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A stack of golden brown rosemary orange shortbread cookies sits on a white ceramic plate next to a sprig of rosemary.

Rosemary Orange Shortbread Cookies

Buttery shortbread cookies infused with fresh rosemary and bright orange zest, baked until golden.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 48

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

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.
Keyword cookies, orange, rosemary, rosemary orange shortbread cookies, Shortbread