Honey-Rosemary Olive Oil Shortbread Cookies

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Delicate buttery shortbread cookies infused with fragrant rosemary and a touch of honey, baked to a tender crisp. This Mediterranean-inspired recipe, ready in about 35 minutes, layers all-purpose flour, 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.

Prep: 15 min Cook: 20 min Serves 24 Mediterranean cuisine 110 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Bakeware worth owning for recipes like this → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 325°F and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Remove dough from fridge and slice into 1/4-inch thick rounds, placing them 1 inch apart on the prepared baking sheet.
  7. Step 7: Bake for 18-20 minutes until the edges begin to turn golden but the centers remain pale.
  8. Step 8: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Related recipes