These rosemary shortbread cookies are thick, soft, and wonderfully buttery, with a fragrant woodsy note from fresh rosemary. I love how the sweetness, saltiness, and herbal flavor come together to create a cookie that feels both cozy and a little sophisticated.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly simple while still feeling special. I only needed a few pantry staples plus fresh rosemary, so the dough came together quickly. Once my butter softened, everything mixed in one bowl, pressed easily into the pan, and baked into beautifully tender cookies.

I also appreciate how the rosemary adds depth without overpowering the buttery base. The herbal aroma pairs perfectly with the soft richness of the shortbread. And with the helpful variations, I feel like I can turn this basic dough into bars, slice-and-bake cookies, or even drop cookies depending on my mood.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

¾ cup (150 g) granulated sugar
1 tablespoon fresh rosemary, finely chopped
1 cup (226 g) unsalted butter, at room temperature
2 teaspoons (10 ml) honey
½ teaspoon salt
2 cups (240 g) all-purpose flour

Directions

I preheat the oven to 350°F (177°C). Then I line an 8×8-inch aluminum baking pan with parchment paper along the bottom and two sides, leaving a slight overhang to lift the baked shortbread out later.
I combine the sugar and chopped rosemary in a mixer on low speed for about 1 minute to release the rosemary oils.
I add the butter, honey, and salt and cream everything together on medium speed for 2–3 minutes until smooth and well combined.
I add the flour in two additions, mixing until just combined. If any loose flour remains, I press it in by hand.
I press the dough evenly into the prepared pan and dock it all over with a fork to help it bake evenly.
I bake for 25–30 minutes or until the edges turn lightly golden.
I cool the shortbread in the pan for 30–45 minutes, then lift it out using the parchment and slice it into bars.

Servings And Timing

Total time: About 1 hour 10 minutes
- Prep: ~15 minutes
- Bake: 25–30 minutes
- Cooling: 30–45 minutes
Yield: About 18 cookie bars

Variations

I sometimes drizzle a simple lemon glaze made with powdered sugar and lemon juice for a bright citrus finish.
For a honey glaze, I mix powdered sugar with honey and a little water or lemon juice until smooth.
To make slice-and-bake cookies, I roll the dough into a log, chill for 1 hour, slice ¼–½-inch thick, and bake at 350°F (177°C) for 8–10 minutes.
For drop cookies, I scoop 1-inch balls of dough and bake for 12–14 minutes, optionally rolling them in sugar first.

Storage/Reheating

I store these cookies in an airtight container at room temperature for 4–5 days.
For longer storage, I freeze the cooled cookies in a freezer-safe container for up to 2 months.
To serve, I thaw them at room temperature or warm them in the microwave for 20–30 seconds.

FAQs

How does rosemary change the flavor of the cookies?

Rosemary adds a warm, woodsy, slightly pine-like flavor that complements the buttery richness of the shortbread.

Can I use dried rosemary instead of fresh?

I recommend fresh rosemary because it releases more fragrant oils and has a softer flavor. Dried rosemary can taste sharper and more intense.

What flavors pair well with rosemary?

I find that lemon, orange zest, honey, and flaky sea salt all enhance the herbal notes beautifully.

Can I bake these as round cookies instead of bars?

Yes, the dough works well as slice-and-bake or drop cookies.

Do I need to poke holes in the dough?

Docking the dough helps steam escape and promotes even baking, so I always do it for the best texture.

Conclusion

I truly enjoy baking these rosemary shortbread cookies. They’re simple, tender, and full of comforting buttery flavor with a fragrant herbal twist. Whether I serve them plain, glazed, or shaped differently, they always feel like a beautifully elevated treat.