Save on Pinterest

Rosemary Shortbread Cookies

With the perfect hint of rosemary and a classic buttery texture, these delicate cookies look and taste elegant. The fact that they’re very easy to prepare can be our little secret.
  • Total Time
    Prep: 30 min. + chilling Bake: 15 min./batch
  • Makes
    5-1/2 dozen


  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 2 cups all-purpose flour
  • 2 tablespoons minced fresh rosemary
  • 1/2 teaspoon sea salt


  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well.
  • Shape into two 8-1/4-in. rolls; wrap each in plastic. Refrigerate overnight. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets.
  • Bake at 350° for 11-13 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts
1 each: 42 calories, 3g fat (2g saturated fat), 7mg cholesterol, 38mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 0 protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • Linda
    Dec 2, 2020

    Fantastic! I made these to start off the holiday season without too much over the top sweetness, and so glad I did! These lightly sweet and savory cookies are an absolute delight. I want to make a second batch just to mail out to my family. My 13yo daughter picked this recipe, and says she's rate it 6 stars if she could. Also, you don't feel TOO guilty when you sneak one of these as a midmorning snack with some hot tea.

  • sistermadly1
    Jun 7, 2019

    I’ve been using this recipe ever since it was published in this magazine. I’m not a huge fan of overly sweet deserts, so shortbread cookies have always been my favorite. This recipe is so incredibly easy to make, and the hint of rosemary is divine! The recipe is easily adaptable, too. I will sometimes ice them with lemon royal icing, or replace the rosemary with black pepper and ice them with grapefruit royal icing. I’ve substituted the rosemary for lavender (you only need 1/2 a tablespoon or so - there’s a fine line between a delicate floral hint and old lady soap!). There’s really no end to what you can do with this recipe, and the best part is the cookies taste like they take much more effort to make than they actually do. It’s my go to cookie recipe, for sure.