Rosemary Shortbread Cookies are a simple yet elegant treat that brings together rich butter flavor and subtle herbal notes. From the first bite, these cookies feel classic, refined, and comforting all at once. While traditional shortbread relies on just a few ingredients, the addition of fresh rosemary adds a gentle aromatic lift without overpowering the buttery base.
Because shortbread has roots in Scottish baking, it has long been celebrated for its tender, crumbly texture and minimal sweetness. Over time, bakers began enhancing it with herbs, citrus, and spices for a more modern touch. Rosemary, in particular, pairs beautifully with butter, making these cookies ideal for tea time, gifting, or holiday platters.
Meanwhile, this recipe stays true to classic ratios, ensuring the cookies hold their shape and melt in your mouth. Whether served with coffee, tea, or a glass of wine, these Rosemary Shortbread Cookies feel elevated yet approachable—perfect for both everyday baking and special occasions.
Recipe Yield: 18 cookies
INGREDIENTS
2 cups all-purpose flour
1 cup unsalted butter, softened
½ cup powdered sugar
2 tsp fresh rosemary, finely minced
½ tsp vanilla extract
¼ tsp salt
INSTRUCTIONS
1. Cream the butter:
First, add the softened butter and powdered sugar to a large bowl. Then, cream together until smooth, pale, and fluffy.
2. Add flavorings:
Next, mix in the minced rosemary, vanilla extract, and salt until evenly incorporated.
3. Form the dough:
Gradually, add the flour, mixing just until a soft dough forms. Avoid overmixing to maintain a tender texture.
4. Shape and chill:
Afterward, shape the dough into a log about 2 inches thick. Wrap tightly and refrigerate for at least 1 hour.
5. Slice and bake:
Meanwhile, preheat oven to 325°F (165°C). Slice the chilled dough into ½-inch rounds and place on a lined baking sheet. Bake for 14–16 minutes, until the edges are lightly golden.
6. Cool and serve:
Finally, allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Finely chop the rosemary: Smaller pieces distribute flavor evenly, ensuring the rosemary enhances the butter without overpowering the cookie.
- Chill for clean slices: Proper chilling helps the cookies keep their shape and creates neat, bakery-style rounds.
- Bake gently: Shortbread should remain pale with lightly golden edges for the best melt-in-your-mouth texture.
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