Recipe | Spiced Rosemary Citrus Cookies | Desert Botanical Garden


Spiced Rosemary Citrus Cookies

Courtesy of Rebekah Swift, Pastry Chef, Fabulous Food Fine Catering
and Events and Gertrude’s at Desert Botanical Garden


  • 3 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 1 tsp.vanilla extract
  • 2 tsp. finely chopped fresh rosemary
  • 1 tsp. each: orange zest, Lemon zest, & Lime zest
  • 4 large eggs
  • 2 cups all purpose flour
  • ½ tsp. ground nutmeg
  • 1 tsp. salt
  • 2 tsp. baking powder


  1. In a large bowl, whisk together flour, nutmeg, salt, and baking powder until combined; set aside.
  2. In a mixing bowl, cream softened butter and sugar with a hand mixer or standing mixer with paddle attachment until fluffy.
  3. Add eggs, one at a time, scraping after each addition. Add vanilla, rosemary, and zest and mix until combined.
  4. Add the dry ingredients and mix only until combined. Do not over mix.
  5. Form dough into a disk shape, wrap in plastic wrap and refrigerate at least 2 hours.
  6. Once dough is chilled, lay out onto a generously floured surface. Roll out the dough to an even ¾ inch thickness.
  7. Use a cookie cutter to punch out your cookies into your desired shape. Gently transfer to a parchment-lined sheet pan and chill in the fridge for another hour.
  8. Bake at 325 degrees for 8-10 minutes.
Spiced Rosemary Citrus Cookies

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