Simple Rosemary Shortbread Slice-and-Bake Cookies

Buttery, melt-in-your-mouth shortbread cookies with crisp edges and subtle floral notes from fresh rosemary—they’re an elevated version of the classic and are one of my favorite Christmas cookies!

I first came upon this flavor combination two years ago, when my aunt bought me a bag of rosemary shortbreads from the beach and asked me to make a recipe for them. Since shortbread itself is simple (it’s literally just made butter, sugar, and flour), the recipe was pretty easy to recreate and lets the pure, fresh taste of butter and rosemary shine. Since then, they’ve become a regular rotation in my Christmas cookie boxes!

Ingredients You’ll Need

Traditional shortbread recipes are made from just butter, sugar, and flour, but I’ve added a few other simple ingredients to enhance the cookies’ flavor and texture. Here’s what you’ll need!

• Butter. The primary taste of shortbread is butter, so be sure to use a good-quality brand like Kerrigold (one that’s high in butterfat and is European-style). Since lower-quality butter has more water content, those brands will affect the texture of your cookies and may make them spread more.
• Granulated sugar. Shortbread recipes don’t contain leavening agents like baking powder, so the light, crisp texture comes from creaming butter and sugar together.
• All-purpose flour. No need for any fancy flours—all purpose will do the trick!
• Cornstarch. Cornstarch will help to bind the dough while developing less gluten, creating a softer, melt-in-the-mouth texture.
• Vanilla extract. Most shortbread recipes don’t include vanilla extract, but I like to add it to enhance the overall flavor of the cookies.
• Fresh rosemary. I’ve never tried this recipe with dried rosemary—I think fresh rosemary has a better color and more delicate flavor.
• Salt. To balance and enhance flavors.
• Egg. To help the demerara sugar stick when rolling and slicing.
• Demerara or turbinado sugar (optional). To roll the cookies in—this outer layer of sugar will give the cookies a satisfying, crisp exterior.

Shortbread Tips and Tricks

1. Properly measure the flour. I can’t stress how important this is—if you put too little flour in the dough, the cookies will spread too much in the oven and make puddles on the baking sheet. If you put too much, the cookies will be extremely crumbly and dry. To ensure everything is properly measured, fluff your flour before spooning it into your measuring cup and leveling off the top (don’t pack the flour in), or just use a kitchen scale (it’s a lifesaver, I swear)!
2. Don’t overmix. The more you mix cookie dough, the more gluten you develop. While this might be good for bread recipes that need a stable structure and chew, this isn’t ideal for a delicate shortbread recipe. If you overmix, the cookies will be rubbery and tough rather than having a melt-in-the-mouth texture.
3. Fully chill the dough. I know chilling cookie dough is just one more step that takes time, but I promise that it’s necessary! Chilling the shortbread not only lets the flavors develop, but it allows the butter to harden and the flour to fully hydrate. If you skip this step, your cookies will spread too much in the oven.
4. Don’t overbake. While shortbread cookies are meant to be crisp, the last thing you want is a dry, crumbly cookie. Take the baking sheet out of the oven when the edges of the cookies are just beginning to brown.

I hope you guys love this recipe—let me know if you end up making them or what Christmas cookies are your favorites!

Rosemary Shortbread Cookies

Buttery, melt-in-your-mouth shortbread cookies with crisp, sugared edges and subtle floral notes from fresh rosemary—they're an elevated version of the classic and are one of my favorite Christmas cookies!

5 from 1 vote

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Course: Dessert

Servings: 24 cookies

Author: Mae Martin

Ingredients

• ½ cup (100g) granulated sugar
• 1 ½ tablespoons chopped fresh rosemary
• 1 cup (227g) softened good-quality butter, such as Kerrigold
• 2 cups (240g) all-purpose flour
• ¼ cup (30g) cornstarch
• 1 teaspoon vanilla extract
• ¼ teaspoon kosher salt
• 1 large egg (for egg wash)
• Demerara or turbinado sugar, optional

Instructions

• Place the granulated sugar in the bowl of a stand mixer with the chopped rosemary. Using your fingers, rub the rosemary into the sugar for about a minute, until the sugar clumps slightly and is fragrant.
• Add the butter to the bowl and cream the mixture with the paddle attachment until light and fluffy, around 3-5 minutes. Scrape down the sides, then with the mixer on low, add in the flour, cornstarch, vanilla, fresh rosemary, and salt until just combined.
• Divide the dough in half and place each piece onto a large piece of plastic wrap. With your hands, use the plastic wrap to shape the dough into a compact log shape around 1 ½ to 2'' in diameter. Wrap and chill until completely firm, about 2 hours (preferably overnight).
• Preheat the oven to 350℉ and line a baking sheet with parchment paper, then beat the egg in a small bowl. Unwrap each shortbread log, then brush the sides with the beaten egg before rolling in demerara sugar.
• With a sharp or serrated knife, carefully slice each log into ½ inch thick rounds. If the slices crumble or fall apart, don't worry—use your hands to press them back together. Place the cookies onto the prepared pan and bake for around 12 to 15 minutes, until the edges are just beginning to brown. Allow to cool slightly before serving or storing. If kept in an airtight container, they will last for around 5 days at room temperature.

Notes

Make ahead instructions: The dough can be made ahead, shaped, and stored in plastic wrap for up to one week in the refrigerator or one month in the freezer.