Rosemary Shortbread Cookies – Recipe Girl

Rosemary Shortbread Cookies – Recipe Girl

This is a simple, 4-ingredient recipe for Rosemary Shortbread Cookies. The rosemary in these cutout cookies gives them the perfect little savory kick.

rosemary shortbread cookies in different shapes

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 displayed for making rosemary shortbread cookies

🛒 Ingredients Needed:

  • salted butter
  • powdered sugar
  • all purpose flour
  • fresh rosemary
four photos showing how to make rosemary shortbread cookies

✏️ How to Make Rosemary Shortbread Cookies:

*The complete, printable recipe is in the recipe card at the end of this post.

  1. Preheat the oven to 325°F.
  2. 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.
  3. 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).
rosemary shortbread cookies on a baking sheet

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.
rosemary shortbread cookies on a platter

✔️ 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.

hand holding christmas tree cookie

❤️ What I Love About These Cookies:

  1. 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!
  2. They’re a fun one to add to a holiday cookie platter (or bring to a cookie exchange party).
  3. I love that you can treat yourself to one of these if you’re trying to eat lighter. If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
christmas tree cookie leaning against glass of milk

The Best Shortbread Recipes:

rosemary shortbread cookies in different shapes

Print
Pin
WW Personal Points
Save

Rosemary Shortbread Cookies

The rosemary in this cutout cookie gives it the perfect little savory kick.

Recipe Details

Prep Time: 30 minutes

Cook Time: 16 minutes

Total Time: 46 minutes

Course: Dessert

Cuisine: American

Keyword: cutout cookies, rosemary, shortbread

Servings: 12 cookies (1 per serving)

Calories: 141kcal

Author: RecipeGirl.com (via Southern Living- Incredible Cookies)

Prevent your screen from going dark

Ingredients

  • ½ cup (1 stick) butter, softened
  • cup sifted powdered sugar
  • cups all purpose flour
  • 2 tablespoons chopped fresh rosemary

Instructions

  1. Preheat the oven to 325°F.

  2. 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.

  3. 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).

  4. 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

Serving: 1cookie, Calories: 141kcal, Carbohydrates: 15g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 21mg, Sodium: 64mg, Potassium: 21mg, Fiber: 0.5g, Sugar: 3g, Vitamin A: 256IU, Vitamin C: 0.1mg, Calcium: 6mg, Iron: 1mg

christmas tree shaped cookies with rosemary

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Leave a Reply

Your email address will not be published. Required fields are marked *