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These Ginger and Rosemary Shortbread will be your new favorite holiday cookie! Quick to pull together and easy to rollout! This will be your go to cookie recipe for every holiday, just add the cookie cutter of your choice!
Ingredients Needed For Ginger and Rosemary Shortbread
- salted butter
- granulated sugar
- vanilla extract
- all-purpose flour
- candied ginger
- fresh rosemary
Kitchen Tools Used In This Recipe
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Buy Now → How To Make Ginger and Rosemary Shortbread
In a large bowl, beat the softened butter with a hand mixer for about 30 seconds until creamy. Next, add granulated sugar and vanilla extract, mix until combined. Beat in flour and stir in chopped fresh rosemary and candied ginger. If at all possible, use fresh rosemary instead of dried.
Split the dough in half and wrap each half in clear wrap. Chill dough for about 30 minutes. If you happen to refrigerate the dough longer it’s ok, you may need to let the dough sit out for a few minutes before rolling.
When ready to bake the cookies, preheat oven to 325 and line a cookie sheet with parchment.
Working with one half of the dough at a time, roll out dough to about 1/4 – 1/2 inch thick between 2 sheets of parchment paper. Use cookie cutter to press out shapes, place on parchment lined sheet pan. Leaving about 2 inches between cookies.
Bake for 10 minutes, cool on wire rack. Continue with the remaining dough.
Hope you enjoy!
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Ginger and Rosemary Shortbread
- Total Time: 50 minutes
- Yield: 36 Cookies 1x
Ingredients
- 1 cup salted butter, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 cup candied ginger, finely chopped
- 1 tbsp fresh rosemary, finely chopped
Instructions
- In a large mixing bowl, beat butter for about 30 seconds until creamy.
- Add granulated sugar and vanilla extract, mix until combined.
- Beat in flour.
- Stir in rosemary and candied ginger.
- Split dough in half and wrap in clear wrap.
- Chill dough for about 30 minutes.
- Preheat oven to 325.
- Work with one half at a time (keep the other half refrigerated).
- Roll out dough to about 1/4 – 1/2 inch thick between 2 sheets of parchment paper.
- Use cookie cutter to press out shapes, place on parchment lined sheet pan. Leaving about 2 inches between cookies.
- Bake for 10 minutes, cool on wire rack.
- Continue rolling and pressing remaining dough.
- Enjoy!
- Prep Time: 10 mins
- Chill Time: 30 mins
- Cook Time: 10 mins
- Category: Cookies
- Method: Baking