Use cold butter straight from the refrigerator for the best shortbread texture. Don't overwork the dough, or the shortbread will be tough. For a deeper rosemary flavor, gently warm the rosemary in a dry pan to release its oils before chopping. These cookies are perfect with a cup of tea or coffee. Shortbread can be stored in an airtight container at room temperature for up to 5 days
Chef John's Rosemary Shortbread Cookies
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PREP TIME15 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 15 mins
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SERVING30 People
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VIEWS137
Elevate your shortbread experience with these Rosemary Shortbread Cookies. The unexpected hint of rosemary adds a savory depth that beautifully complements the buttery sweetness, creating a truly unforgettable treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol30 mg
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Fiber1 g
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Protein2 g
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Saturated Fat7 g
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Sodium122 mg
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Sugar7 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 300°F (150°C). Line a baking sheet with parchment paper. (5 minutes)
02
StepIn a large bowl, combine the cold butter, sugar, rosemary, salt, and vanilla. Using the back of a spatula or a sturdy spoon, slowly work the ingredients together until the butter softens slightly and the mixture starts to come together. (5 minutes)
03
StepGradually rub the flour into the butter mixture using your floured fingertips. Continue rubbing until the mixture resembles coarse, buttery crumbs. This step is crucial for the shortbread's texture. (5 minutes)
04
StepPress the mixture together to form a cohesive dough ball. (2 minutes)
05
StepTransfer the dough to a lightly floured surface. Press it into a disk, then shape it into a 1/2-inch thick rectangle. Cover with plastic wrap and use a rolling pin to flatten the dough to 1/4-inch thickness. Reshape into a 5x12-inch rectangle for neat slicing. (10 minutes)
06
StepCut the dough lengthwise into 5 even strips, each about 1-inch wide, trimming any excess dough. Then, cut each strip into 6 even squares. You can re-roll any scraps to create additional cookies. Transfer the cookies to the prepared baking sheet. (10 minutes)
07
StepLightly sprinkle each cookie with a pinch of sugar. Use a fork to poke 4 rows of holes into each cookie. This prevents them from puffing up too much during baking. (5 minutes)
08
StepBake in the preheated oven for approximately 50 minutes, or until the cookies are a light golden brown. Keep a close eye on them to prevent burning. (50 minutes)
09
StepAllow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking. (10 minutes)
10
StepEnjoy the delightful combination of sweet and savory! (2 minutes)
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Tremayne Spencer
Jun 9, 2025These cookies were surprisingly delicious! I was hesitant about the rosemary, but it added a lovely savory note.
Zelda Williamson
Nov 2, 2024I used salted butter because that's what I had on hand, and they still tasted great!
Morton Homenick
Oct 30, 2024Perfect for holiday baking.
Joannie Marvinhauck
Oct 17, 2024The recipe was easy to follow, and the cookies turned out perfectly. I will definitely make these again.
Nick Roob
Jul 30, 2024These are my new favorite cookies!
Lucie Donnelly
Apr 20, 2024They are so good, that I ended up eating half the batch myself!
Iva Hamill
Mar 29, 2024Adding lemon zest makes it even better!
Alva Stanton
Jan 9, 2024A bit too much rosemary flavor for me. I would reduce the amount next time.