Lemon Rose Shortbread Cookies

Disclaimer: This is not my recipe all the credit goes to Half Baked Harvest the recipe linked: here

I absolutely love Valentine’s Day. But what’s better than Valentine’s Day? Lemon Rose Shortbread Cookies! course dusted with more roses for dramatic effect. Happy Galentines/Valentine’s Day!


Serves: 20 cookies, Prep time: 15 min, Cook time: 30 min

Disclaimer: This is not my recipe all the credit goes to Half Baked Harvest the recipe linked: here


  • 2 sticks (1 cup) salted butter
  • .5 cup granulated sugar
  • 1 tbsp lemon zest
  • 1 tsp dried rose petals, finely crushed (optional)
  • 1 tsp vanilla extract
  • 2.5 cups all purpose flour
  • Lemon Glaze
    • 2 cups powdered sugar
    • 2 tablespoons Meyer (or regular) lemon juice
    • 1-2 drops blood orange juice (optional)


  1. In a large mixing bowl, cream together the butter, sugar, lemon zest, dried roses, if using, and vanilla until light and fluffy, about 3-5 minutes. Add the flour and beat until combined, and the dough forms a ball.
  2. Roll out the dough between 2 sheets of lightly floured parchment to 1/4 inch thickness. Make sure you’re using enough flour or your dough will stick. Cut out the cookies using a heart shaped cookie cutter or your favorite shape. Carefully transfer the cookies to a parchment lined baking sheet. Cover the baking sheet with plastic wrap and place in the freezer, freeze until firm, about 10-20 minutes. Roll out the leftover scraps, and repeat with the dough.
  3. Preheat the oven to 350 degrees. Bake the cookies on the middle rack of the oven for 12-14 minutes or until just lightly golden. Cool on the baking sheet 5 minutes and then transfer to a wire cooling rack to cool completely.
  4. To make the glaze. In a medium bowl, beat together the powdered sugar, lemon juice, and 1 tablespoon water until smooth and drizzly. If needed, thin the glaze by adding water, 1 tablespoon at a time, until drizzly. Stir 1-2 drops blood orange juice if a pink color is desired.
  5. Dip the tops of cookies into the glaze, letting the excess drip off. Transfer to a wire rack and decorate as desired with fresh roses. Cookies can be stored in an airtight container for up to 4 days.

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