These rosemary orange shortbread cookies are a delightful twist on a classic. The buttery, tender cookie is balanced by the woodsy aroma of fresh rosemary and a bright hint of citrus. They have a sophisticated flavor that feels special without being complicated.
This is a simple slice-and-bake recipe, which makes it great for preparing ahead of time. The dough needs to chill for at least an hour, so you can make it in the morning and bake the cookies fresh in the afternoon. They are a wonderful treat to enjoy with a cup of tea or coffee.
Why is Rosemary Orange Shortbread Cookies a Must-Try?
Rubbing the rosemary and orange zest into the sugar helps release their essential oils, infusing the entire cookie with more flavor.
Using very cold butter is key to a flaky, tender shortbread. The butter creates small pockets that result in a delicate, crumbly texture.
Chilling the dough log until it’s firm allows you to slice clean, even rounds and prevents the cookies from spreading too much in the oven.
Ingredients for Rosemary Orange Shortbread Cookies
• Fresh Rosemary: This is essential for the intended flavor and aroma. Dried rosemary is not a good substitute as it can be tough and overpowering.
• Unsalted Butter: Using unsalted butter lets you control the salt level. Make sure it is very cold, straight from the refrigerator.
• Orange: A standard navel orange works well. Be sure to zest the orange before you juice it.
• All-Purpose Flour: Standard all-purpose flour gives these cookies the right structure. Be sure to measure it correctly by spooning it into your measuring cup and leveling it off.
Exact quantities are in the recipe card below.
How to Make Rosemary Orange Shortbread Cookies
Step 1: Make the Scented Sugar and Dough
First, combine the sugar, rosemary, and orange zest in a bowl. Rub them together with your fingers to release their aromas. Add the flour and salt, then cut in the cold butter until the mixture looks like coarse crumbs. Add the orange juice and mix just until a dough forms.
Step 2: Shape and Chill the Dough
Turn the dough out onto parchment paper and roll it into a log about 2 inches wide. Wrap it tightly in the paper and place it in the refrigerator to chill for at least one hour. This step is important for firm cookies that slice easily.
Step 3: Slice and Bake the Cookies
Once the dough is firm, preheat your oven and line baking sheets. Slice the log into 1/4-inch thick rounds and place them on the sheets. Bake until the edges are just turning golden brown, then let them cool on the pan for a few minutes before moving to a wire rack.
What to Serve with Rosemary Orange Shortbread Cookies
These cookies are lovely on their own, served with a hot cup of black tea or a simple coffee.
Expert Tips for Rosemary Orange Shortbread Cookies
Chilling the dough is an important step. It makes the log easier to slice and helps the cookies hold their shape while baking.
For the most tender shortbread, avoid overworking the dough once the liquid is added.
The dough log can be frozen for up to 3 months. Let it thaw in the refrigerator for about 30 minutes before slicing and baking.
For a little sparkle, you can roll the dough log in coarse sanding sugar before chilling.
How to Store and Freeze Rosemary Orange Shortbread Cookies
Store cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze the unbaked dough log, tightly wrapped, for up to 3 months. Slice and bake from frozen, adding a few extra minutes to the baking time. Baked cookies can also be frozen for up to 1 month.
Rosemary Orange Shortbread Cookies Recipe FAQs
Why did my shortbread cookies spread so much?
Spreading is usually caused by dough that is too warm. Make sure your butter is very cold and that you chill the dough log until it is completely firm before slicing and baking.
Can I use dried rosemary?
It’s not recommended. Fresh rosemary provides a fragrant, pine-like flavor that is much better than dried. The texture of dried rosemary can also be woody and unpleasant in a delicate cookie.
Can I make the dough ahead of time?
Yes, this dough is great for making ahead. The log can be stored in the refrigerator for up to 3 days or frozen for up to 3 months before slicing and baking.
Rosemary Orange Shortbread Cookies
Ingredients
- 2 1/4 cups all-purpose flour 270 g
- 1/2 cup granulated sugar 100 g
- 2 tablespoons finely chopped fresh rosemary
- 2 teaspoons finely grated orange zest from 1 medium orange
- 1/4 teaspoon fine sea salt
- 1 cup cold unsalted butter cut into 1/2-inch cubes, 2 sticks / 226 g
- 2 tablespoons fresh orange juice
Instructions
- In a medium bowl, combine the granulated sugar, chopped rosemary, and orange zest. Use your fingertips to rub the ingredients together until the sugar is fragrant and slightly damp.
- Add the flour and salt to the sugar mixture and whisk to combine. Scatter the cold butter cubes over the flour mixture.
- Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- Add the orange juice and mix with a fork until the dough starts to come together in clumps. Gently knead the dough a few times inside the bowl until it forms a cohesive ball.
- Transfer the dough to a piece of parchment paper and shape it into a log about 2 inches in diameter and 8 inches long. Wrap the log tightly in the parchment paper and refrigerate for at least 1 hour, or until very firm.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Unwrap the chilled dough log and use a sharp knife to slice it into 1/4-inch thick rounds. Arrange the cookies on the prepared baking sheets, about 1 inch apart.
- Bake for 13 to 15 minutes, or until the edges are light golden brown. The centers will still look pale.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
