Delicate, buttery shortbread cookies infused with the woodsy aroma and flecks of fresh, green rosemary are so elegant, you’d never guess how easy they are to make. They’re a slice-and-bake cookie, also called an icebox cookie, meaning that you mix the dough, form it into rolls, wrap the rolls in parchment paper, wax paper or plastic wrap, then refrigerate them overnight before cutting them into slices and baking. The cookies bake up round and even, with no need for a cookie cutter or scoop. Rosemary shortbread cookies make a polished addition to a winter cookie swap and a lovely not-too-sweet accompaniment to a cup of afternoon tea any time of year.
Ingredients for Rosemary Shortbread Cookies
- Butter: Butter is both the primary fat and a key flavor ingredient in these cookies. Make sure it’s well softened to best combine with the sugar.
- Confectioners’ sugar: The fine texture of confectioners’ sugar is what gives this rosemary shortbread its delicate crumb. Not to worry if you don’t have any; you can make powdered sugar using regular granulated sugar and a blender!
- Flour: All-purpose flour is the base of this cookie recipe. You can substitute a gluten-free all-purpose flour blend, if you prefer.
- Rosemary: Fresh rosemary infuses these cookies with its resinous, piney aroma and pleasant green flecks. This is a case where you really do need to use fresh rosemary. Dried just doesn’t carry the same flavor, and it won’t soften as the cookie dough bakes.
Directions
Step 1: Start the dough
In a large bowl, cream the butter and confectioners’ sugar until light and fluffy, five to seven minutes.
Step 2: Add the dry ingredients
Combine the flour, rosemary and salt, then gradually add this dry mixture to the creamed mixture and mix well.
Step 3: Shape and chill the dough
Shape the dough into two 8-1/4-inch rolls, then securely wrap each roll. Refrigerate the rolls overnight.
Step 4: Slice the cookies
Preheat the oven to 350°F. Cut the dough into 1/4-inch slices, then place the slices 2 inches apart on ungreased baking sheets.
Step 5: Bake the cookies
Bake the cookies for 11 to 13 minutes or until the edges begin to brown. Let the cookies cool in the pan for one minute before removing them to wire racks to cool completely.
Rosemary Shortbread Cookie Variations
- Add citrus zest: The woodsy aroma of rosemary is well suited to the bright aroma of citrus. Add a teaspoon of lemon, lime, orange or grapefruit zest to the dough to make these into rosemary citrus shortbread cookies.
- Shape them into bars: Rolling and chilling the dough into sliceable columns gives these cookies an even round shape. Alternatively, press the dough into an ungreased 9-inch square baking pan to make a sheet of shortbread you can cut into bars or fingers.
- Sprinkle on some salt: Though there is salt in the dough, you can further season these rosemary shortbread cookies by sprinkling them with flaky sea salt before baking them to create even more of a sweet and savory combination.
- Add some crunch: Roll each log in sanding sugar, turbinado sugar or slivered almonds before chilling the dough.
How to Store Rosemary Shortbread Cookies
Once the cookies are completely cooled, store them in an airtight container for up to five days.
Can you freeze rosemary shortbread cookies?
Yes. Once they’re cooled, wrap the cookies well or seal them in a zip-top freezer bag and store them in the freezer. Defrost them at room temperature or in the microwave. You can also freeze the rolls of dough, well wrapped, before baking. Allow them to defrost in the refrigerator before slicing and baking. You can also slice and bake them from partially frozen.
Rosemary Shortbread Cookie Tips
Why do you chill rosemary shortbread cookie dough?
Chilling the cookie dough overnight allows the moisture in the butter to hydrate the flour and it also gives time for the butterfat to pick up the aromatic compounds in the rosemary, which means a cookie with a more even texture and rounder flavor. Chilling the dough also helps make it easier to slice!
What kind of butter should you use to make rosemary shortbread cookies?
With shortbread, more than any other cookie, the flavor of the butter determines the flavor of the dough, so quality is key. This is the time to splurge on the best butter you can find, including European-style butters with their higher butterfat content. (If you’re not sure which you prefer, check out our Test Kitchen’s butter taste test.)
How do you fix shortbread dough that’s too soft to slice?
If your rosemary shortbread dough is becoming unwieldy, it’s likely too warm. Rather than adding flour or other dry ingredients that will throw off the ratios of the recipe and can thus yield tough shortbread, chill the dough in the freezer for 15 minutes to firm up the butter before proceeding with the recipe. You can re-chill the dough any time you need to as you bake each batch.
How can you tell when shortbread cookies are done?
Shortbread cookies have a tight window of doneness. They can be doughy and chewy if not baked enough, or too hard and brittle when overcooked. Start checking your cookies at the lower end of the bake time. The easiest way is to carefully pick up one and check that the bottom is a pleasant golden hue.
