I’m so excited to share this rosemary shortbread cookie recipe with you all. I’ve been making these cookies for years, and they’re always a hit with my family and friends. The combination of the fragrant rosemary and the buttery shortbread is just perfect.
I love that these cookies are easy to make and can be enjoyed as a snack or dessert. Plus, they’re perfect for any occasion, whether it’s a holiday party or a casual gathering with friends. My kids adore helping me in the kitchen, and they love being able to help with the mixing and rolling out of the dough.
It’s a great way to spend quality time together as a family. One of the best things about these cookies is how versatile they are – you can serve them plain or topped with a variety of sweet or savory toppings. I like to use fresh rosemary from our garden, but you can also use dried rosemary if that’s what you have on hand.
The key to making these cookies is to use high-quality ingredients and to not overwork the dough – you want it to be tender and flaky, not tough and dense. I like to use unsalted butter and granulated sugar for this recipe, but feel free to experiment with different ingredients if you prefer. One of the reasons I love this recipe so much is that it’s perfect for those who are looking for a gluten-free option – simply substitute the all-purpose flour with almond flour or another gluten-free flour blend.
My family and I have enjoyed these cookies for years, and I’m sure you will too.
Rosemary Shortbread Cookies
4.9 from 823 votes
Buttery shortbread cookies infused with fresh rosemary and a hint of lemon. These delicate treats balance savory herbs with sweet, crumbly texture for a unique dessert or tea accompaniment.
2Line a baking sheet with parchment paper to prevent sticking.
3In a large mixing bowl, beat the softened butter and 1/2 cup granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
4Scrape down the sides of the bowl as needed.
5Add the all-purpose flour, cornstarch, salt, chopped rosemary, and lemon zest to the butter mixture.
6Mix on low speed until the dough just comes together and no dry streaks remain, about 1 minute.
7Do not overmix.
8Turn the dough out onto a lightly floured surface and shape it into a log about 2 inches in diameter.
9Wrap the log in plastic wrap and refrigerate for 30 minutes until firm enough to slice.
10Slice the chilled log into 1/4-inch thick rounds and place them 1 inch apart on the prepared baking sheet.
11If using the topping, combine 1 tablespoon sugar and 1 teaspoon chopped rosemary, then sprinkle a pinch over each cookie.
12Bake the cookies for 18 to 20 minutes, until the edges are just lightly golden and the centers appear set.
13Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
For a more pronounced rosemary flavor, let the dough rest in the refrigerator overnight. You can also substitute dried rosemary, using 1 tablespoon instead of fresh. Store cookies in an airtight container at room temperature for up to one week.
Watch Video Of How Rosemary Shortbread Cookies Works
These rosemary shortbread cookies are always a good idea for any occasion – whether it’s a holiday party or a casual gathering with friends. They’re easy to make and can be enjoyed as a snack or dessert.
Plus, they’re perfect for those who are looking for a gluten-free option – simply substitute the all-purpose flour with almond flour or another gluten-free flour blend. One of the best things about these cookies is how versatile they are – you can serve them plain or topped with a variety of sweet or savory toppings.
❓ Frequently Asked Questions About Rosemary Shortbread Cookies
What type of flour should I use in this recipe?
You can use either all-purpose flour or gluten-free flour blend in this recipe.
Can I use dried rosemary instead of fresh?
Yes, you can use dried rosemary instead of fresh rosemary in this recipe.
How do I store these cookies?
You can store these cookies in an airtight container at room temperature for up to 5 days or freeze them for up to 2 months.
Can I top these cookies with other ingredients?
Yes, you can top these cookies with a variety of sweet or savory toppings such as chopped nuts, chocolate chips, or even caramel sauce.
Are these cookies suitable for people with gluten intolerance?
Yes, these cookies are suitable for people with gluten intolerance as long as you substitute the all-purpose flour with a gluten-free flour blend.
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