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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.
Vicky Dudley says
Can't wait to try this recipe! I've made Rosemary Shortbread cookies and loved them but this recipe looks so much less time-consuming. Please send your lovely labels and thank you for graciously sharing them!
Chris Scheuer says
Hi Vicky, this recipe is super easy! I'll get the pdf for the labels off to your now!
Jennifer says
I can’t wait to make this and drop off packages for friends. I would love to have your label template. Thanks for all your wonderful recipes!
Chris Scheuer says
Thanks, Jennifer, I know your friends will love your thoughtful gift! Sending you the pdf now.
Karen says
I am trying this recipe and would love the label you offered for my friend Rosemary! ... if I don't eat them all first!!
Thank you and thank you a million times for all the recipes of yours that have impressed my family and friends. I have learned so much from you! You are helping so many others, I'm sure!
Chris Scheuer says
Great gift for a friend named Rosemary! I'll send you the labels now, Karen. Thanks for your kind words! I'm so happy you've enjoyed our recipes, Karen 💕
Deborah OBrien says
Thank you for sharing another amazing recipe! I would love to have the label PDF!
Chris Scheuer says
You're welcome, Deborah! I'll send you the pdf now. Enjoy!
Carolyn says
Hi Chris, I would love to have the label for this wonderful shortbread.
Thank you,
C
Chris Scheuer says
Sure! I'll send it off now!
Chris Scheuer says
Sure! I'll send them now, Carolyn!
Janet says
Like your other recipes I have tried. Ridiculously easy and oh so good! My neighbors loved them.
Would love the labels too!
Chris Scheuer says
Yay! So happy you enjoyed this recipe, Janet! I'll send you the labels now! Thanks for sharing your results!
Alma says
Pinned!! Love rosemary, love shortbread and would love some of your pretty labels.
A beautiful gifting idea, thank you Chris.
Chris Scheuer says
Thanks, Alma. This does make a wonderful gift. PDF will be on the way!
Gayle Humann says
Thank you sharing this wonderful recipe. I made them and our grandkids thought they were delicious. Would love to have the labels so I can make some gifts to give people hope during these difficult times.
Thank you!
Chris Scheuer says
I'm so happy everyone enjoyed this shortbread, Gayle! It will make really nice gifts. I'll get the labels off to you now.
Inggrid says
Hi Chris,
Thank you for another delicious recipe!
Another one to go into family favorite list.
It's so easy to whip this one up - I am already thinking about making it for Christmas gift! On that note - when you have time - I would love to have the lovely label template.
Once again thank you Chris.
Jan Price says
Chris and Melissa - two of my favorites! This is a five star. Please share the label.
Thank you for the blessing.
Jan
Chris Scheuer says
Aww, thanks, Jan! That's such a kind comment. Labels are on their way!
Chris Scheuer says
You're welcome, Inggrid! This shortbread would make a wonderful Christmas gift! I'll send you the labels now.
Ali Jude says
Hello from California <3 I would LOVE a copy of the labels! Looks like it would make a lovely gift. Shortbread is a fav of mine!
Chris Scheuer says
Hello Ali! We love shortbread too! Labels are on the way!
Anita says
Looking forward to making this. Every recipe I’ve made of yours has been most excellent! I would appreciate the file for your beautiful label, please.
Chris Scheuer says
Yay! I'm so happy you've enjoyed our recipes, Anita! Will send the labels off now.
Ellen says
I’ve tried a lot of your recipes and found them to be simple and delicious. I’m looking forward to trying this one . I’d appreciate it if you could send me the PDF for the label. I look forward to your recipes, esp. in these “lockdown” days.
Chris Scheuer says
Thanks so much, Ellen! Just sent you the labels.
Janice Clowater says
I can’t wait to try this, please send me the PDF for the labels.
Chris Scheuer says
Sure! Just sent them!
michelle stillman says
Buttery-scrumdillicious! Disappeared in seconds! Every post I have tried that your son has given his accolades to I have been super pleased. You might consider having a "Nick approved" tab for easy location of the best of the best recipes.
Chris Scheuer says
Haha! He did get those taste buds honestly!
I forwarded this to him, I know it will make him smile 💕💕💕
Carolyn says
I love any recipe especially cookies made with lavender. Thank you for sharing. Would you please share the label with me. I think my neighbors could use a pick me up right about now.
Carolyn
Chris Scheuer says
This will bring a smile to their faces. I'll send you the labels now, Carolyn.
