Rosemary Shortbread Cookies
A rosemary shortbread cookie recipe that shows the herb's range beyond savory cooking - buttery, subtly herbal, and good with tea or on a cheese board.
Rosemary shortbread is a good demonstration that the herb isn't limited to savory cooking - its piney flavor plays surprisingly well against butter and sugar, similar to how lavender works in baking, without tasting like it wandered into the wrong recipe.
Rosemary Shortbread Cookies
Prep time: 15 minutes, plus chilling | Cook time: 15 minutes | Makes: about 24 cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup powdered sugar
- 1 tbsp fresh rosemary, very finely chopped
- 1 tsp lemon zest
- 1/2 tsp salt
- 2 cups all-purpose flour
- Granulated sugar, for rolling (optional)
Instructions
- In a large bowl, cream the butter and powdered sugar together until light and fluffy, about 2 to 3 minutes with an electric mixer.
- Mix in the finely chopped rosemary, lemon zest, and salt.
- Add the flour and mix on low speed until just combined into a soft dough - avoid overmixing once the flour is added.
- Turn the dough out onto a sheet of plastic wrap and shape into a log about 2 inches in diameter. If using, roll the outside of the log in granulated sugar for a bit of sparkle and crunch.
- Wrap tightly and refrigerate for at least 1 hour, or up to 3 days.
- Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Slice the chilled log into rounds about 1/4 inch thick and place them on the prepared baking sheet, spaced about an inch apart.
- Bake for 14 to 16 minutes, until the edges are just barely golden - shortbread shouldn't brown much, since the flavor comes from the butter rather than caramelization.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
The dough log freezes well for up to 3 months - slice and bake directly from frozen, adding a couple of extra minutes to the bake time.
Why the Rosemary Needs to Be Finely Chopped
Unlike savory applications where a rougher chop is fine, rosemary in shortbread needs to be very finely minced, almost to the point of looking like flecks rather than distinct pieces. Larger pieces can taste unpleasantly sharp or woody against the soft, buttery cookie texture, whereas finely chopped rosemary distributes its flavor more evenly throughout.
Serving Ideas
These cookies pair well with tea or coffee, and their subtle savory note makes them a good match for a cheese board as an alternative to a plain cracker. They also hold up well as a homemade gift, since shortbread keeps for over a week in an airtight container without going stale quickly.
Variations
- Orange instead of lemon: Swap the lemon zest for orange zest for a slightly warmer citrus note.
- Chocolate dipped: Dip half of each cooled cookie in melted dark chocolate for a more indulgent version.
- Cornmeal shortbread: Replace a quarter of the flour with fine cornmeal for a slightly gritty, rustic texture that pairs well with the rosemary.
This recipe is a good reminder that rosemary's range goes well beyond roasting pans. For more of that range, see the complete rosemary guide.
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