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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.
Nancy says
Please send me the pdf for the shortbread labels - I've not made a single recipe of yours that we don't love! I gift many of your recipes, and people are always in awe of them thanks to you!
Chris Scheuer says
Thanks so much, Nancy. The labels should be in your inbox!
Mitzi Bowman says
Hi Chris, thanks for this great recipe. Love the savory, sweet combination. Please send the labels. Thank you
Chris Scheuer says
Hi Mitzi, hope you enjoy this shortbread as much as we do! I'll send the labels now.
Teresa Delucchi says
Can you roll it into logs slice and bake?
Chris Scheuer says
I haven't tried that, Teresa but I think it could work. You may have to knead the dough a bit so it isn't so crumbly.
Mary C says
We love the Rosemary Shortbread and so did my granddaughter! Would love to have the printable pdf !
Thanks Chris! You rock!!!!!
Chris Scheuer says
Haha! Thanks, Mary 💕 I'll send the labels to you now!
Jay E Crowley says
This sounds delicious. I make a Rosemary Biscotti (especially for bridal showers) and everyone goes crazy over them. Rosemary is the symbol of remembrance --both for funerals and brides! ANyway, can you please send the tag pdf? Can't wait to serve it at my book club and then surprise each gal with a treat bag and one big wedge!
Chris Scheuer says
I didn't know that about rosemary, thanks for the info, Jay! Your rosemary biscotti sounds wonderful! I'll send the labels to you, what a fun surprise your little treat bags will be!
Sue Mellado says
Love Rosemary, love shortbread and would love the labels.
Thanks for making these dreary days sunny❤️
Chris Scheuer says
Aww, you're welcome, Sue! 💕 Labels should be in your inbox!
Annamarie Mangili says
Hey Chris! I do love this recipe! We bake it in a 9' square, omit the sanding sugar and serve on our cheese boards for catering. I'd love the PDF when you have a moment. Thanks again!
Chris Scheuer says
That's a wonderful idea, Annamarie! I'm going to try it! Sending you the pdf now!
Sharon Radoiu says
Hi Chris- Thank you for this wonderful recipe and eager to try this rosemary shortbread recipe. Wondering if you can please send me pdf
gift label. It'll add a lovely touch to gift my friends and cheer them being homebound this past months.
Chris Scheuer says
Sure, I'll be happy to send the labels Sharon! So sweet of you to think of your homebound friends!
Gale Crudup says
Chris,
In spite of the pandemic, you continue to bring me joy!
I made the Mango Jalapeño Pepper Jelly and placed in the cutest 7 oz. jars with your cute labels. I was able to fill 7 jars and give to my neighbors! Happiness abound throughout the neighborhood
Please send me your cute labels for the Rosemary Shortbread! Can’t wait to share!
Thanks so much!
Gale
Chris Scheuer says
Thanks, Gale 💕 I'm so happy you enjoyed the pepper jelly! I know your neighbors were thrilled!
I'll send you the shortbread labels no!
Vicki says
Making this today!😊Would !I've the label file.
Chris Scheuer says
Just sent you the labels, Vicki. Hope you enjoy the shortbread.
Jean says
This looks wonderful. I have never made a sweet/savory shortbread, but every one of your recipes that I have tried has been outstanding.
I would love to have the PDF for the Rosemary Shortbread.
Thank you!
Chris Scheuer says
Thanks so much, Jean! 💕 I'll be happy to get the labels off to you!
Katie says
I love your site and find many delicious recipes. Thank you for all that you do. I have my butter warming on the counter and plan to give most of the shortbread away. Would you please send me the pdf for your beautiful labels? Thanks for everything. Katie
Chris Scheuer says
Thanks, Katie! I'll send you the labels now. Hope you enjoy it!
Susy Reitz says
I love the shortbread and the beautiful gifting presentation! I would love to have the labels! Thank you for sharing your printable PDF!
Chris Scheuer says
Thanks, Susy! Hope you enjoy it! The labels will be in your inbox!
Julia says
Hi Chris, I haven't made this shortbread but I have made the brown sugar shortbread. It was wonderful!! This is off the train of thought a little... Would you do a post about your herb garden? I would love to know the foundation of how you started it and a photo.(??) I have rosemary and choices in a pot and hoping to get basil soon.
I use your recipes all the time, especially the ones for my sweet tooth!
Stacey says
I am always looking for recipes with rosemary because it grows like a weed in my garden. I also love shortbread so this cookie is a winner. I would love to have the labels sent to me. Thank you
Chris Scheuer says
You lucky duck, having all that rosemary! Labels are coming your way, Stacey!
