Rosemary Cookies ~
Deliciously buttery shortbread cookies studded with fresh rosemary.
Easy to make with simple ingredients and perfect as a savory treat with hot tea!
Rosemary Shortbread Cookies Recipe
Introducing one of my new favorite cookies! This rosemary shortbread recipe will now be added to my holiday baking list every year!
I like this recipe because the savory rosemary brings an earthiness to the cookie that can sometimes be a nice change from the sweets that seem to be everywhere, especially during the holiday season.
These cookies are delicate and sophisticated, featuring a perfect combination of buttery goodness and the distinct flavor of fresh rosemary sprigs.
Quick Tip for Success
Do not skip the step of refrigerating the dough! It is essential to have thoroughly chilled dough because it helps the cookies retain their texture and prevents them from spreading too much during baking.
Rosemary Cookies Ingredients
You will need the following:
- 1/2 cup + 1 tablespoon butter, softened
- 1/2 cup confectioners’ sugar
- 2 cups all-purpose flour
- 2 tablespoons fresh rosemary, finely chopped
- 1/2 teaspoon salt
How to Make Rosemary Cookies
STEP ONE: In a large bowl with a hand mixer or in a stand mixer bowl with a paddle attachment, mix on low speed to cream butter and confectioners’ sugar.
STEP TWO: In a medium bowl, whisk together the flour, rosemary, and salt. Gradually add the flour mixture to the butter mixture just until combined. The dough will be very crumbly.
STEP THREE: Transfer the dough to a lightly floured surface. Using your hands, roll and shape the dough into an 8-inch log. Securely wrap in plastic wrap and refrigerate for at least 2 hours and up to overnight.
STEP FOUR: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
STEP FIVE: Place chilled cookie dough on a flat work surface and slice into 1/2-inch rounds. Arrange cookie dough slices onto the prepared baking sheet at least 2 inches apart.
STEP SIX: Bake for 11 minutes, until the edges are golden brown. Cool for 1 minute on the baking sheet, then transfer to a wire cooling rack to cool completely. Serve at room temperature.
Storage
- Baked cookies should be stored in an airtight container and will keep well for up to 1 week.
More Holiday Cookie Recipes You’ll Love!
- Butter Cookies
- Almond Cookies
- Cranberry Thumbprint Cookies
- Sugared Shortbread Cookies
- Ginger Cookies
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Rosemary Cookies
Ingredients
- 1/2 cup + 1 tablespoon butter softened
- 1/2 cup confectioners’ sugar
- 2 cups all-purpose flour
- 2 tablespoons fresh rosemary finely chopped
- 1/2 teaspoon salt
Instructions
- In a large bowl with a hand mixer or in a stand mixer bowl with a paddle attachment, mix on low speed to cream butter and confectioners’ sugar.
- In a medium bowl, whisk together the flour, rosemary, and salt. Gradually add the flour mixture to the butter mixture just until combined. The dough will be very crumbly.
- Transfer the dough to a lightly floured surface. Using your hands, roll and shape the dough into an 8-inch log. Securely wrap in plastic wrap and refrigerate for at least 2 hours and up to overnight.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Place chilled cookie dough on a flat work surface and slice into 1/2-inch rounds. Arrange cookie dough slices onto the prepared baking sheet at least 2 inches apart.
- Bake for 11 minutes, until the edges are golden brown. Cool for 1 minute on the baking sheet, then transfer to a wire cooling rack to cool completely. Serve at room temperature.
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