Name: Chef John’s Rosemary Shortbread Cookies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup unsalted butter, at room temperature; ½ cup white sugar; 2 tablespoons finely chopped fresh rosemary; 1 teaspoon salt; 2 cups all-purpose flour; 2 tablespoons white sugar, or as needed for sprinkling

Why You’ll Love Chef John’s Rosemary Shortbread Cookies Recipe

The rosemary adds a sophisticated, slightly savory note that transforms ordinary cookies into a more grown‑up, gourmet treat.

They have the buttery, melt‑in‑your-mouth texture you expect from shortbread.

The recipe is simple and straightforward — no complicated steps or decorations required.

They make a lovely accompaniment to tea or coffee — or an elegant snack for guests.

Ingredients

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

unsalted butter, cold, cut into thin slices
white sugar
finely chopped fresh rosemary (not minced)
kosher salt
vanilla extract
all-purpose flour

Directions

Preheat the oven to 300 °F (150 °C). Line a baking sheet with parchment paper.
In a large bowl, combine the cold butter slices, sugar, chopped rosemary, salt, and vanilla. Use the back of a spatula or spoon to slowly incorporate until the butter softens and the mixture begins to come together.
Rub the flour into the butter mixture using floured hands and fingertips, until the mixture becomes buttery crumbs (about 1–2 minutes). Then press the mixture together to form a dough ball.
Transfer the dough to a lightly floured surface. Press it into a disk, then flatten into a ½-inch-thick rectangle. Cover with plastic wrap, then roll or press further to a ¼-inch thickness. Reshape into a roughly 5 × 12‑inch rectangle.
Cut the dough lengthwise into 5 even strips (about 1 inch wide), trimming excess dough as needed. Then cut each strip into 6 even squares (you can roll scraps to make more cookies). Transfer the cookies to the prepared baking sheet. Sprinkle each cookie with a pinch of sugar and poke 4 rows of holes into each cookie with a fork.
Bake in the preheated oven until the cookies are golden brown — about 50 minutes (depending on your oven and cookie thickness, you may want to start checking around 40–45 minutes).
Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.

Servings and timing

Yields about 2 ½ dozen cookies (about 30 cookies).
Total time from start to finish: about 1 hour 15 minutes (≈ 15 min prep + 50 min bake + cooling)

Storage/Reheating

Once completely cooled, store the cookies in an airtight container at room temperature. They will keep well for up to a week. To refresh slightly before serving, let them sit at room temperature for a few minutes — microwaving is not recommended, as it can affect the texture.

FAQs

What kind of rosemary should I use — fresh or dried?

You should use fresh rosemary, finely chopped (not minced). Fresh rosemary gives the best aroma and flavor; dried rosemary would be too strong and not blend as well.

Can I use salted butter instead of unsalted butter?

Yes — if using salted butter, you can omit or reduce the added kosher salt to avoid over‑salting.

Can I substitute vanilla extract with something else?

Vanilla adds a subtle sweetness and depth, but you could omit it if you prefer a purer rosemary‑butter taste. Some bakers experiment with lemon zest for a citrusy twist.

Can I shape the cookies differently (circles, stars, etc.)?

Yes — instead of cutting into squares, you can use cookie cutters or roll the dough into a log and slice — the herb‑butter flavor works with any shape.

My dough feels too dry and crumbly. What should I do?

Make sure the butter is cold but workable. As you rub in the flour with your fingers, the heat from your hands will help the butter soften and bring the dough together.

Can I chill the dough before baking?

The recipe doesn’t call for chilling — but if your butter gets too soft while shaping, a brief chill (10–15 minutes) can help the dough firm up before cutting.

Why does the bake time seem so long (50 minutes) compared to other shortbread recipes?

Because of the thicker pieces and dense texture, a longer bake at a lower temperature ensures the cookies bake through without burning. Check around 40–45 minutes — they should be done when golden.

Can I add chocolate or other flavors?

Yes — some bakers dip one edge of each baked cookie in melted dark chocolate and sprinkle with sea salt and extra rosemary. That works especially well for festive occasions.

Can I make these cookies ahead for holidays or gifts?

Absolutely — they store well for a week in an airtight container. Their flavor even deepens in the first couple of days after baking.

Are these cookies suitable for vegetarians?

Yes — the recipe uses butter but no meat or gelatin, making them appropriate for a vegetarian diet.

Conclusion

Chef John’s Rosemary Shortbread Cookies offer a lovely twist on classic shortbread: buttery and crumbly, yet elevated by the fresh herbal scent of rosemary. They’re easy to make, elegant in flavor, and ideal for sharing at tea times or holiday gatherings. Their simplicity makes them approachable even for beginner bakers — and their sophisticated taste may make them a new favorite for more experienced ones too.