There’s something magical about the first bite of shortbread. That melt-in-your-mouth texture, the buttery richness, the perfect balance between sweet and savory—it’s no wonder these cookies have stood the test of time. But what if we gave this classic treat a fragrant upgrade? Enter: Rosemary Shortbread Cookies.
These cookies are a little unexpected yet completely irresistible. Fresh rosemary adds an earthy, aromatic note that cuts through the butteriness in the best way. Pair that with a hint of salt, maybe even a sprinkle of Parmesan or lemon zest if you’re adventurous, and you’ve got yourself a cookie that’s equally at home on a holiday cookie tray as it is next to a cheese board.
I’ve baked countless shortbread recipes, but rosemary always wins me over. The herb does something special—it turns a simple cookie into something you’ll want to keep baking again and again.
Why Rosemary in Cookies?
At first, rosemary in a cookie might sound strange. Isn’t rosemary better with roasted chicken or potatoes? But here’s the thing: rosemary has a piney, citrus-like flavor that plays beautifully with sugar and butter. Think of it like adding salt to caramel—it’s that surprising twist that makes the familiar taste even better.
Back when I was experimenting in my kitchen (with flour everywhere and my mixer making its usual racket), I realized rosemary balances shortbread’s richness without overpowering it. It creates a cookie that feels buttery yet bright, savory yet sweet.
Ingredients You’ll Need
The ingredient list is refreshingly short. That’s the beauty of shortbread—you don’t need much to get something spectacular.
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- 2 tablespoons fresh rosemary, finely chopped
- ½ teaspoon sea salt
- Optional: zest of 1 lemon (for lemon rosemary shortbread cookies)
- Optional: ½ cup grated Parmesan (for savory Parmesan rosemary shortbread)
- Optional: 2 tablespoons honey (for rosemary honey shortbread)
Step-by-Step: How to Make Rosemary Shortbread Cookies
This is one of those recipes where you can’t really go wrong. The hardest part is waiting for the dough to chill before baking. Here’s how to bring it all together:
Step 1: Cream the butter and sugar
In a large mixing bowl (or with a stand mixer if you prefer), beat the butter and sugar together until light and fluffy. Don’t rush this step—it’s what gives shortbread that tender crumb.
Step 2: Add the flavorings
Mix in the chopped rosemary and, if using, lemon zest, Parmesan, or honey. This is where your cookies start to smell incredible.
Step 3: Add the flour and salt
Slowly mix in the flour and salt until just combined. The dough will be crumbly at first, but keep going—it’ll come together.
Step 4: Chill the dough
Shape the dough into a log, wrap it in plastic wrap, and refrigerate for at least 1 hour. Chilling keeps the cookies from spreading too much in the oven.
Step 5: Slice and bake
Preheat your oven to 325°F (160°C). Slice the dough into ¼-inch rounds and place them on a parchment-lined baking sheet. Bake for 15–18 minutes, until the edges are just starting to turn golden.
Step 6: Cool and enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Try not to eat them all while they’re still warm—I dare you.
Variations to Try
One of the best parts about shortbread is how versatile it is. Once you’ve mastered the basic rosemary shortbread recipe, you can easily experiment with different flavors:
- Salted Rosemary Shortbread Cookies – Sprinkle flaky sea salt on top of the cookies before baking for an extra savory crunch.
- Rosemary Parmesan Shortbread – Add Parmesan to the dough for a savory-sweet shortbread that doubles as an appetizer.
- Lemon Rosemary Shortbread Cookies – Brighten up the flavor with lemon zest or even a splash of lemon juice.
- Rosemary Honey Shortbread – Replace part of the sugar with honey for a softer, floral sweetness.
- Amish Rosemary Cookies – A nod to traditional Amish recipes that often use simple, wholesome ingredients—think butter, flour, sugar, and herbs straight from the garden.
- Rosemary Sugar Cookies – Roll the dough in sugar before baking for a crisp, sparkly edge.
Tips for Perfect Shortbread Every Time
Shortbread is simple, but a few small tweaks can make the difference between good and great cookies.