Brigitte says
Hi Chris,
Can't wait to try this shortbread recipe , the labels are so cute they would put the finishing touch for gift giving. Thanks for sharing your recipes and your tips. Your blog is one of my favourites. when you have time I would love the labels. Stay safe and well
Brigitte
Chris Scheuer says
Thanks so much, Brigitte! 💕 The labels are on their way!
Carol Abe says
You make everything so easy for us novices to do which makes us look so clever, thank you so much and I too would live your labels,,
Chris Scheuer says
Aww, thanks, Carol! That's my job 💕 Just sent you the labels!
Sandy says
This sounds, and looks very delicious.; I can’t wait to try it.! And, I would also love to use your beautiful labels.
I was gifted some dried culinary lavender and was wondering about adding a tiny bit to this shortbread, along with the rosemary. Do you have any suggestion about how much, or any experience using lavender in any of your other recipes?
Thank you for such an outstanding site. I just love it! And, OH, the UK Blessing! Wow! ❤️
Chris Scheuer says
I think a little lavender in this shortbread would be amazing, Sandy! If your lavender is not ground, you'll need to grind it a bit. A mortar and pestle works well for this. With the rosemary, I wouldn't just use more than 1 teaspoon of the lavender.
I'm glad you enjoyed the song. I think it's a wonderful demonstration of the Spirit of God alive and well around the world!
Libby Dasher says
Delicious recipe for Rosemary Shortbread, would love to be able to print the labels. Thank you!
Chris Scheuer says
Hi Libby! I'll send them off right now. Enjoy!
Valerie says
I would appreciate labels, too.
Chris Scheuer says
Sure! They're on the way, Valerie!
Ann Carideo says
Chris,
I want to try a thinner 9” version but don’t have a cake or tart pan that size. Would a cheesecake pan work ?
Thanks,
Ann
Chris Scheuer says
Hi Ann, I think you're probably referring to a springform pan? That will work fine! You'll just have to work a little harder to press the dough into the pan since it's much deeper but it will definitely work!
Bobbi McMillen says
Chris these look fabulous. Would love to have your PDF labels. Thanks so much. Bobbi McMillen
Chris Scheuer says
Thanks, Bobbi! Just sent you the labels!
Bobbi McMillen says
Chris I made your rosemary shortbread today. They are awesome. Love rosemary and love shortbread and together they are fabulous. Thanks for sharing.
Chris Scheuer says
Yay! So happy you enjoyed this recipe, Bobbi!
Elsa Moore says
This rosemary shortbread looks so good and easy. Would love the pdf labels, they are so cute.
Chris Scheuer says
Thanks, Elsa, they're on the way!
Sheila Cholyk says
I love your recipes - thank you so much for sharing. You are one of my go to's when I am looking for a specific item....like the brioche hamburger buns....I made your recipe last week. The dough has a wonderful feel to it, the buns were delicious, looked beautiful and were so easy to make. When you have a minute I would love the label....I'm trying to "bring joy" to as many of my neighbours and friends as I can during the lockdown and this would be a great item to share. Thanks again and stay safe!
Chris Scheuer says
Thanks so much, Sheila! So happy you enjoyed the brioche buns. I've gotten so spoiled, it doesn't seem like a good burger to me without one of those buns! Although I"ve found that, in a pinch (which I'm in a lot) Aldi has some great brioche buns too!
I'll be happy to send you the labels. It's so sweet that you are sharing and encouraging your neighbors!
Michael King says
Hi, Chris. I’ve been baking bread for a couple years, but I still consider myself a novice. Nevertheless, you make me feel like an old pro with your “ridiculously easy” recipes. I’m always sharing one or two of your tips with friends. And I usually tell them where they come from, but I always plug your website. It’s clearly my fave. You had mentioned in a previous post that you’re from Wisconsin. Although I’ve been in Michigan long enough to consider myself a native, whenever anyone asks where I’m from, it’s always Wisconsin. Thank you for the great recipes and the incredible website. I read every single one!
Chris Scheuer says
Aw, I really appreciate you taking the time to leave such a kind comment, Michael! I'm so happy you've enjoyed our recipes too!
Yes, Scott and I both grew up in Wisconsin and lived there until we moved to NC 40 years ago! I still love going back to the Midwest, there's something realy special about the land and the people!
Michael King says
I was an Army brat, so we moved all over the world, but I was born in Janesville and then moved back for my final three years of high school. That was it. But, even after all these years...oh well, Michigan now, but still in the general vicinity.
Chris Scheuer says
Aww, my daughter was born in Janesville! Fond memories!