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Lemon Rosemary Soft Baked Cookies

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  • Author: Eat Drink Shrink
  • Total Time: 25 minutes
  • Yield: 6-8 1x





  • 1 cup confectioner’s sugar
  • 1 tbsp lemon juice


  1. Preheat oven to 350 degrees.
  2. Line baking sheets with parchment paper.
  3. In medium bowl, sift together flour, baking powder and salt. Set aside.
  4. In the bowl of a standing mixer, beat together powdered sugar, melted coconut oil, lemon juice, lemon zest, chopped rosemary, room temperature almond milk and vanilla until creamy.
  5. Add flour mixture and continue to mix until combined. Dough will thicken as you stir.
  6. Pop in the fridge for 10 mins or longer if needed to enable it to firm up.
  7. Roll 4 tablespoon size scoops of dough into balls and place onto prepared baking sheet.
  8. Flatten slightly with fingers to 1/2-inch thick.
  9. You can wet your hands to make it easier working with the batter. Bake cookies for 8-10 minutes. Do not over bake, as cookies won’t turn golden brown. Remove cookies from oven and place on cooling rack to cool completely.When cookies have completely cooled, prepare the icing. In a mixing bowl, combine the confectioners sugar and lemon juice.
  10. Mix well and drizzle across the tops of the cookies. Top with lemon zest and rosemary. Allow to set. Enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes


  • Serving Size: 1