A very Victorian recipe! Some people are put off by the notion of herb cookies, but you'll be pleasantly surprised. The flavor improves with age (best 2 days after), keeping for about a week.



Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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 oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.

  • On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2x2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.

  • Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

118 calories; 7.8 g total fat; 20 mg cholesterol; 17 mg sodium. 11.2 g carbohydrates; 1.1 g protein; Full Nutrition

Reviews (138)

Read More Reviews
168 Ratings
  • 5 star values: 128
  • 4 star values: 27
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 6
Rating: 5 stars
I have had a favorite cookie recipe since I was a child but yesterday me and my girls made these cookies and that once favorite cookie has been replaced by these cookies. My best tip is DO NOT OVERBAKE. Don't wait for the edges to get too brown. We liked them on the much paler side. So beautiful unique and if you love rosemary and shortbread so perfect!!!! I made another kind of cookie after this and though I am sure the cookie was absolutely fab it greatly paled in comparison to these. It is refreshing to try something different and these are a pleaser! Do not change the recipe at all because it is perfect. Although I must confess over time I would like to expirement with a few other herbs. A good cookie if you want to impress or have friends for a tea party. I felt like the workds best cookie maker when I made these! Approved by kids dads grandpas and moms and soon to be grandmas I am sure. Something I notice with these that was unlike cookies I have had in the past I could taste each seperate taste individually-butter salt rosemary and a some sugar sweetness and then I could taste them together at the same time. That to me was kind of interesting. Also they are very rich! I can eat cookies believe me but I can only eat 1 or 2 of these at a time and trust me that's fine. Like good dark chocolate just a little is enough to satisfy because the quality is so good. I got 48 round cookie from this batch. Read More
Rating: 5 stars
The only thing I changed about this recipe was the prep before it went into the oven. I hand rolled small balls of dough (about 1 T each) and slightly flattened them into 1/4 inch thick discs on the baking sheets then popped them in the fridge for about 30 minutes. With a butter-heavy dough like this I knew that the dough would have to be very chilled and firm before being cooked so they would maintain their shape and not flatten out - good shortbread is thick and flaky! Everyone LOVED these cookies and I will be making them again. Read More
Rating: 5 stars
Note: This recipe was originally published with an incorrect amount for the butter. We have corrected the amount to 1 1/2 cups. This will solve the problem mentioned in the previous review. We apologize for the error! - The Staff Read More
Rating: 5 stars
I really really like these cookies! I rolled them into a log shape and placed them in plastic wrap before refrigerating them. Once chilled I sliced them sprinkled sugar on them and baked them. They are Fabulous!!! This is a keeper! Read More
Rating: 5 stars
I've had a small rosemary tree in my kitchen as a Christmas decoration and I happened upon this recipe. The rest is history. This cookie will now become a prized addition to my repertoire. It's lovely. I added some lemon rind to half the batch so I could try both rosemary shortbread and lemon rosemary shortbread. Both were good but I like the lemon the best. Thanks for a great recipe! Read More
Rating: 5 stars
Wonderful - I rolled the dough into a round 'loaf' and chilled it then cut thin discs rather than roll it out and cut rectangles. Worked great. It's such an unusual and tasty cookie - very sophisticated if you ask me! Read More
Rating: 5 stars
Delicious crispy buttery sweetness with a hint of rosemary. These are a delicious and different cookie. I found the dough rolled better when it wasn't quite as cold. Flour the surface you're rolling them on and flour the rolling pin. Turn the dough over and re-flour several times when you're beginning to roll them out and you shouldn't have any problem. I used a cookie cutter but they would be even faster to make if you just cut them into rectangles as directed. Each year I like to try new cookie recipes for Christmas as well as the old standbys and this will be one of my new ones this year topped with green tinted sugar instead of white. Read More
Rating: 4 stars
I had to cook mine longer than 8 mins to get them done and managed to over cook them slightly. Nevertheless they tasted great! I will be making these again and experimenting with the timing. Read More
Rating: 5 stars
You can also make these using lavender. Oddly enough they taste somewhat like rosemary. YUM Read More