This post may contain affiliate links. For more information, see our privacy policy.
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
-
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.
-
Add the flour, rosemary and salt. Stir just until all of the flour is incorporated. The dough will be crumbly.
-
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.
-
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.
-
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.
-
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.
-
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.
Joya Lord says
This recipe is SO SIMPLE and SO DELICIOUS! A friend introduced me to this treat and now I have one batch cooling, one baking, and one waiting to go into the oven. I'm sure many more batches will be baked!
I would LOVE to get the printable labels, too. I plan on giving these to neighbors who love to enjoy a bite with a cocktail. These pair perfectly with a glass of wine or a dirty martini (MY favorite!) I have the recipe committed to memory and will be making these yummy tidbits quite often, I believe.
Chris Scheuer says
Awesome! Thanks so much for letting us know, Joya. We will send the labels.
Beth Thomerson says
This recipe is delicious! Looking forward to making many batches to share with friends, family, and neighbors
Just curious if you've ever tried this with brown butter? I love that nutty flavor and wonder if you think it would work? Thanks for a fantastic recipe and wishing you and yours many Christmas blessings!
Chris Scheuer says
Hi Beth, so happy you've enjoyed this recipe!
Regarding your question, I haven't made it with brown butter. If I was going to try it though, I would probably brown the butter and then let it cool till it's the consistency of soft butter, then proceed with the recipe.
Kelsey Hayes says
I love making this recipe and have made it a few times after my cousin put me onto it. Could you please send me the PDF for the labels as i have made 4 batches today to give as gifts at work.
Chris Scheuer says
Sure, Kelsey!
Lydia says
These look so pretty and I plan to try them - could you please send the pdf for the label. Thanks so much. Lydia
Chris Scheuer says
Sure, Lydia! Enjoy!
Diane says
I love shortbread and I'm going to try this recipe. I've made the Smitten Kitchen recipe "Twice Baked Shortbread" and that's always been a great recipe for me. I love rosemary so I'm dying to try your recipe. I'm sure it will be a hit. I recently made your Ridiculously Easy Rosemary Bread and it was divine! Please send me the labels for this shortbread - I definitely see myself making this for Christmas and giving away a few as gifts. Thank you!
Chris Scheuer says
Hope you enjoy it, Diane! Sending the labels your way!
Mimi Smith says
Thank you for sharing this recipe. I’m a rosemary lover and can’t wait to make these to eat myself and to give as Christmas gifts. Would you mind sharing your labels with me?
Happy Holidays!
Chris Scheuer says
Sure, Mimi! Enjoy!
Lee Sorenson says
This is a delicious combination of sweet and savory, with my favorite flavor, rosemary. Please send be your lovely label template. Thank you and happy holidays!
Chris Scheuer says
Thanks so much, Lee! Sending the labels you way.
Donna says
Hello Chris
Could you please send me the template for these amazing shortbread? Last year I printed the PDF in black and white and coloured in the the black and white labels with pencil crayons and markers. Pain staking but somewhat effective!! I now have access to a coloured printer so could you please send the PDF for the labels
Donna
Chris Scheuer says
Sure, Donna!
Ginny says
Just made the rosemary shortbread. Amazing! Would love the labels for Christmas presents. Thank you.
Chris Scheuer says
I'm so glad, Ginny! We will send the labels now!
Beth Pitcher says
Every year I bake holiday treats for friends and neighbors. A fellow baker makes cookies with rosemary and roasted pine nuts which intrigued me. So I found this heavenly recipe when searching and can't wait to try it. Please send the PDF with the labels. Thank you for sharing your wonderful gift!
Chris Scheuer says
Sure, Beth! Enjoy!
anni says
can I use basil instead of rosemary?
Chris Scheuer says
Sure! That would also be delicious!
Terri says
I’ve made this recipe a couple of times and just love it! It’s so unique and elegant. I’m making some for a wedding dessert table and would like to cut them out into smaller cookies. Can I do that with this recipe? Suggestions?
Chris Scheuer says
Hi Terri, yes that will work fine. You could even roll out the dough and cut out some pretty shapes. If the dough seems crumbly, just add a teaspoon of water and stir well until it comes together.
Roxanne says
This Rosemary tart is absolutely amazing! This is definitely a gift-worthy treat. Could you please send me a copy of the labels?
Chris Scheuer says
Thanks, Roxanne! We will send the labels now.
