Written by SAMY SMITH
Rosemary Shortbread Cookies are basically magic little treats that make the ordinary afternoon snack feel super fancy. But here’s the hiccup: if you’ve ever tried classic shortbread and thought, “Ugh, these are dry” or “Why is this so boring?” you gotta let me show you a much better (and honestly, easier) way.
I stumbled onto this twist after a marathon of baking fails, plus, I just had to use up the runaway rosemary plant from the garden. If you want a shortcut to irresistible cookies with barely any fuss, you’re in the right spot. By the way, if you love unique flavor combos, you might also like my Olive Oil Cake with Citrus or these simple Lemon Curd Cookies.
Nutrition Facts (per serving)
Alright, let’s just get this over with—how “bad” are these cookies really? Surprisingly, not tragic. Each serving of rosemary shortbread cookies (say, one cookie if you’re disciplined) will have about 120 calories, give or take depending on thickness. You’ll find a dash of healthy fat from the butter, but it’s mostly just golden, carby comfort.
These aren’t exactly a health snack, but hey, everything in moderation, right? Plus, rosemary adds a fun herbal kick and even has a bit of Vitamin C and antioxidants. Not enough to call these cookies “good for you,” but it’s not nothing. If you swap in whole wheat flour, you can feel slightly more virtuous. Just don’t ask me to count sugar crystals.
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose Flour | 2 cups | Can use whole wheat flour for added nutrition |
| Unsalted Butter | 1 cup (2 sticks) | Room temperature for easier mixing |
| Granulated Sugar | 3/4 cup | Add a bit more for extra sweetness if desired |
| Fresh Rosemary | 2 tablespoons, chopped | Adjust according to taste |
| Salt | 1/4 teaspoon | Enhances flavor |
| Vanilla Extract | 1 teaspoon | Optional for added flavor |
Photos of Rosemary Shortbread Cookies
Okay, full honesty: my rosemary shortbread cookies don’t always come out bakery-pretty, but they smell so good you’ll forget all about looks. I wish I had a way to send you the scent through the screen. These cookies are kinda pale but get a little golden on the edges, with tiny green flecks of rosemary that make you look like You Know What You’re Doing.
Sometimes I cut them in classic rectangles. Other times, I use whatever cookie cutter is handy (hello, holiday shapes). Kids love the hearts, adults love the rustic, no-fuss rounds. If you want a pro tip—press a fork along the edges for a bakery vibe, you know, for the ‘gram.
Caf Tips for making this Ridiculously Easy Rosemary Shortbread
Let’s keep it casual. There’s no need to go full-on chef mode for rosemary shortbread cookies.
- Start with room temperature butter—way less elbow grease required.
- Chop rosemary super fine so no one gets a big leafy bite
- Chill the dough for at least 30 minutes to make cutting easier
- If you like, add a sprinkle of flaky salt on top before baking for a “salted” twist
Biggest advice? Don’t overbake. If they look just a little bit underdone, you nailed it.
A New York Times recipe
So, the New York Times has this recipe floating around for rosemary shortbread cookies, and folks lose their minds over it. I tried it. Frankly, it’s fancy but needs extra steps (chilling, rolling, parchment paper origami) and lots of patience.
Is it tasty? For sure. But you don’t need a subscription or a trust fund to make cookies at home that taste almost identical. If you want to see for yourself, absolutely go browse their method. I personally favor my shortcut version because I dislike fuss and love cookies quicker.
An easier version?
If baking gets complicated, I check out. Lucky for everyone with a hungry sweet tooth, rosemary shortbread cookies are almost impossible to mess up. You basically dump, mix, squish together, and slice.
No rolling pins necessary. You can throw in a pinch of lemon zest for zing or dust the tops with a tad of sugar before baking. Kids even help. If you want a gluten-free or vegan hack, sub in your favorite safe flour and vegan butter—I’ve done this in a pinch, and nobody noticed. If you need step-by-step, check out the Rosemary Olive Oil Crackers post which breaks down an easy method.
Common Questions
How do you keep rosemary shortbread cookies from crumbling?
Let the cookies cool before moving them off the tray. They firm up as they chill. Promise.
Can I use dried rosemary?
Sure, but chop it double fine, or the texture gets weirdly crunchy.
How long do these cookies last?
Store in an airtight tin for up to a week, but good luck not eating them in two days.
Can I freeze the dough?
Yes! Freeze in a log shape, and slice-and-bake straight from the freezer works like a dream. For FDA guidance on safe freezing for baked goods, see the official recommendations here.
Why does my dough look so crumbly?
Most likely it needs a little more mixing or a tiny splash of milk to come together. Don’t add tons, just a dash.
Bake These Cookies You’re Gonna Love Them
So, after everything, if you’re looking for a one-bowl wonder, rosemary shortbread cookies are honestly it. They’re cozy, simple, and get a surprising five-star reaction every time. If you want a flavor upgrade or just more options, take a peek at this Salted Rosemary Shortbread or even this classic Rosemary Shortbread Cookies Recipe for even more inspo! Don’t get intimidated by fancy recipes, just bake, taste, share, and watch them disappear.
Rosemary Shortbread Cookies
Ingredients
Dough Ingredients
- 2 cups All-purpose Flour Can use whole wheat flour for added nutrition
- 1 cup Unsalted Butter Room temperature for easier mixing
- 3/4 cup Granulated Sugar Add a bit more for extra sweetness if desired
- 2 tablespoons Fresh Rosemary, chopped Adjust according to taste
- 1/4 teaspoon Salt Enhances flavor
- 1 teaspoon Vanilla Extract Optional for added flavor
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the room temperature butter and sugar until creamy.
- Add in the chopped rosemary, salt, and vanilla extract. Mix well.
- Gradually add the flour and mix until combined.
- Chill the dough for at least 30 minutes to make cutting easier.
- Roll or cut the dough into desired shapes and place on a baking sheet.
- Optionally, sprinkle a bit of flaky salt on top before baking.
- Bake in the preheated oven for 15-20 minutes, or until edges are slightly golden.
- Let the cookies cool before moving them off the tray as they firm up.