookies, don’t be afraid to play around! Consider adding flavors like lavender, matcha, or cardamom for a unique twist.

2. Use Fresh Ingredients

For the best flavor, always opt for fresh lemon zest, high-quality butter, and organic rose petals when possible. They make a noticeable difference in taste.

3. Adjust the Icing Consistency

Depending on how you want your icing to set, you can experiment with the milk to achieve your preferred thickness. For a more substantial icing, use less milk or even consider omitting it completely and using just lemon juice.

4. Try Different Shapes

While hearts are lovely, you can use any cookie cutter shape you like—stars, circles, or even flowers! Changing shapes can make the baking experience feel special and festive.

Conclusion & Next Steps

It’s easier than it looks! The memorable taste of Lemon Rose Shortbread Cookies is not just for seasoned bakers; it’s totally beginner-approved and customizable for any palate. Whether you want to stick with the classic recipe or add your twist, I invite you to get creative in the kitchen.

So, are you ready to create your own batch of cozy memories? Grab those ingredients and let the delightful baking adventure begin!

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If you tried this Lemon Rose Shortbread Cookies recipe, I’d love to see your creations! Share your experiences in the comments below or tag me on social media. Happy baking!

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FAQs About Lemon Rose Shortbread Cookies

Ready to bake a batch of your own? I’m excited to see what you create in your kitchen!