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 (72 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
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!
Lisa on 2025-11-18 (5 stars): My new go-to shortbread recipe! This recipe has a few more ingredients that my Scottish grandmother used (she used just flour, butter, and sugar) - but it's so worth it to add the vanilla, salt, honey, and rosemary for the complex taste. Thanks for the tip re. making sure the butter is very soft. Please send the PDF labels - thank you!