Chris Scheuer says
Julie, thank you for the suggestion! I actually grow a lot of my herbs in a "trug". Because we live in the mountains and are surrounded by forest, we don't get a ton of sunshine so Scott got me what's called a veg trug and placed it near our driveway which is the area that gets the most sunshine.
You can see the trug in this post: https://thecafesucrefarine.com/favorite-trick-summer-herbs/
He now has a greenhouse cover for it which allows him to start planting herbs and lettuces in early Februrary even though it can get REALLY cold here around that time of year. I do have rosemary plants growing next to the trug in the ground as they are quite hardy.
Lisa says
Thank you so much! This looks delicious and I can’t wait to make a batch. I’ve loved making so many of your shortbread cookies. Please send me the pdf for the pretty labels. These will make such nice little gifts!
Chris Scheuer says
You're welcome, Lisa! This does make a really fun, delicious gift. I'll send you the labels now!
Brenda says
This is amazing! So easy and delicious. Thank you so much. It will be a go to recipe for me!
Chris Scheuer says
Awesome! Thanks, Brenda! I'm so happy you enjoyed it!
Mary says
Chris, this was another winner! Just baked and cooled slightly it is wonderful. I did not have a problem chopping the fresh rosemary at all. It all came together rather quickly. I am eager to try all of your ridiculously easy recipes. Please keep them coming! Thanks for sharing all of your hard work.
Chris Scheuer says
Thanks, Mary! 💕 I've got lots more ideas so they will definitely be coming as long as the Lord gives me the grace to do this!
Jan Jenkins says
These are wonderful..., especially with raspberries!
Chris Scheuer says
Yay! So happy you enjoyed this shortbread! Thanks for taking the time to leave a comment, Jan 💕
Tracy says
Wonder about making this in a loaf pan?
Chris Scheuer says
You could make this in a square pan but I don't think it would work in a loaf pan. It would be difficult to get baked all the way thru and would be hard to cut.
Hollie Thomas says
When I first discovered this recipe here on your site, I made it every single day for an entire month! It was a big hit in my piano studio, and now it is my go-to for every event. I have to sneak a piece at home first, as it is sought after and consumed when I walk in the door! Thank you for your lovely pictures and words! Very inspiring!
Chris Scheuer says
Haha! I love it! That is exactly like something I would do... make it every day for a month 🙂 I love that you love this recipe as much as we do. Thanks for taking the time to leave a comment, Hollie!
Chrissy says
This is so good!!! We made as written and then with less sugar (1/2 cup granulated). Both were great but we preferred less sugar. Had with ice cream for dessert and with morning coffee. Amazing!
Chris Scheuer says
Thanks, Chrissy. I love the idea of shortbread for breakfast!
Vickie Morris says
It doesn't say salted or unsalted butter - can anyone advise?
I have made "Scarborough Fair" shortbread - thyme, rosemary and a sage leaf on top of each slice - beautiful and delicious, especially in the fall when richer fair is welcomed.
Chris Scheuer says
Hi Vickie, I always use salted butter. I have the same school of thought as Christopher Kimball in this article: https://www.facebook.com/cpkmilkstreet/posts/milk-street-q&a:-salted-vs/1881169672116091/
Julie says
HI! Have you asked your friend how to make this gluten free? I have tried and it overflows the pan every time. I'm using an all purpose gluten free mix and substituting it 1:1.
Chris Scheuer says
Hi Julie, she hasn't tried this yet. I'm wondering if using half almond flour and half all-purpose gf mix might work.
Eva says
can dry rosemary be used instead of fresh, if in a pinch?
Chris Scheuer says
Yes, you could use dried rosemary but it will better with the fresh! You could even make this shortbread without any rosemary and it will be delicious!
Diana Wolf says
Oh thank God! Precisely the answer I needed. I just ruined a whole package of fresh rosemary by trying to avoid chopping by hand- certain actions hurt too much! I first tried using small chopper- wouldn’t work- maybe not enough volume- put it in the coffee grinder and it became pulverized- so pungent it actually smells bad- when has rosemary ever smelled bad in the history of the world?
Hope someone finds this helpful and doesn’t try it.
Should have used scissors.
Chris Scheuer says
Thanks, Diana! I'm sure this will be helpful to someone else who makes this shortbread!
Leigh says
Do you think this could be make with a mixer rather than a food processor? The one I own is very small, so I'd have to make the dough in two batches and put them together.
Chris Scheuer says
Yes Leigh, I think it would work fine with a mixer. Enjoy!