Light and spicy: Fine cookies with lemon, rosemary and sugar crust

Cookies with a sunny lemon flavor and a hint of rosemary – a treat for sunny afternoons. The sugar coating adds a subtle crunch and makes the cookies shine. Ideal for those who like to bake without fuss but don't want to sacrifice sophistication.

Ingredients (4 people)

280 g flour (type 405)

200 g soft butter

150 g caster sugar

1 large egg (room temperature)

2 organic lemons (zest)

2 tbsp fresh rosemary, very finely chopped

1 tsp vanilla extract

1/2 tsp baking powder

1/4 tsp salt

3 tbsp coarse granulated sugar for rolling

Cooking utensils: mixing bowl, hand mixer, baking tray, baking paper, zester, ice cream scoop or tablespoon, shallow bowl, cake rack

Preparation (45 minutes)

1. Preheat the oven to 180°C (top/bottom heat) and line two baking sheets with baking paper. Cream the softened butter and caster sugar in a large mixing bowl for at least 5 minutes, until light and fluffy and noticeably increased in volume.

2. Add the egg and vanilla extract to the butter mixture and beat for another 2 minutes. Finely grate the zest of both lemons over the mixture. Stir in the finely chopped rosemary.

3. In a separate bowl, whisk together the flour, baking powder, and salt. Add this dry mixture to the butter mixture in portions and stir until just combined. The dough should be soft and pliable, but not sticky.

4. Place the coarse granulated sugar in a shallow bowl. Using an ice cream scoop or tablespoon, scoop out roughly walnut-sized portions of dough and form them into balls. Roll each ball in the granulated sugar until it is completely covered with glittering sugar crystals.

5. Place the cookies on the prepared baking sheets, about 5 cm apart—they will spread considerably during baking. Gently press the cookies down with the heel of your hand or a glass until they're about 1 cm thick.

6. Bake in the preheated oven for 10-12 minutes, until the edges are light golden brown and the tops are still soft. The cookies should still have a slight spring in the center. Let cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack and let cool completely.

Serving tips

Stack the cookies on a rustic wooden platter or tray. Place a few fresh rosemary sprigs and lemon wedges between the cookies for decoration. If you like, sprinkle some powdered sugar on top before serving.

Drink recommendation

A chilled Limoncello Spritz with fresh mint highlights the citrus notes of the cookies and adds an extra summer feeling to the glass. Alternatively, a dry white wine with herbal notes, such as a Sauvignon Blanc or Vermentino, would also be a good pairing.

A splash of white grape juice, sparkling mineral water, and a dash of lemon juice is wonderfully refreshing and brings out the tart flavor of the cookies.

Recipe variations

For a nutty variation, 50 g of finely chopped almonds can be incorporated into the dough.

A pinch of black pepper in the dough adds a surprising spiciness that intensifies the lemon flavor.

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