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This crisp, buttery, one-bowl no-mixer, Ridiculously Easy Rosemary Shortbread is one of those unforgettable recipes you'll be begged to make again and again.
Although we first published this recipe back in 2016, it has a brand new 2020 makeover, so we're sharing it again. It's also got a new name. We used to call this recipe, New York Times Rosemary Shortbread. It's now called Ridiculously Easy Rosemary Shortbread because this new rendition truly is ridiculously easy. Don't worry though, it's just as ridiculously delicious as ever!
The makeover began with a comment I received on Instagram. Someone inquired:
Help, please! I don't have a stand mixer. Is there a way to do it by hand?
A short step back in Café history
That comment got me thinking. I quickly looked up the recipe and realized that it was published back in the day. Back before our Ridiculously Easy series was established, which was the result of a reader survey back in early 2016. "What do you guys want?", I asked in the survey. The overwhelming response was for easy but delicious and gourmet recipes. "Dinner party-worthy recipes that don't take much time". So I changed my culinary mindset and began thinking of recipes to make your life (in the kitchen) easier, more fun and (of course) super delicious.
The super-easy and outrageously delicious recipes, ones that make you look like a culinary rockstar with minimal effort, we dubbed Ridiculously Easy. The rest is history. Although not all of our recipes these days fall into that Ridiculously Easy category, my goal is to come up with delicious recipes that don't take all day, employ lots of equipment or call for crazy ingredients that are difficult to find.
An easier version?
When I looked back at this recipe I saw that it wasn't difficult, but it did call for a mixer or food processor. After putting my Sherlock Holmes hat on for a bit, I realized it would be super easy to convert it to a one-bowl, no-mixer recipe. So I cranked up the oven, pulled out a bowl along with some butter, sugar and flour. Then I raided the herb garden for some fresh rosemary. It took less than 10 minutes to put this recipe together. (You do need to start with soft butter, but we have some quick tips for that in the Café Tips below).
The results? So delicious, actually... ridiculously delicious!
A New York Times recipe
I found this recipe years ago in the food section of the New York Times. The minute I read about it, I knew I'd have to try it. It was an unusual, intriguing combination, and being a huge shortbread sucker, I loved the unique fusion of sweet and savory flavors. When I saw that it was a Melissa Clark (a well-known and popular food writer for the Times) recipe, I was pretty sure it would be wonderful.
Melissa describes the shortbread as "tender, rich, crumbly and irresistible". Me? I'll just call it crazy delicious!
The first time I made it, our son Nick and his wife, Lindsay happened to arrive just as I pulled the pan of golden, sugar-kissed shortbread out of the oven. They were dropping off the kids to spend the night with us and were headed out on a dinner date. Not wanting to spoil their appetites, I offered them a tiny sliver... "Oh my gosh!", "Wow!" "This is unbelievable!" They both requested a second helping ("and not so small, please!"), despite the dinner date. Ever since then, they just roll their eyes when "Rosemary Shortbread" is even mentioned!
So how does the recipe work? So simple! Just combine softened butter with a scoop of sugar. Drizzle in a little honey and stir it all together. Add the flour, salt and fragrant rosemary and stir again until combined. Pop the pan in the oven and 30-40 minutes later you'll be pulling out a pan of golden, fragrant deliciousness.
That's it! Well, you will have to listen to the rave reviews. But that's the fun part!
One last thing, this shortbread makes a delightful gift. Just bag up a few wedges, add a pretty ribbon and you've got a wonderful treat for neighbors, friends, teachers, etc. I made a fun little label to attach to my gifts and have a printable PDF available if you're interested. Just let me know in the comment section below this post and I'll send the labels to you via email.
Café Tips for making this Ridiculously Easy Rosemary Shortbread
- Because this recipe is now a one-bowl, no-mixer recipe, it's important that your butter is very soft. You can let it sit at room temperature for a few hours or employ one of these tricks:
- You can soften the butter in the microwave on power level 10%. It works like magic. You’ll need to experiment a bit with your microwave though, as they’re all different. Start with 1 minute. Add 20 to 30-second increments until you learn how long your microwave will take to get the butter nice and soft, but not melted.
