rosemary shortbread cookie recipe

Written BySheba G Updated On
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I’ve been making rosemary shortbread cookies for years, and they’re always a hit with my family. The combination of the buttery shortbread and the piney flavor of the rosemary is just perfect. I love that this recipe is so easy to make, too – just a few ingredients and you’re done.

My kids love helping me in the kitchen, and they’re always excited to taste the finished product. I like to make these cookies for special occasions, but they’re also great for a quick snack or dessert. The best part is that they freeze beautifully, so I can make a big batch and have them on hand for whenever I need them.

Plus, rosemary has all sorts of health benefits – it’s full of antioxidants and can help with digestion. My husband loves them too, and he’s not usually a fan of herbs in his food. I think it’s because the rosemary flavor isn’t overpowering at all – it just adds a nice depth to the cookie without being too much.

And let’s be real, who doesn’t love a good shortbread? It’s just one of those classic flavors that never gets old. I’ve tried making these cookies with different types of herbs before, but rosemary is definitely my favorite.

It’s just so… herbaceous? I don’t know how to describe it, but it’s just perfect in these cookies.

Anyway, if you haven’t tried making rosemary shortbread cookies yet, I highly recommend giving them a shot! They’re really easy to make and are perfect for any occasion.

Rosemary Shortbread Cookies

4.8 from 648 votes

Delicate and aromatic, these rosemary shortbread cookies are perfect for tea time or as a delightful holiday treat. The combination of buttery richness and the subtle fragrance of rosemary makes them irresistible.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 24Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Dough

1 cup unsalted butter, softened
2/3 cup powdered sugar
1 tbsp fresh rosemary, finely chopped
2 cups all-purpose flour
1/2 tsp salt

For Rolling

1/4 cup granulated sugar

👨‍🍳Directions

1Preheat oven to 350°F (175°C).
2Line a baking sheet with parchment paper.
3In a large mixing bowl, cream the softened butter and powdered sugar together using an electric mixer until light and fluffy.
4This should take about 2-3 minutes.
5Add the finely chopped rosemary and mix until well combined.
6In a separate bowl, combine the flour and salt.
7Gradually add the dry ingredients to the butter mixture, mixing just until the dough comes together.
8Be careful not to overmix.
9Turn the dough out onto a lightly floured surface and knead gently until smooth.
10Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
11This step is crucial for easier rolling and better texture.
12On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness.
13Use a cookie cutter to cut out shapes and place them on the prepared baking sheet.
14Sprinkle the tops of the cookies with granulated sugar.
15This will add a slight crunch and sweetness.
16Bake in the preheated oven for 12-14 minutes.
17The edges should be lightly golden.
18Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
19This allows the cookies to set and become crisp.

🔧Equipment

Mixing bowl
Electric mixer
Baking sheet
Parchment paper
Rolling pin

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 60mg🧂Sodium: 480mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 18g

📝Notes

Tips: For a more intense rosemary flavor, you can infuse the butter with rosemary by heating them together before mixing with the sugar. Store cookies in an airtight container at room temperature for up to 1 week.

Watch Video Of How Rosemary Shortbread Cookies Works

Rosemary shortbread cookies are always a good idea for any occasion. They work well for family gatherings, holiday parties, or even as a simple treat to enjoy with a cup of tea. Their unique flavor profile and classic texture make them a crowd-pleaser.

If you have leftovers, you can store them in an airtight container at room temperature for up to a week. If you want to keep them longer, refrigerate for up to two weeks or freeze for up to three months. If you want to reheat, just place them in a preheated oven at 300°F for about 5 minutes.

These cookies are versatile and can be served as is or paired with other desserts. Try them with a layer of chocolate or caramel for a more decadent treat. The possibilities are endless, and I am sure you will find many ways to enjoy them.

I am sure this recipe will become a favorite in your home as well.

❓ Frequently Asked Questions About Rosemary Shortbread Cookies

Q: What type of flour should I use for this recipe?

I prefer to use all-purpose flour for this recipe, as it will give you the best texture and flavor.

Q: Can I use fresh rosemary instead of dried?

Yes, you can definitely use fresh rosemary instead of dried! Just be sure to chop it up finely before adding it to the dough.

Q: How long do these cookies keep?

These cookies will keep for up to 5 days at room temperature in an airtight container.

Q: Can I make these cookies gluten-free?

Yes, you can make these cookies gluten-free by substituting the all-purpose flour with a gluten-free flour blend.

Q: Do I need to chill the dough before baking?

No, you don’t need to chill the dough before baking. However, if you want a more tender cookie, you can chill the dough for 30 minutes before baking.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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