Orange zest, fresh rosemary, and good butter: a short ingredient list with a beautiful return. These orange rosemary herbal shortbread cookies are crisp at the edges with a tender, sandy crumb. The orange brings brightness, the rosemary a woodsy fragrance that lingers after each bite. Bake a batch for the holiday tin, save a few for your afternoon coffee, and wrap the rest for someone you love.
Citrus and rosemary are ingredients I love bringing together in the kitchen. Rubbing orange zest into sugar releases its fragrant oils, while finely chopped rosemary adds an earthy note that balances the sweetness
The ingredients:
- Unsalted butter: Use softened butter that holds its shape rather than looking shiny or melted.
- Powdered sugar: Gives the cookies a fine, tender texture.
- Granulated sugar: Helps distribute the orange zest and rosemary throughout the dough.
- All purpose flour: Provides structure. Weigh it for the most consistent results.
- Cornstarch: Softens the crumb and gives the shortbread its delicate bite.
- Orange zest: Adds citrus flavor without the extra liquid of orange juice. Grate only the colored peel, avoiding the bitter white pith.
- Fresh rosemary: Remove the woody stems and chop the leaves very finely.
- Vanilla extract or vanilla bean and salt: Round out the flavor.
Our tips for perfect herbal shortbread:
We really love our shortbread here. If you love botanical cookies as much as we do, you may also enjoy Pine needle shortbread, Rose Petal Cardamom Shortbread or Lavender Shortbread Cookies
- Tips for beautiful shortbread
- Weigh the flour. Too much flour can make the dough difficult to bring together and the finished cookies dry.
- Chop the rosemary finely. Small pieces distribute the flavor evenly and keep the texture pleasant.
- Keep the dough cool. If it becomes sticky or the cut shapes soften, return it to the refrigerator before baking.
- Mix gently. Once the flour is incorporated, press any remaining crumbs together rather than kneading the dough repeatedly.
- Watch the edges. Cutter size, dough thickness, and baking sheets affect timing. Look for lightly golden edges rather than relying only on the timer.
Should you sift flour when you make shortbread?
We recommend sifting flour for all baked goods to break up any clumps. It’s especially a good idea in this in a recipe like this that has such few ingredients. However, you can skip this step if you don’t have a sifter.
Why is my shortbread too soft?
Shortbread contains a high amount of butter, so if you find your shortbread too soft, try chilling the bars before baking. This will allow the butter to harden.
Do I need to poke holes in my shortbread with a fork?
Forking shortbread is not necessary, but it prevents the butter from bubbling. Pricking your shortbread also gives it that signature Scottish shortbread cookie design!
How should I store shortbread cookies?
Because shortbreads have a high fat content, they must be handled carefully to prevent crumbling. To store, arrange your cookies in a single layer, adding a piece of parchment or waxed paper between layers.
How long will shortbread last?
Shortbread cookies keep longer than most other cookies, making them perfect for edible gifts or when you need to make something ahead. They even taste better the next day or two after you bake them! They will keep in an airtight container at room temperature for up to 3 weeks or in the freezer for up to three months.
Perfect for gifting
These cookies are so special because they are a perfect, unique, edible gift! Share them with your loved ones this season, and hopefully, they become a part of your tradition.
Orange Rosemary Shortbread Cookies
Ingredients
- 2 cups all purpose flour (260 grams)
- 1 cup butter softened unsalted (227 grams)
- ½ cup (60 grams) powdered sugar
- 2 tablespoons granulated sugar
- ½ cup (68 grams) corn starch
- 1 pinch salt
- orange peel zest
- 1/3 cup (30 grams) fresh or dried herb of choice rosemary, sage and thyme
- 1 tbsp vanilla extract
Instructions
- Preheat oven to 350 degrees F or 176 C
- Start by making an infused herb sugar, where all of your flavor will come from. Do this by mixing up your powdered and granulated sugar, vanilla extract, orange zest and herbs. Use a mortar and pestle or food processor to do this. If you don't have either, finely chop the herbs and mix in with the sugar.
- Cream your butter with your infused sugar until fluffy and well incorporated.
- Sift in the flour and corn starch and gradually mix. Work it with your hands until the dough becomes a ball.
- On a lightly floured surface, roll your dough out about 1 inch thick.
- Cover in a chill for 30 - 45 minutes.
- Cut into desired shapes.
- Bake for 10–12 minutes, checking for set surfaces and lightly golden edges. Larger cookies may need longer.
- Leave on the baking sheet for at least 5 minutes, then carefully transfer to a wire rack to cool completely.
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