For a more intense rosemary flavor, use a mortar and pestle to grind the rosemary with a teaspoon of sugar before adding it to the dough. This releases the oils and enhances the aroma. The dough can be made ahead of time and stored in the refrigerator for up to 3 days, or in the freezer for up to 1 month. Thaw completely before rolling out. Feel free to experiment with different herbs, such as thyme or lavender, for a unique twist.
Rosemary Shortbread Cookies
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PREP TIME1 hrs 20 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs 35 mins
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SERVING36 People
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VIEWS590
Step back in time with these delicately flavored Rosemary Shortbread Cookies. A delightful twist on a classic, the subtle herbal notes enhance the buttery richness, creating a sophisticated treat that improves with age. Perfect for afternoon tea or a refined dessert.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Cholesterol20 mg
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Fiber0 g
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Protein1 g
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Saturated Fat5 g
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Sodium17 mg
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Sugar4 g
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Fat8 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 7 mins In a medium bowl, cream together the softened butter and 2/3 cup of sugar until light and fluffy. (Approximately 5-7 minutes).
02 Step
Recipe View 3 mins Stir in the flour, salt, and finely chopped rosemary until just combined. The dough will be somewhat soft. (Approximately 2-3 minutes).
03 Step
Recipe View 2 hrs Cover the dough and refrigerate for at least 1 hour, or up to 2 hours, to allow the flavors to meld and the dough to firm up.
04 Step
Recipe View 0 mins Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
05 Step
Recipe View 5 mins On a lightly floured surface, roll the chilled dough out to 1/4-inch thickness. Use cookie cutters or a knife to cut into desired shapes, such as rectangles (approximately 1 1/2 x 2 inches).
06 Step
Recipe View 2 mins Place the cookies 1 inch apart on the prepared baking sheets. Sprinkle the remaining 2 teaspoons of sugar evenly over the tops of the cookies.
07 Step
Recipe View 9 mins Bake for 8-10 minutes in the preheated oven, or until the edges are lightly golden. Keep a close eye on them to prevent burning.
08 Step
Recipe View 5 mins Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Store in an airtight container at room temperature. These cookies are best enjoyed 2 days after baking.
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Luigi Murphy
Jun 4, 2025They really do taste better after a couple of days! The flavors meld together beautifully.
Columbus Marvin
Sep 24, 2024These cookies are amazing! The rosemary adds such a sophisticated flavor.
Brent Keebler
May 11, 2024The recipe was easy to follow, and the cookies turned out perfectly. I will definitely make these again.
Polly Wolff
Feb 25, 2023I was skeptical about herb cookies, but these are now a family favorite!