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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.)
-
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.
Rita says
I would like to try this using lavender as well. It's a good substitute for rosemary and I think would make this a decadent teatime treat.
Chris Scheuer says
Wow Rita! I never thought of that!
Ginger Stark says
Ah, yes- I have one of those recipes myself. It's your lemon snd thyme focaccia bread! This looks amazing as well!
Chris Scheuer says
So glad you're enjoying both of the recipes Ginger!
Sandra says
My husband still contends that he doesn't like sweets. Yeah right! However, he will admit to liking shortbread so this would be one he'd like. Oh, and me too!
Dallas says
It looks delicious and I love shortbread! However, I try to avoid gluten so am wondering if you have suggestions for making this GF?
Chris Scheuer says
I'm not experience with gluten free baking but I will check with a friend of mine who is GF.
Muna Kenny says
I love how simple your recipes are Chris, yet delicious and full of flavor. I'd like to bake this shortbread and see how many days it can last, I mean how many hours 🙂
Chris Scheuer says
Maybe even minutes Muna!
Susan says
I love the NYT food section and Melissa Clark too! Such great recipes. This savory shortbread looks absolutely fantastic and I can't wait to try it.
Chris Scheuer says
Enjoy, Susan!
Abbe @ This is How I Cook says
I love her recipes, too! This looks superb and I imagine it with a luscious bowl of strawberries! Very soon, of course!
Chris Scheuer says
That season is right around the corner, isn't it Abbe?
Sam @ My Carolina Kitchen says
I can always count on the NY Times for great recipes and this one is no exception. If it's got rosemary in it, I know I'll love it. Speaking of the NY Times, I still use my original cookbook by Craig Claibourne when I was learning to cook in the late sixties. Talk about going back....
Sam
Chris Scheuer says
That's so cool Sam! Really quality recipes can stand the test of time, can't they?
Jennifer @ Seasons and Suppers says
Beautiful and shortbread is one of my favourite things in the world. There is nothing like shortbread and a cup of tea. I'll be trying this recipe, for sure!
Chris Scheuer says
So glad you liked it Jennifer!
Easyfoodsmith says
Love shortbread . Rosemary sounds incredibly good in there.
Chris Scheuer says
It's a surprising delicious pairing!
Kate says
This sounds amazing...love the savory/sweet combo.
Chris Scheuer says
We do too Kate!
JoAZ says
Chris, this looks amazing - I want to serve it with fresh berries and of course ice cream. For those family members that don't care for Rosemary (I love it) any recommendations what would be a suitable replacement ?
Chris Scheuer says
Jo, you could use thyme or even lemon or orange zest, for a little different take on the recipe. Enjoy!
Snow Brenner says
I have just discovered your site today and I am obsessed! So many recipes I am very anxious to try. The first being this one. I too live in North Carolina, in High Point.
Chris Scheuer says
That's a great one to start with Snow! We love that shortbread.... almost a little too much! Welcome to The Café!
Beverley says
wonderful recipe with a beautiful hint of rosemary , I love it xoxo
Chris Scheuer says
Scott was a little skeptical at first, but he's a believer now!
Debra Eliotseats says
Looks delicious and I love the idea of this for a dessert with a bit of vanilla (or lemon) ice cream! Thanks, Chris.
Chris Scheuer says
You're so welcome Debra!
Julie Fleming says
OOooohhh, lala!
I know what will be baking in my oven today!
Chris Scheuer says
I agree Julie!
Angie@Angie's Recipes says
Simple ingredients, amazing flavour...I love this shortbread recipe.
Chris Scheuer says
That's the magic of shortbread Angie. The most basic, simple ingredients result in such a delicious treat!
Marigene says
I can't tell you how delicious this looks, Chris! Photos are wonderful.
Enjoy the weekend.
Chris Scheuer says
Thanks so much Marigene! I'll tell Scott you liked his photos!
cheri says
Hi Chris, I know exactly what you mean about some recipes, and this one definitely does look like a keeper, love the sweet and savory combination. Beautiful pics as usual, Have a wonderful week-end!
Chris Scheuer says
Thanks Cheri! We can't get enough of this one! The savory part creates such a wonderful balance of tastes.
Mary Hirsch says
I am making this. I just happen to have brot my tart pan to Cambria and have all the ingredients, including fresh rosemary, on hand.
Chris Scheuer says
So for it Mary! So yummy!
Monique says
Hi Chris..I have made this..not sure if it is exactly this recipe..so I will try yours when I buy my rosemary plant for the summer pots:)
They are beautiful!
Chris Scheuer says
Thanks Monique!
Tricia @ Saving room for dessert says
Oh that does look like a keeper! Shortbread is one of the best things ever invented and love the idea of the savory addition with rosemary. Funny how our (adult) children know just the right time to come by! Have a lovely weekend Chris.
Chris Scheuer says
That's the way we feel too Tricia! It's just such a simple, rustic treat!
sue|theviewfromgreatisland says
The sweet and savory combination is so interesting, and I think this would make a great holiday food gift, too. Love the shots of that sugar coating 🙂
Chris Scheuer says
Thanks Sue! You're right, it makes an incredible gift!
Jenna says
This looks incredible Chris! I have a savory rosemary shortbread recipe that everyone loves, but I must try this sweet version! I can't believe how easy it is too, thanks-
Chris Scheuer says
It's so funny, but those two flavors, sweet and savory work amazingly well together in this recipe!
Laura (Tutti Dolci) says
Oh I love shortbread and that savory touch from the rosemary sounds wonderfully addictive. And with honey... what a divine cookie!
Chris Scheuer says
It is amazing Laura! So much flavor!