- Another technique I often use to soften butter is to put it in the microwave for a few hours with the light on. To keep the light on in the microwave I put a folded paper towel in the door.
- Boil a cup of water in the microwave for 3-4 minutes and get things nice and steamy. Leave the water cup in the microwave, add the butter and close the door. The warmth from the steamy water will help to quickly soften the butter. Sometimes I will even put a kitchen towel or several thicknesses of paper towels in the door so it won’t completely close and the light will remain on. The warmth from the light will also help soften the butter.
- Cutting the butter into small pieces helps it soften quicker.
- Place the hard butter on a small plate. Fill a bowl with hot water. Wait 5 minutes then discard the water. Put the warm bowl over the butter.
- Put the butter in the oven with the light turned on. This will take a few hours.
- The fastest way to soften butter is to put cold butter in the microwave for 10 seconds. Turn it to the opposite side and microwave for another 10 seconds. It might be ready at this point, but if it’s not completely soft, add one or two more 5-second stints.
- There are several pan options for making this shortbread and your choice will determine how thick the final shortbread is. Sometimes I use an 8-inch baking pan which results in a nice thick shortbread as pictured below. We love it both ways.
- You can also use a 9-inch pan (resulting in a thinner shortbread as pictured above in the post) or a 10 or 11-inch tart pan with removable sides (resulting in a nice thin shortbread). Experiment and see which you like best! Round or square cake pans will both work.
- Thicker shortbread will take a little longer to bake.
- This recipe has been great for getting me out of a pinch, as it makes a delicious dessert in a hurry. Just pick up some good vanilla ice cream (or frozen custard if you have that option). Whip up a batch of this wonderful shortbread and you've got a fabulous dessert with minimal effort. If you want to take it totally over the top, drizzle a bit of this Microwave Caramel Sauce over the ice cream and serve a shortbread wedge on the side. Oh my!
- I cut the shortbread into 6 wedges for the photoshoot but this can actually serve 8-12 people, especially if you serve it as a side with ice cream.
Thought for the day:
The Lord bless you and keep you;
the Lord make his face to shine upon you and be gracious to you;
the Lord lift up his countenance upon you and give you peace. Numbers 6:24-26
What we've been listening to for inspiration:
- 1 cup very soft butter
- ⅔ cup granulated sugar
- 2 teaspoons honey
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon kosher salt
- 1-2 tablespoons sanding sugar, Demerara, Turbinado or regular granulated sugar
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Preheat oven to 325. Lightly grease (I use baking spray) and then line an 8 or 9-inch cake pan (round or square) or a tart pan (10 or 11 inches) with a removable bottom with parchment paper. (See Café Tips above in post regarding size of the pan.) Set aside.
-
Combine soft butter, sugar, honey and vanilla in a medium-large bowl. Stir for about 30 seconds until nice and creamy.
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Add the flour, rosemary and salt. Stir just until all of the flour is incorporated. The dough will be crumbly.
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Press the dough firmly into the prepared pan to create an even surface. Be sure there are no loose crumbs around the edges of the pan. Sprinkle with the sugar.
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Bake for 35-45 minutes then remove from oven. (The smaller your pan is, the thicker your shortbread will be and the longer it will take to bake. Check frequently towards end of baking time. You want it to be a pretty, deep golden brown.)
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Invert shortbread onto a flat plate. Place another plate on top and invert again so the sugared side is up.
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Slide the shortbread onto a cutting board and sprinkle with a bit more sugar, if desired. Cut it into wedges (or rectangles or squares if using a square pan). Transfer pieces to a wire rack to cool completely. Store in an airtight container.
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If you prefer your shortbread even crisper, place the cut pieces on a sheet pan and return return to the oven for 5 minutes then cool on a wire rack.
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Garnish when serving with a bit of finely chopped fresh rosemary, if desired.
Adapted from The New York Times
Serves 10-12, depending on the size of pieces.
