If you adore buttery, melt-in-your-mouth cookies with a hint of savory herbaceous brightness, then the Salted Rosemary Shortbread Recipe is your new best friend in the kitchen. This treat perfectly balances the richness of soft butter with fragrant rosemary and a tasteful sprinkle of sea salt that elevates every bite. It’s simple, elegant, and wonderfully satisfying whether you’re indulging solo or sharing with friends over afternoon tea.
Ingredients You’ll Need
Each ingredient in this Salted Rosemary Shortbread Recipe plays a vital role to create its classic crumbly texture, fresh herbal aroma, and that unforgettable buttery flavor. These pantry staples come together effortlessly, making it easy to bake a batch anytime.
- Unsalted butter (1 cup, softened): The star component that creates a tender, rich shortbread base.
- Granulated sugar (1/2 cup): Adds just enough sweetness to complement the herbs and salt without overpowering.
- All-purpose flour (2 cups): Provides the structure for that perfect crumbly texture we all love in shortbread.
- Fresh rosemary (1 tablespoon, finely chopped): Infuses the dough with a fragrant, piney herbal note that feels so fresh and inviting. You can use dried in a pinch, but fresh really shines here.
- Flaky sea salt (1/2 teaspoon plus more for topping): Brings out the buttery richness and balances the herbaceous flavors beautifully.
- Vanilla extract (1 teaspoon): Adds a subtle sweetness and depth to round out the flavors.
How to Make Salted Rosemary Shortbread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 325°F (163°C) and lining an 8×8-inch square baking pan with parchment paper. The parchment’s overhang will make it so easy to lift out the shortbread once baked — trust me on this, it’s a game changer!
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and almost pale in color. This step is key because it incorporates air, giving your shortbread that delicate texture everyone loves.
Step 3: Add Vanilla and Rosemary
Mix in the vanilla extract and finely chopped rosemary. This is where those enticing aromatic notes start to develop, making your kitchen smell absolutely irresistible.
Step 4: Incorporate Dry Ingredients
Add the all-purpose flour and flaky sea salt to the bowl and mix gently until just combined into a soft dough. Be careful not to overmix — you want to keep that tender crumb structure intact.
Step 5: Press Dough and Prepare for Baking
Press the dough evenly into your prepared pan. Using a fork, prick the surface all over to avoid any bubbles forming during baking, which helps keep it smooth and classic. Don’t forget to sprinkle some extra flaky sea salt on top—it’s that little finishing touch that makes all the difference.
Step 6: Bake and Cool
Bake for 35 to 40 minutes or until the edges turn a gentle golden hue. Once out of the oven, let the shortbread cool in the pan for about 10 minutes. Then, using the parchment overhang, lift it out and transfer to a cutting board. While still warm, cut into squares or rectangles. Let them cool completely before serving or storing.
How to Serve Salted Rosemary Shortbread Recipe
Garnishes
For a simple yet elegant finishing touch, consider a delicate drizzle of honey right before serving. The sweet contrast against the salty, herbaceous shortbread is delightfully addictive. A tiny sprinkle of additional fresh rosemary or a few flakes of sea salt can make the presentation sing.
Side Dishes
This shortbread pairs beautifully with warm beverages like herbal tea, light coffee, or even a glass of dessert wine. Serve alongside a cheese platter featuring mild cheeses like brie or goat cheese for a savory-sweet snack that’s sure to impress guests.
Creative Ways to Present
Try layering these shortbread pieces with whipped cream and fresh berries for an elevated dessert parfait. Or, turn them into mini sandwich cookies by adding a layer of lemon curd or your favorite jam between two squares. The possibilities are as fun as they are delicious.
Make Ahead and Storage
Storing Leftovers
Store your Salted Rosemary Shortbread in an airtight container at room temperature. They stay fresh and crumbly for up to a week, making them perfect for batch baking ahead of time or a last-minute treat.
Freezing
If you want to keep these treats longer, you can freeze the uncut shortbread wrapped tightly in plastic and foil. When ready, thaw at room temperature and cut as usual. Freezing preserves all that buttery goodness for up to 3 months.
Reheating
To enjoy freshly crisp cookies, warm them slightly in a low oven (around 300°F or 150°C) for 5 to 8 minutes. This reawakens the texture and aroma without drying them out.
FAQs
Can I substitute dried rosemary for fresh?
Yes! Dried rosemary is fine if fresh isn’t available, but reduce the amount to about 1 teaspoon since dried herbs are more concentrated. The flavor will be slightly different but still delicious.
Why is the sea salt important in this recipe?
Sea salt not only enhances the sweetness but creates a subtle contrast that brings out the savory, earthy notes of the rosemary, making the flavor profile much more complex and satisfying.
Can I make these gluten-free?
You can try swapping the all-purpose flour for a gluten-free blend that measures 1:1 for flour. Just be aware that texture may vary slightly, and adding a bit of xanthan gum can help maintain structure.
How do I know when the shortbread is done?
Look for lightly golden edges and a firm but tender center. The top should appear set with a hint of color. Avoid overbaking to keep them from drying out.
Is it necessary to prick the dough with a fork?
Pricking the dough ensures steam can escape during baking, preventing bubbles and yielding a smooth, consistent surface typical of classic shortbread.
Final Thoughts
I can’t recommend the Salted Rosemary Shortbread Recipe enough—its simple ingredients come together to make something truly special. It’s perfect for cozy afternoons, gifting during the holidays, or anytime you want a little buttery, herbal indulgence. Give it a try and watch how quickly these irresistible cookies become a treasured favorite.
Print
Salted Rosemary Shortbread Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 16 pieces
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American, Scottish-Inspired
- Diet: Vegetarian
Description
Salted Rosemary Shortbread is a delightful blend of buttery richness and aromatic rosemary, enhanced with a touch of flaky sea salt for a perfect savory-sweet balance. This traditional Scottish-inspired treat is crisp, tender, and ideal for an elegant snack or festive dessert.
Ingredients
Shortbread Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
- 1/2 teaspoon flaky sea salt (plus more for topping)
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line an 8×8-inch square baking pan with parchment paper, ensuring there’s an overhang to lift the shortbread out easily after baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Then, mix in the vanilla extract and finely chopped rosemary to evenly distribute the flavors.
- Mix Dough: Add the all-purpose flour and 1/2 teaspoon flaky sea salt to the butter mixture, stirring until a soft dough forms. Take care to not overmix to maintain a tender texture.
- Press Dough into Pan: Press the dough evenly into the prepared baking pan. Use a fork to prick holes all over the surface to prevent the dough from bubbling as it bakes.
- Add Topping: Lightly sprinkle additional flaky sea salt over the top of the dough to create a savory contrast.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until the edges of the shortbread are lightly golden and the center feels set.
- Cool and Cut: Remove the pan from the oven and allow the shortbread to cool in the pan for about 10 minutes. Using the parchment paper overhang, lift the shortbread out and transfer it to a cutting board. While still warm, cut into squares or rectangles with a sharp knife.
- Final Cooling: Let the shortbread cool completely before serving or storing to ensure clean cuts and the perfect texture.
Notes
- Fresh rosemary offers the best flavor, but dried rosemary can be used—reduce the quantity to 1 teaspoon if using dried.
- Store these shortbread cookies in an airtight container to keep them fresh for up to one week.
- For an added savory-sweet twist, drizzle a little honey on the shortbread just before serving.
