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Made with fresh herbs and Parmesan, these rosemary shortbread cookies offer a savory spin on traditional shortbread.
Why Make These Rosemary Shortbread Cookies?
When most people hear “shortbread,” they think about the buttery, crumbly cookies typically enjoyed with a cup of tea. Or maybe they think of millionaire’s shortbread or lemon bars or entremets, or any of the other sweet baked goods built on a shortbread base. They probably don’t think about…cheese.
Although cheese and herbs sound like unusual additions to this classic biscuit dough, these ingredients actually work surprisingly well. The nutty Parmesan and fresh rosemary and thyme create a savory, cheesy, herby biscuit which serves as a suitable stand-in just about anywhere you’d serve or enjoy your favorite crackers. These savory shortbread cookies work especially well for cocktail party cheese platters and charcuterie boards; the buttery dough and fragrant herbs produce a flavorful bite which pairs especially well with a glass of red wine. Try arranging savory shortbread biscuits on a platter alongside an assortment of cheeses, nuts, olives, crudités, homemade dips, berries, or sliced fruit.
Made with just six ingredients and requiring less than an hour of active prep time, this savory shortbread recipe can easily be prepared in advance of social gatherings, or just to have on hand—I love making a batch of these for everyday snacking!
Rosemary Shortbread Ingredients
Like most traditional shortbread recipes, my rosemary shortbread cookies begin with the basics: butter and flour (and a tiny bit of kosher salt) crumbled together in a bowl using a French technique known as sablage to create a sandy texture.
But then, instead of sugar, you’ll combine this butter-flour mixture with grated Parmesan (or Parmigiano Reggiano) cheese for a savory, rather than sweet, shortbread biscuit. I’ve also added fresh rosemary and fresh thyme to the dough for an aromatic herbal note, and decorated the top of the rolled dough with sprigs of fresh herbs for added visual appeal.
For best results, you’ll definitely want to use fresh (not dried) herbs in this recipe. And stick with woody herbs, rather than herbaceous plants like basil or parsley.
Tools and Equipment for Making Rolled Shortbread
Although these savory shortbread cookies don’t require much in terms of fancy equipment, you’ll find it helpful to have the following tools on hand:
- Rolling Pin – For rolling the shortbread dough to about 1/4-inch thickness. I prefer a wooden rolling pin rather than plastic.
- Rolling Mat – While you can roll directly on the countertop, I find it so much easier to work on a silicone rolling mat. It makes cleanup much easier, and also eliminates the need for excess flour, which can create dry or overly crumbly shortbread.
- Round Metal Cutter – I used a 2-inch round cutter from my set of metal biscuit cutters. Flat or scalloped edge will work, but do opt for metal rather than plastic—you’ll need a sharp edge to cut through the fresh herbs.
- Half-Sheet Baking Tray – These shortbread cookies will not spread very much, so you can place them fairly close together on the tray. A half-sheet (13 x 18-inch) tray allows you to bake all of the cookies in one or two batches.
Serving Savory Shortbread
Enjoy these rosemary shortbread cookies in the same way you’d enjoy crackers or pretzels. Some serving suggestions include:
- Pair rosemary shortbread biscuits with cheese spreads, tapenades, or homemade dips.
- Add to a serving platter or charcuterie board, alongside a selection of cheeses, fruits, olives, and cured meats.
- Eat with homemade soups or stews, in lieu of (or in addition to!) slices of homemade bread.
- Use for canapés or mini appetizers at a cocktail party.
Rosemary Shortbread Tips and Tricks
Don’t skip the chilling and freezing steps. Chilling prevents the cookies from spreading in the oven, while extra-cold butter ensures the shortbread’s signature crumbly texture.
Don’t overwork the dough. You want to use your hands just long enough to bring the ingredients together into a mass; do not over-knead. Kneading promotes gluten development and will make the cookies tough.
Choose your favorite cheese. If you don’t have Parmesan or Parmigiano Reggiano, another hard cheese such as Grada Padano or Pecorino Romano will also work. For this recipe, I find it easiest to use granular cheese (the kind packaged in a can, bag, or tub) rather than grating it from a block.
Don’t overbake. Bake the biscuits until just barely golden brown. (This should take about 10 minutes.) Aim for very lightly golden brown edges, but no more than that.
Make-Ahead and Storage Suggestions
These savory shortbread cookies taste best on the day they are made, but the leftovers will keep reasonably well for up to five days. (They’ll soften and lose some of their crispness on day two, but will still taste good.) Layer leftover shortbread between sheets of parchment or wax paper and store in an airtight container at room temperature.
To freeze: Layer shortbread cookies between sheets of parchment and freeze in an airtight container for up to three months. Thaw at room temperature.
Make-ahead option: Prepare the shortbread dough up to 24 hours in advance, shape it into discs, and wrap in clingfilm/plastic wrap. Refrigerate until ready to use. Allow the dough to sit at room temperature for a few minutes prior to rolling.
Other shortbread recipes you might enjoy:
Earl Grey Shortbread
Apricot and Rosemary Shortbread
Chocolate Orange Shortbread
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Rosemary Shortbread Cookies
- Total Time: 2 hours
- Yield: About 30 2-inch round cookies 1x
Description
A recipe for savory rosemary shortbread cookies made with fresh herbs and Parmesan.
Ingredients
192 grams all purpose flour (1 1/2 cups)
130 grams unsalted butter, cold and cubed (9 tablespoons)
100 grams grated Parmesan or Parmigiano Reggiano cheese (1 cup, not packed)
1/8 teaspoon kosher salt
5 grams finely chopped fresh rosemary (1 tablespoon), plus more to decorate
5 grams finely chopped fresh thyme (1 tablespoon), plus more to decorate
Instructions
Add the flour and butter to a large mixing bowl. Use your hands to combine, until the mixture resembles breadcrumbs.
Add the grated Parmesan and kosher salt, and use your hands to incorporate.
Work in the rosemary and thyme, and continue kneading gently until a crumbly dough forms.
Divide into two portions. Flatten each portion into a disc, wrap in clingfilm/plastic wrap, and chill, at least one hour.
Preheat oven to 180° C / 350° F. Line a half-sheet rimmed baking tray with parchment. Allow dough to come up to room temperature for 5-10 minutes, or until just soft enough to roll.
On a silicone rolling mat, roll chilled dough to about 6 millimeters / 1/4-inch thickness. Press sprigs of fresh thyme and rosemary into the top of the dough.
Use a 2-inch round metal cutter to cut the shortbread into discs. Re-roll scraps and cut remaining discs.
Arrange on prepared tray.
Place tray in the freezer and freeze for 10 minutes (or refrigerate for 30 minutes if your tray doesn’t fit in the freezer.) Alternatively, you can freeze the discs stacked between squares of parchment.
Bake in preheated oven until shortbread is just lightly golden around the edges, about 10-12 minutes.
With a flat spatula, transfer rosemary shortbread cookies to a wire rack to cool completely.
Store savory shortbread in an airtight container at room temperature for up to five days.
- Prep Time: 30 minutes
- Chilling Time: 1 1/2 hours, divided
- Cook Time: 10-12 minutes
- Category: Biscuits and Cookies
- Method: Oven