Rosemary Shortbread Cookies Recipe
Rosemary shortbread cookies are thick, soft and buttery shortbread cookies made with fresh woodsy rosemary. This sweet and salty rosemary shortbread is easy to make and is the perfect festive and unexpected cookie for the holidays.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 8 x 8 inch (20 cm) aluminum pan
Ingredients
- ¾ cup (150 g) granulated sugar
- 1 tablespoon fresh rosemary, finely chopped
- 1 cup (226 g) unsalted butter
- 2 teaspoons (10 ml) honey
- ½ teaspoon salt
- 2 cups (240 g) all purpose flour
Instructions
- Preheat the oven to 350 F (177 C) for 20 - 30 minutes before baking the shortbread. Line a 8 x 8 (20 cm) aluminum pan with parchment paper along the bottom and two sides. Leave a little bit of an overhang to help lift the cookie bars out of the pan after baking.
- Using a stand mixer fitted with paddle attachment or electric hand mixer with beaters, cream the sugar and fresh rosemary for 1 minute on low to help release the rosemary oils into the sugar. If you would like to add 1-2 tablespoons of lemon or orange zest, add it at the same time as the rosemary.¾ cup (150 g) granulated sugar, 1 tablespoon fresh rosemary, finely chopped
- After 1 minute, add the room temperature butter, honey and salt. Cream the butter, sugar, honey, rosemary and salt together on medium speed until well combined. This takes about 2 -3 minutes on medium speed. Add the flour ½ cup at a time, mixing until most of the flour is combined before adding the next ½ cup. Press any excess flour into the dough with a silicone spoon or with clean hands.1 cup (226 g) unsalted butter, 2 teaspoons (10 ml) honey, ½ teaspoon salt , 2 cups (240 g) all purpose flour
- Press the rosemary shortbread into the prepare pan with clean hands. Go slowly, making sure all the dough is pressed in evenly. Use a fork to dock (poke holes into) the shortbread.
- Bake the rosemary shortbread for 25 - 30 minutes or until the edges are a light golden brown. Cool the shortbread rosemary bars in the pan for 30 -45 minutes. Using the excess parchment, gently lift the shortbread out of the pan, slice into your desired number of pieces and enjoy.
Notes
Store: These cookies can be stored in an airtight container at room temperature for up to 4 - 5 days.
Slice and Bake Rosemary Shortbread Cookies: To make these as slice and bake cookies, simply roll the cookie dough into a log shape. Chill the cookie dough for 1hour. Slice the cookies ¼ inch for crispier cookies and ½ inch for softer cookies. Bake these cookies at 350 F (177 C) for about 8 -10 minutes.
Rosemary Shortbread Drop Cookies: To make rosemary these as drop cookies, simply scoop them into 1 inch cookie balls. Roll in sugar if you like and bake them at 350 F (177 C) for 12 -14 minutes or until lightly brown on the edges.
See the Variations section of the blog post to top these cookies with a lemon or honey glaze.
did you make this recipe?tag @olivesnthyme on Instagram