- Use fresh rosemary. Dried rosemary can be harsh and woody. Fresh gives that fragrant, citrus-pine kick.
- Don’t overmix the dough. Once the flour goes in, stop mixing as soon as it comes together. Overworking can make the cookies tough.
- Chill the dough. Cold dough means the cookies hold their shape in the oven. Plus, it makes slicing neat and easy.
- Bake low and slow. Shortbread loves a gentle bake. Keep the oven at 325°F and resist the urge to crank it up.
- Cut evenly. Uneven slices can bake at different rates, leaving you with some too crisp and others underdone.
How to Serve Rosemary Shortbread Cookies
These cookies are incredibly versatile. You can dress them up or keep them plain:
- Serve them with a cup of tea or coffee for a cozy afternoon treat.
- Pair them with a cheese platter (especially the Parmesan version) for a savory-sweet appetizer.
- Gift them in a tin or wrapped in parchment tied with twine—they travel well and stay fresh for days.
- Crumble them over ice cream or yogurt for an herby, buttery topping.
Storage Tips
- Room temperature: Store cookies in an airtight container for up to a week.
- Freezer: Unbaked dough logs freeze beautifully. Just thaw slightly, slice, and bake.
- Baked cookies: Freeze for up to 2 months in a sealed container. They taste just as good after a quick thaw.
Final Thoughts
Rosemary shortbread cookies are the kind of treat that feels fancy without any fuss. They’re buttery, fragrant, and perfect for when you want something a little different from the usual cookie jar suspects. Whether you make them sweet with lemon or honey, or savory with Parmesan and salt, this recipe has endless possibilities.
The best part? You’ll only need a handful of ingredients and a bit of patience while the dough chills. Once you try them, you’ll see why rosemary shortbread has become a favorite in my kitchen—and I bet it’ll become one in yours too.
So grab some butter, a sprig of rosemary, and let’s bake something wonderfully simple together.
Rosemary Shortbread Cookies
Ingredients
Method
- Preheat the oven: Set oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, beat softened butter and sugar together until fluffy and light.
- Add flavorings: Mix in chopped rosemary and optional ingredients like lemon zest, Parmesan, or honey.
- Add flour and salt: Gradually add flour and salt, stirring until the dough comes together. Don’t overmix.
- Chill the dough: Shape the dough into a log, wrap in plastic, and refrigerate for at least 1 hour.
- Slice cookies: Cut chilled dough into ¼-inch thick rounds and place on the prepared baking sheet.
- Bake: Bake 15–18 minutes until edges are just golden.
- Cool: Let cookies cool on the tray for 5 minutes, then transfer to a wire rack.
- Serve and enjoy: Store leftovers in an airtight container.
Notes
- Use fresh rosemary for best flavor; dried can taste sharp.
- Dough can be made 1–3 days in advance or frozen for longer storage.
- Adjust sugar or add honey for a slightly sweeter version.
- Parmesan or sea salt sprinkled on top gives a savory touch that pairs beautifully with cheese.
FAQ: Rosemary Shortbread Cookies
Q: Can I make these cookies without fresh rosemary?
A: You can use dried rosemary in a pinch, but crush it finely so it doesn’t overpower the cookies. Fresh rosemary is always best for flavor.
Q: My shortbread is crumbly—what went wrong?
A: A crumbly dough is normal before chilling. But if the baked cookies fall apart, you might have added too much flour. Spoon and level your flour instead of scooping.
Q: Can I make these ahead of time?
A: Absolutely! The dough can be made up to 3 days ahead and chilled, or frozen for longer storage.
Q: How do I make these more savory?
A: Add Parmesan or cheddar cheese to the dough and sprinkle flaky sea salt on top before baking.
Q: Can I make lemon rosemary shortbread cookies gluten-free?
A: Yes, just swap the all-purpose flour for a 1:1 gluten-free flour blend. The texture might be slightly different, but still delicious.
Q: Can I double this recipe?
A: Yes, shortbread doubles beautifully. Just make sure your mixer can handle the extra dough.
