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rosemary shortbread cookies
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5 from 7 votes

Rosemary Shortbread Cookies

These are the best rosemary sugar shortbread cookies made with brown sugar! They’re buttery, chewy and have the perfect shortbread crisp with a classic shortbread flavor
Prep Time10 mins
Cook Time18 mins
30 mins
Total Time58 mins
Course: Dessert
Cuisine: American
Servings: 20 cookies
Calories: 137kcal
Author: Eden
Cost: $9


  • 1 cup unsalted butter room temp.
  • 1/2 cup dark brown sugar packed
  • 1/2 tsp vanilla extract pure
  • 2 tsp rosemary fresh, chopped
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp cornstarch
  • 1/2 tsp salt


  • Cream butter, brown sugar, vanilla and rosemary.
  • In a mixing bowl add all of the dry ingredients.
    ingredients to make shortbread cookies
  • Turn the mixer to low and slowly add the dry ingredients in with the creamed butter. Do not over mix.
  • Turn the mixer off and scrape the sides and bottom of the bowl.
  • Cover the dough and refrigerate for 30 minutes to 1 hour.
  • Roll the dough out about 1" thick on parchment paper and use cookie cutters to make shapes.
    rosemary shortbread cookie dough
  • Bake about 9 cookies at a time on a cookie sheet, lined with parchment paper for 18 minutes in a 325 degree oven.
    shortbread cookie dough star


Every oven is different, so make sure you check the cookies after baking for 15 minutes. 
Use whole ingredients and good quality butter.
Refrigerate the dough for up to 2 days, covered. 


Calories: 137kcal | Carbohydrates: 13g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 61mg | Potassium: 30mg | Fiber: 1g | Sugar: 5g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg