Honey-Rosemary Olive Oil Shortbread Cookies
Delicate buttery shortbread cookies infused with fragrant rosemary and a touch of honey, baked to a tender crisp. This mediterranean-inspired desserts ready in about 35 minutes layers all-purpose flour, softened unsalted butter, powdered sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups all-purpose flour
- 1 cup softened unsalted butter
- 3/4 cup powdered sugar
- 1/4 cup extra virgin olive oil
- 1 tbsp finely chopped fresh rosemary
- 2 tbsp honey
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 325°F and line a baking sheet with parchment paper.
- Step 2: In a large bowl, beat 1 cup softened unsalted butter with 3/4 cup powdered sugar using a hand mixer on medium speed until light and fluffy, about 3 minutes.
- Step 3: Add 1/4 cup extra virgin olive oil, 2 tbsp honey, and 1 tbsp finely chopped fresh rosemary to the butter mixture and mix until combined.
- Step 4: Sift in 2 cups all-purpose flour and 1/4 tsp salt, then fold gently with a spatula until a soft dough forms.
- Step 5: Roll the dough into a log about 2 inches in diameter, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
- Step 6: Remove dough from fridge and slice into 1/4-inch thick rounds, placing them 1 inch apart on the prepared baking sheet.
- Step 7: Bake for 18-20 minutes until the edges begin to turn golden but the centers remain pale.
- Step 8: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honey-Rosemary Olive Oil Shortbread Cookies take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Honey-Rosemary Olive Oil Shortbread Cookies?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Honey-Rosemary Olive Oil Shortbread Cookies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Honey-Rosemary Olive Oil Shortbread Cookies for a different number of people?
The recipe is written for 24 servings. Multiply each ingredient by (your serving target / 24). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Honey-Rosemary Olive Oil Shortbread Cookies?
Mediterranean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
