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Rosemary Shortbread Cookies

  • Author: Ellie
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 mins
  • Yield: 16 cookies 1x


A wonderfully fragrant Christmas cookie!


  • 2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh rosemary, chopped


  1. In a bowl, whisk the flour and salt. Set aside.
  2. In the bowl of your electric mixer, beat the butter until smooth and creamy, about 1 minute.
  3. Add the sugar and beat until smooth, about 2 minutes.
  4. Beat in vanilla extract.
  5. Slowly add in the flour mixture and stir until just incorporated.
  6. Add rosemary and beat until just mixed.
  7. Flatten the dough into a disk shape, wrap in plastic wrap, and chill for at least 1 hour, or until firm, in the refridgerator.
  8. Preheat oven to 350 degrees F with the rack in the middle of the oven. Line two baking sheets with silpat liners or parchment paper.
  9. Lightly flour your surface and roll out the dough until it is 1/4 inch thick.
  10. With floured cookie cutters, cut out your shapes and place them on the prepared baking sheets.
  11. Place the baking sheets back into the refridgerator for 15 minutes. This will help the cookies maintain their shape when they bake.
  12. Bake for 8-10 minutes or until cookies are lightly browned. Cool on a wire rack.