Ginger Rosemary Shortbread Cookies

Nothing says the HOLIDAYS like rosemary and ginger together in a cookie! Not too sweet and bursting with flavor, this twist on a classic shortbread cookie adds savory, herbaceous elements to any cookie table. With a handful of simple ingredients, unique Ginger Rosemary Shortbread is sure to become an unexpected family favorite!

2025 Update: This recipe was originally shared in December 2017. The recipe and post include new photos, as well as more tips and tricks AND weighted measurements in the recipe card. I hope you love these cookies!

A few years back, one of my sorority sisters mentioned something about some magical rosemary shortbread cookies she’d made. (Fun fact: this sorority sister and friend now owns a bakery!)

I was skeptical. But I also wanted to try them because maybe THAT was a way to get my tastebuds to like rosemary again. (Because, you know, I went through some years where I did not dig it.)

Turns out — shocker — that the shortbread cookies did the trick!

Why I love this recipe:

The thing about this Ginger Rosemary Shortbread recipe is it’s decadent, but light.

The cookies are sweet, but not cloyingly so. They strike a beautiful balance of savory and sweet.

The rosemary adds herbaceousness to the cookies without overwhelming the buttery cookie base. The ginger adds a bit of a zing and some crunch to the sugar rolled on the outside.

And the cookies themselves are that delightful shortbread texture we all know and love.

When a friend bit into a cookie, she looked at me, somewhat perplexed, and said, “They taste… refreshing?”

And they are. A refreshing cookie, as bizarre as that sounds, and utterly delightful.

Also: this is the cookie recipe my mother-in-law requests every holiday season for when she visits. And they’re the cookie I bake to share at exchanges and swaps because they are unique.

So if you’ve ever wanted to try a savory cookie and are unsure about the rosemary, take it from me, someone who normally cannot stand any amount of the herb: This Ginger Rosemary Shortbread is the unexpected new favorite that you need to try.

Love shortbread? Try these cookie recipes: Shortbread Brown Butter Cookies | Orange Raspberry Shortbread Cookies | Toasted Pecan Shortbread Cookies | Lemon Shortbread Cookies with Honey | Peanut Butter Shortbread Cookies with Raspberry-Orange Glaze | Vanilla Bean Shortbread Cookies | Classic Shortbread Cookies

Let’s talk about The Sweetest Season and Cookies for Kids Cancer!

The Sweetest Season is my annual holiday cookie week.

In 2011, I decided to share my favorite Christmas cookies… then invited other bloggers to join me. The celebration grew, we changed the name to make it more inclusive, my friend Susannah stepped in to help and the rest is history.

And now, every year, food bloggers get together to share new holiday cookie recipes.

This year, we’re raising money in support of Cookies for Kids’ Cancer, a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer.

Since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers. More than 35 treatments available to kids battling cancer today were stemmed from these grants.

We’d love for you to help us raise money for this cause! You can donate through our fundraising page.

Currently, Cookies for Kids’ Cancer is in a matching window with their friends at OXO. This means OXO will match every dollar up to $100,000 raised through the end of 2025. So whatever money we raise will automatically double!

What you need to make this recipe:

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• Sheet pan
• Nonstick baking mat
• Stand mixer or hand mixer
• Bowl
• Fine mesh strainer
• Sharp knife and cutting board
• Microplane
• Wire cooling rack

Here’s what you’ll need:

• Unsalted butter — we using two sticks. Set it out 30-45 minutes before you plan to make the batter so it blends easily.
• Pure maple syrup — use the real deal kind, please and thank you. This adds some sweetness to the shortbread dough.
• Powdered sugar — also known as confectioners sugar. We’ll need this for the cookie dough. You may sift yours if there are chunks in it.
• All–purpose flour — we keep unbleached AP flour at our house, but you can use the regular kind, too.
• Kosher salt — I like to use a medium grain kosher salt. (Diamond Crystal is my favorite brand.) You could also use a similarly sized sea salt, too.
• Ginger — we use ground ginger in the cookie dough and fresh ginger in the coating for the cookies.
• Fresh rosemary — finely chopped, please and thank you. You can do this in the food processor or with a sharp knife on a cutting board.
• Granulated sugar — also known as white sugar, this adds a nice sweetness and crunch the exterior of the cookies.

How to make Ginger Rosemary Shortbread Cookies

Cream the softened butter, maple syrup and powdered sugar together using a hand mixer in a large bowl OR in the bowl of a stand mixer at medium speed.

This should take about 3-4 minutes.

Sift the flour, salt and ground ginger into a separate bowl. Measure in the fresh rosemary.

Whisk, then the flour mixture sprinkle into the wet ingredients.

Stir until the batter just comes together.

Place a long piece of plastic wrap on the counter, and dollop the batter into the center.

Form a log shape, then seal by folding the plastic wrap over the cookie batter. Roll to create a rounded cookie log.

Transfer to the refrigerator and chill for at least two hours. Overnight is ideal.

Bake the Rosemary Cookies

Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.

Combine the granulated sugar and the grated ginger in a small bowl. Mix together using a fork or a spoon.

Remove the cookie log from the refrigerator.

Sprinkle the ginger sugar onto a flat surface. Roll the dough log over it until the outside is coated.

Use a pastry scraper to slice the dough into half inch thick cookie rounds.

Place the cookies on the baking sheet, leaving an inch around each cookie.

Once all the cookies have been sliced and placed on their baking sheet(s), transfer to the freezer for a 10-minute chill.

We do this so that the shortbread cookies won’t spread in the oven.

Once chilled, transfer the baking sheet(s) to the preheated oven, and bake for 15-20 minutes. They’re done when the tops are golden brown.

Cool completely on a wire rack, then enjoy!

How to store:

When the cookies have cooled, stack them on top of each other in a cookie tin. Keep for 3-4 days at room temperature.

Frequently Asked Questions

Quick tips and tricks for the best shortbread cookies

• Start with softened butter. Your cookie dough will come together a lot easier!
• Chop the rosemary finely! Having large chunks of rosemary in cookies is off-putting. Take the time to chop it well so that it incorporates easily into the batter.
• How to store: When the cookies have cooled, stack them on top of each other in a cookie tin. Keep for 3-4 days at room temperature.

So let’s celebrate by baking up something decadent and beautiful for the upcoming holidays.

Scroll on down to learn how to make this gorgeous Ginger Rosemary Shortbread! You’ll be glad you did!