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–+ servings

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.