Easy Rosemary Shortbread Cookies: Buttery, Flavorful & Ready in No Time!
Make Buttery Rosemary Shortbread Cookies! Easy, 5-ingredient recipe with sweet-savory flavor. Perfect for holidays or tea time. Quick, delicious & gluten-free
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cup all-purpose flour
- 2 tablespoons fresh rosemary, finely chopped
- 1/4 tablespoons salt
Instructions
- Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone mat.Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.Add the dry ingredients: Add the all-purpose flour, finely chopped rosemary, and salt to the butter mixture. Mix until just combined and dough begins to form.Chill the dough: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.Roll and cut the dough: Once chilled, roll out the dough on a floured surface to about 1/4-inch thickness. Use cookie cutters to shape your cookies, or cut them into simple squares or rounds.Bake: Place the cookies on the prepared baking sheet and bake for 12-15 minutes, or until the edges are golden brown. The centers should still be slightly soft.Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Nutrition (Approximate per cookie):
- Calories: 150
- Carbohydrates: 18g
- Protein: 1g
- Fat: 9g
- Fiber: 0g
- Sugar: 6g