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Rosemary Shortbread Cookies

Rosemary Shortbread Cookies


"A very Victorian recipe! Some people are put off by the notion of herb cookies, but you'll be pleasantly surprised. The flavor improves with age (best 2 days after), keeping for about a week."
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1 h 35 m servings 118 cals
Serving size has been adjusted!
Original recipe yields 36 servings


  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 17 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
  2. Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.
  3. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2x2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.
  4. Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.


  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

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Read all reviews 119
  1. 141 Ratings

Most helpful positive review

I have had a favorite cookie recipe since I was a child, but yesterday me and my girls made these cookies and that once favorite cookie has been replaced by these cookies. My best tip is DO NOT ...

Most helpful critical review

Is something missing? I ended up with NOT a creamy mixture. Too much flour, or not enough of something else. Too powdery to roll out.

Most helpful
Most positive
Least positive

I have had a favorite cookie recipe since I was a child, but yesterday me and my girls made these cookies and that once favorite cookie has been replaced by these cookies. My best tip is DO NOT ...

The only thing I changed about this recipe was the prep before it went into the oven. I hand rolled small balls of dough (about 1 T each) and slightly flattened them into 1/4 inch thick discs on...

Note: This recipe was originally published with an incorrect amount for the butter. We have corrected the amount to 1 1/2 cups. This will solve the problem mentioned in the previous review. We a...

I really, really like these cookies! I rolled them into a log shape and placed them in plastic wrap before refrigerating them. Once chilled I sliced them, sprinkled sugar on them and baked them....

I've had a small rosemary tree in my kitchen as a Christmas decoration and I happened upon this recipe. The rest is history. This cookie will now become a prized addition to my repertoire. It...

Wonderful - I rolled the dough into a round 'loaf' and chilled it, then cut thin discs rather than roll it out and cut rectangles. Worked great. It's such an unusual and tasty cookie - very ...

Delicious crispy, buttery sweetness with a hint of rosemary. These are a delicious and different cookie. I found the dough rolled better when it wasn't quite as cold. Flour the surface you're...

You can also make these using lavender. Oddly enough, they taste somewhat like rosemary. YUM

I had to cook mine longer than 8 mins to get them done, and managed to over cook them slightly. Nevertheless they tasted great! I will be making these again and experimenting with the timing.

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