See the note above under Café Tips if you like really crisp shortbread.
Betty says
Thanks for giving me much of my Christmas baking ideas for this year! I'd better start practicing!! 😉
I would love some of your labels too.
Lindsay @ The Café Sucre Farine says
Sending them your way, Betty!
Connie says
I can’t wait to make this shortbread, it looks yummy!!
I would love to have those cute printable tags. What a great
gift idea Chris!!
Lindsay @ The Café Sucre Farine says
Sending them your way, Connie. Enjoy!
Joyce says
I want a book of all your recipes!! And a separate book of all your labels to go with!!! Please forward the labels to me. Thank you.
Lindsay @ The Café Sucre Farine says
Sending them your way, Joyce!
Karen Saunders says
I have been looking for a unique contribution take to a party that will feature fresh herbs so I was thrilled to find your Rosemary Shortbread! Recipe. Kindly forward your label template as I would like to make some to give away as well. Thank you
Lindsay @ The Café Sucre Farine says
That's great, Karen! Sending the labels your way.
Frani says
Definitely going on my list to make. Please share the labels with me. TYA
Lindsay @ The Café Sucre Farine says
Sure, Frani!
Lynda says
I have never tried rosemary in a sweet item, so am looking forward to making them. Have a garden full of rosemary. May I have the labels please. Many thanks.
Lindsay @ The Café Sucre Farine says
Sending them your way, Lynda!
Joyce Hetzel says
This recipe looks wonderful! I will be trying the recipe tomorrow and would love to have the labels if you can email them. Thank you so much!
Lindsay @ The Café Sucre Farine says
Thanks, Joyce! Sending them your way.
Lisa Frigo says
Hello I like to receive the PDF to print your labels please. My email is lafrigohike@msn.com
Lindsay @ The Café Sucre Farine says
Sure, Lisa!
Ros says
I'm planning to make these today. Are you still able to send the printable labels? Thanks so much for what looks like a delicious and easy recipe. I had some at a friend's house, and they were a huge hit. I plan to gift some to my neighbor who collected our mail while we were away visiting that friend. Seems fitting.
Lindsay @ The Café Sucre Farine says
Happy to send them, Ros. Enjoy!
Ana Rodriguez says
I made these for my daughter's baby shower, and everyone loved them! I am going to make them again and give as gifts to my book club gals. Please send me those absolutely cute labels. thanks
Lindsay @ The Café Sucre Farine says
So glad to hear that, Ana! Sending the labels your way!
Margaret says
I loved this Rosemary Shortbread, absolutely delicious! Please send me the printable labels for this recipe.
Lindsay @ The Café Sucre Farine says
Sure, Margaret!
lori sojourner says
Hi,
This looks amazing for my dinner parties coming up. Please send the labels, would love to make for the neighbors too.
TY!
Lindsay @ The Café Sucre Farine says
Sending them your way, Lori!
Judy says
Hi Chris,
I love this recipe, and will be making it for company soon. Do you know if it would be ok to use gluten free flour? One of my guests is gluten intolerant.
Chris Scheuer says
I haven't personally tried this recipe with GF flour so I can't say for sure I know some of our readers have tried some of our other shortbread recipes with GF flour and have had success.
Suzanne Clark says
I love this recipe and am going to make some for Christmas gifts this year. I would love to put your label on them!
Thank you very much for sharing it!
Lindsay @ The Café Sucre Farine says
Sending them your way, Suzanne!
Lisa Marshall says
Greetings Chris and Scott! I am preparing this Rosemary Shortbread today for a Christmas gathering of Pickleball mates. Last party I baked banana bread- Cook’s Illustrated style and people went crazy for it. I’m thinking this shortbread will have the same effect! Yes, please send a set of Rosemary Shortbread labels.I will use them to wrap up a little joy package for friends. - Thank you, and Happy Christmas!!!! Lisa
Lindsay @ The Café Sucre Farine says
Sending them your way, Lisa!
