This is a simple, 4-ingredient recipe for Rosemary Shortbread Cookies. The rosemary in these cutout cookies gives them the perfect little savory kick.
My cranberry orange shortbread cookies are my favorite shortbread cookies of all time. You may have been among the many people who have made and enjoyed them too. But this recipe for rosemary shortbread cookies is a favorite of mine for another reason. They’re just a wonderful, unique shortbread. I know they might sound a little strange, but you’ve gotta trust me. They’re a delightful accompaniment to a cup of coffee or tea, and they are a good pairing with a scoop of ice cream or sherbet as well.
🛒 Ingredients Needed:
- salted butter
- powdered sugar
- all purpose flour
- fresh rosemary
✏️ How to Make Rosemary Shortbread Cookies:
*The complete, printable recipe is in the recipe card at the end of this post.
- Preheat the oven to 325°F.
- In a medium bowl, beat the butter at medium speed with an electric mixer until creamy; gradually add the sugar, beating well. Gradually add the flour to the butter mixture, beating at low speed until blended. Gently stir in the rosemary.
- Use your hands to mold the dough into a ball. Roll the dough to ¼-inch thickness on a lightly floured surface. Cut with a 2-inch cookie cutter of any shape; place the cutouts on lightly greased baking sheets (or parchment-lined).
Bake for 16 to 18 minutes or until the edges are lightly browned. Remove the cookies to wire racks to cool completely.
➡️ Tips:
- Make sure that your rolling pin and surface are floured, but don’t overdo it. You don’t want to add too much flour to the dough when you roll it.
- I think that Christmas trees are the best cutters to use for this recipe since there are little flecks of green in them from the fresh rosemary.
- Don’t use dried rosemary for this recipe! The cookies won’t taste the same.
✔️ How to Store:
Rosemary shortbread cookies can be stored in an airtight container for up to one week. They freeze well too. Store in an airtight container or a freezer zip baggie for up to 3 months.
❤️ What I Love About These Cookies:
- The flavor is unexpected, and that’s a good thing. I wasn’t sure about these when I first made them, but they’re surprisingly delicious, and people tend to enjoy them!
- They’re a fun one to add to a holiday cookie platter (or bring to a cookie exchange party).
- It’s a lighter cookie recipe!
The Best Shortbread Recipes:
Rosemary Shortbread Cookies
Ingredients
- ½ cup (1 stick) butter, softened
- ⅓ cup sifted powdered sugar
- 1½ cups all purpose flour
- 2 tablespoons chopped fresh rosemary
Instructions
- Preheat the oven to 325°F.
- In a medium bowl, beat the butter at medium speed with an electric mixer until creamy; gradually add the sugar, beating well. Gradually add the flour to the butter mixture, beating at low speed until blended. Gently stir in the rosemary.
- Use your hands to mold the dough into a ball. Roll the dough to ¼-inch thickness on a lightly floured surface. Cut with a 2-inch cookie cutter of any shape; place the cutouts on lightly greased baking sheets (or parchment-lined).
- Bake for 16 to 18 minutes or until the edges are lightly browned. Remove the cookies to wire racks to cool completely.
Notes
- These are great with a cup of tea, or atop a scoop of sherbet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family and I thought these cookies were very delicious and they were also very easy to make! the rosemary flavor was unexpectedly very good with this shortbread. However, I did find the dough to be very dry, to the point where it would not form a ball, so I added about 3 tablespoons more butter and a small splash of milk, and the results were very satisfying. This is extra delicious if the top of the cookie is moistened with milk and sprinkled with sugar before it is baked.