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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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slices of rosemary shortbread on a marble cake stand with crumbs around them

Rosemary Shortbread

Posted by: ari | well seasoned

recipe +-

Posted by: ari | well seasoned
slices of rosemary shortbread on a marble cake stand with crumbs around them
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Rosemary Shortbread

Homemade rosemary shortbread has just 5 simple ingredients and can be made entirely in a food processor, making it a quick, easy cookie to bake up! Perfect year round, but especially during the holidays! This shortbread recipe will quickly become a family favorite!
Prep Time5 mins
Cook Time45 mins
Cool Time5 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: how to make shortbread, rosemary shortbread, savory shortbread
Servings: 12 bars
Calories: 250kcal
Author: ari | well seasoned


  • 8x8" baking pan
  • Food processor fitted with blade attachment


  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 1 Tbsp fresh rosemary chopped
  • 1 tsp kosher salt
  • 1 cup (2 sticks) unsalted cold butter cubed


  • Place all ingredients except butter in a food processor fitted with blade attachment and pulse 5x.
    ingredients for homemade rosemary shortbread
  • Add cubed butter, then pulse until the dough starts to come together and looks like clumpy, wet sad (no dry bits of flour visible). It should not be smooth!
    dough for homemade rosemary shortbread cookies in a food processor
  • Press into an ungreased 8" square pan, using your hands to flatten into an even layer.
    dough for rosemary shortbread in a square baking pan before being pressed down
  • Prick the dough with all over with a fork, then bake at 350F for 45 minutes.
    step-by-step photos of baking and sliced rosemary shortbread in a square baking pan
  • Cool on a wire rack for 5 minutes, then slice into 12 bars and serve warm.


  • Dough can be refrigerated overnight or frozen for up to 3 months in a freezer-safe container.
  • Shortbread will keep for up to 1 week in an airtight container. 
  • If you don't have rosemary, thyme makes a great substitution.

For more simple desserts, check out the following:

Apple cinnamon bundt cake with salted caramel swirl
Creamy no-bake chocolate mousse pie
No-bake chocolate babka parfaits
Chocolate chunk cookie butter cookies
Toffee matzo crack


Serving: 1bar | Calories: 250kcal | Carbohydrates: 24g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 196mg | Potassium: 27mg | Fiber: 1g | Sugar: 8g | Vitamin A: 493IU | Calcium: 8mg | Iron: 1mg