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.
Pat OHara says
Thank you in advance.
I would love the PDF for the rosemary label.
What a great find you are.
Chris Scheuer says
Thanks, Pat! The labels are on the way!
Amy says
I haven’t made this recipe but made the NYT ‘s one last year. Unfortunately I cannot access it now, but will be making this one this weekend. Last year, I made it with gluten free flour and it was wonderful. I preferred it thinner and more crisp, but used the thicker version as crumbs for a cheesecake crust with cranberry topping. Fabulous!!
Chris Scheuer says
Hope you enjoy it, Amy!
Anne says
They are so beautiful and smell so delectible I' having difficulty resisting a nibble. I'd love to have the labels as I' planning to give them as gifts.
Chris Scheuer says
Hah! I know what you mean, Anne! The problem is it's hard to take just one nibble! We'll be happy to send the labels.
Sacha van Heemstra, www.fincalliber.es says
Hello Chris,
this is Sacha from Spain! I discovered your great site a few months ago and it changed my life! I was already obsessed with baking and running a B and B sure supports this "obsession", but your Crazy Easy Recipes make me want to bake even more. So thank you for all the inspiration and on behalf of my very happy guests: keep them coming!
If you could forward me the pdf with the labels? I think there will be some of this shortbread coming out of the oven tomorrow...
Chris Scheuer says
So nice to "meet" you Sacha! I'm so happy you've enjoyed our recipes all the way over in Spain. It's awesome that you have a B&B, how fun (but I'm sure it's also a lot of work!)! We'll be happy to send you these labels! Maybe one day when all this crazy stuff is over, we'll be able to visit Spain!
Donna Cheung says
I have made these amazing shortbreads today...WOW, they are terrific, I will have to hide them away in the freezer so that I don't eat them all before I give them away! fFrom the cane sugar sprinkled on the top to the slightly salty and delicate rosemary flavour, these are perfection. I will be making more as I am sure they will be a big hit with family and friends. The labels which I coloured in myself as I do not have a colour printer will make a lovely addition to the cellophane bags. Thank you so much for sharing this decadent shortbread!
Donna
Ruth Aarons says
You are the answer my holidays gift dilemmas! I'm certainly going to try these and would love your PDF labels so they will look really professional. Thank you and happy holidays.
Chris Scheuer says
Yay! Thanks Ruth, just sent the labels!
Sheri H says
My sister in-law raved about your recipe, I'm excited to give my friends and neighbors a unique gift this year -- this is perfect! I would love a pdf of your gift tags, thank you so much!
Chris Scheuer says
Thanks, Sheri! I'm so happy she enjoyed it! We'll send the labels now!
Tammy Gilroy says
I can’t wait to try this rosemary short bread! Could you please send me labels. Thank you!!!
Yakuta says
Chris I love your site and recipes. After many years my boys are home one of the only highlight of these crazy times we live in. I made these shortbreads this evening and they came out brilliant. Thank you for sharing the recipe and would greatly appreciate the labels
Chris Scheuer says
Thanks so much, Yakuta, for sharing your results. It's wonderful that you get to enjoy these times with your boys. I call the benefits of what we're going through right now "a moment in time" that we need to appreciate.Sending you the labels now! Enjoy!
Debbie Mraz says
Hi!
I absolutely love shortbread and I love rosemary, so this should be wonderful! Thank you so much for bringing this to us. The other thing I absolutely love is browned butter, so I am browning some right now ( night time) so it can cool into a soft butter consistency before I make my dough tomorrow. I hope it works.
I would love to get the labels also, thank you so much!
Debbie
Chris Scheuer says
Yum, sounds wonderful with the brown butter, Debbie! Sending the labels now!
eleni dellaportas says
I am so excited to make these can you please email me the PDF for the labels!
Chris Scheuer says
Sure! Hope you enjoy them, Eleni!
Judy Gan says
I have tried this and many of your other recipes—all wonderful! Would love the pdf for the labels for my holiday gifts for neighbors. Thank you!
Chris Scheuer says
Thanks, Judy! We'll be happy to send the PDF!
