Craving a unique, addictive cookie that’s both sweet and savory? Look no further than these easy rosemary shortbread cookies! Ready in just 30 minutes with simple ingredients, they’re the perfect crowd-pleaser for parties, potlucks, or a delightful afternoon treat. Inspired by a New Year’s party in Argentina, these cookies offer a surprising flavor twist you won’t forget.
Rosemary, butter, and sugar is a sneakily delicious combination. I had them for the first time at a New Year’s party in Argentina. I thought rosemary in cookies sounded so strange, but once I tried one I couldn’t stop eating them. They’re the perfect balance of sweet, salty, and savory and they melt in your mouth.
What is shortbread, exactly?
Shortbread is a traditional Scottish “biscuit” known for its buttery, melt-in-your-mouth texture. This recipe stays true to tradition, featuring a simple 1:2:3 ratio of sugar, butter, and flour, with the addition of fresh rosemary for a unique twist.
Why You’ll Love These:
- Unique Flavor: Sweet, salty, and savory notes create an irresistible combination that’s not overwhelming.
- Quick & Easy: Ready in just 30 minutes with minimal ingredients.
- Perfect for Parties: A guaranteed crowd-pleaser that disappears fast.
- Simple Ingredients: High-quality butter and fresh rosemary are the stars of the show.
- Melt-in-Your-Mouth Texture: Chilling the dough ensures perfect texture and minimal spread.
You really have to try these rosemary shortbread cookies. They’re absolutely delicious. They are my special party trick and go-to when hosting. They’re the perfect snack or accompaniment to dessert. I promise if you put a batch of these out at your next dinner party, there won’t be a single one left.
The best part is, they come together very quickly with just a few simple ingredients. Especially when your recipe only calls for a few ingredients, the quality is important. The key here is good quality butter and fresh rosemary. These two ingredients are the star of the show.
To Make Them:
Start by creaming the butter and sugar together. You can use the paddle attachment of a stand mixer or a hand mixer. Beat until the mixture is light and fluffy, about 5 minutes.
Combine dry ingredients: In a small bowl, sift together flour and salt. Gradually add flour mixture to butter mixture. Mix until combined. Add in the minced rosemary and mix until just combined.
Chill: Divide the dough in half and shape both into roughly 8” logs. Wrap tightly and place in the refrigerator to chill for a few hours, or overnight. If you’re short on time, you can pop the logs in the freezer for a few minutes. However, do not skip this step and go straight to the oven. Chilling the dough is key for the perfect melt in your mouth cookies that don’t spread when baking.
Slice and Bake: Once the logs have firmed up, remove from the refrigerator and slice into ¼” cookies. Place on a baking sheet, and bake in preheated oven for 8-12 minutes, or until the edges just start to brown. (Alternatively, you can roll the dough out and cut with cookie cutters, then chill the shaped cookies until cold before baking).
Cool and Enjoy: Remove from the oven, allow to cool for two minutes, then transfer cookies to a cooling rack to finish cooling. Store in an airtight container, like a cookie tin. Enjoy!
Tips & Variations
- Use high-quality butter and fresh rosemary for the best flavor.
- Chill the dough thoroughly for the perfect texture and to minimize spread.
- Optionally, roll out the dough and use cookie cutters for fun shapes.
- Sprinkle with flaky sea salt before baking for an extra savory touch.
- Substitute chopped thyme or another fresh herb for a different flavor profile.
Bake these delicious shortbread cookies and share your experience! Leave a comment below and tag me on Instagram (@gigicasero) if you make them.
Rosemary Shortbread Cookies
Ingredients
- 1 cup butter room temp, unsalted
- 1/2 cup confectioners’ sugar
- 2 cups all-purpose flour
- 2 tablespoons fresh rosemary minced
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract optional
Instructions
- In a large bowl, cream butter and confectioners’ sugar until light and fluffy, 5-7 minutes.
- Gradually mix in the flour and salt, until well combined. Mix in the minced rosemary.
- Shape into two 8” logs; securely wrap each roll (I use parchment paper). Refrigerate for a few hours, up to overnight. If you’re in a rush, you can pop them in the freezer for 30 minutes before slicing.
- Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets.
- Bake at 350° for 11-13 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.
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