Lemon Rosemary Tea Cookies

Lemon Rosemary Tea Cookies | The Gray Boxwood

I always have so many cookies I want to bake – sweet little confections that are the perfect comfort food. I love keeping cookies on hand for unexpected guests that stop by, to give as a gift when invited over to a friend’s home, or for a light treat with my coffee and tea. To share with you all these wonderful recipes, we’re introducing TGB’s Cookie of the Month. Look forward to new and exciting recipes each month that will follow the seasons and will hopefully expand your cookie recipe book!

After the holidays, January lends itself to lighter treats. I’m usually ready for something a little more savory and not so sweet. These tea cookies are the perfect fix, not too sweet. And with a surprisingly delicious rosemary and lemon twist, they seem to hit the spot for bright and cheery flavors – exactly what cold January days need. Light, buttery, and full of flavor, these are going to be a must on your baking list.


  • 1/2 cup butter at room temperature
  • 1 1/2 ounces cream cheese at room temperature
  • zest from one lemon
  • juice of 1/2 lemon
  • 1 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup powdered sugar
  • 1 tablespoon minced rosemary (optional)

In an electric mixer, cream butter and cream cheese together until light and fluffy. Add the lemon zest and juice and incorporate. Sift the dry ingredients and add to the wet. Mix until the dough comes together around the paddle. Add minced rosemary and mix thoroughly. Using a cookie press, press out any air bubbles back into the mixing bowl and press cookies directly onto a baking sheet. Bake at 350 degrees for 10-12 minutes. The cookies should be lightly golden on the bottom and still light on top.


  • juice of 1/2 lemon
  • 1/2 cup to 1 cup powdered sugar

Blend together lemon juice with enough powdered sugar to create a thick glaze. Dip the cookies in the glaze or spread on top of the cookies with a whisk or spoon.[hr]

Video and images by The Gray Boxwood[divider]

  • Looking forward to all the fun things you have to share! Always an inspiration just around the corner!

  • Kyle,
    Here i am again with another question.
    How much is 1 1/2 oz. cream cheese? Pkg’s are 8 oz. So, just cut off about 1 1/2 Tablespoon, right?
    Obviously, I love your web-site!
    Made the pie crust earlier, but will do as you say, not as you wrote. Also increasing the sugar by 1 T.
    Thanks in advance.

  • I have to tell you put people at ease about cooking, baking and decorating. Thank you from the bottom
    Of my ❤️For your channel. Your very gifted well done using those gifts.

  • I have to tell you put people at ease about cooking, baking and decorating. Thank you from the bottom
    Of my ❤️For your channel. Your very gifted well–done using those gifts.

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