Salted Rosemary Shortbread Recipe

I absolutely love this Salted Rosemary Shortbread Recipe because it strikes a perfect balance between buttery richness and herbal brightness. The rosemary brings such a fresh, piney note that surprises your taste buds, while the pinch of flaky sea salt on top takes these cookies from ordinary to memorable. Whether you’re serving these with tea or as a little treat after dinner, they’re guaranteed to impress.

When I first tried baking this recipe, I was amazed at how easy it was to get that crisp, melt-in-your-mouth texture without any fancy ingredients. You’ll find that combining all-purpose and rice flour gives the shortbread a delicate crumb that’s just right. Plus, the hint of grapefruit zest adds a subtle citrus twist that lightens the flavors — making this salted rosemary shortbread recipe a go-to for both everyday and special occasions.

this …

Ingredients You’ll Need

Each ingredient in this salted rosemary shortbread recipe plays a role in creating that iconic shortbread texture and flavor – from the soft, rich butter to the herb-infused flours. When picking your ingredients, freshness matters, especially for the rosemary and grapefruit zest — they really bring this recipe to life.

• All-purpose flour: The base of the shortbread’s structure; unbleached provides a clean flavor.
• Rice flour: Adds tenderness and a slightly crunchy finish — my secret ingredient for perfect crumb.
• Kosher salt: Balances sweetness and enhances the rosemary’s aroma.
• Fresh rosemary: Make sure it’s finely chopped for even flavor distribution; frozen won’t do here.
• Unsalted butter: Room temperature butter creams better, giving you a lighter dough.
• Granulated sugar: Divided usage adds sweetness inside and a delicate crunch on top.
• Grapefruit zest: Adds a subtle citrus brightness that complements the rosemary perfectly.
• Flaky sea salt: Sprinkled on top before baking for that delightful salty crunch.

Variations

I love that this salted rosemary shortbread recipe is so flexible — you can easily swap out ingredients or ramp up flavors to match your mood or the season. It’s fun to experiment with different herb and citrus combos, and sometimes I make a batch using lemon zest instead of grapefruit for a sharper zing.

• Lemon zest instead of grapefruit: I tried this once on a whim and really enjoyed how the lemon brightened the buttery base.
• Thyme or lavender in place of rosemary: For a floral twist, thyme or dried lavender works beautifully—just reduce dried herbs to avoid overpowering.
• Gluten-free version: Swap all-purpose flour with a blend of gluten-free flour and rice flour, keeping the same quantities.
• Adding chopped nuts: Toasted pistachios or almonds add a pleasant crunch and nutty flavor if you want more texture.

How to Make Salted Rosemary Shortbread Recipe

Step 1: Prepare the Dough Mixture

Start by lining your baking pan with parchment paper—this makes cleanup a breeze and lets you lift the cookies out easily once baked. Whisk together your all-purpose flour, rice flour, chopped rosemary, and kosher salt in a bowl; this dry mix is the foundation of your shortbread. Mixing the herbs and salt evenly into the flour ensures every bite has that lovely balance of flavor.

Step 2: Cream Butter, Sugar, and Zest

Using a stand mixer fitted with a paddle attachment, beat the room temperature butter with half of the sugar and the grapefruit zest until the mixture is fluffy and light—this usually takes about 2 to 3 minutes. This step is so crucial because you want the zest and sugar to infuse right into the butter for extra flavor and sweetness spread evenly throughout your dough.

Step 3: Incorporate the Flour Mixture

Next, add the flour mixture in two stages: start mixing on low speed until it looks crumbly, then raise to medium and continue beating for a couple more minutes until everything comes together nicely. Avoid over-mixing here—once the dough looks uniform and sticky, it’s ready. Then, press this dough evenly into your prepared pan using an offset spatula to get smooth edges and a flat surface.

Step 4: Chill and Bake

Chill your dough in the refrigerator for at least an hour — trust me, this step makes slicing and baking much easier. When you’re ready to bake, preheat the oven to 375°F (190°C). Before baking, prick the shortbread all over with a fork to prevent puffing, then sprinkle with the remaining sugar and flaky sea salt. Bake for 30-35 minutes or until the edges have taken on a golden brown glow.

Step 5: Cut and Cool Properly

Right out of the oven, cut the shortbread into strips and then rectangles while still warm to get clean edges, following the measurements in the recipe for perfect uniformity. Let the cookies sit in the pan for about 10 minutes to firm up, then gently free the edges with a thin spatula. Cooling completely in the pan helps maintain their shape and prevents crumbling when you transfer them off the parchment.

Step 6: Separate and Store

Once fully cooled, lift the shortbread out carefully using the parchment and double-check the cut lines to break them apart cleanly. These cookies store beautifully, so whether you’re keeping them at room temperature in an airtight container or freezing for longer, they maintain their crumbly, buttery perfection.

How to Serve Salted Rosemary Shortbread Recipe

Garnishes

I like to keep garnishes simple but effective — a small sprinkle of extra flaky sea salt right before serving adds a delightful crunch and elevates the flavor. Sometimes, I add a tiny sprig of fresh rosemary on the plate or a light dusting of powdered sugar for a pretty contrast.

Side Dishes

These shortbread cookies pair beautifully with fresh fruit preserves, a mild cheese like brie, or alongside a warm cup of herbal tea. For brunch, I’ve served them as a sweet accompaniment to savory quiches or salads, and my family absolutely loved the balance.

Creative Ways to Present

For holiday gatherings, I like stacking these cookies in a decorative tin lined with parchment and tied with twine—makes a charming homemade gift! Another idea is to arrange them on a slate board with fresh rosemary sprigs and small bowls of honey or marmalade for a festive dessert display.

Make Ahead and Storage

Storing Leftovers

I store leftover salted rosemary shortbread in an airtight container at room temperature, layering the cookies between sheets of parchment paper to prevent sticking and breakage. They stay fresh and crispy for up to a week, which is perfect for nibbling or sharing.

Freezing

Freezing these shortbreads works wonderfully — I freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe container with parchment between layers. This keeps them from sticking or breaking. When you’re ready, just thaw at room temperature for a few hours.

Reheating

If you want to refresh the cookies after thawing, warming them gently in a low oven (about 300°F for 5 minutes) crisps them back up beautifully. Just don’t overheat or they can become too dry—I’ve found a quick warm-up keeps that perfect buttery texture intact.

FAQs

Final Thoughts

This salted rosemary shortbread recipe has become one of those special treats I turn to when I want something simple but extra delightful. Its buttery crumb, herbal notes, and that pinch of sea salt hit just the right spot every time. I hope you enjoy making them as much as I do — and trust me, once you try this recipe, it might just become your new favorite way to bake shortbread!

Print