Rosemary Shortbread Cookies (Savory Shortbread)
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These rosemary shortbread cookies offer a savory spin on traditional shortbread. The nutty Parmesan and fresh herbs create a savory, cheesy biscuit which makes a great stand-in anywhere you’d serve or enjoy your favorite crackers. Made with just six ingredients and requiring less than an hour of active prep time, this recipe can easily be prepared in advance, so it’s perfect for cocktail parties and social gatherings. Arrange the biscuits on a platter or charcuterie board alongside an assortment of cheeses, nuts, olives, crudités, spreads, and homemade dips.
Key Ingredients
- Cheese – These shortbread biscuits work best with a hard, grated cheese. I used Parmesan, but Parmigiano Reggiano is another good option. Other hard cheeses such as Grada Padano or Pecorino Romano will also work. And while for most recipes I recommend grating cheese fresh from the block, for this one I find it easiest to use granular cheese (the kind that comes pre-packaged in a can, bag, or tub) rather than freshly grated. That way, the cheese is uniform in size, so it blends smoothly with the flour, and it’s ready to use straight out of the bag.
- Herbs – For flavor and visual appeal, use fresh (not dried) herbs in this recipe. And stick with woody herbs, rather than herbaceous plants like basil or parsley. (If you have extra rosemary, save it to make caramels or a loaf of focaccia!) I like to press extra sprigs of thyme and rosemary on top of the rolled dough for a pretty finishing touch, but don’t make the sprigs too large, or they’ll be difficult to slice through with the metal cutter.
Tips, Tools, and Variations
- 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.
- 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.
- Get your hands dirty. To combine the butter and flour (and a tiny bit of kosher salt) you’ll crumble the ingredients together in a bowl using a French technique known as sablage. This creates a sandy texture and evenly distributes the fat (butter) for a crumbly, flaky texture.
- Roll on a mat. While you can roll directly on a floured countertop, I find easier to work on a silicone rolling mat. It makes cleanup a breeze, and also eliminates the need for excess flour, which can create dry or overly crumbly shortbread.
- Use a 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.
- Bake on a half sheet. 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.
Rosemary Shortbread Cookies
- Total Time2 hours
- YieldAbout 30-35 2-inch round cookies 1x
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; 4 1/2 ounces)
100 grams grated Parmesan or Parmigiano Reggiano cheese (1 cup; 3 1/2 ounces)
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 2 portions. Flatten each portion into a 6-inch disc, wrap in clingfilm/plastic wrap, and refrigerate 1 hour, or until firm.
Preheat oven to 350° F (180° C). 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 1/4-inch thickness. Press sprigs of fresh thyme and rosemary into the top of the dough.
With a 2-inch round metal cutter, 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.) Alternately, 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 5 days.
- Prep Time: 30 minutes
- Chilling Time: 1 1/2 hours, divided
- Cook Time: 10-12 minutes
- Category: Biscuits and Cookies
- Method: Oven
Serving Ideas
Enjoy these rosemary shortbread cookies in the same way you’d enjoy crackers or pretzels. Pair rosemary shortbread biscuits with cheese spreads, tapenades, or dips. Add to a serving platter or charcuterie board, alongside a selection of cheeses, fruits, olives, and cured meats, plus a few sprigs of sugared rosemary to garnish. Eat with homemade soups or stews, in lieu of (or in addition to!) slices of homemade bread.Or, use for canapés or mini appetizers at a cocktail party.
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
Lavender 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!