Donna Cheung says
Hi Chris, I can't begin to tell you how much I enjoy your recipes, I have given your focaccia recipe to many people and also shared many more of your recipes. It appears you are my "go to" when I need inspiration for a new recipe. Due to Covid and being in lockdown here in Manitoba (except for essentials such a food/groceries) I have decided to make baskets of baking for those who we won't see this Xmas season due to the spike in infections. I am excited to make these Rosemary Shortbreads as an addition to my other Xmas baking. I would love to have a set of your labels to attach to them.
Thank you!
Chris Scheuer says
Thanks so much, for your kind words, Donna! I'm so glad you've enjoyed our recipes! We will be happy to send the labels for the shortbread. What a kind idea to make the baskets!
Roxanne Montebello says
May I have a copy of your labels for the Rosemary Shortbread? If you had labels for the Rosemary Bread, I would love those as well. Thanks!
Chris Scheuer says
Hi Roxanne, just sent the labels for the rosemary shortbread. Sorry, I don't have any labels for the rosemary bread at this point.
Vicki says
I would love the labels.Thanks
Chris Scheuer says
Sure, they should be in your email, Vicki!
Lee says
I'm going to make these for Christmas presents along with your Chewy Toffee Pumpkin Cookies! May I have the PDF of your labels! So excited that I found your site!
Chris Scheuer says
Welcome to The Café, Lee! We'll be happy to send you the labels.
Timberly Fawn Flowers says
Do you think pine would be a tasty substitute for the rosemary?
Chris Scheuer says
If you have a nice tasting pine, I think that would be fine. You have to be careful though as some pine tastes a bit like turpentine.
Ann Daley says
Hi guys, just found your site and that amazing recipe for Rosemary shortbread - I would love the printable label PDF if possible, as I’d love to gift these at Christmas. Many thanks, Ann
Chris Scheuer says
Hi Ann, welcome to The Café! I'll get the labels off to you now! Enjoy!
Carolyn says
Dear Chris do you mean demerara sugar for the shortbread, that's what I used as I don't think we have Demera sugar here. I'm making my second batch now
Carolyn
Chris Scheuer says
Hi Carolyn, yes, that was a typo. I do mean demerara or turbinado or raw sugar. Thanks for catching that!
Anna says
Wonderful recipe, thank you!!! Could you kindly forward the label PDF? Many thanks.
Chris Scheuer says
Sure, we'll be happy to send them Anna! So happy you enjoyed this recipe!
Marelize van der Merwe says
Wow! This sounds amazing. Just have the bran muffins in the oven now and are definitely going to make this, was looking for a use for the rosemary growing in my garden.
I always give homemade gifts and would love to use your labels too please.
Looking forward to using more of your recipes... This is a great find. May God continues to bless you.
Marelize
Chris Scheuer says
Thanks so much, Marelize! Hope you enjoy this recipe. The labels should be in your email.
Willa Schrlau says
Thank you for this amazing recipe! I just made a batch and it is gorgeous and smells heavenly! I would love to have a pdf ofyour beautiful labels to go with it for gifts, such a great idea!
Thank you,
Willa
Chris Scheuer says
Sure, we'll get the labels off to you, Willa! I'm so happy you had good success with this recipe!
Jim Radtke says
I was curious about using rosemary in a cookie but after about the fifth time making them, I can say they are addictive! Amazing flavor and very buttery. I always cut them in small pieces to make them last longer but that doesn’t work as we always take at least 2! Just before a hard freeze I pulled the rest of rosemary from the garden and I hope it is enough for a double recipe! Excellent simple recipe.
Chris Scheuer says
Haha! I know what you mean, Jim, about, smaller pieces not making it last longer! I'm so happy you enjoyed this recipe!
Karen says
oh! the Rosemary shortbread!! My daughter's name is Rosemary and alway looking for "rosemary" items! this is perfect! Would love a link to the labs as well if possible....so pretty!
Chris Scheuer says
That's so awesome, Karen! Hope she loves this shortbread! Sending the labels now.
Barbara L Nightengale says
Thank you for your wonderful recipes AND inspiration. The is nothing like reading the Word and wonderful food
Chris Scheuer says
You're welcome! And what you said is so true, Barbara!
Raylene says
Absolutely one of the most scrumptious recipes I've ever made! Thank you so much for sharing more of your delicious recipes with your audience. I, too, would love to have access to your labels if possible. Thank you so much and I hope your holidays are delightful!
Chris Scheuer says
Thanks so much, Raylene! The labels should be in your inbox!