Rosemary Shortbread Christmas Cookies Everyone Craves
What kind of recipe is it?
Rosemary Shortbread Christmas Cookies are a delightful twist on the classic shortbread, combining the rich, buttery flavor of traditional cookies with the aromatic, earthy notes of fresh rosemary.
These cookies are melt-in-your-mouth tender, making them perfect for holiday gatherings or as a unique gift for loved ones. Their enchanting flavor profile appeals to both sweet and savory palates, making them ideal for those looking to impress guests or for anyone wanting to add a special touch to their festive baking repertoire.
1. Prepare mise en place by gathering all ingredients: 1 cup (2 sticks) softened unsalted butter, ¾ cup granulated sugar, 2 tablespoons finely chopped fresh rosemary leaves, 2 cups all-purpose flour, ¼ teaspoon salt, 1 teaspoon vanilla extract, and optional confectioners’ sugar for serving.
2. Preheat the oven to 175 °C (350 °F) and position the oven rack in the center.
3. In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Using an electric mixer fitted with a paddle attachment, beat on medium speed for 2-3 minutes until the mixture becomes light and fluffy.
4. Add the finely chopped rosemary leaves, salt, and vanilla extract to the butter-sugar mixture, mixing on low speed until just combined.
5. Gradually add the all-purpose flour to the mixture, mixing on low speed until the dough comes together.
Avoid overmixing to maintain a smooth texture.
6. Turn the dough out onto a lightly floured work surface. Gently shape it into a disk about 1.5 cm (0.5 inches) thick. Wrap it in plastic wrap and refrigerate for 30 minutes to allow it to firm up.
7. Once chilled, remove the dough from the refrigerator and unwrap it. Lightly flour the work surface and roll the dough out to about 0.5 cm (1/4 inch) thickness.
8. Using cookie cutters, cut the dough into desired shapes and place them on a baking sheet lined with parchment paper, ensuring they’re spaced about 2.5 cm (1 inch) apart.
9. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden and the centers are firm to the touch.
The cookies should have a subtle aroma of rosemary and vanilla.
10. Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
11. (Optional) Once cooled, dust the cookies with confectioners’ sugar before serving for an elegant touch.
12. Store any leftover cookies in an airtight container at room temperature for up to one week.
Variations
Lemon Rosemary Shortbread: Add the zest of 1 lemon (about 15g) to the dough for a rejuvenating citrus twist alongside the rosemary flavor.
Gluten-Free Rosemary Shortbread: Substitute the 2 cups (240g) of all-purpose flour with a gluten-free flour blend to accommodate gluten-free diets.
Vegan Rosemary Shortbread: Replace the 1 cup (226g) of unsalted butter with 1 cup (240ml) of coconut oil or a dairy-free butter alternative, and use a flax egg as an egg replacer if necessary.
Chocolate Rosemary Shortbread: Incorporate ½ cup (45g) of unsweetened cocoa powder into the dough for a rich chocolate flavor that complements the earthy notes of rosemary.
Tips on plating and presentation
Plating your Rosemary Shortbread Christmas Cookies can elevate their appeal and make them a festive centerpiece.
Start by choosing a beautiful serving platter, something that complements the cookies’ subtle colors. I like to stack the cookies in neat layers or arrange them in a charming curve, showcasing their unique shapes.
To add a seasonal touch, sprinkle some fresh rosemary sprigs around the cookies or use edible flowers for color. A dusting of powdered sugar can also create a delightful snowy effect.
Finally, consider incorporating personalized tags or decorative napkins to enhance the presentation. It’s about creating a warm atmosphere that invites guests to indulge in these delicious treats.
What other dishes can I pair it with?
While your Rosemary Shortbread Christmas Cookies steal the show, pairing them with complementary dishes can enhance the overall experience.
I love serving these cookies alongside a cheese board loaded with tangy goat cheese, sharp cheddar, and a drizzle of honey. The creaminess of the cheese beautifully balances the rosemary flavor.
For something lighter, a fresh arugula salad with citrus vinaigrette works wonders too, cutting through the richness of the cookies.
If I’m feeling indulgent, I might include a rich chocolate tart; the bitterness of the chocolate contrasts nicely with the herbal notes.
Finally, don’t shy away from nuts or spiced nuts—they add a delightful crunch and warmth that complements the shortbread perfectly.
What drinks can I pair it with?
To elevate your experience with Rosemary Shortbread Christmas Cookies, I often reach for drinks that enhance their unique flavor. A crisp, dry sparkling wine pairs beautifully, as its acidity cuts through the buttery richness of the cookies.
If I’m in the mood for something non-alcoholic, I love a rejuvenating rosemary-infused lemonade. The subtle herbaceous notes complement the cookies without overpowering their delicate taste.
Another delightful option is a warm cup of Earl Grey tea. The bergamot serves as a fragrant partner, rounding out the herbal essence of the rosemary.
Whether you choose a festive cocktail or a cozy hot drink, these pairings will surely elevate your cookie experience and make your holiday moments even more memorable.
Frequently Asked Questions
Can I Use Fresh Rosemary Instead of Dried?
Absolutely, you can use fresh rosemary instead of dried! Just remember, fresh herbs are more potent, so I’d suggest using about three times the amount. It’ll give your recipe a vibrant flavor boost. Enjoy!
How Long Do These Cookies Stay Fresh?
These cookies stay fresh for about a week when stored in an airtight container. I’ve found they taste best within three days, but they still hold up nicely for a longer duration. Enjoy!
Can I Freeze Rosemary Shortbread Cookies?
Absolutely, I can freeze rosemary shortbread cookies! Just wrap them tightly in plastic wrap or foil, then store them in an airtight container. They’ll stay fresh for up to three months—perfect for enjoying later!
What’s the Best Way to Store Them?
I recommend storing them in an airtight container at room temperature. This keeps them fresh and tasty for up to a week. If you’ve got extras, slide them into the freezer for longer preservation.
Are These Cookies Gluten-Free?
No, these cookies aren’t gluten-free. I usually use regular flour for that crumbly texture. However, I’ve experimented with gluten-free alternatives if you’re looking for a variation. It’s worth a try if you need it!
