This unbelievably easy, crisp-tender, buttery, absolutely irresistible shortbread is one of those recipes you'll find yourself making again and again.
Prep time: PT15M
Cook time: PT40M
Total time: PT55M
Rating
4.92 stars (75 reviews)
Keywords
Rosemary Shortbread
Ingredients
1 cup very soft butter
⅔ cup granulated sugar
2 teaspoons honey
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon finely chopped fresh rosemary
1 teaspoon kosher salt
1-2 tablespoons sanding sugar, Demerara, Turbinado or regular granulated sugar
Categories
Dessert
Cuisine
American
Scottish
Steps
Preheat oven to 325. Lightly grease (I use baking spray) and then line an 8 or 9-inch cake pan (round or square) or a tart pan (10 or 11 inches) with a removable bottom with parchment paper. (See Café Tips above in post regarding size of the pan.) Set aside.
Combine soft butter, sugar, honey and vanilla in a medium-large bowl. Stir for about 30 seconds until nice and creamy.
Add the flour, rosemary and salt. Stir just until all of the flour is incorporated. The dough will be crumbly.
Press the dough firmly into the prepared pan to create an even surface. Be sure there are no loose crumbs around the edges of the pan. Sprinkle with the sugar.
Bake for 35-45 minutes then remove from oven. (The smaller your pan is, the thicker your shortbread will be and the longer it will take to bake. Check frequently towards end of baking time. You want it to be a pretty, deep golden brown.)
Invert shortbread onto a flat plate. Place another plate on top and invert again so the sugared side is up.
Slide the shortbread onto a cutting board and sprinkle with a bit more sugar, if desired. Cut it into wedges (or rectangles or squares if using a square pan). Transfer pieces to a wire rack to cool completely. Store in an airtight container.
If you prefer your shortbread even crisper, place the cut pieces on a sheet pan and return return to the oven for 5 minutes then cool on a wire rack.
Garnish when serving with a bit of finely chopped fresh rosemary, if desired.
Nutitrion
Serving Size: 1 serving
Calories: 259 kcal
Carbohydrates: 28 g
Protein: 2 g
Fat: 16 g
Saturated Fat: 10 g
Cholesterol: 41 mg
Sodium: 329 mg
Sugar: 12 g
Reviews
Pab on 2026-05-20 (5 stars): OMG This will be a perfect gift for my Garden Club friends. Please send the labels,
Hugs and thank you
John on 2026-04-24 (5 stars): I have had such fun with this recipe! I made it once exactly as it appears - why mess with perfection, after all. And it was instantly devoured. So that was fine. But then, on some kind of geriatric whim, I made it again last night and fiddled it up: browned the butter (for no better reason than I'm just proud to know how!); rubbed the zest of a lemon, a half tablespoon of lavender buds and some mint leaves into the sugar; and just because there was some left from something else, stirred maybe a half tablespoon of whole thyme leaves along with that tablespoon of rosemary into the dry ingredients. And I have to tell you something: try it! It's just alarmingly delicious! Thanks for the inspiration, Chris!
Jill on 2026-04-01 (5 stars): Do you think I could bake this and freeze it for 3 days before serving it?
Nancy Wheeler on 2026-01-23 (5 stars): I would love to have the labels to add to this lovely recipe.
karen on 2025-12-04 (5 stars): Thank you for posting this super simple recipe! perfect addition to the holiday lineup!
