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.
Kathy says
Can't wait to try these, I'm a fan of rosemary shortcake and these look a lot easier than other recipes I've made, with all of the flavor. Thanks! May I have the pdf for the labels please?
Chris Scheuer says
Sending the labels now, Kathy. Enjoy!
Kahea R says
This recipe is so delicious and easy! Can’t wait to share during this holiday season. It will make great gifts to our office staff. Can I please have you’re labels. Thank you so much for sharing!
Chris Scheuer says
You're welcome, Kahea! We'll be happy to send the labels!
Camri Ragudo says
Theses shortbread cookies are so delicious and easy! I made 2 batches this afternoon can’t wait to share this holiday season! Can I please have you’re labels. They would make great gifts for our office. Thank you so much!
Chris Scheuer says
You're a very prolific baker, Camri! I love it! Happy to send you the labels!
Lynda says
Hi Chris
I am making these yummy biscuits as gifts may I have the PDF labels please , they are gorgeous xx
Chris Scheuer says
Sure, they should be in your email, Lynda!
Ann Doublesin says
Would love to receive the pdf for your labels.
I have tried many of your recipes and the Easy Artisan Rolls recipe is the one I have made the most. They are our families favorite and I have passed the recipe on to many friends. It is the best and is so “EASY”. Thanks so much.
Chris Scheuer says
Thanks, Ann! We love those rolls too! The labels should be in your email!
Tl Vance says
Your labels are as addictive as your recipes! Just adorable. I can't wait to impress the crowd this year for Christmas treats. God bless you and thank you so much! Big hugs and loving prayers
Chris Scheuer says
Thanks so much, TI for your kind words!🥰 Sending your these labels now!
Kay Tucker says
The shortbread is in the oven! Smells heavenly!
May I also have the labels? They are beautiful!
Chris Scheuer says
Thanks, Kay! The labels should be in your email. Enjoy!
Julia says
I make flavored sugars ahead of time for baking I have a large mason jar full of rosemary sugar waiting to be shortbread, could I please get the labels too, I bring treats to my local soroptimist 1-3 times a week, for all the ladies who volunteer , I’m going to make them today for their treats
Chris Scheuer says
You are all set to go with that lovely sugar, Julia! I'll send the labels now so you have them for today.
Lynne Atkielski says
This sounds great! I'd love to share with others, are the labels still available? ~Lynne
Chris Scheuer says
Sure! I'll send them now!
Sally Fogg says
Thank you Chris for all of the many yummy recipes that you create! Seems these day we are spending many hours in the kitchen due to the Coronavirus and what better way to pass the time than to whip up your yummy recipes! Can't wait to try this rosemary shortbread as I just preserved my rosemary from my garden. Can you please send me the beautiful labels? Many Blessings, Sally
Chris Scheuer says
Thank you, Sally! I'm so happy you've enjoyed our recipes and appreciare your kind words 💕 I'll be happy to send the labels.
Lorissa says
I’ d love to have the labels so I can print them at home. Can you please email them to me?
Chris Scheuer says
Sure, I'll send them now Lorissa!
Alison says
Hi Scott and Chris! I absolutely can’t wait to make these tomorrow and would love to gift some wedges to my neighbors with your lovely labels. Thank you so much for simplifying and resharing this recipe!
Chris Scheuer says
Hi Alison, you're welcome! Sending the labels now. Enjoy!
Hilda Graham says
I would love to receive the pdf of the labels to go with this lovely recipe!!!
Chris Scheuer says
Sure! We'll send them now!
Deb says
This will be my new Christmas Gifts! Please send me labels also! So excited! Thanks for sharing!
Chris Scheuer says
This will make a really fun Christmas gift! The labels have been sent, enjoy!
Millie Law says
Hi Chris,
I’m looking forward to making gifts of your yummy sounding rosemary shortbread! Is it still possible to get labels?
Thanks very much!
Chris Scheuer says
Sure! I'll get the labels off to you now, Millie! Enjoy!
Jane Johnson says
I've made your Rosemary Shortbread before and it is delicately delicious! Going to make again and give as a housewarming gift. Please send your beautiful labels. Thank you, Chris!
Chris Scheuer says
Thanks, Jane! The labels are on the way!
Kayc says
The Rosemary shortbread is delicious - buttery and soft. It was so easy to make - it only took a spoon to mix it together. Packaged like you show here with the labels you kindly shared. A big hit!
Mom says
Thank you for sharing. Delicious!
Chris Scheuer says
So happy you enjoyed it!
Chris Scheuer says
So happy you enjoyed this recipe, Kayc! Thanks for taking the time to leave a comment! 💕
Karen DuBois says
I’d love the labels! And I can’t wait to try the recipe! Thanks!
Chris Scheuer says
Sure! We'll send them now, Karen!
Pam says
Love this recipe! Would enjoy sharing it with friends. Would you please send me the labels? Thanks so much!
Chris Scheuer says
This will be a really fun treat to share with friends! The labels have been sent, Pam. Enjoy!
Chris Scheuer says
Hi Pam, just tried to send you the labels but the email was returned. It said "not deliverable". Could you had entered the wrong email?
Michelle Garrett-Chambers says
I'm trying this recipe over the weekend .... I absolutely love rosemary shortbread but my version will be vegan friendly. I'll let you know how this one turns out with the substitutions.
I would love some labels too .... many thanks! The Spinach Girl
Chris Scheuer says
Yes, please share your vegan results, Michelle! That will be helpful for other vegan readers. The labels have been sent!
Kayc says
Would appreciate the lables for the Rosemary Shortbread. Thank you for sharing.
Chris Scheuer says
Sure, sent them today, Kayc! ENJOY!
Kaye says
Hi Chris,
Have made many of your recipes and they always turn out great! Look forward to your emails with new recipes. I would like to make these for homemade gifts for friends and neighbors. Can you please send me the PDF for the labels.
Thanks!
Chris Scheuer says
Thank you, Kaye! This shortbread will make great gifts. The labels have been sent!
Janet Quinn says
The recipe looks great. I would love the PDF file for the labels please.
Chris Scheuer says
I think you'll love it, Janet! We'll be happy to send you the pdf!
Linda J Demler says
Thank you for sending the beautiful labels. I will use when I make this wonderful recipe again. It was so good that My husband and I ate it up without sharing. I will use my new shortcake pan for gift-giving this fantastic treat. Really good. Thanks again;})
Chris Scheuer says
Haha! I get it Linda. I usually have to get these out of the house or we too will eat them all up!
BRENDA G PULVER says
I can't wait to try this. Are you offering the PDF for the label for this recipe also?
This reminds me a cookie my sisters make but they make it into a log, then roll it in pinenuts, then cut into slices and cook.
Chris Scheuer says
Hi Brenda, yes, the labels should be in your email! Enjoy!