Rosemary Shortbread Cookie Cutouts from Holley Grainger

Rosemary Shortbread Cookie Cutouts

  • Author: Holley Grainger
  • Yield: 20-24 cookies 1x
  • Category: Dessert


  • 1 cup butter, softened (2 sticks)
  • 1/2 cup white granulated sugar
  • 1 tsp vanilla extract
  • 2 cups sifted all-purpose flour (plus extra as needed for rolling)
  • 2 Tbsp fresh rosemary, chopped
  • 1 Tbsp ground cinnamon
  • 1/4 tsp salt


  1. Using a stand mixture, beat together butter, sugar and vanilla extract until light and fluffy. Scrape sides of bowl as needed to ensure ingredients are combined.
  2. Whisk together flour, rosemary, cinnamon and salt in a medium bowl. Gradually beat flour mixture into butter mixture with the mixer on low. Increase speed to medium and mix until flour is incorporated and dough pulls away from the sides of the bowl. Scrape sides of bowl as needed.
  3. Divide dough in half shaping each piece into a disk. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
  4. When ready to bake, heat oven to 325 degrees F and line a baking sheet with parchment paper or a silicone baking mat. Remove dough from the refrigerator and unwrap.
  5. On a lightly floured surface, roll out dough to 1/4-inch to 1/2-inch thickness. Cut into rounds or shapes using a lightly floured cookie cutter. Place on the prepared baking sheet. Sprinkle with a pinch of additional sugar and salt, if desired.
  6. Bake cookies for 15-18 minutes or until the edges are lightly brown. Remove from the oven and allow to sit on the baking sheet for 1 minute. Transfer to a wire rack to cool.