This Easy Shortbread Tastes Fancy but Is a Snap To Make

When I was a child, I hated rosemary. I could smell it in a dish from a mile away. It was the one flavor that used to turn my stomach, so much so that my mother didn’t keep it in the house. As an adult, my feelings about rosemary have done a complete 180. I love the earthy taste it brings to everything: vegetables, grilled meats, compound butter, and even cookies!

Everyone Loves My Lemon Rosemary Shortbread

Shortbread is a year-round staple in my house. It’s a quick and easy way to get that buttery cookie fix, and you can add so many things to shortbread to customize it. A few years ago, I was heading to a game night with a friend, and I knew there would be a lot of new people to meet. I really wanted to make a good impression, so I planned to make shortbread.

At the time, I was obsessed with the idea of savory desserts, so I chopped a bunch of rosemary and added it to my shortbread. Luckily, the herby rosemary mixed beautifully with the buttery and slightly sweet shortbread. The cookies were a hit.

No Mixer Needed

These cookies are the ultimate crowd-pleaser. If you want to surprise your friends or guests with a dessert they might never have experienced before, this is the easiest way to do it. They also seem much fancier than they really are, which makes you look like a pro, so it’s a win-win!

I developed this recipe without a mixer because I wanted it to be as accessible as possible. You can use a hand or stand mixer in steps two and three if you like, but you can also make this recipe with nothing more than a wooden spoon and clean hands.

I’ve shared these cookies with many friends and family members over the years, and the consensus is that they are the perfect bite to add to a charcuterie board or to munch on with some spicy chai. No matter what you eat these with, I hope you enjoy making them!

More Easy Cookies for the Cookie Box