Manisha says
Love it ! It was super easy to follow recipe and I cannot thank you enough for making it. It’s going in my recipe book and our tea time snacks and lunch box snack..thank you again 😊
Can you please send me printables. I would love to gift friends and neighbors 😊
Chris Scheuer says
Awesome! Thanks for letting us know, Manisha. We will send the labels your way!
Susan says
I have been looking for a rosemary shortbread recipe and I found yours!
Will make the recipe soon and plan on giving these out as gifts. Great idea!
Would like to have the labels please if they still exist!
Chris Scheuer says
Sending the labels now, Susan! Enjoy the shortbread!
Kathy says
Can’t wait to try these! My friend gave me fresh rosemary from her garden. Now I know exactly what to make. Please send me the PDF labels. Thank you for your kindness!
Chris Scheuer says
Sure, Kathy! Enjoy the shortbread!
Nikki Ramolia says
Looks yummy!!! Can I please have the labels also!
Chris Scheuer says
Sure, Nikki!
Chris Scheuer says
Hi Nikki, the labels were not able to be delivered. Could there be an error in your email address?
Carol says
This is so delicious, but dangerous to have around unless you have others to share it with! I'd love the PDF labels, please.
Chris Scheuer says
Hi Carol, so true! 😋 Sending the labels now!
M. says
Good afternoon again, Chris. This looks like another delicious recipe. May I have the label for this, please. Thanks so much . Pax.
Chris Scheuer says
Thanks, M! We will send the labels now!
Cheryl Bowen says
Hi Zi just love all these recipes its the best internet find ever thank you so much please keep it up. I want more!
Could you send me the printable labels please.
Just a note I love gifting my/your bakes. I adore these little labels.
Cheryl x
Chris Scheuer says
Thanks so much, Cheryl! We will send the labels now!
Dee says
I am so happy that I found your website! I can't wait to try these! Can I please get the labels?
Chris Scheuer says
I'm glad you're here, Dee! We will send the labels!
Philomena Maisano says
I happened upon your recipe today, and never heard of rosemary shortbread. I was totally surprised when I also received an email from a good friend of mine saying she was going to make some rosemary shortbread. That's when I knew I will have to try your recipe because I bet it's delicious! I would love to receive your pdf labels. Thank you! - Philomena
Chris Scheuer says
It's meant to be, Philomena! We will send the labels now!
Brenda Roche says
I will definitely be trying these as I absolutely love shortbread cookies! I have rosemary growing in my garden year round. I would love to receive the pdf for your beautiful labels. Thank you. <3
Chris Scheuer says
I think you'll love them, Brenda! We will send the labels now!
Laura says
Absolutely delicious! Makes a wonderful gift - I would love the labels if they are still available.
Chris Scheuer says
Thanks, Laura! We will send them now!
Debra says
Could you please send me the label? Thank you
Chris Scheuer says
Sure, Debra!
Glynis says
Hi,
Please send PDF labels for shortbreads - making a batch for a fund raiser
You really are a very talented individual and your recipes reflect that
Chris Scheuer says
Sure, Glynis!
Pamela says
This was the best pastry I have made EVER!I brought it to a high tea and everyone raved. This is definitely going to be my go to recipie.
Chris Scheuer says
I'm so glad, Pamela!
Paula Paxton says
Chris, I made this today, used a 9” pan and at 35 minutes the top was brown, so i took it out of the oven. When I tried to transfer it from a flat plate to another and then to cutting board, it crumbled. So I cut it in wedges as best I could and placed it on a sheet pan and put it back in the 325’ oven for another 5 minutes. When I checked it, it was still very soft, so I left it in for another 5 minutes. I have it cooling on a wire rack, but it is very crumbly. It does taste delicious, but is more like a cake that hasn’t baked long enough.
Can you please suggest what I did wrong so I can correct it next time? I had planned to serve this to my friends tomorrow evening when we play Mah Jongg, but I’ll have to buy something instead. Will look forward to your suggestions.
Chris Scheuer says
Hi Paula, I'm really sorry you had trouble with this recipe, especially when you had plans to serve it to guests.
It's really hard to say what went wrong without having been there in the kitchen with you. I'm wondering if a measurement of something could have been off? It should not be cakelike as there is no leveling agent but crisp and somewhat dense like a good shortbread.
I've made this recipe so many times and haven't run into anything like this and haven't had any other comments with an issue like this. Again, so sorry, I wish I could be of more help.
Roses1 says
This "can" happen if you use margarine instead of butter.