Rosemary Shortbread Cookies are every foodie’s dream. These buttery, crisp, not too sweet cookies are infused with fresh chopped rosemary. They make the house smell delicious, and they bake up fast. We love them any time of the year!
Rosemary Shortbread Ingredients
- Butter
- Add a pinch of salt to these cookies if you’re using unsalted butter.
- Powdered Sugar
- Flour
- Vanilla Extract
- Rosemary
- Only fresh and chopped finely.
- Raw Sugar
- This is optional, but gives great texture when sprinkled on the cookie dough before baking. You could also use granulated sugar.
Mix together the dough using an electric mixer with a paddle attachment. I like to beat the butter a little bit first to soften it up, which also results in a crisp, buttery cookie. The mixture may seem a little dry at first, but keep beating until a stiff dough forms. If the dough seems dry, dribble in up to 1 tablespoon of water to bring the dough together.
After mixing the dough, roll it out evenly (this is important so they cook evenly). I like to roll it out using powdered sugar versus flour for taste.
Place the cutout cookies on a cookie sheet lined with parchment paper. Bake for about 10-12 minutes, or until the cookie are golden brown.
Rosemary cookies are the perfect gift!
I gave these cookies to a friend for her birthday and wrapped them up in a cellophane bag and tied them with a rosemary sprig. This particular friend is quite the foodie so I knew I had to deliver! I love anything with rosemary- it tastes classy. Is that a thing? Can an herb taste classy? It reminds me of gardening, Williams Sonoma, and artisanal food.
If you need other recipes for gifts, or hostess gifts, we recommend these recipes:
- Honey Roasted Pecans with Rosemary
- Easy Cranberry Bars
- Lemon Infused Salt
- Focaccia Bread
- Artisanal Crackers
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Kathi and Rachel
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Rosemary Shortbread Cookies
Ingredients
- 2 sticks room temperature butter
- 1 cup powdered sugar
- 1.5 tbsp rosemary (only use fresh, and chopped finely)
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 3 tbs powdered sugar (for spreading dough)
Instructions
- Preheat oven to 300 degrees fahrenheit. Prepare an 18x13 sheet pan with parchment paper.
- Using an electric stand mixer with a paddle attachment, beat the butter to soften. Then, add sugar, vanilla extract, and gradually add in flour. The mixture may seem a little dry at first, but keep beating until a stiff dough forms. If needed, add in up to 1 tablespoon of water to bring the dough together.
- Spread 3 tbsp powdered sugar on a smooth surface (like a cutting board) and roll out dough to about a 10 inch square. Cut cookies using cookie cutter of choice, and poke with a fork to allow ventilation. Transfer cut cookies to parchment paper lined baking sheet.
- Bake for 10-12 minutes or until cookies are golden brown. Allow to cool before serving.
Nutrition
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Charli says
I made these today and they were EXCELLENT!! I feel like this is the perfect “adult” cookie, ha!
Michele says
What is I don’t have a mixer with a paddle attachment?
Kathi & Rachel says
Just use a spoon or electric hand held mixer. Hope you love them!
Rick Schwartz says
Where’s the rosemary???? How much to use? Fresh or dried?
Kathi & Rachel says
Hi Rick- 1.5 tbsp and only fresh, chopped finely. Updated the recipe card!
Rick says
Thank you so much. Recipe sounds great!!!!!!