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
Servings: 20 cookies
Cost: $9
Ingredients
- 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
Instructions
- In a mixing bowl add all of the dry ingredients.
- 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.
- Bake about 9 cookies at a time on a cookie sheet, lined with parchment paper for 18 minutes in a 325 degree oven.
Notes
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.
Nutrition
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
