Rosemary turns a simple shortbread into something that tastes a little grown-up — herbal, buttery, with a touch of pine that plays beautifully against the sugar. They're the cookies I bring to dinner parties when I want something a step beyond chocolate chip. A pinch of flaky salt at the end is optional, but I never skip it.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 tablespoon finely chopped fresh rosemary
- Optional: flaky sea salt for sprinkling
Directions
- Preheat oven to 325°F (165°C).
- Cream butter and sugar together until light and fluffy.
- Add chopped rosemary and salt, then gradually mix in flour until dough forms.
- Roll dough to 1/4-inch thick and cut into desired shapes.
- Chill for 15 minutes, then bake for 18–22 minutes until just golden at the edges.
- Cool on a wire rack; sprinkle with flaky salt if desired.
Don't feel like baking?
Our rosemary sea salt shortbread is in our rotation of monthly add-ons — small-batch, hand-cut, finished with flaky salt.
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