Laura B says
Hi, can this dough be made ahead of time, refrigerated overnight, and then baked? Initially I wanted to make shortbread cookies that I could roll into a log and put in the fridge before baking but your recipe has so many good reviews that I really want to try it as you have it (except ideally I’d like to make the dough the night before). Thank you!
Chris Scheuer says
Hi Laura, yes, you can definitely make this and refrigerate it overnight before baking! ENJOY!
Daphne says
Recipe is the best. I make at Christmas. Of course these are good all year.
I roll out 1/2 inch and cut squares and circles w cookie cutters.
Everyone looks for them for Christmas every year.
I’ve made for the last 4 years.
Please send label
Thank you
Lindsay @ The Café Sucre Farine says
Thanks for your review, Daphne!
Deleyne Wentz says
Really want to make this to share for Christmas. Please send me Ridiculously Easy Rosemary Shortbread labels. I am so impressed with your presentation. That's the kind of help I need. I plan to follow your recipes. Once I was at my daughter's at Christmas and we went caroling at Christmas and ended at a home where they served Rosemary Shortbread. I was hooked so happy to find a recipe!!
Lindsay @ The Café Sucre Farine says
Sending the labels your way, Deleyne! Enjoy!
Ansel says
Followed the recipe exactly expecting a twist on traditional Scottish shortbread and unfortunately despite baking it for 45 minutes I was left with an incredibly dense and overly-buttery disc that certainly wasn't short in texture or reminiscent of crumbly shortbread.
It's a shame as I have now wasted a nice block of butter on something inedible, much too much butter, much too much grease.
Lindsay @ The Café Sucre Farine says
Hi Ansel, I'm so sorry you had trouble with this recipe. I hate wasting good ingredients. It's hard to say what went wrong without having been in the kitchen with you. As you can see, this recipe has hundreds of great reviews.
Lisa A Hypnar says
Can this recipe be rolled as a log and cut or better as a wedge
Requesting labels
Thank you in advance.
Lisa
Chris Scheuer says
Hi Lisa, we have lots of shortbread recipes that work well with rolling but this one is best made in a pan and cut in wedges.
Jenna says
These shortbreads are dangerously delicious!! My husband said they're one of the best things I've ever made. I added lemon zest and about a teaspoon of lemon juice to the recipe. SO GOOD.
Lindsay @ The Café Sucre Farine says
Awesome! Thank you for your review, Jenna!
Brenda Sutherland says
I would love the labels as well! Thanks
Lindsay @ The Café Sucre Farine says
Sure, Brenda!
Nancy Semeniuk says
Absolutely love this shortbread!! Love the savory taste with the rosemary. I’m going to be making many rounds of this and using it for Christmas gifts to my family.
One question, can the rosemary be dried, I used fresh but dried would be handier?
Yes please, I’d love your labels.
Nancy in Edmonton Alberta.
Chris Scheuer says
Hi Nancy, we'll be happy to send the labels.
Regarding your question, dried rosemary is fine.
Judy says
What a great recipe! Easy and delicious! I appreciate the tips and detailed information you provide with your recipes.... and the presentation is so beautiful! I have one question - how long will the shortbread keep in an airtight container? I originally made this yesterday (Sunday) as a test run and planned to make it again for company on Thursday night. However my test run came out so well, I'd like to just keep it in an airtight container until Thursday if you think it will stay fresh that long.
Thank you, and please send a set of your beautiful labels.
Lindsay @ The Café Sucre Farine says
Hi Judy, you could freeze them to be safe. We will send the labels!
mpotter says
Oh good! I’ve been scrolling to see if freezing was mentioned. Do you have any tips for that? I want to gift these to my friend out of state. Hoping they ship well. Would I individually wrap the wedges before freezing? And do you have any idea if I could just send them frozen and let them defrost on the way?? Or do they need to thaw with no wrapping?
(no need for labels- thanks for your generosity!)
Chris Scheuer says
Hi, yes you can freeze the wedges individually and send them out frozen to thaw on the way! You can also freeze the whole circle that has been cut into wedges. Either way works!