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    Home » Cookie Recipes

    Rosemary Shortbread Cookies

    Published: Sep 14, 2016 by Allison Ferraro · Modified: Jun 8, 2021 · Leave a Comment

    Jump to Recipe·Print Recipe

    There's nothing like the addition of a savory herb to turn a classically sweet cookie completely on it's head! I mentioned back in January that I was dying to make rosemary shortbread at home after completely swooning over it at (the since closed) Bread & Salt Bakery here in Pittsburgh, and I'm so excited to finally share the recipe for my make-at-home version!

    This cookie is simultaneously sweet and savory, full of buttery goodness and distinctive rosemary flavor. I'm loving this recipe for fall, and I'll surely be making another batch around the holidays!

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    overhead view of shortbread cookies in a cast iron skillet with a red kitchen towel

    Rosemary Shortbread Cookies


    • Author: Allison Ferraro
    • Yield: 8-12 servings 1x
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    Ingredients

    Units Scale
    • ½ cup salted butter, room temperature
    • ½ cup confectioners' sugar
    • 1 tsp. vanilla extract
    • 1 cup all-purpose flour
    • 4 tsp. fresh or dried rosemary

    Instructions

    1. Preheat the oven to 300°F. Lightly grease one 9 inch round metal cake pan or use two 6 inch cast iron skillets.
    2. Make the shortbread dough. In the bowl of a stand mixer, beat the butter, confectioner's sugar, and vanilla until combined. Then beat in the flour until the dough comes together. Add the rosemary and mix just until it's distributed throughout the dough.
    3. If using a cake pan, press all of the dough into the cake pan. If using cast iron skillets, divide the two into half and press each half into a skillet. Use your fingers to smooth the surface of the dough, then prick the dough all over with a fork.
    4. Bake the shortbread. Place the pan or skillets in the oven and bake until the shortbread is golden brown, about 35 minutes. Immediately remove the shortbread from the pan/skillet (*see tip below) and use a pizza wheel or a sharp knife to cut the shortbread into wedges. I recommend 8 wedges if you used a cake pan, and 6 wedges per round if you used cast iron skillets. Place the wedges onto a wire rack to cool completely

    Notes

    To easily remove the shortbread from a pan or skillet, gently slide a knife or spatula around the edge of the shortbread to loosen it from the pan. Then place a cookie sheet upside down on top of the pan and, holding the two together, carefully flip them over so that the cookie sheet is right-side up and the pan is now upside down on top of the cookie sheet. The shortbread should fall from the pan. Tap the bottom of the pan with the back of a spoon if the shortbread needs some coaxing. The shortbread will be upside down when it falls from the pan. You can slice it while it's upside down, and then place it right-side up on the wire rack to cool.

    • Category: Dessert
    • Method: Baking
    • Cuisine: American

    Keywords: shortbread, rosemary

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    Allison Ferraro headshot

    Hi there!

    I'm Allison, the cookie-obsessed baker, recipe creator, and food photographer behind Always Eat Dessert.

    Here you’ll find made-from-scratch recipes designed for busy people who love to bake. From cookies to quick breads, you'll discover detailed, easy-to-follow recipes for everyday life along with practical baking tips to help you whip up indulgent treats from scratch with confidence.

    Get to know Allison →

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