Sweet & Herby Rosemary Shortbread Cookies
Shortbread isn’t just for holidays anymore. These summer-inspired Rosemary Shortbread cookies are packed with mouth-watering aromatic, sweet, and salty flavors. It’s a simple 6-ingredient and 3-step recipe!
Servings: 20 Cookies
Calories: 303kcal
Equipment
- Cookie Cutters
Ingredients
- 142 g Powdered Sugar
- 255 g Unsalted Butter room temperature
- 1 Egg Yolk
- ½ teaspoon Sea Salt
- 1 Tablespoon Rosemary Chopped
- 326 g All-Purpose Flour
Instructions
- Combine all ingredients, other than your flour and rosemary, in a food processor and pulse until smooth.142 g Powdered Sugar, 255 g Unsalted Butter, 1 Egg Yolk , ½ teaspoon Sea Salt
- Using a knife and cutting board, chop your rosemary finely and add to your weighed-out flour.1 Tablespoon Rosemary, 326 g All-Purpose Flour
- Pour flour mixture into the food processor and pulse until the dough just comes together.
- Separate the dough into two portions and shape it into a disk. Wrap each disk in plastic and set it in the freezer for about twenty minutes.
- Remove disks from the freezer once they've slightly firmed. Taking two pieces or parchment paper, place one piece of parchment below the dough and one on top. Roll out your dough to ¼ inch and cut into circles using a cookie cutter.
- Freeze shortbread for at least 20 minutes until frozen, and preheat the oven to 330 degrees Fahrenheit.
- Bake the cookies for 8-11 minutes, making sure that you take them out of the oven before you see too much browning occur.
- Allow your cookies to cool on a cooling rack once baked
Notes
Do you have to chill the cookie dough?
- Flash freezing the rosemary cookie dough before baking is crucial as the cold temperature will solidify all of the butter. If you skip the freeze, the cookies will spread in the oven and lose their round shape and tender texture.
- Another trick to successful shortbread cookies is to make sure you do not over-bake them! Tender, buttery shortbread cookies that melt in your mouth is the goal. Making sure your oven temperature is set accurately is imperative. I am a huge advocate of purchasing an oven thermometer in order to make sure that your oven temperature is accurate. While baking, if you start to see even the slightest browning near the bottom or top of your shortbread, it's time to remove them from the oven, transfer them to a cooling rack, and allow them to cool.
- To store baked cookies: Keep the leftover rosemary shortbread cookies in an airtight container at room temperature for up to 1 week, in the fridge for up to 10 days, or in the freezer for up to 3 months.
- To store raw shortbread dough: Leave the wrapped shortbread dough in the fridge for up to 5 days or freeze for up to 3 months. You could also roll the cookie dough into a log and, when it’s time to bake, just slice off a few rounds and bake!
Nutrition
Calories: 303kcal | Carbohydrates: 33g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 101mg | Potassium: 38mg | Fiber: 1g | Sugar: 12g | Vitamin A: 558IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
