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Rosemary Shortbread Holiday Cookie

Rosemary Shortbread Cookie


  • 1 ½ cups unsalted butter
  • 2/3 cup white sugar
  • 2 tbsp freshly chopped rosemary
  • 2 ¾ cups all-purpose flour
  • ¼ tsp kosher salt
  • 2 tsp white decorating sugar or pink Himalayan salt


  • In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy
  • Stir in the flour, salt, and rosemary until well blended.
  • The dough will be somewhat soft. Cover and refrigerate for 1 hour
  • Preheat the over to 375°. Line cookie sheet with parchment paper
  • On a lightly floured surface, roll the dough out to ¼ inch thickness.
  • Use your favorite holiday cookie cuter to cut out cookies. (Or simply cut into rectangles 1 ½ x 2 inches in size). Place cookies 1 inch apart on the lined cookie sheet.
  • Sprinkle with decorating sugar or pink Himalayan salt
  • Bake for 8 minutes or until golden at the edges.
  • Let cool and enjoy